THE BEST Classic Vanilla Birthday Cake (with VIDEO)

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This recipe for the Best Classic Vanilla Birthday Cake is a must-make for any kind of celebration (especially birthdays) with two layers of soft, plush, moist yellow vanilla cake all covered with pure chocolate frosting. Yellow cake with chocolate frosting is a classic style of birthday cake that is a staple for many Americans. The flavor of sweet, custardy vanilla cake with chocolate frosting is a perfect pairing, and I've made a milk chocolate version of my Best Chocolate Frosting for this one. It is so creamy and perfectly chocolaty with a fudgy texture that melts in your mouth. If you've ever had issues with vanilla cake being dry, then you will fall in love with the moist texture of these layers!

This is my family's favorite birthday cake and if you prefer chocolate, then you can't miss my most popular recipe: The Best Moist Chocolate Cake. For more celebration cake ideas, check out my One Bowl Yellow vanilla cake, Best White Cake, vanilla sponge cake, and Funfetti Cake.

classic vanilla birthday cake on serving plate, sliced with birthday candles

WHY THIS RECIPE WORKS

Rich vanilla flavor - whole eggs add richness and body to carry the vanilla extract, giving it a well rounded flavor profile.
Soft and tender crumb - the buttery vanilla cake layers are so soft, light and plush and each bite melts in your mouth.
Moist vanilla cake - a combination of butter and oil with the perfect proportion of liquid and dry ingredients makes moist cake layers that are not dense. I know many bakers struggle to make vanilla cake that is moist, and the first thing that everyone who tried this cake said was "it's so moist!".
Extra vanilla - I use 2 teaspoons of vanilla to boost the flavor so it balances the buttery notes.
Milk chocolate ganache frosting - look how silky this frosting is! It is so smooth and so chocolaty without being overly sweet. It stays soft and fudgy and doesn't form a crust.

top view of classic vanilla birthday cake with chocolate frosting and sprinkles on serving plate

WHAT IS YELLOW CAKE AND WHAT DOES IT TASTE LIKE?

Yellow cake is a type of vanilla cake with a rich yellow color due to whole eggs and sometimes extra egg yolks in the cake batter. It has a rich, buttery vanilla flavor and tender texture that melts in your mouth. The flavor of yellow cake is similar to white vanilla cake, but with pronounced custardy flavor that should not be confused with an eggy taste.

INGREDIENTS FOR CLASSIC VANILLA BIRTHDAY CAKE

Here are some notes about the ingredients. For a full list of ingredients, see the recipe card at the bottom of the page.

All purpose flour - you do not need specialty cake flour to make wonderful cakes. Just be sure to measure your flour correctly. Adding too much flour to the recipe is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines.
Pure vanilla extract - good quality vanilla is essential to making delicious butter cakes and I like this Madagascar Bourbon Vanilla extract.
Unsalted butter - butter brings the flavor! It's important to use butter in this recipe to really bring out the vanilla flavor. If you only have salted butter, then reduce the added salt by ⅛ tsp.
Oil - a bit of oil is my secret to making soft cakes. Oil is liquid at room temperature because it is an unsaturated fat while butter is a saturated fat with more solid fats. That means if we were to use all butter, the cake would have a firmer texture. Oil will help bring down the fat melting profile so that the cake layers stay soft. You can use any neutral oil like sunflower oil, canola oil or vegetable oil.

classic vanilla birthday cake ingredients

slice of classic vanilla birthday cake on plate

Egg - 3 whole eggs provide structure, lift and of course flavor to these cakes. Including the yolks (unlike my Funfetti Cake that uses whole egg plus egg whites) means this cake has a nice yellow hue. Some yellow cake recipes include additional egg yolks for a very velvety texture and yellow color, however it also reduces the volume of the cakes and makes them a bit more fragile. I want this cake to have a bit more structure for layering and to hold up the rich frosting.
Yogurt or sour cream - I love baking with sour cream. It adds rich dairy notes, body and tanginess. It also creates a luscious texture in the frosting. You can use either one in the cake batter, but I recommend sour cream for the frosting.
Milk - you can use whole milk at 3.25% or 2% milk. I would avoid anything with less fat content than that (i.e. avoid skim milk).
Milk chocolate - seek out pure milk chocolate (not compound chocolate) which has only cocoa butter as the fat. There should not be any other vegetable oils added in the ingredient list.
Whipping cream - you will need heavy cream with at least 35% milk fat for the frosting.
Cocoa powder - any kind will work. I love to use this Dutch Process cocoa powder. Make sure you use unsweetened cocoa powder and not cocoa mix.

