Old Fashioned Yellow Birthday Cake
yield: 1 3-layer, 8-inch cake
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Ingredients
For the Yellow Cake
- 3 cups (13.5 ounces) all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 6 large eggs at room temperature
- 3 cups (21 ounces) granulated sugar
- 1 1/2 tablespoons pure vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups (12 ounces) whole milk
- 6 tablespoons (3 ounces) unsalted butter, at room temperature and cut into 1-inch cubes
- 1/2 cup (4 ounces) canola oil
For the Chocolate Frosting
- 1 3/4 cups (5.25 ounces) natural cocoa powder, sifted if lumpy
- 6 cups (24 ounces) confectioners' sugar, sifted if lumpy, divided into 1 1/2 (6 ounces) and 4 1/2 cup (18 ounces) portions
- 3/4 teaspoon kosher salt
- 1/2 cup (4 ounces) hot water
- 1 tablespoon pure vanilla extract
- 1 1/2 cups (12 ounces) unsalted butter, at room temperature
Instructions
For the Yellow Cake
- Position a rack in the center of the oven and preheat to 325 (F). Generously spray three 8-inch cake pans with cooking spray and line the bottom of each pan with a parchment paper circle; spray the parchment paper too.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar, and extracts. Whisk on medium-high for 3 minutes, until light, fluffy, and doubled in volume.
- While the eggs and sugar are whisking, heat milk in a microwave or in a heavy-bottomed sauce pot until just about to boil. Immediately add the butter and oil, whisking until the butter is completely melted. Place a plate over the mixture as a makeshift lid to keep things warm as you work with the other ingredients.
- Return to the egg and sugar mixture and reduce the mixer to low. Gradually add the dry ingredients from the first step, whisking on low until just combined, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Slowly pour in the warm milk mixture and whisk until just combined.
- Divide the batter between the three cake pans (if you want even layers, use a digital scale to weigh the amount of batter as you pour into the pans—each pan will contain around 21.35 ounces of batter). Bake for 35 to 40 minutes, or until a skewer inserted into the center of each cake comes out with few crumbs attached and the cake bounces back when gently poked. Cool the cakes in their pans on a wire rack completely before frosting.
For the Chocolate Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cocoa powder, 1 1/2 cups (6 ounces) confectioners' sugar, and the salt. With the mixer on low, slowly pour in the water and vanilla, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Add the butter all at once and beat until dark and creamy, about 2 minutes. Gradually add the remaining confectioners' sugar. Once all the sugar is added, scrape down the bottom and sides of the bowl, then increase the mixer to medium-high and beat for 2 to 3 minutes, until light and creamy.