Classic Yellow Birthday Cake

Classic Yellow Cake

While I was in the US it was my sister Kayla’s birthday! Even on vacation I manage to find time to bake 🙂 I told Kayla that I would bake whatever she wanted. I tried to temp her with cheesecakes, amazingly tall layer cakes, birthday cakes in jars but in the end she decided that I could not sway her with my pretty Pinterest boards, she wanted a classic birthday cake.

Classic Yellow Cake

She decided on a classic yellow cake with fudge frosting and don’t forget the rainbow sprinkles!  Kayla made a great choice. The cake was super fluffy and moist. A thousand times better than the kind of yellow cake that comes from a box. I was dubious of the method, it combines the flour in with the sugar, but no need to worry the cakes comes out like perfection. We whipped our frosting and it came out rich and fudgey.

Classic Yellow Cake

We halved the recipe and made it in two 6 inch pans. You could go further and slice the two layers to make a 4 layer cake or bake for less time in 4 pans. Kayla cut a stencil out of greaseproof paper and poured the sprinkles over it.

Classic Yellow Cake

This is Macaroni’s favorite kitchen trick. He sits ever so quiet trying to catch a crumb while I bake the cake. He never sits still for more than a minute! When I was taking the cake out of the oven I had to open the dishwasher and let him have a sniff in there to distract him from the hot oven.


Classic Yellow Birthday Cake

Yield: 1 six inch cake

Classic Yellow Birthday Cake



2 eggs

1 egg yolk

1/2 + 1/8 cup buttermilk

1 tsp vanilla

1 1/2 cups cake flour, sifted

1 cup sugar

2 1/4 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, at room temperature


3 oz dark chocolate, melted and at room temperature

2 1/4 cups powdered sugar, sifted

3/4 cup unsalted butter, sifted

3tbs milk

1/2 tbs vanilla


  1. Preheat the oven to 350 F/180 C and grease 2 six inch cake pans and line with parchment paper.
  2. Whisk together the eggs, egg yolks, vanilla and 1/8 cup of the buttermilk. Set aside.
  3. In the large bowl on an electric mixer beat together the cake flour, sugar, baking powder, salt and butter. Add in the buttermilk and beat for about 5 minutes until light and creamy.
  4. Scrape down the sides of the bowl and add in the egg mixture. Beat only until incorporated.
  5. Pour the batter between the two pans and bake for 20-25 minutes (around 15 minutes for 4 pans). Let cool for 5 minutes and then invert onto a cooling rack.
  6. Make the frosting. In the bowl of an electric mixer beat together he butter, icing sugar, chocolate and vanilla for around 5 minutes until creamy. Add in the milk to reach a spreading consistency.



adapted from Completely Delicious

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