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How To Make Very Classic Birthday Cake with toppings

There are celebrations all year long ranging from wedding to birthday and what makes these occasions special is the birthday cake. With our vision for food business as a core in our training, this lesson gives you a simple birthday cake recipe and how you can start with it and be successful.
You can make birthday cakes for personal or commercial purpose. 

1 (2-layer) 9-inch cake, 8 to 12 servings
Items Needed
For the yellow butter cake:
8 tablespoons (1/2 cup) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon fine salt
3 1/2 teaspoons baking powder
1 1/4 cups whole milk
1 teaspoon vanilla extract
For the chocolate frosting:
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
2 tablespoons mayonnaise
1/3 cup Rich Chocolate Ovaltine powder
2 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon fine salt
2 ounces unsweetened or bittersweet chocolate, melted and cooled (optional)
2 (9-inch) round cake pans
Cooking spray
Electric hand or stand mixer
Measuring cups and spoons
Wire cooling rack
Offset spatula
Cake plate or stand


Heat the oven and prepare the pans: Arrange a rack in the middle of the oven and heat to 350°F. Prepare 2 (9-inch) round pans by greasing them thoroughly with butter or cooking spray. Sprinkle a little flour over the pan, tilt and shake to distribute evenly, and then tap out the excess over the sink. You can also line the bottom with parchment paper for extra insurance if you'd like.
Cream the butter and sugar: Use an electric hand mixer or stand mixer fitted with the paddle attachment to beat the butter and sugar together on medium speed until fluffy and light, about 3 minutes.

Add the eggs: Add the eggs and beat until fully incorporated and the mixture looks creamy and very pale yellow.

Add the flour, followed by the milk and vanilla: Beat in the flour, salt, and baking powder at low speed, followed by the milk and vanilla. Beat everything together on low for 30 seconds, and then on high for 3 minutes. Scrape down the sides of the bowl as needed.

Bake the cakes: Divide the batter between the prepared pans and bake until the tops spring back slightly when pressed and the cake pulls away from the sides of the pan, 25 to 30 minutes.

Cool the cakes: Cool the cakes in the pans on wire racks for at least 15 minutes. The cakes should fall right out of the pans once they've cooled a little and the sides of the cake have shrunk back from the pan. Flip each pan over onto the rack and tap gently all over. Lift the pan slightly to release the cake. Flip the cakes back over so they are right-side up. Cool completely before frosting. 

Make the frosting: Use an electric hand mixer or stand mixer fitted with the paddle attachment to beat the butter, mayonnaise, and Ovaltine together until lightened in color and increased in volume, about 1 minute on medium-high speed. With the mixer running, add the powdered sugar 1/2 cup at a time until fully incorporated. Add the vanilla extract, salt, and melted chocolate, if using, and beat on medium-high speed until light and fluffy, 5 minutes more.

Fill the cake: Place the bottom layer of your cake on a cake stand or serving dish. (You can line the cake plate with a few strips of parchment paper to keep it clean while you frost it, but this is not required.) Place about 1/3 of the frosting on the center of the cake, then spread it around towards the edges. Smooth out the filling as evenly as possible. Invert the second cake layer on top of the frosting.

Frost the cake: Take a step back and really look at your cake. If it is leaning or appears crooked, gently press it back into place. Place a large dollop of frosting on the top of the cake. Using an offset spatula, begin to smooth out the frosting and push it towards the edge of the cake. After the top of the cake has been frosted, begin applying the frosting to the sides of the cake. Working with small amounts for more control, first aim at applying an even coat of frosting, and then work on smoothing it out. Once there is frosting on all sides of the cake, use the tip of an offset spatula or the back of a spoon to create a swirled finish for your cake. Sprinkle with sprinkles (if using) immediately after frosting, as the frosting tends to dry a little as it sits. 

Slice and serve: You can slice and serve the cake immediately or refrigerate overnight. Let the cake come to room temperature before serving.

Recipe Notes

  • Storage: Cover and store cake leftovers in the refrigerator for up to 1 week.
  • Make ahead: The unfrosted cake will keep, wrapped in plastic and at room temperature, for about a week; the baked cakes can also be frozen for up to 3 months. 

Join our next Workshop or purchase your ebook and course on Micro Bread Bakery and Hot Bread Kitchen set up. How to Setup your own Micro Bakery and bake 100 to 200 loafs daily from home or kitchen or shop.

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