Birthday Cake!!!

Cakes, Chocolate, Desserts

Birthday Cake

I know it’s not your birthday but I made you a birthday cake. I’m guessing I probably have never wished you a happy birthday because there are a few of you and I’m not exactly sure when all of your birthdays are. And even if we were friends on Facebook, I never check it because it’s filled with a bunch of people’s kids from high school and random political rants that make my eyes roll back very far into my head, so FB isn’t a reliable birthday reminder for me anymore. So….I figured I’d make you this cake and whenever your birthday shows up, you can just look at this post and know I’m wishing you a happy birthday!!

Birthday Cake

I love making people birthday cakes. If you follow me on snapchat (acozykitchen), you might’ve caught a glimpse of me making Josh’s birthday cake. I wanted to show step by step how I was putting it together. And then I made the biggest mistake: I left the room. I came back and Amelia had somehow managed to get herself up onto the counter and eat half of it! Yes, nearly half. It was actually very similar to the cake you see pictured: a yellow cake with chocolate frosting (luckily i hadn’t frosted it yet when she consumed a big chunk of it).

Birthday Cake

When Layered, I was immediately drawn to this classic. I figured I needed to give it another go, with Amelia far far away from it.

Birthday Cake

Birthday Cake

If you’re ever a little nervous about making a cake and assembling it, this book helps with everything. It’s filled to the brim with really good step-by-step photos, aiding you in everything from doing a rustic decorating job to doing an ombre frosting job. It’s fun and beautiful and every single cake recipe looks SO good.

This cake was really delicious and the frosting was so fudge-y and rich and decadent. I personally love drinking a tall glass of milk with a slice of cake and with this cake, it is almost a requirement.

Birthday Cake

Birthday Cake

Birthday Cake

0 from 0 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serving Size: 1 (6-inch, 4 layer) cake or 1 (8-inch, 4 layer) cake


Yellow Butter Cake:

  • Butter or nonstick cooking spray, for the pans
  • 3 1/4 cups 425g cake flour, plus more for pans
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup 225g unsalted butter, at room temperature
  • 2 cups 400g granulated sugar
  • 2 tablespoons vanilla bean paste, I mixed 1 vanilla bean into my sugar
  • 6 large egg yolks
  • 1 1/2 cups 360ml whole milk

Fudge Frosting:

  • 1 1/2 cups 340 g unsalted butter, at room temperature
  • 5 1/2 cups 600g confectioner's sugar, sifted
  • 1/2 cup 50g unsweetened cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream or whole milk
  • 8 ounces 225g semisweet chocolate, melted and cooled


  • To make the yellow butter cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch cake pans or, in my case, four 6-inch cake pans.
  • Sift together the flour, baking powder, and salt and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugar and mix on medium-high until the butter is light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.
  • Turn the mixer to medium-low and add the vanilla and egg yolks, one at a time. Stop the mixer and scrape down the bowl.
  • Turn the mixer to low and add the flower mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the ingredients are combined.
  • Evenly divide the batter between the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pan.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. With the mixer on low, gradually add the confections' sugar, cocoa powder, vanilla, and salt. Pour in the cream and mix until incorporated. Turn the mixer to high and mix until the frosting is light and fluffy. Stop the mixer and scrape down the bowl. Add the chocolate and mix until smooth.
  • To assemble the cakes: Once the cakes have completely cooled, carefully halve them horizontally to create four even layers (if you were like me and used four cake pans, you can skip this step). Level the cakes and choose which layer will be the bottom. Place it on a plate of serving dish. Spread about 1/2 cup of the fudge frosting with an offset spatula. Place the next layer of cake on top and repeat. Frost with the remaining fudge frosting.
  • Smooth out the sides and top as best as you can. Transfer the cake to baking sheet. To create the sprinkle fade, as I like to call it, add a bunch of sprinkles to the bottom edge. You'll definitely have to press the sprinkles into the side of the cake a bit. I added more and more until it was a heavy concentration, adding less and less up the sides. I did the same to the top. Slice it and serve it up with a few glass of cold milk.


Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Recipe from Tessa’s new book, Layered!!!

