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Ultimate Classic Birthday Cake: Easy Party Recipe

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This foolproof birthday cake features a tender crumb and silky ermine frosting, perfect for any celebration. Made with simple ingredients and a reverse-creaming technique, it’s a crowd-pleaser that can be made ahead.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened (European-style recommended)
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup (60ml) vegetable oil
  • 1½ cups (360ml) whole milk (for frosting)
  • 5 tablespoons (40g) all-purpose flour (for frosting)
  • 1½ cups (300g) granulated sugar (for frosting)
  • 1½ cups (3 sticks or 340g) unsalted butter, softened (for frosting)
  • 2 teaspoons pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and dust with flour.
  2. In a large bowl, whisk together 3 cups flour, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp salt.
  3. In a stand mixer bowl, beat 1 cup softened butter and 2 cups sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each. Mix in 2 tsp vanilla.
  5. On low speed, add dry ingredients and milk alternately: ⅓ flour, ½ milk, ⅓ flour, remaining milk, then remaining flour. Mix until just combined.
  6. Fold in ¼ cup vegetable oil with a rubber spatula until incorporated.
  7. Divide batter evenly between prepared pans (about 680g each). Smooth tops.
  8. Bake for 30-35 minutes until golden and a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then invert onto wire rack to cool completely.
  9. For frosting: In a saucepan, whisk 1½ cups milk and 5 tbsp flour. Cook over medium heat, whisking constantly, until thickened (5-7 minutes). Remove from heat, stir in 2 tsp vanilla and a pinch of salt. Cool completely.
  10. In a stand mixer, beat 1½ cups softened butter and 1½ cups sugar on medium-high until light and fluffy, about 5 minutes.
  11. Add cooled milk paste one spoonful at a time, beating until smooth and spreadable.
  12. Place one cake layer on serving plate. Spread about 1 cup frosting on top. Add second layer. Apply thin crumb coat, refrigerate 20 minutes, then apply final frosting layer.
  13. Decorate as desired. Let cake sit at room temperature 30 minutes before serving.

Notes

Use European-style butter for best flavor. Room temperature ingredients are crucial. Do not overmix batter. Let frosting cool completely before adding to butter. Crumb coat helps achieve a smooth finish. Cake tastes even better the next day.

Nutrition

Keywords: birthday cake, classic cake, party cake, ermine frosting, layer cake, celebration cake

Find it online: https://noshbelle.com/ultimate-classic-birthday-cake-easy-party-recipe/