Move over Duncan Hines. Betty Crocker take a seat. If you are ready to ditch the box and try your hand at making a cake from scratch, I have the recipe for you. Martha Stewart need not apply, this recipe is easy enough for anyone, even the kids. I promise!
A classic yellow cake with a rich and creamy chocolate frosting. You’re welcome to change it up and make your own variations but I have a feeling you’ll come back to this basic, tried and true, recipe again and again.
When baking with kids, I find it best to keep it simple, which is why this recipe is perfect. After I have prepped and pre-measured all of the ingredients, they get to work assembling everything, but of course their favorite part is decorating.
While it is certainly not a professionally decorated cake, they had a blast and were very proud of the final product. Daddy loved that they were so involved and swore it was the best cake he’d ever eaten because of it.
If you are looking to bake a cake from scratch for the first time or want a cake recipe that is easy to bake with the kids, this is the recipe for you.
Classic Birthday Cake
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter at room temperature
1 1/2 cup granulated sugar
3 large eggs room temperature
2 tsp pure vanilla extract
1 cup whole milk at room temperature
1 cup unsalted butter at room temperature
3 1/2 cups powdered sugar, sifted
1/2 cup cocoa powder sifted
6 oz semi-sweet chocolate melted, cooled
2-3 Tbsp whole milk at room temperature
Preheat oven to 350F. Grease and flour two 8" cake rounds. Line with parchment paper.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approximately 3 minutes). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and milk. Begin with flour, then milk. Repeat once more, then end with the last of the flour. Fully incorporate after each addition.
Evenly distribute batter between two cake pans.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack.
In a large bowl, whisk sifted powdered sugar and cocoa powder to combine. Set aside.
Beat butter until smooth and creamy. Add powdered sugar 1/2 cup at a time, beating well between each addition. Beat until smooth (about 5 minutes).
Add in cooled melted chocolate and beat until combined. Add in milk until desired consistency is reached.
Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of frosting. Repeat with remaining layer.
Frost the top and sides of the cake.
Decorate as desired.
Photography by Paiges of Gray