Introducing our 2019 Recipe of the Year: Classic Birthday Cake


Yellow cake with chocolate frosting: what could be more familiar? Whether made into smash cupcakes for a toddler’s birthday party, baked as a potluck sheet cake, or fashioned into magnificent, towering layers, this classic combo of vanilla cake and chocolate frosting is ubiquitous in America’s baking landscape.

Yet for a dessert that’s so seemingly simple, it’s difficult to find a great recipe. That’s why, over the past year, we challenged ourselves to come up with the very best version of this cake we possibly could.

The result?

2019 Recipe of the Year via @kingarthurflour

Classic Birthday Cake – our 2019 Recipe of the Year.

Why was this simplest of cakes a challenge? Two reasons.

First, many of us grew up with boxed cake mixes layered with canned frosting. And to this day those childhood memories, made rosier by time, guide our judgment of any made-from-scratch cake.

Indeed, there are still boxed cake mixes that produce a reliably tasty yellow cake: tall and light, soft and moist, with a certain tantalizing flavor that’s hard to identify. (Is it vanilla with a touch of almond … ?)

Truth be told, much of that flavor and texture is chemically induced (propylene glycol, anyone?), and thus impossible for the home baker to replicate exactly — though many of us keep trying.

The second reason this cake recipe was a hard one to nail? It’s so simple. Unlike, say, banana bread with its multiple complementary flavors and easy-to-achieve dense/moist texture, yellow cake has nothing to hide behind. The ideal yellow cake rises nicely, has a perfectly even crumb, and tastes like … well, vanilla and butter and comfort. Period.

2019 Recipe of the Year via @kingarthurflour

And chocolate frosting? It’s simply chocolate at its most basic. No nuts, no spices; just all fudge all the time.

If anything at all is even slightly “off” with either cake or frosting, your audience will call you on it. (Right after they hold up for comparison their mom’s special box mix cake enhanced with instant vanilla pudding powder.)

Still, we persisted. And finally came up with a cake we’re all proud to stand behind (and happily dig into).

We've named Classic Birthday Cake our 2019 Recipe of the Year. Read all about it and see how it's done. Click To Tweet

Bake it! Our 2019 Recipe of the Year

We’ll start with the cake. Note that it’s simple to make it gluten-free simply by substituting our gluten-free Measure for Measure flour for our standard all-purpose.

2 cups (241g) King Arthur Unbleached All-Purpose Flour OR Gluten Free Measure for Measure Flour
1 1/4 teaspoons salt
2 teaspoons baking powder
4 large eggs
2 cups (397g) granulated sugar
1 tablespoon (14g) vanilla extract
1/8 teaspoon almond extract; optional, for enhanced flavor
1 cup (227g) milk (whole milk preferred)
4 tablespoons (57g) butter, cut into pats
1/3 cup (67g) vegetable oil

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, and grease the parchment. If your 8” pans aren’t at least 2” deep, use 9” pans.

2019 Recipe of the Year via @kingarthurflour

Weigh your flour; you’ll find its weight by toggling to “grams” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.

In a small bowl, combine the flour, salt, and baking powder. Set aside.

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.

 2019 Recipe of the Year via @kingarthurflour

The batter should fall in thick ribbons from the beaters, whisk, or paddle.

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.

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 until the butter has melted.

2019 Recipe of the Year via @kingarthurflour
Slowly mix the hot milk-butter-oil mixture into the batter, stirring until everything is well combined. Scrape the bowl and mix briefly, just until smooth.

2019 Recipe of the Year via @kingarthurflour

Divide the batter evenly between the two pans. You’ll use about 2 3/4 cups (about 580g) in each.

Bake the cakes until a toothpick inserted into the center comes out clean and the top feels set, 26 to 30 minutes for two 9” pans, or 38 to 42 minutes for two 8” pans. If you’re using our gluten-free Measure for Measure flour, bake the cakes longer: 36 to 40 minutes for the 9″ layers, or 43 to 47 minutes for the 8″ layers.

2019 Recipe of the Year via @kingarthurflour

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.

Next up: the frosting

1 1/4 cups (106g) natural cocoa powder* (sifted if lumpy)
1 cup + 3 cups (113g + 340g) confectioners’ sugar (sifted if lumpy)
1/4 teaspoon salt
1/3 cup (74g) hot water
1 tablespoon (14g) vanilla extract
16 tablespoons (227g) butter, softened

*Dutch-process cocoa can be substituted for the natural cocoa in the frosting if it’s what you have in your pantry, or if you prefer a more robust, bittersweet chocolate flavor.

2019 Recipe of the Year via @kingarthurflour

In a large mixing bowl or the bowl of your stand mixer, stir together the cocoa powder, 1 cup (113g) of the confectioners’ sugar, and the salt. Stir in the water and vanilla, scraping the bowl if necessary.

2019 Recipe of the Year via @kingarthurflour

Add the butter and remaining confectioners’ sugar, stirring to combine. The mixture will be very stiff.

