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Classic Birthday Cake Recipe

In the realm of culinary delights, few treats hold the universal appeal and timeless charm of the Classic Birthday Cake. This iconic confection, with its soft, moist layers and velvety buttercream frosting, has graced countless celebrations, marking milestones, spreading joy, and evoking a sense of nostalgia that transcends generations. Its enduring popularity is a testament to its ability to evoke a sense of warmth, comfort, and pure delight, making it a quintessential symbol of birthdays and special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 1 Cake
Course: Dessert
Cuisine: American
Calories: 571
Ingredients Method

Ingredients
  

For the cake layers:
  • 2 cups 250 grams all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons 1 1/2 sticks unsalted butter, softened (170 grams)
  • 1 1/2 cups 300 grams granulated sugar
  • 6 large egg whites at room temperature (340 grams)
  • 3/4 cup 180 ml whole milk, at room temperature
  • 1 1/2 teaspoons vanilla extract 9 ml
  • 1/2 teaspoon almond extract 3 ml
For the buttercream:
  • 12 tablespoons 1 1/2 sticks unsalted butter, softened (170 grams)
  • 4 ounces 113 grams cream cheese, softened
  • 6 cups 750 grams confectioners' sugar
  • 3 teaspoons vanilla extract 9 ml
  • Pinch of salt

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and almond extracts.
  4. Beat in the egg whites one at a time, scraping down the sides of the bowl after each addition.
  5. Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour. Beat until just combined.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
  9. To make the buttercream, beat the butter and cream cheese together until smooth.
  10. Gradually add the confectioners' sugar, beating until light and fluffy. Beat in the vanilla extract and salt.
  11. Once the cakes are completely cool, frost the top of one cake layer with a generous amount of buttercream. Place the second cake layer on top and frost the top and sides of the cake.
  12. Decorate the cake as desired.