Simple Birthday Cake from Scratch
This soft, tender, and perfectly sweet birthday cake is made entirely from scratch — no boxed mix needed. With a rich chocolate frosting and old-fashioned flavor, it’s perfect for celebrating everything from milestones to simple moments.
Equipment
- Two 8-inch Round Cake Pans
- Mixing Bowls
- Whisk or Mixer
- Saucepan
- Wire Rack
Ingredients
Cake
- 2 cups all-purpose flour
- 1.25 tsp salt
- 2 tsp baking powder
- 4 large eggs
- 2 cups granulated sugar
- 1 tbsp vanilla extract
- 0.125 tsp almond extract optional
- 1 cup whole milk
- 4 tbsp butter
- 0.33 cup vegetable oil
Frosting
- 1.25 cups cocoa powder
- 4 cups confectioners’ sugar sifted
- 0.25 tsp salt
- 0.33 cup hot water
- 1 tbsp vanilla extract
- 20 tbsp butter softened
Instructions
- Preheat oven to 325°F (165°C). Grease and line two 8-inch cake pans with parchment.
- Whisk together flour, salt, and baking powder in a small bowl.
- In a large bowl, beat eggs, sugar, vanilla, and almond extract until pale and thick.
- Gently mix in the dry ingredients until just combined.
- Heat milk in a saucepan until steaming. Stir in butter and oil until melted.
- Slowly pour the milk mixture into the batter, stirring gently until smooth and glossy.
- Divide batter between pans. Bake 38–42 minutes or until tops spring back to touch.
- Cool in pans 15 minutes, then transfer to wire rack to cool completely.
- Make frosting: Mix cocoa, 1 cup sugar, salt, hot water, and vanilla. Stir until smooth.
- Add softened butter and remaining sugar. Beat until fluffy and spreadable.
- Frost cooled cake layers with a crumb coat. Chill for 20 minutes, then finish frosting.
Notes
Use room-temperature eggs and milk for best results. This cake can be made ahead and frozen before frosting. For a festive twist, add sprinkles or serve with whipped cream and fruit.