2019 Recipe of the Year via @kingarthurflour

Using an electric hand mixer or a stand mixer with paddle attachment, beat the frosting at medium-high speed for 1 to 2 minutes, stopping halfway through to scrape the bottom and sides of the bowl. The frosting should be lightened in color and fluffy,

2019 Recipe of the Year via @kingarthurflour

Assemble and frost the cake

Place one of the cake layers on a serving plate or cake stand; tuck strips 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 the frosting, enough to make a 1/4” to 1/2”-thick layer. An offset spatula works well here.

2019 Recipe of the Year via @kingarthurflour

Center the second layer bottom-side up (for a flat top) over the frosted layer and press gently to set it in place.

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.

2019 Recipe of the Year via @kingarthurflour

A crumb coat keeps things smooth

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.

2019 Recipe of the Year via @kingarthurflour

Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly. If you have any leftover frosting, you can use it to pipe decorations on the top and/or around the base.

Speaking of piping decorations, there’s more than one pretty way to frost a cake: Grab your spatula and check out our cake styling guide for six imaginative techniques.

Store the cake, covered, at room temperature; or in the refrigerator if your kitchen is hot. 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. If the cake is cold, let it come to room temperature before serving.

2019 Recipe of the Year via @kingarthurflour

Happy birthday cake! Or maybe we should just say Happy [insert your own milestone event] cake. And hey, even if there’s nothing in particular you need to celebrate — this delicious cake will make any occasion special!

Get a head start —

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.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

    1. The Baker's Hotline

      You totally can Ashley, but it could be on the bitter side. So we’d recommend using the smaller amount of cocoa powder listed in the Tips from our Baker’s section at the bottom of the recipe. Happy baking! Annabelle@KAF

    1. The Baker's Hotline

      Hi there, KCD! A 9″ x 13″ cake will bake for about 45 to 48 minutes at 325°F. If you make a full batch of the frosting you’ll end up with extra, so you may want to consider making 3/4 of a batch to generously frost the cake (with a 3/8” thick layer of frosting) or a half batch for a thinner layer of frosting (a scant 1/4”). Happy baking! Morgan@KAF

    1. The Baker's Hotline

      Thanks for reaching out to us, Sheri! When a cake falls in the center, that’s usually a sign that it was a little under-baked. We’d recommend checking your cake for doneness by giving it a poke (you want the center to bounce right back) and testing the temperature. You want it to read 205°F in the center on a digital thermometer. Annabelle@KAF

    1. The Baker's Hotline

      Lesley, there is in the recipe itself, but you’re currently reading the blog post about the recipe, which is a separate thing. The link to the recipe is always in orange text under the first image of all of our blog posts. You can also find the recipe here. Happy baking! Kat@KAF

  1. Margaret

    I’m interested in freezing the cake. How would you recommend doing that? Freeze it on a platter and then wrap in plastic wrap? How long before it gets freezer burned?

    Reply
    1. The Baker's Hotline

      That’s a great question, Margaret! To freeze the final cake, place it in the freezer to harden for about 30 minutes before wrapping with plastic wrap. (This will help keep the surface of the frosting from getting smudged.) Unfrosted cake layers can also be wrapped and frozen separately from the frosting for up to one month, and then assembled upon thawing. Happy baking! Kat@KAF

    1. The Baker's Hotline

      Jessica, you can use cake flour as a 1:1 substitute for all-purpose flour in this recipe. The texture will be lighter, but it won’t change the flavor at all. Happy baking! Kat@KAF

  2. Liz Anderson

    Can the cake really be stored at room temperature covered for three days with real butter in the frosting? That seems like a health hazard.

    Reply
    1. The Baker's Hotline

      Hi Liz! Different bakers have different feelings about butter, so if you feel uncomfortable keeping butter at room temperature, you can keep your cake in the fridge. Most, if not all of us have butter at room temperature in our kitchens so it’ll be ready to bake with and be easy to spread on our toast without tearing it and don’t have problems so long as it’s in date. Do what feels right for you! Annabelle@KAF

    2. Tricia

      In our house, we always keep a stick of butter in a covered butter dish out on the counter, unrefrigerated. It’s pretty common practice and we’ve never had a problem.

  3. Michael

    How would you adjust the recipe to fit a 12×2 cake pans? My smaller pans are not quite 9×2.more like 8.5×1.75.
    Want to make a bigger layer cake

    Reply
    1. The Baker's Hotline

      Hi Michael! A single batch should just about fill one of your 12″ pans, so if you’d like it to be a layer cake you’ll need to make a double batch. You’ll probably want to double the frosting as well. Happy baking! Annabelle@KAF

  4. Cindy

    I was disappointed with this recipe. The cake was much heavier than I had hoped it would be. The flavor was good but I was looking for a lighter texture. The recipe was easy to make and easy to follow.

    Reply
    1. The Baker's Hotline

      Thanks for giving this recipe a go, Cindy! Our goal with this cake is to be fluffy, so we’d love to help troubleshoot your cake with you and figure out where things may have gone awry. Give our free and friendly Baker’s Hotline staff a call at 855-371-BAKE (2253). Kindly, Annabelle@KAF

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