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Yellow Birthday Cake with Vanilla Frosting

5 from 11 votes
Servings 1 (8- or 9-inch) layer cake

Ingredients

For the Yellow Cake:

  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter softened to room temperature
  • 1 3/4 cups granulated sugar
  • 2 teaspoons vanilla
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1/2 cup milk 1% or above, room temperature
  • 1/2 cup sour cream light or regular, room temperature

For the Vanilla Frosting:

  • 1 cup 2 sticks unsalted butter, softened
  • 3-4 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk heavy cream, or half-and-half

Instructions

  • For the Yellow Cake: Preheat oven to 350 degrees F. Set oven rack in the lower third of oven.
  • Over a large bowl, sift together cake flour, baking powder, baking soda and salt with a fine mesh strainer. Set aside.
  • In the large bowl of an electric stand mixer or with a handheld electric mixer, whip butter on medium speed for 1-2 minutes. Add granulated sugar and beat for 4-5 minutes on medium speed. Mix in vanilla. One at a time, add eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
  • Add 1/3 of the flour mixture to the batter and mix just until combined, scraping down the sides of the bowl as needed. Whisk milk and sour cream together. Mix in 1/2 of the milk mixture. Mix in another 1/3 of flour mixture, followed by the milk mixture, and the remaining flour mixture, mixing just until combined. Stir batter to make sure all ingredients are well combined.
  • Grease cake pans (I use nonstick cooking spray) and line bottoms with a parchment round. Grease parchment and sides of pan again. If your pans are prone to sticking, consider flouring them as well.
  • Divide batter evenly between the two pans. Drop each pan from about 3 inches onto the counter to minimize air bubbles while baking.
  • Bake for 25-28 minutes, until lightly golden around edges and a toothpick inserted in the center comes out with moist crumbs.
  • Let cakes rest in the pans for 10 minutes before gently inverting them onto a cooling rack to cool completely before frosting.
  • For the Vanilla Frosting: In the large bowl of an electric stand mixer or with a handheld electric mixer, add butter. Beat on medium speed for 3 minutes, or until smooth and lightened in color.
  • Add powdered sugar, 1/2 cup at a time. After each addition, gradually turn mixer to the highest speed setting and beat for 10 seconds to lighten the frosting. Mix in vanilla.
  • Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more powdered sugar (1/4 cup at a time). For a softer frosting, add more milk or cream (1 Tbsp. at a time).
  • Frost your cake as desired. I love this video tutorial with helpful tips.
  • Enjoy!