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4.9 from 405 votes

Yellow Birthday Cake with Milk Chocolate Frosting

Homemade Yellow Birthday Cake with Milk Chocolate Frosting will be the cake everyone is begging for at the next birthday party.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 16
Course: Dessert
Cuisine: American

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, cut into cubes
  • 2 Tablespoons oil
  • 1/3 cup vanilla pudding mix instant
Chocolate Buttercream Frosting:
  • 1 1/2 cups butter softened
  • 1 cup cocoa
  • 5 cups powdered sugar
  • 1/3 cup cream Half n Half or Milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together eggs, milk, and vanilla.
  3. In a standing mixer, stir together flour, sugar, baking powder, and salt.
  4. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
  5. Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
  6. Take a spatula and scrape the sides of the bowl.
  7. Spread into greased 8 or 9-inch cake pans and smooth tops with a spatula.
  8. Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
  9. Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with milk chocolate frosting.
  10. To make Chocolate Buttercream Frosting:
  11. In mixing bowl, cream together butter, cocoa, powdered Sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
  12. Top with chocolate shavings, chocolate chips, sprinkles, M & M's or whatever your heart desires.

Notes

  • This recipe makes two 9-inch cake layers or three 8-inch cake layers. If you use three 8-inch cake pans, the layers will be thinner and will cook for less time. 
  • This is one baked good that gets even better the next day, if covered.