birthday cake recipe

Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream frosting and I'll show you how to decorate it simply and impressively!

Vanilla Birthday Cake

(425 grams/15 ounces) cake flour, sifted

(453 grams/16 ounces) granulated sugar

baking powder

salt

egg (, at room temperature)

(8floz/227 milliliters) whole milk or full fat buttermilk

vanilla extract

(170 grams, 6 ounces) unsalted butter, cold

Vanilla Buttercream Frosting

Heat oven to 350°F/180°C. Butter and line three 6-inch cake pans with parchment paper.

In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)

Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.

Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.

Divide the batter evenly into the prepared pans.

Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.

Once baked, let the cakes cool on racks for 20 minutes before removing them from the tins.

When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.

To Assemble the Cake: With a serrated knife cut off the top of the cake layers to give them even, level surfaces to frost on.

Place bottom cake layer on the table or cake turntable.

Spread your chilled butter cream frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place more frosting on top of this layer and spread out.

Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the “Crumb layer” . Chill until set, about 30 minutes.

Remove from refrigerator and apply a final “coat” of frosting. Decorate all over with sprinkles. Just keep on applying them until they stick all over.

Store in the fridge for up to 3 days. Before serving let it at room temperature for 30 minute and then enjoy!

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Hi Bold Bakers! This week is Bigger Bolder Baking's 2nd Birthday and I'm celebrating by showing you how to make a Vanilla Birthday Cake with Buttercream Frosting. And I'll even share the easiest decorating technique with sprinkles!!! So let's get baking!

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Vanilla BIRTHDAY CAKE Recipe w/ Buttercream Frosting: 2nd Birthday! Gemma's Bigger Bolder Baking 113

This chocolate cake recipe is super easy to put together, moist and delicious! It's almost as easy as a box mix, but even tastier.

Easy Moist Chocolate Cake

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

tsp baking powder

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

eggs

(240 milliliters) hot water

(112 grams) butter

(95 grams) shortening

(345 grams) powdered sugar

(57 grams) natural unsweetened cocoa powder

water

Sprinkles, optional

Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2.

Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3

Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4

Add the wet ingredients to the dry ingredients and beat until well combined.
5

Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6

Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
7

Remove cake from oven and allow to cool.
8

To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9

Add 2 cups of powdered sugar and mix until smooth.
1

. Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.
1

. Add remaining powdered sugar and cocoa and mix until smooth.
1

. Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
13.

Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy.
14.

Spread frosting evenly onto the cake. Top with sprinkles, if desired.

Loved this recipe! It took me a bit longer to get it booked thoroughly, but the taste was amazing. I have used butter in the past and was surprised at how using oil makes such a huge difference.

What a fantastic recipe thank you so much! I have always relied on the packet cakes but this is just as tasty and half the price! 
Just a question, I have loads of left over mixture (as we made cup cakes) could I freeze it do you think? There are only so many cakes we can eat at once!! 

I found this recipe when I was pregnant and needed a chocolate fix, it's seriously delicious and moist. After I made the cake I made cupcakes (it makes about 2 dozen) this us my family's favorite caked/cupcakes. The batter seemed a bit liquid before I baked it but it makes up absolutely perfect way better than boxed.

Very easy to make. Very moist and light. It took around 55-60mins for mine to cook through with a few moist crumbs at 180c. The hot water really does make a difference to the taste of chocolate. Thank you!

I literally woke up to make this cake and the results are amazing feels so tender and moist, even the frosting is so light and fluffy! LOVE this recipe!

I made just the frosting from this cake (to fill a Funfetti Cake) and it was absolutely the best chocolate frosting EVER!  Light and fluffy while still being decadent and chocolatey!  Just the perfect balance!

Thank you so much for sharing this recipe, I never made a cake from scratch and I had a great result. I made this cake to pamper a friend after he came out from the hospital and it turned out very moist, rich on flavor and fluffy. We loved it!

Made this cake in beautiful 8 inch round, looked beautiful, moist and delicious.  The icing is amazing, everyone loves this cake !!!
Thanks for recipe :)

Delicious cake- so light and moist! Will never use a different cake recipe!

Delicious and moist cake recipe. I used it to make a black forest poke cake and it is the best chocolate cake recipe I have used.

Lovely. I really liked it. I will prepare! Thank you!!!

The batter was very thin, so I didn’t know if it was going to bake. It baked, but instead I baked it for 35 minutes. This cake was so good! It was perfectly moist and fluffy, and I paired it with some raspberry buttercream. My whole family loved this!

