Classic Birthday Cake
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Steps as written in the recipe card.
17 steps2 min
Ingredient prep checklist
- Eggs: 4 large eggs, at room temperature
- Almond Extract: 1/8 teaspoon almond extract, optional, for enhanced flavor
- Confectioners’ Sugar: 4 cups (454g) confectioners' sugar, divided
- Water: 1/3 cup (74g) water, hot
- Butter: 20 tablespoons (284g) butter, softened
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 help
Watch for
Temperature325 degree-fahrenheit
325°F
Source
Classic Birthday Cake
References
Full ingredient reference
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons table salt
- 2 teaspoons baking powder
- 4 large eggs, at room temperature
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
optional, for enhanced flavor
- 1 cup (227g) milk, (whole milk preferred)
(whole milk preferred)
- 4 tablespoons (57g) butter, cut into pats
cut into pats
- 1/3 cup (67g) vegetable oil
- 1 1/4 cups (106g) natural cocoa powder*
- 4 cups (454g) confectioners' sugar, divided
divided
- 1/4 teaspoon table salt
- 1/3 cup (74g) water, hot
hot
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 20 tablespoons (284g) butter, softened
softened