Best Birthday Cake

How to Make the BEST Birthday Cake

How do I Make MOIST Cake?

For this Best Birthday Cake (and all cakes, honestly), be sure not to over-measure your flour, which can lead to a dry or crumbly cake. I always use my digital kitchen scale to weigh flour, but if you don’t have one use the “spoon and level” method to measure with measuring cups. More on all that here in my Ultimate Guide to Measuring.

Also, be sure not to overmix your cake. This can create a rubbery, dense cake. In the final steps, mix JUST until combined.

Do I Have to Use Whole Milk?

Using whole milk will help to create a tender and moist cake. You can get away with using 2% if necessary, but don’t use skim milk. Whole milk really works best.

Baking the Cake

Keep a close eye on the cake as it bakes to avoid overbaking it. Don’t use dark-colored cake pans for this birthday cake recipe. They tend to overcook and dry out the edges and bottom.

How do I Prevent Cake Layers From Sinking?

To prevent your cake from sinking in the center, be sure to do the following things:

• Use an oven thermometer to ensure the accuracy of your oven. Cakes are delicate and need to be baked at the correct temperature. Bake only on the middle rack.
• Don’t open your oven door while baking. If you must open it, do so towards the end.
• Bake the cake through completely without overbaking it. A toothpick inserted in the center should come out clean. The tops should spring back with lightly pressed. A digital thermometer inserted into the center should be about 210°F.
• Use ingredients at a cool room temperature. This is especially important for butter – learn more about that here.
• Use fresh baking powder. If you live above 3,000 feet, you’ll likely need to reduce the baking powder.
• Beat the butter and sugar very well to incorporate enough air to get a good leavening effect. Make sure the eggs are very well incorporated too. Scrape down the bowl and blade often. Once the flour is added, mix until just barely combined. Overmixing at this stage will result in sunken layers and a dense texture.

Can I Use a 9-inch Pan Instead?

This birthday cake recipe calls for 8-inch baking pans, which is what will work best. You can also use 9-inch if that’s what you have – just note that your cake layers will be thinner, and shave about 5 minutes off the baking time.

Can I Make Cupcakes With This Recipe?

Yes, this recipe will make about 18 standard cupcakes. Bake in lined cupcake pans for about 20 minutes. Check out my full guide on how to convert a cake recipe into cupcakes (and vice versa!).

The Milk Chocolate Buttercream Frosting

This chocolate buttercream recipe is one of my all-time favorites. It’s unbelievably rich, creamy, luscious, smooth, and perfectly sweet. It complements the yellow cake perfectly! If you want more frosting to make decorations, double the recipe.

Why is There a Raw Egg Yolk in This Frosting?

The recipe contains a raw egg yolk, not unlike any recipe for homemade mayonnaise or Caesar salad dressing. The fat from the egg yolk not only lends richness and creaminess, it also helps to emulsify the buttercream to make it ultra smooth and silky with no extra work.

Simply make sure to use a very fresh quality egg. I like to use an egg from the farmer’s market.

If you feel too uncomfortable with this or if you plan to serve this cake to infants, anyone elderly, pregnant women, or someone with a compromised immune system, you can use a pasteurized shell egg or just leave the egg yolk out entirely. You will lose some richness and smoothness, but your frosting will still be delicious.

Can I Use a Different Frosting Recipe?

You can also use my Best American Chocolate Buttercream Recipe to frost this cake instead, which doesn’t contain raw egg. If you’re looking for a vanilla buttercream, or a customizable base for a flavored buttercream, check out my Best Buttercream recipe post.

Help! I Suck at Decorating Cakes.

If you need help frosting and decorating a cake so it looks nice and pretty, check out my Easy Cake Decorating video in this post. The biggest tip I can give you is to freeze your cake layers before frosting so you can avoid crumbs or tears.

What Sprinkles Did You Use in These Photos?

We used Wilton Sprinkles in the “Rainbow Star Medley” design from Michael’s. If you can’t find those, check out Sweetapolita’s sprinkles here.

How Can I Make This Cake Ahead of Time?

Wrap unfrosted cooled birthday cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 3 days or in the freezer for up to 2 months. Defrost overnight in the fridge (do not thaw at room temperature or you will end up with mushy cake).

The buttercream can be stored in an airtight container in the fridge for up to 1 week. Let come to room temperature and re-whip on the stand mixer until light and fluffy again.

How do I Store the Best Birthday Cake?

Cover with a cake keeper and store at room temperature for up to 8 hours, then refrigerate. Allow to come to room temperature before serving.

I Need to Serve This Outside. How Can I Prevent it From Melting?

Keep the cake refrigerated until your party starts or until you head to the park or outdoor location. This will allow the cake to come to room temperature gradually as it sits outside, but not get too warm that it begins to melt.

My Favorite Cake Tools:

• Fat Daddio 8-inch round cake pans – My FAVORITE cake pans because they release easily and are quick to clean.
• Large offset spatula – Perfect for spreading frosting, for a beautiful cake.
• An oven thermometer and kitchen scale – The most important tools in any baker’s kitchen!
• 8-inch parchment paper circles with tabs – Makes removing the cake from the pan super easy!
• Cake turntable – Makes for easy decorating + frosting.
• 8-inch cardboard cake cutouts – To sit your cake.