slice of classic vanilla birthday cake on cake server

STEP BY STEP INSTRUCTIONS: HOW TO MAKE VANILLA BIRTHDAY CAKE

STEP 1). Make the cake batter. Combine dry ingredients. Sift flour, baking powder, baking soda and salt into a medium bowl and whisk to blend evenly.
STEP 2). Cream fats and sugar. Combine soft butter with half of the sugar and vanilla extract in a large bowl is using an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment. Mix for 30 seconds on medium speed to blend well. Gradually pour in the rest of the sugar and then increase to medium-high speed and for 3-4 minutes longer until pale and fluffy, stopping twice to scrape down the sides and bottom of the bowl. Add oil and mix for another minute until pale and fluffy.
STEP 3). Add eggs. Scrape down the bowl. Mix in eggs one at a time, blending well after each addition and scraping the bowl. Mix in yogurt. At this point I like to switch to the whisk attachment if using a stand mixer to incorporate the dry ingredients more evenly. Add one-third of the flour mixture and mix on low to combine.
STEP 4). Alternate adding dry and wet ingredients. Mix in the remaining flour mixture in two parts alternating with additions of warm milk. Once combined, mix on high speed for JUST 5 seconds to emulsify the batter, but do not over-mix. Scrape down the bowl to ensure all ingredients are evenly incorporated.
STEP 5). Bake. Divide batter evenly between prepared pans and spread it out smoothly. Bake for 25-30 minutes until evenly golden and a wooden skewer inserted into the center comes out clean. The cakes should spring back when pressed gently with your fingertip.
STEP 6). Make the frosting. Finely chop the chocolate and place it in a heatproof bowl. Place cream in a small 1 quart saucepan over low heat and bring it to a gentle boil. Once it reaches a boil, immediately remove it from the heat and pour it over the chopped chocolate. Stir in concentric circles using a spatula or a whisk until smooth and glossy. Sift in cocoa powder, then add sour cream and salt whisk it through gently. Do not whisk vigorously because incorporating air at this stage will cause the ganache to split.
STEP 7). Chill. Place the bowl in the fridge for about 10 minutes, then stir gently with a spatula. Let chill for another 10 minutes or so until thickened. Do not leave it in much longer or it will set up firm. If it is still really runny, then place it back in the fridge for another 5 minutes. Once it is thick like the consistency of pudding, whisk vigorously for a few seconds using a wire whisk until thick and lightened a bit. Stop whisking if it starts to look matte and thick - just whip a few times but it should still stay glossy. Use the frosting immediately. It will firm up as you spread it.
STEP 8). Assemble cake. Use an offset spatula to spread the frosting over the cooled cake layers right away and avoid spreading around too much as the back and forth motion will cause the cocoa butter to crystallize and make the frosting stiffen up.

classic vanilla birthday cake layers cooling on wire rack

classic vanilla birthday cake layer trimmed on wire rack showing soft crumb texture

applying chocolate frosting on classic vanilla birthday cake layers

EXPERT BAKING TIPS

Do not over-bake. The cakes are ready when they spring back when pressed gently and a skewer comes out clean. They will be lightly golden brown on top.
Use very soft (but not melted) butter. Take your butter out of the fridge two hours before you plan to bake. I usually take mine out the night before if it's not a hot day. It should be nice and soft but not melted to whip properly for the best aeration.
Have eggs at room temperature. Take your eggs out of the fridge 2 hours before baking, or place them in a bowl of warm water for 15 minutes.
Sift the dry ingredients. Sifting is so important for cakes in order to break up the flour particles for even absorption and also to evenly distribute the leavening agents which will prevent large holes or "tunnels" in the baked cakes.

slice of classic vanilla birthday cake on plate with bite

RECIPE FAQ

What type of oil is best for vanilla birthday cake?

Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do.

