Classic Birthday Cake
Despite its ubiquity in bakeries nationwide, great homemade versions of this chocolate-on-vanilla duo are somewhat elusive. Make this Classic Birthday Cake today!
- Total time
- 3 hr
- Active time
- 1 hr
- Yield
16 servings, one 8” or 9” two-layer cake16 servings, one 8” or 9” two-layer cake
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints5 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Eggs
4 large eggs, at room temperature
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Classic Birthday Cake
Almond Extract
1/8 teaspoon almond extract, optional, for enhanced flavor
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Classic Birthday Cake
Confectioners’ Sugar
4 cups (454g) confectioners' sugar, divided
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Classic Birthday Cake
Water
1/3 cup (74g) water, hot
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Details and source
Source: Classic Birthday Cake
Butter
20 tablespoons (284g) butter, softened
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Details and source
Source: Classic Birthday Cake
Additional ingredient notes
Method Overview
Structured method notes that are separate from the step timeline.
Tips from our Bakers
Watch King Arthur baker/blogger Kye Ameden demonstrate some of the techniques from this recipe: How to Assemble and Decorate Layer Cake If you prefer a three-layer cake, or your 8” pans aren’t at least 2” deep, divide the batter into thirds
If you only have two pans, bake the third cake in a second batch, reusing one of the cooled, cleaned, and newly greased pans. Bake the cakes for 22 to 27 minutes. Make ahead tips: Cake layers and frosting can be made up to three days ahead, refrigerated, and the cake assembled the day you wish to serve it. For storing, wrap the layers in plastic and transfer the frosting to an airtight container, or tightly cover the bowl in which you made it. When you're ready to assemble the cake, remove the frosting from the fridge and warm at room temperature until soft enough to spread easily. The whole cake (assembled and decorated) can be stored in the freezer for up to a month. To make a 9" x 13" sheet cake: Prepare the batter as directed. Pour it into a lightly greased 9" x 13" pan, and bake in a preheated 325°F oven for about 45 to 48 minutes, until the cake tests done.
Source video
Source video
Method Timeline
Prep
ActivePrep
1 hr
Prep time from the source recipe card.
Cook
ActiveCook
42 min
Cook time from the source recipe card.
Total
PassiveTotal
3 hr
Total time from the source recipe card.
Step 1
To make the cake: Preheat the oven to 325°F with a rack in the center. Lightly grease two 8” x 2” or 9” x 2” round cake pans; for extra protection against sticking, line the bottom of the pans with parchment rounds (you can cut these yourself or use precut 8” or 9” rounds), and grease the parchment. If your 8” pans aren’t at least 2” deep, use 9” pans.
Step 2
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To see a full visual walkthrough of this recipe, see our video on how to make Classic Birthday Cake.
Image detailsClassic Birthday Cake – Step 2To see a full visual walkthrough of this recipe, see our video on how to make Classic Birthday Cake. · Classic Birthday CakeDev reference Inputs and tools1
Uses
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
Step 3
In a small bowl, combine the flour, salt, and baking powder. Set aside.
Step 4
In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, vanilla, and almond extract, until thickened and light gold in color, about 2 minutes at medium-high speed. If your stand mixer doesn’t have a whisk attachment, beat for 5 minutes using the paddle attachment. The batter should fall in thick ribbons from the beaters, whisk, or paddle.
2 min
Image detailsClassic Birthday Cake – Step 4King Arthur Baking · Classic Birthday CakeDev reference Visual cue
until thickened and light gold in color, about 2 minutes at medium-high speed.
Checks2
Visual cueInfoVisualuntil thickened and light gold in color, about 2 minutes at medium-high speed.
Expected state: until thickened and light gold in color, about 2 minutes at medium-high speed.
TimingInfoTimingabout 2 minutes
Target: 2 minute
Expected state: In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, vanilla, and almond extract, until thickened and light gold in color, about 2 minutes at medium-high speed.
