Classic Yellow Birthday Cake with Chocolate Buttercream
Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Heat the oven and prep your pans
Position a rack in the center of the oven and heat to 350 degrees F. Grease two 9-inch round cake pans, line the bottoms with parchment circles, then grease the parchment and dust lightly with flour. Taking a minute here is the difference between a cake that releases cleanly and one that fights you.
- 2
Whisk the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and 1 teaspoon of the salt (save the remaining 1/4 teaspoon for the frosting). Whisking now spreads the leaveners evenly so you don't get dense spots or little bitter pockets.
- 3
Cream the butter and sugar
In a large bowl, beat 1 cup (2 sticks) of the softened butter with the granulated sugar on medium-high for 3 to 4 full minutes, until it looks pale and fluffy. Don't rush this. You're whipping tiny air bubbles into the butter, and those bubbles are what give the cake its soft, tender lift later.
- 4
Add the eggs and vanilla
Beat in the eggs one at a time, letting each fully disappear before adding the next, then beat in 1 tablespoon (3 teaspoons) of the vanilla. Room-temperature eggs blend in smoothly instead of seizing the butter. If the batter looks slightly curdled, don't worry, it comes back together once the flour goes in.
- 5
Alternate flour and buttermilk
With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with flour. Mix just until each addition disappears. Starting and ending with flour protects the structure, and stopping as soon as it's combined keeps the crumb tender instead of tough.
- 6
Bake the layers
Divide the batter evenly between the two pans and smooth the tops. Bake for 25 to 30 minutes, until the tops spring back when lightly pressed and a toothpick in the center comes out with just a crumb or two. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely before frosting. A warm cake will melt the buttercream right off.
- 7
Make the chocolate buttercream
Beat the remaining 1 cup (2 sticks) softened butter until creamy. Sift in the powdered sugar, cocoa powder, and the reserved 1/4 teaspoon salt, then beat on low until it comes together. Add the remaining 1 teaspoon vanilla and the heavy cream and beat on medium-high for 2 minutes until silky and spreadable. Sifting the cocoa and sugar is what keeps the frosting smooth with no dusty lumps.
- 8
Assemble and frost
If the layers domed, trim them flat with a serrated knife. Set one layer on your plate, spread a generous layer of buttercream on top, add the second layer, and frost the top and sides. Swirl the top with the back of a spoon for that classic birthday-cake look. Let it sit 20 minutes so the frosting sets before slicing.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Classic Yellow Birthday Cake with Chocolate Buttercream
Created by: SugarAndButter
Ingredients
- 2 1/2 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 2 cup unsalted butter
- 1 3/4 cup granulated sugar
- 4 eggs
- 4 tsp vanilla extract
- 1 cup buttermilk
- 3 1/2 cup powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
Instructions
- Heat the oven and prep your pansPosition a rack in the center of the oven and heat to 350 degrees F. Grease two 9-inch round cake pans, line the bottoms with parchment circles, then grease the parchment and dust lightly with flour. Taking a minute here is the difference between a cake that releases cleanly and one that fights you.
- Whisk the dry ingredientsIn a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and 1 teaspoon of the salt (save the remaining 1/4 teaspoon for the frosting). Whisking now spreads the leaveners evenly so you don't get dense spots or little bitter pockets.
- Cream the butter and sugarIn a large bowl, beat 1 cup (2 sticks) of the softened butter with the granulated sugar on medium-high for 3 to 4 full minutes, until it looks pale and fluffy. Don't rush this. You're whipping tiny air bubbles into the butter, and those bubbles are what give the cake its soft, tender lift later.
- Add the eggs and vanillaBeat in the eggs one at a time, letting each fully disappear before adding the next, then beat in 1 tablespoon (3 teaspoons) of the vanilla. Room-temperature eggs blend in smoothly instead of seizing the butter. If the batter looks slightly curdled, don't worry, it comes back together once the flour goes in.
- Alternate flour and buttermilkWith the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with flour. Mix just until each addition disappears. Starting and ending with flour protects the structure, and stopping as soon as it's combined keeps the crumb tender instead of tough.
- Bake the layersDivide the batter evenly between the two pans and smooth the tops. Bake for 25 to 30 minutes, until the tops spring back when lightly pressed and a toothpick in the center comes out with just a crumb or two. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely before frosting. A warm cake will melt the buttercream right off.
- Make the chocolate buttercreamBeat the remaining 1 cup (2 sticks) softened butter until creamy. Sift in the powdered sugar, cocoa powder, and the reserved 1/4 teaspoon salt, then beat on low until it comes together. Add the remaining 1 teaspoon vanilla and the heavy cream and beat on medium-high for 2 minutes until silky and spreadable. Sifting the cocoa and sugar is what keeps the frosting smooth with no dusty lumps.
- Assemble and frostIf the layers domed, trim them flat with a serrated knife. Set one layer on your plate, spread a generous layer of buttercream on top, add the second layer, and frost the top and sides. Swirl the top with the back of a spoon for that classic birthday-cake look. Let it sit 20 minutes so the frosting sets before slicing.