Yellow Birthday Cake Frosted
A moist yellow cake layered and frosted with rich milk chocolate buttercream, perfect for celebrations and loved by all for its classic flavor combination.
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.