How do I know when my cakes are finished baking?

Once the centers are springy and a toothpick comes out clean the cakes are ready. They do not get very brown - just lightly golden.

What is the secret to super moist cake and how do I make my cake more moist?

It's not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid.

How do you add moisture to cake?

A bit of oil makes the texture very soft and in turn gives the perception of "moistness". That's because oil is made up of mostly unsaturated fats that are liquid at room temperature. Butter contains more saturated fats that are solid at room temperature, therefore the texture of a butter cake will be more crumbly and firm.

Can I make the cakes in advance?

Yes you can make the cakes (without the filling and the frosting) up to one day in advance. Wrap them well in plastic and store in an airtight container at a cool room temperature. The next day you can assemble the cake.

side view of slice of classic vanilla birthday cake on cake server

STORING AND FREEZING

How do I store vanilla birthday cake?

This cake should be stored in the refrigerator for up to 1 week and is best served at room temperature.

Can I freeze vanilla birthday cake?

You can wrap and freeze unfrosted and unfilled cake layers for up to three months. Wrap them individually in plastic wrap and place in a resealable freezer bag for storage.

If you love cakes, check out these recipes!

Ultimate Moist Chocolate Fudge Cake Creme Brulee Cupcakes THE BEST Moist Chocolate Cake Lemon Curd Cupcakes Lemon Pistachio Cake Sticky Toffee Date Cake Moist Lemon Blueberry Bread Olive Oil Chocolate Bundt Cake Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting Blueberry Peach Upside Down Cake

Looking for more delicious cake recipes? Try these:

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Video

Classic Vanilla Birthday Cake

Christina Marsigliese, Food Scientist MSc.

This recipe for Classic Vanilla Birthday Cake is a must-make for any kind of celebration (especially birthdays) with two layers of soft, plush, moist yellow vanilla cake all covered with pure chocolate frosting. It is the best vanilla cake I have ever had, and I know it will become a staple in your kitchen!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Servings 10 servings

Ingredients

Vanilla Cake Batter:

2 ¼ cups (320g) all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup (113g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
2 teaspoon (10ml) pure vanilla extract*
3 tablespoon (45ml) vegetable oil
3 large eggs at room temperature
½ cup (120ml) full fat plain yogurt
1 cup (240ml) whole milk, warmed

1 x Recipe for Milk Chocolate Fudge Frosting

*I also love this vanilla extract

Instructions

Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans, dust lightly with flour and line the base with rounds of parchment paper.
Use a fine mesh sieve to sift flour, baking powder, baking soda and salt into a medium bowl and whisk to blend evenly.
Combine soft butter with half of the sugar and vanilla extract in a large bowl if using an electric handheld mixer on medium-low speed until blended. You can also mix it in the bowl of a stand mixer fitted with the paddle attachment. Mix for 30 seconds on medium speed to blend well. Gradually pour in the rest of the sugar and then increase to medium-high speed and for 3-4 minutes longer until pale and fluffy, stopping twice to scrape down the sides and bottom of the bowl. Add oil and mix for another minute until pale and fluffy.
Scrape down the bowl. Mix in eggs one at a time, blending well after each addition and scraping the bowl. Mix in yogurt. At this point I like to switch to the whisk attachment if using a stand mixer to incorporate the dry ingredients more evenly. Add one-third of the flour mixture and mix on low to combine.
Mix in the remaining flour mixture in two parts alternating with additions of warm milk. Once combined, mix on high speed for JUST 5 seconds to emulsify the batter, but do not over-mix. Scrape down the bowl to ensure all ingredients are evenly incorporated.
Divide batter evenly between prepared pans and spread it out smoothly. Bake for 25-30 minutes until evenly golden and a wooden skewer inserted into the center comes out clean. The cakes should spring back when pressed gently with your fingertip.
Make the frosting. Finely chop the milk chocolate or use these couverture milk chocolate chips and place it all in a heatproof bowl. Follow the recipe here to continue making the frosting. You can also make a dark chocolate frosting using this recipe here.
Use a large offset spatula to spread the frosting over the cooled cake layers. This frosting is fairly forgiving, but try to avoid spreading around too much as the back and forth motion will cause the cocoa butter to crystallize and make the frosting stiffen up.