That was delicious! I just made it. My Kids and I both loved it. Thanks for the recipe!

Loooooove. It has ruined all other chocolate cakes for my family ???????? Thank you!

Made this for my family last nite for V-day and it was a hit! But it’s even better today! So moist it really doesn’t even need frosting! I served it with fresh strawberries and raspberries! Yum! Only difference was I used half &amp; half instead of milk and less baking soda. Yum! 

This is hands down one of the easiest but tastiest chocolate cake recipe I've ever done in my life. It was the "Fathers day" yesterday in Italy and mine LOVED the cake (even w/o frosting). Only one thing: the 414 g of sugar almost gave me an heart attack (and diabetes).

Hi Lindsay, I love your cake recipes!! I'm just wondering If you could help me with a 10inch chocolate cake recipe please ??

Made this today with a white chocolate buttercream frosting. Used buttermilk (no milk) and used hot coffee instead hot water. Came out perfect! Everyone raved! Thank u! 

Thank you so much for this wonderful recipe. Never tried a chocolate cake before for the feat it might turn bitter. But this was a real hit. I made it for my sons school party and all the kids and teachers enjoyed.  Even at home I made a couple of times and it was a super duper hit. Thanks for sharing in. Going to try your banana cake recipe too. Hope so it turns out the same. All the best. 👍🙏🏻👏

Incredibly moist I love this recipe .Its probably my favourite chocolate cake recipe.yummy

I found a possible error in the ingredients list. It lists 3 cups (345g) of confection sugar but the instructions say 2 cups (and one of your replies verified the 2 cups).  Because I read all the comments, I knew that it was 2 cups and adjusted it.  This cake was a huge hit with my grown children and husband. It is so incredibly moist! Other than the confection sugar I had no problems making this recipe. All of your recipes have been delicious.  I will never go back to making box cakes and frosting.

Made this cake and followed the exact instructions but it didn't cool and was all gooey do you have any advice for that 

How can I make this cake in an 11×15" rectangular pan?

Had to come up quickly with a dessert to take to a big party and I was very excited to spot this recipe! Was so quick and simple to make and came out so perfectly moist, fluffy and chocolaty -- with pretty much all pantry ingredients! Definitely a keeper, thank you so much.

Hi! I baked this cake twice. It is delicious and moist however my cake didn’t rise enough. Do you have any idea why it is happening?
Thanks 😊 

I was worried about how runny the batter was but I cooked it anyways and I'm so glad I did. This is the absolute best chocolate cake I have ever had. Thank you so much for the recipe. I will be keeping it for a very long time.

Your cake is a real winner!  I make it all the time - it's fast and so moist and delicious!

Love love love the flavour! So moist and light. But I think I may have done something wrong? It ended up in the oven for about an hour. As after 32 minutes it was still completely runny. 
What did I do wrong? Help!!!

Can I use all butter in frosting? I hate the thought of eating raw shortening.

Hello from sunny South Africa. 

My wife loves moist chocolate cakes, I normally buy the boxes and have tried my hand at one or two recipes to her disappointed (not said but noted). So I came across this one, made it according to the recipe and what a surprise! The best one yet. she was so impressed I am now standing and making our twins' first year birthday cake from this recipe. Thanks for getting me husband browniepoints to be used later when the rugby is on. Keep up the good work.
Dirk

This recipe turned out amazing😍Thank you for the ease...

So so SO good. I made this for my sons and daughter here in the UK and my son asked for it as an after school treat for tomorrow- so just made my second! Thank you for sharing. I’ve made so many cakes over the years and this is by far the best x

What to do if we dont have shortening.. any substitute.  Thanks

This cake was delicious and so easy to make.  I had to adjust the cooking time to about 42 minutes, but otherwise, not a hitch!  Thank you!!

I don't think I have ever commented on a recipe but I felt I had to because this cake was so delicious! After reading the comments I will have to try the vanilla too!
Thank you for sharing!!

Hello from South Africa! This recipe was exactly what I was looking for. Quick, easy, moist, chocolatey... yum. Dusted mine with powdered sugar instead of butter frosting and it was perfect!

Absolutely love the recipe. I added 1/4 cup more milk andcreduced wsrm water by an equal amount  The cake came out moist and yummy despite a blunder that I made. I put all the batter in one round tin. At 30min, the cake was still liquid inside. I reduced the heat to 165 and cooked till skewer came out clean. The crust is nice &amp; chewy, does not taste burnt and the inside is divine. My daughter has been gobbling it up....:-)

Just made this. So moist and so good! At first I was worried because the batter was very wet, but it baked perfectly!  Must try! Thank you for sharing this recipe! 

