Classic Birthday Cake made with my favorite three-layer 6-inch vanilla cake and a simple 2-ingredient chocolate fudge frosting.
Hello lovebugs! A quick update: we’re moving to a new house soon and expecting baby #2 in a few weeks, so I’ll be posting once a week for the next month or two. I’m also excited for the cookbook Frosted to be released soon. In the meantime, here’s a simple and delicious classic birthday cake you can make at home.
What is Classic Birthday Cake
People sometimes use “funfetti cake” and “birthday cake” interchangeably, but they typically mean slightly different things. Funfetti refers to a vanilla batter with sprinkles folded in, and often the nostalgic artificial vanilla flavor people love. Classic birthday cake usually refers to a vanilla cake paired with chocolate frosting—an all-time favorite combination.
For a festive touch, add sprinkles to the batter or scatter them on top of the frosted cake.
How to Make Vanilla Cake Layers
This recipe is my favorite base for layer cakes. It yields three 6-inch layers that are both fluffy and moist. If you prefer step-by-step photos for the cake method, look for a 6-inch vanilla cake tutorial from the same author for visual guidance. Below is a concise method and tips so you can reproduce the layers reliably.
Can I Use a Different Type of Flour?
I recommend following the recipe for best results. If you need a gluten-free option, a 1:1 gluten-free flour blend designed to replace all-purpose flour can usually work. If using cake flour instead of all-purpose, reduce the amount slightly (for example, use about 2 cups instead of 2 1/4 cups) because cake flour absorbs liquid differently.
Can I Bake the Cake in Different Sized Pans?
This batter makes three 6-inch layers, or it can be used to make two 8-inch or two 9-inch layers. Baking time varies slightly by pan size: 6- and 8-inch layers typically bake about 30–35 minutes; 9-inch layers may finish in roughly 25–30 minutes. The total batter volume is about 42 oz—roughly 14 oz per pan for three pans, or 21 oz per pan for two pans. You can also bake it as a 9×13 sheet cake for about 40–45 minutes.
Check doneness by seeing if the cake pulls away from the pan edges, pressing lightly on the center to ensure it springs back, or inserting a toothpick: it should come out with a few moist crumbs attached.
Do I Need to Line the Cake Pans?
I usually grease round pans without full lining, but if you use a 9×13 pan, line the bottom with parchment and leave an overhang to lift the cake out easily.
How to Make 2-Ingredient Chocolate Frosting
This frosting keeps things simple: melted chocolate plus whipped butter. The chocolate provides sweetness and structure, and beaten butter gives the frosting volume and a silky mouthfeel. Freshly made, the frosting is smooth and spreadable; once chilled it firms up to a fudge-like texture. For best results, frost with warm-soft frosting and serve the finished cake at room temperature.
How to Store Birthday Cake
This cake is best at room temperature. Store it fully covered at room temperature for up to 48 hours. After that, transfer to the refrigerator and return to room temperature before serving. To freeze, slice and pack slices tightly in an airtight container or individually wrap slices in plastic wrap and place in a freezer bag; freeze for 1–2 months.
It’s somebody’s birthday somewhere—so you don’t need an excuse to bake this classic birthday cake! If you have questions, leave a comment or tag @baranbakery on Instagram. Happy baking!
Love, B
Classic Birthday Cake Recipe
Equipment
- 6-inch round cake pans (x3)
- Small offset spatula
- Mixer with whisk attachment
- Parchment paper (optional for 9×13 pan)
Ingredients
Vanilla Cake
- 270 grams all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp salt
- 56 grams unsalted butter, room temperature
- 120 mL canola oil
- 300 grams granulated sugar
- 3 large eggs, room temperature
- 170 grams sour cream, room temperature
- 1 Tbsp vanilla extract
- 180 mL milk, room temperature
Chocolate Frosting
- 255 grams milk chocolate chips (or dark chocolate for a deeper flavor)
- 340 grams unsalted butter, room temperature
- Sprinkles, for decorating (optional)
Method
Vanilla Cake
- Preheat the oven to 350°F (177°C). Grease and line three 6-inch cake pans.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter, oil, and granulated sugar with the whisk attachment for about 2 minutes.
- Add the eggs one at a time on medium speed, mixing until each one is incorporated. Add the sour cream and vanilla; beat until just combined.
- With the mixer on low, add half the dry ingredients, then pour in the milk, then add the remaining dry ingredients. Mix until combined, scraping the bowl as needed.
- Divide the batter evenly among the three pans (about 14 oz per pan) and bake 30–35 minutes. Cakes are done when they pull away from the pan edges and spring back when pressed.
- Invert onto a rack or tea towel to cool completely before frosting.
Chocolate Buttercream
- Melt the chocolate chips until smooth. Microwave in short intervals, stirring frequently, or melt over a double boiler. Allow the chocolate to cool until it is no longer warm but still pourable.
- Beat the butter on high speed for about 5 minutes until pale and fluffy, scraping the bowl occasionally.
- Pour the cooled-but-soft chocolate over the whipped butter and beat until fully combined and smooth.
- Note: the frosting will firm up when chilled; for a spreadable texture, use it fresh and serve the cake at room temperature.
Assemble
- Place the first cake layer on a board and spread about one-quarter of the frosting on top. Repeat with the second layer, then top with the third layer.
- Chill the assembled cake for 20 minutes to set, then frost the outside with the remaining frosting. Add sprinkles if desired.
- Chill another 15–20 minutes to set the frosting, then bring to room temperature before serving for the best texture.
Best Served
Serve within 1–3 days. Store fully covered at room temperature for up to 48 hours, then refrigerate if necessary.
Notes
- You can bake the layers in advance. Let them cool almost to room temperature so they retain moisture, wrap in plastic, place in a freezer bag, and freeze. Thaw before frosting.
- Optional: add 1/4 cup cocoa powder to the buttercream for a darker chocolate flavor or use dark chocolate chips instead of milk chocolate.
Nutrition (per serving)
Calories: 809 kcal • Carbohydrates: 69 g • Protein: 8 g • Fat: 56 g • Saturated Fat: 28 g • Sodium: 324 mg • Sugar: 44 g
Course: Cakes • Cuisine: American
Keywords: 6 inch cake, three layer cake, vanilla cake, birthday cake