Yellow Birthday Layer Cake with Chocolate Frosting

Steps

Kid helper. A child can do steps 2, 3, 4, 5, 6, 10, 11, 13, 15 and 16: no knife, no heat. Steps marked “Grown-up” use a knife or heat. Cooking with kids

1. Heat the oven to 350°F (175°C).

   Butter (how to grease and flour a pan)

   Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid

   two 9-inch round cake pans,

   line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   the bottoms with parchment circles, then butter the parchment and dust the pans with flour.
   350°FGrown-up: heat
2. In a medium bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, baking powder, baking soda and salt.
   Kid step
3. In a stand mixer with the paddle,

   beat the butter and sugar (how to cream butter and sugar)

   Cream butter and sugar Beat soft butter with sugar until pale and fluffy, trapping air that helps cakes and cookies rise. 1. Let the butter soften to about 65°F: it dents when pressed but isn't greasy.2. Beat the butter alone for 30 seconds.3. Add the sugar and beat on medium speed.4. Scrape the bowl once or twice.5. Keep going for 2 to 4 minutes. Done when: The mixture is lighter in color, fluffy and has grown a little in the bowl. Safety: Don't taste raw cookie dough or batter; raw eggs and raw flour can carry germs.How to cream butter and sugar: mistakes to avoid

   on medium-high until very pale and fluffy, scraping the bowl once.
   ⏱ Cream butter: 4 minKid step
4. Add the eggs one at a time, beating about 30 seconds after each.

   Beat (how to beat)

   Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid

   in the vanilla.
   Kid step
5. With the mixer on low, add one-third of the flour mixture, then half the buttermilk. Repeat, ending with the last of the flour. Mix only until each addition disappears.
   Kid step
6. Divide the batter evenly between the pans (weigh them for matching layers) and smooth the tops.
   Kid step
7. Bake until golden, the tops spring back when pressed and

   a toothpick (how to toothpick test)

   Toothpick test A quick way to tell if a cake, quick bread or brownie is baked through. 1. Near the end of the baking time, open the oven and pull out the rack.2. Poke a toothpick or thin skewer into the center (the last place to set).3. Pull it straight out and look at it.4. If wet batter clings, bake a few minutes more and test again. Done when: Clean, or with a few moist crumbs for brownies and fudgy cakes. Wet, shiny batter means not yet. How to test a cake with a toothpick: mistakes to avoid

   in the center comes out clean.
   350°F⏱ Bake: 28 minGrown-up: heat
8. Cool the cakes in their pans on a rack.
   ⏱ Cool in pans: 15 minGrown-up: heat
9. Run a thin knife around the edges, turn the cakes out onto the rack and peel off the parchment. Let them cool completely.
   ⏱ Cool layers: 1 hr 30 minGrown-up: knife
10. For the frosting, beat the butter on medium until creamy.

    Sift (how to sift)

    Sift Pass dry ingredients through a fine sieve to break up lumps and mix them evenly. 1. Set a fine-mesh strainer over a bowl or a sheet of parchment.2. Spoon in the dry ingredients.3. Tap the side of the strainer or stir gently so they fall through.4. Press any lumps through with the back of a spoon. Done when: There are no lumps of powdered sugar, cocoa or baking soda left. How to sift flour and powdered sugar: mistakes to avoid

    in the powdered sugar and cocoa and mix on low until combined.
    Kid step
11. Add the salt, vanilla and 4 tablespoons of cream. Beat on medium-high until fluffy, adding more cream a spoonful at a time if it is too stiff to spread.
    ⏱ Whip frosting: 2 minKid step
12. If the cake tops are domed,

    slice (how to slice)

    Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

    them level with a long serrated knife.
    Grown-up: knife
13. Set one layer on a plate. Spread about 1 cup of frosting over it right to the edge.
    Kid step
14. Place the second layer on top, cut side down. Spread a thin layer of frosting over the top and sides to trap crumbs.
    Grown-up: knife
15. Chill the cake so the crumb coat firms up.
    ⏱ Chill crumb coat: 20 minKid step
16. Spread the rest of the frosting over the top and sides with an offset spatula, then add sprinkles if you like.
    Kid step

Tap an underlined word for how to do it, or see all techniques.

Tips

• Room-temperature eggs and buttermilk blend smoothly into the butter. Cold ones can make the batter curdle.
• Frost only fully cool layers. Even slightly warm cake melts buttercream.
• Spoon and level the flour, or weigh it. Too much flour makes a dry, heavy cake.

Storage

Cover and keep at cool room temperature up to 2 days, or refrigerate up to 5 days. Let it sit out 1 hour before serving.

Make ahead

Bake the layers up to 1 day ahead and keep them wrapped at room temperature, or freeze them wrapped up to 2 months. Frost while still slightly cold for fewer crumbs.

How long leftovers keep, and freezing and reheating: leftovers and storage.