It took longer than i expected but it also came out better than what i expected. Thanks for sharing the recipe.

Can we add white choco chips or is it a bad idea? Just asking.

This is my favorite chocolate cake recipe EVER!! it works every time and is SUPER easy to follow. Plus no weird ingredients that a normal person wouldn't have in their house at a given time.

Breakfast for dinner is always fun with the kids and we do pizza a lot too. They are getting to be the age that I can allow them to use the cook top, it makes cooking/baking fun.

Lindsay I just used your recipe again. My family loves how this cake tastes! Nothing like this cake with a glass of milk or a bowl of vanilla ice cream!  Once again thanks!

https://content.jwplatform.com/videos/wFfbrg0w.mp4

This Chocolate Cake recipe is super easy to put together, moist and delicious! It’s almost as easy as a box mix cake, but tastier!

This German Chocolate Cake is a classic! The moist chocolate cake paired with the coconut pecan filling and the chocolate frosting is just delicious together!

German Chocolate Cake

evaporated milk

(310 grams) sugar

(168 grams) salted butter, cubed

(255 grams) sweetened shredded coconut

pecans

(168 grams) unsalted butter, room temperature

(58 grams) sour cream, room temperature

oz (226 grams) German chocolate, melted

eggs,

(325 grams) all purpose flour

tsp salt

(180 milliliters) buttermilk, room temperature

(60 milliliters) water, room temperature

(336 grams) salted butter, room temperature

(237 grams) shortening (or additional butter)

(1121 grams) powdered sugar

(123 grams) natural unsweetened cocoa powder

In a large saucepan, combine the egg yolks, milk and vanilla extract and whisk until well combined.

2. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding-like and golden brown, stirring constantly.

3. Remove from heat and stir in coconut and pecans.

4. Set in the fridge to cool completely.
TO MAKE THE CAKE LAYERS:

Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

. In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3-4 minutes.

. Add the sour cream and vanilla extract and mix until well combined.

. Add the melted chocolate and mix until combined.

. Add the egg yolks one at a time, mixing until combined after each. Batter will seem a bit thick. Set egg whites aside for later.

0. Combine dry ingredients in another bowl, then combine buttermilk and water in measuring cup. Add half of the dry ingredients to the batter and mix until well combined. Batter will be thick.

1. Slowly add the milk mixture and mix until well combined. Scrape down the sides of the bowl to make sure all in incorporated.

2. Add remaining dry ingredients and mix until well combined. Set batter aside.

3. In another bowl, whip the egg whites with the whisk attachment on high until stiff peaks form.

4. Gently fold about 1/3 of the whipped egg whites into the batter until mostly combined.

5. Add remaining egg whites and fold together until well combined.

6. Divide the batter between the three pans and bake for 23-25 minutes, or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs.
TO MAKE THE FROSTING:

p id=&#8221;instruction-step-18&#8243;>17. In a large mixer bowl, beat the butter and shortening together until smooth.

8. Slowly add half of the powdered sugar and mix until smooth.

9. Add the vanilla extract, cocoa powder and 3 tablespoons of water or milk and mix until smooth.

0. Slowly add the remaining powdered sugar and mix until smooth. Add remaining water or milk, as needed to get the right consistency for your frosting.
TO ASSEMBLE THE CAKE:
<

id=&#8221;instruction-step-22&#8243;>21. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
22.

Pipe a dam of chocolate frosting around the edge of the cake, then spread about 1/3 of the filling evenly into the center.
23.

Add the second layer of cake, another dam of frosting and another 1/3 of the filling.
24.

Top the cake with the remaining layer and frost the outside of the cake with the chocolate frosting. Refer to my tutorial for frosting a smooth cake, if needed.
25.

se the remaining frosting to pipe swirls around the top of the cake. I used Ateco tip 844.
26.

ill in the top center of the cake with the remaining filling.
27.

tore cake in an airtight container in the fridge. Cake is best for 2-3 days.

German chocolate cake is my aunt's favorite cake. I made a 2 tier cake for her 80th birthday party. She loved it and so did everyone else. I torted each layer in half and rotated chocolate whipped cream frosting in between the normal German chocolate filling.

