bithday cake

As the first bite of birthday cake meets your taste buds, the sweetness of the moist cake explodes, followed by the richness of the creamy frosting. The aroma of vanilla and chocolate wafts up, filling your senses with the unmistakable scent of celebration. Whether it’s a milestone birthday or just another turn around the sun, every birthday deserves a show-stopping cake that tastes as good as it looks.

That’s exactly why we’ve developed this recipe for the ultimate birthday cake – a cake that’s sure to impress both kids and adults alike. If you’re looking for more birthday cake inspiration, we’ve got you covered.

Why This Recipe Works

This recipe utilizes the reverse creaming method, which ensures a tender crumb and a moist cake.
The use of both granulated and brown sugar adds a depth of flavor that’s hard to achieve with just one type of sugar.
A combination of heavy cream and whole milk in the frosting gives it a silky smooth texture that’s nothing short of luxurious.

Key Ingredients

One of the key factors in this cake’s success is its use of high-quality ingredients, particularly the chocolate. When it comes to choosing a good chocolate, there are a few things to keep in mind. First, look for chocolate that contains at least 70% cocoa solids – this will give you the best flavor. Second, make sure to store your chocolate in an airtight container to preserve its flavor and texture. For more information on how to make a birthday cake, be sure to check out our other recipe.

Another important ingredient in this recipe is the unsalted butter, which is used in both the cake and the frosting. When it comes to choosing a good unsalted butter, look for one that’s made from high-quality cream and has a rich, creamy flavor.

Recipe Courtesy of Our Kitchen

birthday cake

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 1/4 cups all-purpose flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 cup whole milk, at room temperature

Directions

Preheat the oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a large mixing bowl, beat the butter until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean.

Storage & Reheating

The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. If refrigerating, allow the cake to come to room temperature before serving. To freeze the cake, place it in an airtight container or freezer bag and store for up to 2 months. Thaw frozen cake in the refrigerator or at room temperature.