This classic Birthday Cake is three layers of old-fashioned buttermilk cake with delicious chocolate frosting.
This cake hits the spot. The crumb is incredibly moist. You won’t even believe it when you take a bite! Me, a cake snob, was thrilled to pieces when I first took a bite. The secret ingredient? Cornstarch and buttermilk make the cake incredibly soft and tender. Paired with my perfect dark chocolate frosting, this cake is destined to be a hit!
Now of course, you don’t have to wait until someone’s birthday to serve this delicious cake. I merely named it that because here yellow cake layers are paired with chocolate frosting, the quintessential birthday cake combo. It’s a classic for a reason: it’s fantastic!
I will say, this cake is at its prime the day you make it. It doesn’t have as long of a shelf-life as some of my other cakes, so plan accordingly, but it’s so amazing, you’ll want to serve it again and again. Bake it the morning you want to serve it.
1 1/2 sticks unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
2 1/2 cups + 2 Tbsp all-purpose flour
1/4 cup + 2 Tbsp cornstarch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 Tbsp vanilla extract
Chocolate frosting, recipe follows
- Preheat oven to 350 degrees Fahrenheit. Grease and flour three 8″ cake pans.
- Cream butter and sugar in a stand mixer until light and fluffy, about five minutes.
- In a separate bowl while butter is creaming, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a small bowl or cup, whisk together buttermilk, vegetable oil, and vanilla.
- Add eggs to stand mixer one at a time, thoroughly incorporating each egg before adding the next.
- Alternatively add the dry ingredients and wet ingredients to the mixer, ending with the wet ingredients. Be careful not to overmix the batter!
- Divide batter amongst the three pans, gently spreading to the edges. Bake for 22-28 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool in the pans for ten minutes, then run a knife along the edge of each cake layer and remove from pans. Let cool completely, then frost with chocolate frosting.
The Best Chocolate Frosting
6 Tbsp unsalted buter, softened
2 2/3 cups powdered sugar
1/2 cup dark cocoa powder
1/3 cup milk
1 tsp vanilla extract
- Beat softened butter until light and creamy.
- Sift powdered sugar and cocoa powder together.
- Add powder sugar and cocoa powder to butter alternately with milk, beating after each addition until smooth. Add vanilla and beat well. Add another tablespoon or two of milk if needed to achieve a creamy, whipped texture.
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