Introduction

This classic Yellow Birthday Cake with Milk Chocolate Frosting combines a moist, buttery cake with rich, creamy chocolate buttercream. Perfect for celebrations or any special occasion, it’s a crowd-pleaser that’s easier to make than you might think.

A close-up view of a slice of three-layer yellow cake on a white plate, each yellow cake layer soft and fluffy with small air pockets clearly visible. Between the three layers, there are thin, smooth layers of dark chocolate frosting. The top of the cake is covered with a thick, even layer of the same dark chocolate frosting, which looks creamy and smooth. Small colorful sprinkles are visible around the edge of the cake slice. A silver fork rests on the plate near the cake, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 and cut into cubes
2 Tablespoons Oil
1/3 cup Instant Vanilla Pudding Mix (dry)

Chocolate Buttercream Frosting:

1 1/2 cups Butter, softened
1 cup Cocoa Powder
5 cups Powdered Sugar
1/3 cup Heavy Cream (or Half & Half or Milk)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease your 8 or 9-inch cake pans and set aside.
Step 2: In a small bowl, whisk together the eggs, milk, and vanilla until combined.
Step 3: In a standing mixer, combine the flour, sugar, baking powder, and salt. Mix briefly to blend.
Step 4: Beat the softened butter into the flour mixture one cube at a time until the mixture resembles coarse crumbs.
Step 5: Add half of the egg-milk mixture and the oil to the flour mixture. Beat until light and fluffy.
Step 6: Add the remaining egg-milk mixture and the dry vanilla pudding mix. Mix just until combined, then scrape down the sides of the bowl with a spatula.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Step 8: Bake for 16 to 22 minutes, depending on the depth of your pans. Thinner layers require less time. A toothpick inserted into the center should come out clean.
Step 9: Let the cakes cool completely. Run a knife around the edges and invert them onto a cooling rack.
Step 10: To make the frosting, beat together the softened butter, cocoa powder, powdered sugar, and heavy cream until the mixture is light and fluffy. Add more cream if needed to reach your desired consistency.
Step 11: Once the cakes are cool, spread the chocolate buttercream evenly between layers and over the top and sides of the cake.
Step 12: Decorate with chocolate shavings, sprinkles, or your favorite toppings and serve.

Tips & Variations

For extra moist cake, use buttermilk instead of whole milk.
If you prefer a more intense chocolate frosting, add an extra 1/4 cup of cocoa powder.
To make this cake gluten-free, substitute the flour with a gluten-free all-purpose blend.
Try adding a teaspoon of espresso powder to the frosting to enhance the chocolate flavor.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be wrapped and frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a close-up of a three-layer yellow cake slice separated by two thick layers of smooth, dark chocolate frosting. The top of the cake has a thick, even layer of the same chocolate frosting with a few colorful sprinkles on the edge. The cake texture looks soft and moist, with a slight crumb on the edges. A silver fork lies in front of the slice on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake a day ahead?

Yes! In fact, this cake tastes even better the next day when the flavors have had time to meld. Simply cover it tightly and refrigerate.

What if I don’t have instant vanilla pudding mix?

If you don’t have pudding mix, you can replace it with an equal amount of cornstarch and a bit of vanilla extract, though the texture will be slightly different. The pudding mix helps keep the cake moist and tender.