Celebrations are all the sweeter with a homemade Yellow Birthday Cake topped with rich Milk Chocolate Frosting. This classic cake delivers tender, moist layers with a subtle vanilla aroma and a velvety crumb that melts in your mouth. Whether it’s a big birthday bash or an intimate gathering, this cake promises to delight every chocolate and vanilla lover.
Melissa Stadler’s take on this crowd-pleaser combines luscious flavors and simple pantry ingredients, producing a soft cake that pairs perfectly with the creamy, smooth milk chocolate buttercream. Prepare to impress your guests and create lasting memories with this unforgettable cake.
- Moist, tender yellow cake with a subtle vanilla flavor that complements any celebration.
- Rich milk chocolate frosting that’s creamy, smooth, and easy to spread.
- Uses pantry staples and instant pudding mix for added softness and convenience.
- Two or three-layer options to customize your cake’s height and portion size.
Ingredients
- 4 Large Eggs: Essential for structure and moisture, large eggs bind the batter for a perfect rise and tenderness.
- 2/3 cup Whole Milk or Buttermilk: Adds richness and acidity, tenderizing the crumb and adding subtle tang if using buttermilk.
- 1 teaspoon Vanilla Extract: Provides aromatic depth and enhances the yellow cake’s sweet flavor profile.
- 2 1/4 cups All-Purpose Flour: The base of the cake; provides structure while keeping the texture soft and fluffy.
- 1 1/2 cups Granulated Sugar: Sweetens the batter and helps create a tender crumb with slight caramelization when baked.
- 2 teaspoons Baking Powder: The leavening agent that ensures the cake rises light and airy during baking.
- 3/4 teaspoon Salt: Balances sweetness and enhances the overall flavor of the cake layers.
- 1 cup Butter, Softened and Cubed: Adds richness and moisture, creamed into the dry ingredients to form a smooth, crumbly mixture.
- 2 Tablespoons Oil: Provides additional moisture and softness, keeping the cake fresh longer.
- 1/3 cup Instant Vanilla Pudding Mix (Dry): Unique addition that adds extra moistness and a silky texture.
- 1 1/2 cups Butter for Frosting, Softened: The base of the frosting, whipped until light and fluffy for creamy texture.
- 1 cup Cocoa Powder: Gives the frosting its rich, deep milk chocolate flavor without bitterness.
- 5 cups Powdered Sugar: Sweetens and thickens the frosting to perfect spreading consistency.
- 1/3 cup Heavy Cream (or Half & Half or Milk): Adds creaminess and smoothness, adjusting frosting consistency to preference.
Instructions
- Preheat the Oven
Set your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking by the time your batter is ready. Prepare your pans by greasing them lightly to prevent sticking.
- Mix Wet Ingredients
In a small bowl, whisk together the large eggs, whole milk (or buttermilk), and vanilla extract. This combination acts as the moist component, infusing the cake with flavor and tenderness.
- Combine Dry Ingredients
In your stand mixer bowl, stir together the flour, granulated sugar, baking powder, and salt. This dry mixture forms the cake’s structure and ensures proper leavening and sweetness dispersal.
- Cream Butter Into Dry Mix
Add the softened butter cubes into the dry ingredients and beat one piece at a time until the mixture resembles coarse crumbs. This step creates a crumbly texture that encourages a tender crumb in the final cake.
- Add Wet Mixture and Oil in Stages
Pour half of the egg-milk mixture along with the oil into the crumbly flour mixture and beat until light and fluffy. Then add the remaining egg-milk mix and the dry vanilla pudding mix, mixing gently just until combined to avoid overworking the batter.
- Scrape and Prepare Pans
Use a spatula to scrape down the sides of the bowl to incorporate any unmixed flour. Then evenly spread the batter into greased 8 or 9-inch pans, smoothing the tops for even baking.
- Bake the Cake Layers
Bake the layers for 16-22 minutes; thinner layers take less time, thicker ones more. Check for doneness by inserting a toothpick—when it comes out clean, the cake is ready.
