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Yellow Cake · Birthday Layer with Chocolate Frosting

Yellow Birthday Layer Cake with Chocolate Frosting

Two tender, buttery yellow layers stacked with fluffy chocolate buttercream. It is the classic birthday cake, with step-by-step help for even layers and a neat crumb coat.

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Prep
45 min
Cook
28 min
Total
3 hr 20 min
Serves
12 · one 9-inch two-layer cake
Level
Medium

Ingredients

Cake

  • 2 ½ cups all-purpose flour, spooned and leveled (315 g)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup unsalted butter, softened (227 g), plus more for the pans
  • 1 ½ cups granulated sugar, 300 g
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk, room temperature (240 ml)

Chocolate frosting

  • 1 cup unsalted butter, softened (227 g)
  • 3 cups powdered sugar, 360 g
  • ¾ cup unsweetened cocoa powder, 64 g
  • ¼ tsp kosher salt
  • 2 tsp vanilla extract
  • ¼–⅜ cups heavy cream, or milk
  • sprinkles, for decorating (optional)

Steps

  1. Heat the oven to 350°F (175°C). Butter two 9-inch round cake pans, line the bottoms with parchment circles, then butter the parchment and dust the pans with flour.
  2. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  3. In a stand mixer with the paddle, beat the butter and sugar on medium-high until very pale and fluffy, scraping the bowl once.
  4. Add the eggs one at a time, beating about 30 seconds after each. Beat in the vanilla.
  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.
  6. Divide the batter evenly between the pans (weigh them for matching layers) and smooth the tops.
  7. Bake until golden, the tops spring back when pressed and a toothpick in the center comes out clean.
  8. Cool the cakes in their pans on a rack.
  9. Run a thin knife around the edges, turn the cakes out onto the rack and peel off the parchment. Let them cool completely.
  10. For the frosting, beat the butter on medium until creamy. Sift in the powdered sugar and cocoa and mix on low until combined.
  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.
  12. If the cake tops are domed, slice them level with a long serrated knife.
  13. Set one layer on a plate. Spread about 1 cup of frosting over it right to the edge.
  14. Place the second layer on top, cut side down. Spread a thin layer of frosting over the top and sides to trap crumbs.
  15. Chill the cake so the crumb coat firms up.
  16. Spread the rest of the frosting over the top and sides with an offset spatula, then add sprinkles if you like.

Tip: Room-temperature eggs and buttermilk blend smoothly into the butter. Cold ones can make the batter curdle.

Tip: Frost only fully cool layers. Even slightly warm cake melts buttercream.

Tip: 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.

Estimated nutrition per serving: 650 calories · protein 7 g · carbohydrates 80 g · fiber 3 g · sugars 56 g · fat 36 g (saturated 22 g) · sodium 400 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.