Best Birthday Cake
User Reviews
4.8
Best Birthday Cake
Description
The Best Birthday Cake uses a balance of flour, baking powder, and salt for structure, combined with creamed butter and sugar to create a soft base. Egg yolks and vanilla extract enrich the batter, while whole milk adds moisture. Separately whipped egg whites gently folded into the batter lighten the texture for a tender crumb. The cake is divided into two pans and baked until a toothpick comes out clean, ensuring it is fully cooked without drying out.
The frosting is a milk chocolate buttercream made with unsalted butter, egg yolk, vanilla, powdered sugar, and melted milk chocolate. This frosting brings a smooth, creamy chocolate topping that complements the yellow cake's subtle flavor. The frosting's richness contrasts with the lightness of the cake layers.
This cake is well-suited for birthday celebrations or special occasions where a classic moist yellow cake with chocolate frosting is desired. Careful measurement of flour and use of fresh egg yolks help maintain optimal texture and flavor.
To accommodate high altitude baking, a reduction of baking powder may be necessary. Using fresh egg yolks or pasteurized alternatives ensures food safety without sacrificing quality.
Ingredients
For the yellow cake:
- 2 1/3 cups all-purpose flour measured correctly (*1, bleached, 296 grams
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter at cool room temperature, 170 grams
- 1 3/4 cups granulated sugar
- 2 egg at cool room temperature and separated, large
- 1 tablespoon vanilla extract
- 1 cup milk whole
For the milk chocolate buttercream:
- 2 unsalted butter at room temperature, sticks (227 grams
- 1 egg at room temperature (*3, large, very fresh, yolk
- 1 teaspoon vanilla extract pure
- 1 1/4 cups powdered sugar sifted, 156 grams
- 1/4 teaspoon salt fine
- 6 ounces milk chocolate melted and cooled, 170 grams
Instructions
Make the cake:
- Preheat the oven to 350°F. Butter, flour, and line two 8-inch cake pans with parchment circles.
- In a medium bowl whisk together the flour, baking powder, and salt.
- In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 3 to 4 minutes, until light and fluffy. Add two egg yolks and the vanilla and beat on medium-high speed until combined.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the whole milk, beginning and ending with the flour, mixing just until combined. Do not overmix.
- In a separate clean bowl with an electric mixer fitted with a whisk attachment, beat the 2 egg whites until they hold soft peaks, about 3 minutes. Gently fold into the cake batter. Do not overmix.
- Divide the batter evenly among the prepared cake pans and bake for about 30 minutes, or until a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack. For easier frosting, freeze the cake layers until firm.
Make the buttercream:
- In a large bowl with an electric mixer, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low and gradually add the powdered sugar then salt. Increase speed to medium and beat until smooth and creamy.
- On low speed, add the melted cooled chocolate and mix until just combined. Don't whip! Fill and spread immediately on the frozen cake. Serve or let stand covered at room temperature for up to 8 hours.
Notes
- Measure flour accurately using a kitchen scale or spoon and level to avoid dry or dense cake.
- Bleached flour is recommended for better texture.
- At high altitude, reduce baking powder by half or more for proper rise.
- Use very fresh egg yolks; pasteurized eggs can be substituted for safety.
- Omitting egg yolks is possible but affects richness.
User Reviews
Overall Rating
4.8
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