Friday, January 10, 2020

simple Birthday Cake

This homemade Birthday Cake recipe features a soft, delicate yellow cake with homemade chocolate frosting. It’s just like the one from childhood birthday parties!

 prep time: 30 MINUTES
 cook time: 25 MINUTES
 total time: 55 MINUTES
yield: ONE 9-INCH CAKE


For the frosting

  • 1 1/2 cups (341 g) unsalted butter, room temperature
  • 1 cup (86 g) unsweetened cocoa powder, sifted
  • 4 cups (480 g) confectioners' sugar, sifted
  • 1/4 cup (60 ml) heavy cream, room temperature
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt

For the cake

  • 1/2 cup (120 ml) canola oil
  • 1/4 cup (57 g) unsalted butter, room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • 2 1/2 cups (330 g) all-purpose flour, sifted*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature


Make the frosting

  1. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy.
  2. Add the cocoa powder and 1 cup of the confectioners' sugar, beat on low speed until most of the sugar is moistened then turn the speed up to medium and beat until well combined. 
  3. Gradually add the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is well mixed in. 
  4. Add 1 tablespoon of the heavy cream, vanilla, and salt. Continue to beat until incorporated. Add enough of the remaining cream to make a smooth, spreadable frosting.
  5. Turn the speed up to medium-high and beat until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl as needed. 

Make the cake

  1. Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans. Line the bottom of the pans with a piece of parchment paper to fit. Lightly grease and flour the parchment paper; set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the oil, butter, and sugar together on high speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed.
  3. With the mixer on low speed, add the eggs, one at a time, mixing for 20 seconds after each addition. Beat in the vanilla.
  4. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and set aside.
  5. Add half the flour mixture to the butter mixture. Beat on low speed until just barely combined. Add the buttermilk followed by the remaining flour mixture and beat on low speed until just combined. Take care to not over mix.
  6. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
  7. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.

Make ahead tip

  1. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
  2. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slightly before use.
  3. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
  4. The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.

Assemble the cake

  1. Place one layer of cake on a serving plate. Evenly cover the top with about ¾ cup of frosting. Repeat with the second layer, covering the top and sides of the cake with frosting.
  2. Decorate with sprinkles if desired. Refrigerate the cake for about an hour to make it easier to slice and serve.