Inputs and tools6
Uses
- 4 large eggs, at room temperature
- 2 cups (397g) granulated sugar
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 1/8 teaspoon almond extract, optional, for enhanced flavor
- 4 cups (454g) confectioners' sugar, divided
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
Why and source
This step has reviewed source-backed guidance.
- Source: Classic Birthday Cake
Step 5
Add the dry ingredients to the mixture in the bowl and mix — by hand or on low speed of a mixer — just enough to combine. Scrape the bottom and sides of the bowl, then mix again briefly, to fully incorporate any residual flour or sticky bits.
Step 6
In a saucepan set over medium heat or in the microwave, bring the milk just to a simmer. Remove the pan from the heat and add the butter and oil, stirring by hand until the butter has melted.
medium heatStep 7
Slowly mix the hot milk-butter-oil mixture into the batter, stirring on low speed of a mixer until everything is well combined. Scrape the bowl and mix briefly, just until smooth.
Image detailsClassic Birthday Cake – Step 7King Arthur Baking · Classic Birthday CakeDev reference Visual cue
until everything is well combined.
Checks1
Visual cueInfoVisualuntil everything is well combined.
Expected state: until everything is well combined.
Why and source
This step has reviewed source-backed guidance.
- Source: Classic Birthday Cake
Step 8
Divide the batter evenly between the two pans. You’ll use about 2 3/4 cups (about 580g) in each.
Step 9
Bake the cakes until the edges are pulling away from the sides of the pan, a toothpick inserted into the center comes out clean, and the top feels set. This should take 26 to 30 minutes for two 9” pans, or 38 to 42 minutes for two 8” pans; a digital thermometer inserted into the center of the cakes should read 205°F. Remove the cakes from the oven, carefully loosen the edges, and allow them to cool for 15 minutes in the pans. Then turn them out of the pans and transfer them to a rack, right-side up, to cool to room temperature.
Image detailsClassic Birthday Cake – Step 9King Arthur Baking · Classic Birthday CakeDev reference Visual cue
until the edges are pulling away from the sides of the pan, a toothpick inserted into the center comes out clean, and the top feels set.
Checks4
TemperatureInfoTemperature205°F
Target: 205 degree-fahrenheit
Expected state: This should take 26 to 30 minutes for two 9” pans, or 38 to 42 minutes for two 8” pans; a digital thermometer inserted into the center of the cakes should read 205°F.
TextureInfoTextureuntil the edges are pulling away from the sides of the pan, a toothpick inserted into the center comes out clean, and the top feels set.
Expected state: until the edges are pulling away from the sides of the pan, a toothpick inserted into the center comes out clean, and the top feels set.
TimingInfoTiming26 to 30 minutes
Target: 26-30 minute
Expected state: This should take 26 to 30 minutes for two 9” pans, or 38 to 42 minutes for two 8” pans; a digital thermometer inserted into the center of the cakes should read 205°F.
HoldingMain recipeSource holding instruction
Bake the cakes until the edges are pulling away from the sides of the pan, a toothpick inserted into the center comes out clean, and the top feels set. This should take 26 to 30 minutes for two 9” pans, or 38 to 42 minutes for two 8” pans; a digital thermometer inserted into the center of the cakes should read 205°F. Remove the cakes from the oven, carefully loosen the edges, and allow them to cool for 15 minutes in the pans. Then turn them out of the pans and transfer them to a rack, right-side up, to cool to room temperature.
Why and source
This step has reviewed source-backed guidance.
- Source: Classic Birthday Cake
Step 10
To make the frosting: In a large mixing bowl or the bowl of your stand mixer, stir together — by hand or mixer — the cocoa powder, 1 cup (113g) of the confectioners’ sugar, and the salt. Stir in the water and vanilla, scraping the bowl if necessary.
Image detailsClassic Birthday Cake – Step 10King Arthur Baking · Classic Birthday CakeDev reference Inputs and tools2
Uses
- 1/3 cup (74g) water, hot
- 4 cups (454g) confectioners' sugar, divided
Step 11
Add the butter and remaining confectioners’ sugar, stirring to combine. Using an electric hand mixer or a stand mixer with paddle attachment, beat the frosting at medium-high speed for 1 to 2 minutes, until lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl. When the frosting is ready, scoop out a bit on your spatula; does it seem nicely spreadable? If it's too stiff, beat in water (1 teaspoon at a time) until it's the consistency you want.