My husband loved your filling with the chocolate whipped cream filling. He asked me to make your cake with the two fillings mixed together for his birthday. He loved his cake, I guess I made a new type of cake flavor filling.

This recipe is spot on! Made it exactly as written and it turned out beautifully! Wish I could post a picture of my finished product! Way to go on a great cake!

Thank you for getting back to me about the butter! Made the cake today and it was delicious!!  I will definitely be making this one again!

I baked this for my dad for Father’s Day last year and when I asked him what kind of cake he would like this year, guess what he picked? This recipe is excellent! It was the first of Lindsay’s recipes I tried and it was enough to get me to come back for many more. Thank you for sharing your talent with us, Lindsay!

Fabulous version of an old classic. Came out perfect. Only change I made to cake re ipe was to use cold coffee instead of water. And, since this was for my husband's birthday, I made a double batch of custard frosting. This will be my new go to recipe for thy his cake.

I have never made a German Chocolate cake before and looked at my options and went with this one.  It was a great choice!  The cake was super moist and the icing complimented it so well.  Everyone loved it!

I made this cake for my grandfathers 88th birthday. He absolutely loved it and it was delicious! I skipped the pecans because of his dysphagia but it was still amazing. I would definitely make again!

Hello again! I tried the recipe except I omitted the pecans, and added about 1/4 cup more coconut. Everything was perfect! Though it did find I had to add more milk into the chocolate frosting than the recipe said to get it to spread and pipe properly. Other than that, everything went according to plan, and it turned out beautiful!

Love this recipe! I'm sure I will do it again!

The recipe made too much frosting. The filling is amazing.  Cake itself was good, but for the work and time it took I was expecting better.  Frosting was a challenge to spread on the sides.

I have made this recipe several times now and it is excellent! Better than any other recipe I have tried!

Thank you so much! I did not even think about the eggs!

This is one of the best German chocolate cakes I’ve ever made. Everyone loves it. I made no changes to this recipe and I even made cupcakes with it. Thanks for all of your amazing recipes😊

https://content.jwplatform.com/videos/H30aPw4j.mp4

A classic German Chocolate cake with tender German chocolate cake, coconut pecan filling and chocolate frosting!

German Chocoalte Cake

Upgrade your birthday celebrations with this light and fluffy funfetti cake recipe. You'll want to make this homemade cake even after your birthday ends.

Perfect Birthday Cake

c. (3 sticks) butter, softened

c. sugar

tbsp. pure vanilla extract

c. all-purpose flour

cornstarch

kosher salt

c. milk

c. sprinkles,

c. butter, softened

sour cream

pure vanilla extract

heavy cream

Made this cake for my granddaughter birthday and it was a hit. The rainbow sprinkles matched the theme perfectly! And she love it.

Do you make cake with rice crispy treats on the bottom and like ice cream on top if not can you it is my first come to on my birthday and I would LOVE to make one if not I will make one and share the recipe with you all though it would be easy!!!!!!!!!!!

I made this for my sister who requested a classic birthday cake for her special day on May 5.  I wanted to do lots of layers so made the cake in sheet pans and cut out layers.  It turned out great!  Used two sheet pans and it made a 5-layer 8" cake.  I made a bit more buttercream to have enough for all the layering.  It was a little dry (my fault with the thin sheet pan instead of cake pans?) and I've heard of moistening the cake layers but don't often make cakes so it felt a bit advanced for me.  Otherwise, delicious, easy breezy, so pretty and a joyful experience all around!

I really want to try out this recipe for making cake pops, but I am not quite sure how much of the butter cream to put to get a really good consistency?

I just made your birthday cake for my 38yo daughter because I thought it was so playful and femme.  It's so tasty and fun that she loved it, of course.  

The surprise was that my 71yo husband -- whose had a lot of icing in the course of a long lifetime -- thought your unusual buttercream made with sour cream was the best he's ever had.  

I chopped up ripe strawberries and folded them into the portion of buttercream I set aside for the filling, piping a dam around the perimeter to hold it between the layers.  Then I used the same cone and tip to add some rosettes to the top.

Thanks for a happy birthday!

https://streaming.hearstdigitalstudios.com/159c4e56-c1bf-4784-acb3-96a30a959395/video_rover_16x9_1080p_hd_1555711621_80549.mp4

This Oreo Funfetti Icebox Cake Tastes Too Good To Be True

With this easy tutorial you'll learn to build a perfect layer cake. I’ll show you how to prepare the pans, level your cake and frost it too.

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