- Cool and Remove Cakes
Allow the cakes to cool completely in their pans. Run a knife around the edges to loosen, then carefully flip the cakes out onto wire racks to cool fully before frosting.
- Prepare Milk Chocolate Buttercream Frosting
In a large bowl, beat softened butter, cocoa powder, powdered sugar, and heavy cream until light, fluffy, and spreadable. Add more cream a little at a time to reach your desired consistency.
- Assemble and Frost the Cake
Once the cake layers are completely cooled, frost each layer evenly with the milk chocolate buttercream. Finish by covering the top and sides, then decorate with chocolate shavings, sprinkles, or favorite toppings.
- This recipe yields two 9-inch or three 8-inch layers; adjust bake time according to layer thickness.
- The cake tastes even better the next day if wrapped or covered tightly to preserve moisture.
Storage Tips
Store the cake covered at room temperature for up to two days, or refrigerate for up to a week. Bring to room temperature before serving for best flavor and texture.
Serving Suggestions
Serve this luscious cake with a scoop of vanilla ice cream or fresh berries for a delightful birthday treat. It also pairs beautifully with a hot cup of coffee or milk.
- Ensure all ingredients are at room temperature to achieve a smooth batter and evenly baked layers.
- Use instant pudding mix to add moistness without altering the flavor significantly.
- For silky frosting, sift cocoa and powdered sugar to avoid lumps before beating.
FAQs
- Can I substitute buttermilk for whole milk?
Yes, buttermilk adds a subtle tang and extra tenderness due to its acidity, enhancing the texture slightly.
- How do I store leftover cake?
Keep it airtight at room temperature up to two days, or refrigerate for longer. Let it come to room temperature before eating.
- Can I make this cake gluten-free?
Substitute all-purpose flour with an equivalent gluten-free flour blend, but expect slight texture differences.
- Why use both butter and oil?
Butter adds flavor and richness, while oil keeps the cake moist and fresh longer.
- Can I make this cake ahead of time?
Absolutely! Cake flavors deepen after resting overnight, making this a great make-ahead dessert.
- How do I get smooth frosting?
Sift dry ingredients and beat frosting until light and creamy, adding liquid gradually to control texture.
- What decorations work best on this cake?
Chocolate shavings, sprinkles, chopped nuts, or colorful candies all complement the richness beautifully.
Yellow Birthday Cake Frosted
Equipment
- 1 8 inch round cake pan
- 1 9 inch round cake pan
- 1 kitchenaid mixer
- 1 measuring cups and spoons
- 1 spatula set
Ingredients
- 4 large eggs
- 2/3 cup whole milk or buttermilk
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup butter softened and cut into cubes
- 2 tablespoons oil
- 1/3 cup dry instant vanilla pudding mix
- 1 1/2 cups butter softened
- 1 cup cocoa powder
- 5 cups powdered sugar
- 1/3 cup heavy cream or half and half or milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together eggs, milk, and vanilla in a small bowl.
- In a stand mixer, combine flour, sugar, baking powder, and salt.
- Beat the butter into the flour mixture one cube at a time until it resembles coarse crumbs.
- Add half of the egg-milk mixture and the oil; beat until light and fluffy.
- Add the remaining egg-milk mixture and pudding mix; mix just until combined.
- Scrape the sides of the bowl with a spatula.
- Divide batter evenly into greased 8 or 9-inch round cake pans and smooth the tops.
- Bake for 16 to 22 minutes, adjusting time for pan depth; thinner layers bake faster.
- Allow cakes to cool, then run a knife around the edges and invert to remove from pans.
- To make frosting, cream together butter, cocoa powder, powdered sugar, and cream until light and fluffy.
- Adjust cream quantity to reach desired frosting consistency.
- Frost each cooled cake layer with the chocolate buttercream.
- Decorate the cake with chocolate shavings, chips, sprinkles, or M&M’s as desired.
Notes
- Use three 8-inch pans for thinner layers and reduce baking time.
- The cake tastes better the next day if covered well.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