Image detailsClassic Birthday Cake – Step 11King Arthur Baking · Classic Birthday CakeDev reference Visual cue
until lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl.
Checks2
TextureInfoTextureuntil lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl.
Expected state: until lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl.
TimingInfoTimingfor 1 to 2 minutes
Target: 1-2 minute
Expected state: Using an electric hand mixer or a stand mixer with paddle attachment, beat the frosting at medium-high speed for 1 to 2 minutes, until lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl.
Inputs and tools1
Uses
- 4 cups (454g) confectioners' sugar, divided
Why and source
This step has reviewed source-backed guidance.
- Source: Classic Birthday Cake
Step 12
To assemble the cake: Place one of the cake layers on a serving plate; tuck pieces of waxed or parchment paper underneath the edge of the cake to keep the plate clean. Spread the bottom layer with about 1 cup of frosting, enough to make a 1/4” to 1/2”-thick layer. Center the second layer bottom-side up (for a flat top) over the frosted layer and press gently to set it in place.
Image detailsClassic Birthday Cake – Step 12King Arthur Baking · Classic Birthday CakeDev reference Checks1
ServiceMain recipeSource service instruction
To assemble the cake: Place one of the cake layers on a serving plate; tuck pieces of waxed or parchment paper underneath the edge of the cake to keep the plate clean. Spread the bottom layer with about 1 cup of frosting, enough to make a 1/4” to 1/2”-thick layer. Center the second layer bottom-side up (for a flat top) over the frosted layer and press gently to set it in place.
Why and source
This step has reviewed source-backed guidance.
- Source: Classic Birthday Cake
Step 13
If your schedule permits, place the cake in the refrigerator or freezer, uncovered, for at least 30 minutes (or up to 2 hours) to firm it up. This will make the layers less likely to slide around as you work, and the cake won’t shed crumbs as you frost. If you’re pressed for time, you can skip this step.
Step 14
To finish the cake: For the best-looking cake, do the frosting in two steps. First, spread a very thin layer of frosting around the sides and across the top; this is called a crumb coat. You should be able to see the cake through the frosting in spots, it’s that thin. Refrigerate the cake for 20 minutes to let this layer set. Again, skip this step if time is a factor.
Image detailsClassic Birthday Cake – Step 14King Arthur Baking · Classic Birthday CakeDev reference Checks1
TimingInfoTimingfor 20 minutes
Target: 20 minute
Expected state: Refrigerate the cake for 20 minutes to let this layer set.
Why and source
This step has reviewed source-backed guidance.
- Source: Classic Birthday Cake
Step 15
Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake. If you have any leftover frosting, you can use it to pipe decorations on the top and/or around the base.
Image detailsClassic Birthday Cake – Step 15King Arthur Baking · Classic Birthday CakeDev reference Visual cue
Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake.
Checks2
Visual cueInfoVisualOnce the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake.
Expected state: Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake.
HoldingMain recipeSource holding instruction
Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake. If you have any leftover frosting, you can use it to pipe decorations on the top and/or around the base.
Why and source
This step has reviewed source-backed guidance.
- Source: Classic Birthday Cake
Step 16
Store the cake, covered, at room temperature, or in the refrigerator if your kitchen is hot. Let it come to room temperature before serving. For tips on slicing, see The best way to cut cake.
Step 17
Storage information: The cake will keep at room temperature, covered with a cake cover, for up to three days; in the refrigerator, covered, for up to one week, or in the freezer, well wrapped, for up to one month.
Learn More
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
16 servings, one 8” or 9” two-layer cake
Batter
Source step 4 creates or uses batter.
Mixture
Source step 5 creates or uses mixture.
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Source and Origin
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Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Classic Birthday Cake
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