20 September 2012

The Best Birthday Cake Ever!

The Best Birthday Cake Ever!

The Best Birthday Cake Ever!

This is The Best Birthday Cake Ever! You will use this recipe for cake and cupcakes over and over again… it is soft and moist and melts in your mouth. I’ve made this recipe hundreds of times and everyone always goes crazy over it!

This is a recipe we learned in culinary school by Toba Garrett. The frosting has just the right consistency for decorating. Both kids and adults love it, unlike a traditional buttercream which appeals more to adults and can sometimes taste like you’re eating a stick of butter. This cake goes perfectly with a glass of cold milk!

This is also a great base recipe for any type of layer cake containing a filling. It can easily be turned into a coconut cream cake, raspberry white chocolate mousse… you name it!

My daughter’s favorite variation is strawberry: Add about 8 medium finely chopped strawberries to the batter and strawberry juice to the frosting for subtle favor and a pale pink color. I use about an 1/8th of a cup of strawberry juice. Deduct the amount of juice you use from the 1/2 cup of milk in the frosting recipe.

The Best Birthday Cake Ever!

Cook Time: 40 minutes

Yield: 2-8 inch round cakes or 24 cupcakes

The Best Birthday Cake Ever!


  • The Best Birthday Cake Ever!
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (two sticks) unsalted butter, cut into cubes and brought to room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 1/4 cups buttermilk
  • 2 teaspoons vanilla extract
  • Creamy White Frosting:
  • 2 lb. bag of confectioners sugar
  • 1/2 cup whole milk
  • 1 cup softened butter
  • 2 teaspoons vanilla
  • Pinch of salt


  1. The Best Birthday Cake Ever!
  2. Preheat oven to 350 degrees. Butter and line two, 8" pans with parchment rounds.
  3. In a large bowl, whisk together flour, baking powder and salt.
  4. On medium speed in a mixer, mix butter until light colored and fluffy (this step is crucial to having a delicate, light crumb!). Slowly pour sugar in a steady stream until combined and fluffy.
  5. In a separate small bowl, crack eggs. Add vanilla to the eggs and on low speed, add one egg at a time to the mixing bowl, scraping the bowl in between with a spatula.
  6. In another small bowl, add the buttermilk.
  7. Alternating, add a third of the flour and mix into the mixing bowl, then a third of the buttermilk. Keep repeating and finish with the buttermilk. Remove bowl and mix by hand briefly with a spatula scraping sides and mixing thoroughly.
  8. Divide batter between pans and bake for about 40 minutes (for cupcakes see note below). Check for doneness with a toothpick.
  9. Creamy White Frosting:
  10. Wait until the cake is completely cool before icing. Add all ingredients to a mixer bowl. Start the mixer on the lowest speed, then work up to medium-high to avoid a cloud of confectioners sugar! Mix until light and fluffy.


For cupcakes: fill cups 3/4 of the way and bake 25 minutes


For another great cake recipe, try my Almond Berry Cake


  • Anonymous

    you cake was perfect!! thanks for sharing!!