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  • Reply Maggie July 24, 2020 at 12:15 pm

    Hi I’m going to make this for my dad’s birthday but I have a question: can I bake this in 9-inch round pans? Will this affect the bake time? Also, I’m afraid I won’t be able to cut straight lines, so I’m thinking of keeping the two cakes intact and just having two thick layers, will this work out and should I halve the frosting recipe then?

  • Reply Laura January 30, 2018 at 6:38 pm

    Can you make only two layers by halving the cake ingredients or is it more complicated?

    Thank you

    • Reply Adrianna Adarme January 31, 2018 at 8:46 am

      You should be able to halve it pretty easily! And yes it’ll make two layers instead of 4!

  • Reply November 10, 2016 at 10:54 am

    I love baking cakes on my own, too! Thanks for posting this useful piece! Bookmarked! <3

  • Reply Somoud July 18, 2016 at 9:07 pm

    It looks amazing!
    Two things the first one is I don’t have two pans so can I bake it all in one pan or bake the first half then another half. which one is better?
    The second is about the frosting; you said heavy cream or whole milk if I make the frosting with milk instead of heavy cream it’s not going to be liquid? I don’t have heavy cream so what are good substitutions?
    thanks a lot, I like your recipes
    I’ve already made chocolate cake for two and it was amazing even without any decoration 🙂

    • Reply Adrianna Adarme July 19, 2016 at 12:39 pm

      I would definitely say bake one and then the other. It will totally overflow if you do it in one pan.

      Re: the milk question. It should be totally fine. It’s not THAT much milk to make a difference. If it is more liquid-y than you’d like, you can always sift in a tablespoon or two of powdered sugar; should thicken right up!

      And yayy! I love that chocolate cake!

  • Reply Theresa M. May 6, 2016 at 5:29 am

    That is a stunner! Teen daughter’s birthday is coming up and will have to give this a go! Question on the frosting directions; are you really using 3/4 of the whole batch of frosting on the first layer of cake that is placed on the plate? Should that be 3/4 CUP maybe?? or 1/4 of the frosting?? Please help so I can get this right! Thanks so much!

    • Reply Adrianna Adarme May 8, 2016 at 9:37 pm

      Ahh! Yes, sorry about that. It’s supposed to be 3/4 of a cup.

  • Reply Rege April 24, 2016 at 7:28 pm

    This looks amazing! I have a stupid question: Your recipe above makes a 16-inch cake or a 24 inch cake, correct? I want to make this sooooo bad for my birthday party but am trying to figure out if this will even fit on party plates 🙂 I know you’ve sort of spelled it out above, but for some reason, I can’t reconcile what under “yield” and what you have in step 1 of the directions. It’s probably because I’m sleepy but just want to make sure I’m not misreading! 🙂 Thanks again for this recipe AND I just ordered the book “layered” (which now that I think about it, may actually may answer my question!!).

    • Reply Adrianna Adarme April 24, 2016 at 10:32 pm

      ahhh! haha no. It means that it’s one cake that’s 4 layers high and those layers are 6 or 8″inches around. So it’ll most likely fit on your party plates! 🙂 hope you love the book! x

  • Reply Emily @ Life on Food April 21, 2016 at 2:42 am

    Absolutely beautiful! Birthday cakes are good pretty much any day.

  • Reply Tessa April 20, 2016 at 4:39 pm

    This cake has got me all heart-eyes emoji. It is GORGEOUS!!! That fudge looks so good and the sprinkle-fade is perfection. Thank you so much for volunteering you time and talent! I really hope you enjoy the book.

  • Reply Kari April 20, 2016 at 12:08 pm

    Birthday cake should always have sprinkles!!

  • Reply Laura Dembowski April 20, 2016 at 8:29 am

    Such a beautiful cake! Love the sprinkle fade. Also, a very cute post. Happy birthday to us all 🙂

  • Reply Allison from Sunshine in the Kitchen April 19, 2016 at 9:43 pm

    Beautiful. Sooooo many layers!

  • Reply Roxana April 19, 2016 at 6:20 pm

    What a gorgeous cake! I love this!

  • Reply Cynthia Bliss April 19, 2016 at 4:57 pm

    My birthday is this coming Sunday April 24th. I’ll only be 55yrs. young !

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