There’s nothing quite like the joy of a perfectly baked birthday cake, and this recipe delivers just that. With its moist, tender crumb and rich, buttery flavor, every bite feels like a celebration. The cake’s velvety texture pairs beautifully with a creamy frosting, creating a harmonious balance of sweetness and indulgence. Ready in just one hour, it’s surprisingly simple to make yet tastes like it came from a professional bakery.
This cake is a showstopper, with its golden layers and decadent frosting that melt in your mouth. The subtle vanilla aroma fills the kitchen, promising a treat that’s as comforting as it is festive. Whether it’s for a birthday or just because, this cake is guaranteed to bring smiles and create lasting memories. It’s the kind of dessert that makes every occasion feel special.
Ingredients for The Best Birthday Cake
- For the Cake:
- 1 cup (265 g) + 2 Tablespoons unsalted butter, softened
- 3 cups (600 g) granulated sugar
- 3 large eggs, room temperature (preferred)
- 1 Tablespoon vanilla extract
- 4 cups (500 g) all-purpose flour (may substitute 500g cake flour)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 cups (475 ml) buttermilk, room temperature (preferred)
- ½ cup colorful sprinkles
- For the Chocolate Cream Cheese Frosting:
- ¾ cup (175 g) unsalted butter, softened
- 12 oz (340 g) cream cheese, softened
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 5 ¼ cups (656 g) powdered sugar
- ¾ cup (90 g) natural cocoa powder
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8” or 9” baking pans. For extra security, line the bottom of each pan with parchment paper cut to fit.
- Prepare the cake batter: In the bowl of a stand mixer or a large bowl, beat the butter until smooth using a paddle attachment or electric mixer.
- Add the sugar and beat until well-combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Using a spoon or spatula (not the mixer), add about a fourth of the flour mixture to the butter mixture and stir until just combined.
- Add approximately ⅓ of the buttermilk and stir again until combined. Repeat, alternating between the flour mixture and buttermilk, until all ingredients are fully combined. Scrape the sides and bottom of the bowl as needed.
- Stir in the sprinkles.
- Bake the cake: Evenly divide the batter into the prepared pans. Bake for 28 minutes (9” pans) or 32-34 minutes (8” pans), or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges and carefully invert each layer onto a cooling rack to cool completely.
- Prepare the frosting: In a large bowl or stand mixer, beat the butter and cream cheese until creamy and well-combined.
- Stir in the vanilla extract and salt.
- Gradually add the powdered sugar with the mixer on low speed. Once all the sugar is added, stir in the cocoa powder. Scrape the sides and bottom of the bowl to ensure all ingredients are well-incorporated.
- Assemble the cake: Once the cake layers are completely cool, frost and stack them. Enjoy your delicious birthday cake!
Perfect Pairings: Sauce and Topping Ideas
While the Chocolate Cream Cheese Frosting is a star on its own, consider adding a drizzle of caramel sauce or chocolate ganache for extra indulgence. Fresh berries like strawberries or raspberries can add a pop of color and a refreshing contrast to the rich cake.
Storage Secrets: Keep Your Cake Fresh
Store your cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
To save time, prepare the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. You can also make the frosting in advance and refrigerate it; just let it come to room temperature and give it a quick whip before using.
Equipment Essentials: Tools You’ll Need
Ensure you have three 8” or 9” baking pans, a stand mixer or electric hand mixer, and parchment paper for easy cake release. A cooling rack is also essential to let your cake layers cool evenly before frosting.
Common Questions Answered
Can I use regular milk instead of buttermilk?
Yes, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I use a different type of flour?
Cake flour can be used for a lighter texture, but all-purpose flour works perfectly fine.
The Best Birthday Cake Recipe
Ingredients
BIRTHDAY CAKE
- 1 cup + 2 Tablespoons unsalted butter softened
- 3 cups granulated sugar
- 3 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 4 cups all-purpose flour (may substitute 500g cake flour)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 cups buttermilk¹ room temperature preferred
- ½ cup colorful sprinkles²
CHOCOLATE CREAM CHEESE FROSTING³
- ¾ cup unsalted butter softened
- 12 oz cream cheese softened
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 5 ¼ cups powdered sugar 656g
- ¾ cup natural cocoa powder
Instructions
- Preheat oven to 350F (175C) and grease and flour the sides and bottom of three 8” or 9” baking pans. For extra security I also recommend lining the bottom of each pan with a round of parchment paper cut to fit the bottom of the pan.
- Add butter to the bowl of a stand mixer or to a large bowl. Use a paddle attachment on your stand mixer or an electric mixer to beat until smooth.
- Add sugar and beat until well-combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Using a spoon or spatula (but NOT the electric mixer any longer) add about a fourth of the flour mixture (no need to measure, just eyeball it) to the butter mixture and stir until just combined.
- Now add approximately ⅓ of the buttermilk and stir again until combined. Repeat alternating adding flour mixture and buttermilk until all ingredients are completely combined. Be sure to scrape the sides and bottom of the bowl.
- Stir in sprinkles.
- Evenly divide batter into prepared pan. Transfer to 350F (175C) oven and bake for about 28 minutes if using 9” pans and 32-34 minutes if using 8” pans, or until a toothpick inserted in the center of cake comes out clean or with a few moist crumbs.
- Allow to cool in pan for 10 minutes then run a knife around the edge of the pan and carefully invert each layer onto a cooling rack to cool completely before frosting. While cakes are cooling, prepare frosting.
- CHOCOLATE CREAM CHEESE FROSTING
- You will need a large bowl, this recipe makes a lot of frosting to cover all three layers of cake!
- Combine butter and cream cheese in your stand mixer or in a large bowl with electric mixer and beat until creamy and well-combined.
- Stir in vanilla extract and salt.
- Gradually, with mixer on low-speed, add powdered sugar (check out my video below the recipe for tips on doing this without making a giant mess of your kitchen!). Once all sugar has been added, stir in cocoa powder. Be sure to scrape the sides and bottom of the bowl so that all ingredients are well-incorporated.