Perfect Birthday Cake
- Level: Intermediate
- Total: 2 hr (includes chilling and cooling times)
- Active: 1 hr
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 655
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 2 g
- Sugar
- 67 g
- Protein
- 5 g
- Cholesterol
- 111 mg
- Sodium
- 225 mg
- Level: Intermediate
- Total: 2 hr (includes chilling and cooling times)
- Active: 1 hr
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 655
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 2 g
- Sugar
- 67 g
- Protein
- 5 g
- Cholesterol
- 111 mg
- Sodium
- 225 mg
Ingredients
Yellow Cake:
Chocolate Buttercream Frosting:
Cake Decoration:
Directions
Special equipment:
four 7-inch cake pans or three 8-inch cake pans; a spinning cake stand; a 10-inch greaseproof cake board; a large offset spatula- For the yellow cake: Preheat the oven to 350 degrees F/175 degrees C. Line four 7-inch or three 8-inch pans with parchment rounds and grease with nonstick baking spray. I used 7-inch cake pans.
- Mix the cake flour, granulated sugar, baking powder and salt together in a stand mixer with a paddle attachment or hand mixer until fully combined. Gradually mix the room-temperature butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand, about a minute.
- Mix in the eggs, one at a time, on medium speed until incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Then mix in the buttermilk, vegetable oil and vanilla extract on a low speed until fully incorporated. Scrape down the sides of the bowl with a rubber spatula one more time, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers. If desired, gently fold the rainbow sprinkles into the batter.
- Divide the batter evenly among the prepared cake pans (450 grams per pan if you make 4 layers, 600 grams per pan if you make 3 layers). Bake, rotating the pans halfway through to help them bake evenly, until a toothpick comes out with a few moist crumbs, 34 to 36 minutes.
- Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of each pan to separate the cake from the pan. Place the cake layers into the freezer in the pans for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
- These cake layers bake up pretty flat, but I like to use a serrated knife to level the tops and remove any caramelization around the sides of the layers. This step is optional but makes the cake a lot easier to frost. You can also trim the layers, then wrap and freeze them if you're making them in advance. If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
- For the chocolate buttercream frosting: While the cake layers bake and cool, make the chocolate buttercream frosting. In the bowl of a stand mixer or a large bowl, beat the butter on medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth. Mix in the vanilla extract and salt on a low speed. Gradually mix in the powdered sugar, cocoa powder and heavy cream on a low speed until combined. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.
- The melted chocolate should still be fluid but not hot to the touch. Pour the chocolate into the buttercream and mix on a low speed until combined. Then stir by hand with a rubber spatula for a couple of minutes to get the frosting SUPER smooth. If the frosting seems too thick, add in additional cream, 1 tablespoon at a time. If the frosting seems too thin, add more powdered sugar, 1/4 cup at a time.
- To assemble the cake: Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer in place. Spread an even layer of chocolate buttercream on top of the cake layer with a large offset spatula. Top with the next cake layer and repeat until all the cake layers are stacked.
- Once the cake layers are stacked, smooth any overhanging frosting, and chill the cake in the freezer for 15 minutes. This will help the frosting between the layers firm up and reduce crumbing as you frost the cake.
- Once the cake is chilled, cover it with the remaining chocolate buttercream. Use a large offset spatula or the back of a spoon to create a textured look around the cake.
- For the cake decoration: Add the dark chocolate and heavy cream into a microwave-safe bowl. Heat in the microwave for 30 to 45 seconds, then stir until the chocolate is fully melted and the mixture is combined. Use the back of a spoon or offset spatula to make chocolate swirls in the frosting. Gently press rainbow sprinkles in clusters around the cake, then enjoy!
Cook’s Note
The following are tips for making the best yellow birthday cake. Ingredients at room temp mix together better! Set out any cold ingredients ahead of time. Properly measure the cake flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients. Use a scale to weigh your cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly. Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack. Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate. Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost! You can make these cake layers in advance and freeze them. It breaks the process up and makes it more approachable. You can also make the frosting ahead of time or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to 5 days, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.
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