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Yellow Birthday Cake with Milk Chocolate Frosting Recipe

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★★★★★

4.7 from 94 reviews

A classic homemade yellow butter birthday cake with a rich milk chocolate buttercream frosting, perfect for celebrations. This moist and fluffy cake combines the comforting flavors of vanilla and butter, layered with creamy chocolate frosting for a deliciously indulgent treat.

Ingredients

Scale

Yellow Cake

  • 4 Large Eggs
  • 2/3 cup Whole Milk or Buttermilk
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 1/2 cups Granulated 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)

Milk Chocolate Buttercream Frosting

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cake layers.
  2. Mix Wet Ingredients: In a small bowl, whisk together the eggs, whole milk (or buttermilk), and vanilla extract until well combined.
  3. Combine Dry Ingredients: In a standing mixer bowl, stir together the flour, granulated sugar, baking powder, and salt to evenly distribute all dry ingredients.
  4. Add Butter: Beat the softened butter cubes into the flour mixture one at a time, continuing to beat until the mixture resembles coarse crumbs.
  5. Incorporate Wet Mixture and Oil: Add half of the egg-milk mixture and the oil to the flour-butter mixture. Beat until the batter is light and fluffy. Then add the remaining egg-milk mixture along with the instant vanilla pudding mix, mixing just until combined to avoid overmixing.
  6. Scrape Bowl: Use a spatula to scrape down the sides of the bowl, ensuring all ingredients are fully incorporated.
  7. Prepare Pans and Bake: Grease two 9-inch or three 8-inch cake pans. Pour the batter evenly into the pans and smooth the tops with a spatula. Bake for 16-22 minutes depending on layer thickness; thinner layers require less time. Check doneness by inserting a toothpick, which should come out clean.
  8. Cool Cakes: Allow the cakes to cool completely. Run a knife around the edges and invert the cakes onto a wire rack or plate.
  9. Make Frosting: In a mixing bowl, cream the softened butter, cocoa powder, powdered sugar, and heavy cream together until light and fluffy. Adjust the consistency by adding more cream or milk if needed.
  10. Frost Cake: Once the cake layers have cooled and been removed from their pans, spread the chocolate buttercream frosting evenly over each layer.
  11. Decorate: Top the frosted cake with your choice of chocolate shavings, chocolate chips, sprinkles, M&M’s, or other desired decorations for a personal touch.

Notes

  • This recipe yields two 9-inch cake layers or three 8-inch layers; thinner layers bake faster.
  • The cake tastes even better the next day if covered properly.
  • Nutrition info is approximate and automatically calculated.

Keywords: yellow cake, birthday cake, butter cake, chocolate frosting, homemade cake

Find it online: https://cheframi.com/yellow-birthday-cake-with-milk-chocolate-frosting-recipe/