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Yellow Birthday Cake with Milk Chocolate Frosting Recipe

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A classic Yellow Birthday Cake paired with a rich and creamy Milk Chocolate Frosting. This moist and fluffy cake combines the tang of buttermilk with the softness of butter and the smoothness of vanilla pudding mix for an irresistible texture. Finished with a luscious chocolate buttercream, it's perfect for celebrations and can be decorated with your favorite toppings like chocolate shavings or sprinkles.

Ingredients

Cake Ingredients

  • 4 Large Eggs
  • 2/3 cup Whole Milk or Buttermilk
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 1/2 cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1 cup Butter (softened, cut into cubes)
  • 2 Tablespoons Oil
  • 1/3 cup Instant Vanilla Pudding Mix (dry)

Milk Chocolate Frosting Ingredients

  • 1 1/2 cups Butter (softened)
  • 1 cup Cocoa Powder (unsweetened)
  • 5 cups Powdered Sugar
  • 1/3 cup Heavy Cream (or Half & Half or Milk)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit, preparing it for baking the cake layers.
  2. Mix Wet Ingredients: In a small bowl, whisk together the eggs, milk (or buttermilk), and vanilla extract until well combined.
  3. Combine Dry Ingredients: In a stand mixer bowl, stir together the flour, sugar, baking powder, and salt to evenly distribute all dry components.
  4. Add Butter to Dry Mix: Beat the softened butter cubes into the dry ingredients one at a time, continuing to mix until the mixture resembles coarse crumbs, ensuring lightness in the batter.
  5. Incorporate Wet Mixture and Oil: Add half of the egg-milk mixture and oil to the bowl; beat the batter until it becomes light and fluffy. Then add the remaining egg-milk mixture along with the instant vanilla pudding mix, and mix just until combined to avoid overmixing.
  6. Scrape the Bowl: Use a spatula to scrape down the sides of the mixing bowl to ensure all ingredients are fully incorporated.
  7. Prepare Cake Pans: Grease 8 or 9-inch cake pans, then spread the batter evenly into the pans, smoothing the tops with a spatula for an even bake.
  8. Bake the Cakes: Bake in the preheated oven for 16 to 22 minutes. Bake time depends on the depth of the pans; thinner layers require less time. Check doneness by inserting a toothpick into the center—it should come out clean.
  9. Cool and Remove Cakes: Allow cakes to cool completely in the pans. Once cooled, run a knife around the edges and carefully invert to remove the cakes from the pans.
  10. Make Chocolate Buttercream Frosting: In a mixing bowl, cream together the softened butter, cocoa powder, powdered sugar, and cream until light and fluffy. Adjust the cream or milk quantity to achieve desired consistency.
  11. Frost the Cake: Once the cake layers have cooled and are removed from the pans, frost each layer generously with the milk chocolate frosting, stacking layers if desired.
  12. Decorate: Top the frosted cake with chocolate shavings, chocolate chips, sprinkles, M&M's, or any decoration of your choice to personalize your birthday cake.

Notes

  • For best results, use room temperature eggs and butter to ensure smoother batter and frosting.
  • You can substitute whole milk with buttermilk for a slightly tangier flavor and more tender crumb.
  • Adjust frosting consistency by adding more cream if too thick, or more powdered sugar if too thin.
  • If desired, add a pinch of espresso powder to the frosting to enhance the chocolate flavor.
  • Ensure cakes are completely cooled before frosting to prevent melting and sliding of frosting.

Find it online: https://miracooking.com/yellow-birthday-cake-with-milk-chocolate-frosting-recipe/