Name: Yellow Birthday Cake with Milk Chocolate Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 Large Eggs; 2/3 cup Whole Milk or Buttermilk; 1 teaspoon Vanilla Extract; 2 1/4 cups All-Purpose Flour; 1 1/2 cups Granulated Sugar; 2 teaspoons Baking Powder; 3/4 teaspoon Salt; 1 cup Butter, softened and cut into cubes; 2 Tablespoons Vegetable Oil; 1/3 cup Instant Vanilla Pudding Mix (Dry); 1 1/2 cups Butter, softened; 1 cup Cocoa Powder; 5 cups Powdered Sugar; 1/3 cup Heavy Cream (or Half & Half or Milk)

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Introduction

This classic Yellow Birthday Cake with Milk Chocolate Frosting is a crowd-pleaser perfect for any celebration. Moist and tender with a rich chocolate buttercream, it’s sure to become your go-to recipe for birthdays and special occasions.

A close-up view of a tall slice of layered cake placed on a white plate with a silver fork beside it. The cake has three layers of light yellow sponge, each separated by rich dark chocolate frosting. The top layer is thickly coated with smooth chocolate frosting, and the cake edges show a soft texture with tiny colorful sprinkles scattered on top edges. The background is a white marble surface with soft focus, highlighting the cake slice's moist and fluffy texture. Photo taken with an iphone --ar 4:5 --v 7

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 Vanilla Pudding Mix (dry, instant)

Chocolate Buttercream Frosting:

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

Step 1: Preheat your oven to 350°F (175°C). Grease 8 or 9-inch cake pans and set aside.
Step 2: In a small bowl, whisk together the eggs, milk (or buttermilk), and vanilla until combined.
Step 3: In a stand mixer bowl, combine flour, sugar, baking powder, and salt. Mix briefly to distribute.
Step 4: Add the softened butter cubes to the flour mixture. Beat on medium speed until the texture resembles coarse crumbs.
Step 5: Pour in half of the egg-milk mixture and the oil. Beat until the batter becomes light and fluffy.
Step 6: Add the remaining egg-milk mixture along with the dry vanilla pudding mix. Mix gently just until combined. Scrape the sides of the bowl with a spatula to ensure even mixing.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Step 8: Bake for 16-22 minutes depending on pan depth; thinner layers will require less time. Use a toothpick to check doneness—it should come out clean.
Step 9: Allow cakes to cool in the pans for about 10 minutes. Run a knife around the edges, then invert onto a wire rack to cool completely before frosting.
Step 10: To make the frosting, beat together butter, cocoa powder, powdered sugar, and heavy cream in a mixing bowl until light and fluffy. Adjust the cream amount to achieve your desired consistency.
Step 11: Once the cake layers have cooled, spread the chocolate buttercream frosting evenly between the layers and across the top and sides of the cake.
Step 12: Decorate with chocolate shavings, chips, sprinkles, M&M’s, or your favorite toppings.

Tips & Variations

For a deeper chocolate flavor in the frosting, consider adding a teaspoon of espresso powder.
If you want a lighter cake, substitute whole milk with buttermilk for added moisture and tang.
Use three 8-inch pans if you prefer thinner layers; reduce baking time accordingly.
Ensure butter is at room temperature for easier mixing and a smoother batter.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To keep it moist, wrap tightly in plastic wrap or store in an airtight container. Before serving, bring refrigerated cake to room temperature for best flavor and texture.

How to Serve

The image shows a close-up of a three-layer vanilla cake slice on a white plate, each layer separated by a thin layer of smooth chocolate frosting. The top of the cake is covered with a thick, even layer of chocolate frosting. The vanilla cake layers look soft and moist, with a light yellow color and slight crumb texture. Colorful small sprinkles decorate the edge of the top layer lightly. A silver fork rests on the plate beside the cake with colorful sprinkles scattered on the white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose blend, but results may vary. Ensure your baking powder is gluten-free as well.

Can I prepare the cake ahead of time?

Absolutely! This cake actually tastes better the next day after the flavors have melded. Bake and frost it a day ahead; store covered at room temperature or in the fridge depending on your climate.