Classic Birthday Cake

Name: Classic Birthday Cake
Prep time: 1 h
Cook time: 42 min
Total time: 3 h
Yield: 16 servings
Ingredients: 2 cups (240g) King Arthur Unbleached All-Purpose Flour; 1 1/4 teaspoons table salt; 2 teaspoons baking powder; 4 large eggs, at room temperature; 2 cups (397g) granulated sugar; 1 tablespoon (14g) King Arthur Pure Vanilla Extract; 1/8 teaspoon almond extract, optional, for enhanced flavor; 1 cup (227g) milk, (whole milk preferred); 4 tablespoons (57g) butter, cut into pats; 1/3 cup (67g) vegetable oil; 1 1/4 cups (106g) natural cocoa powder*; 4 cups (454g) confectioners' sugar, divided; 1/4 teaspoon table salt; 1/3 cup (74g) water, hot; 1 tablespoon (14g) King Arthur Pure Vanilla Extract; 20 tablespoons (284g) butter, softened

Total: 3 hr
Makes: 16 servings

Serves

Preheat oven to 325°F
Lightly grease two 8" or 9" round cake pans, line bottoms with parchment, grease parchment
1 cup (227g) milk, (whole milk preferred)	bring to a simmer	slowly mix in hot milk-butter-oil mixture	mix until well combined	divide batter evenly between pans	bake26–42 min · until edges pull away, toothpick clean, center 205°F
4 tablespoons (57g) butter, cut into pats	add butter and oil, stir until melted
1/3 cup (67g) vegetable oil
4 large eggs, at room temperature	beat until thickened and light gold2 min · at medium-high	mix just enough to combine
2 cups (397g) granulated sugar
1 tablespoon (14g) King Arthur Pure Vanilla Extract
1/8 teaspoon almond extract, optional, for enhanced flavor
2 cups (240g) King Arthur Unbleached All-Purpose Flour	combine
1 1/4 teaspoons table salt
2 teaspoons baking powder

frosting

20 tablespoons (284g) butter, softened	add butter and remaining confectioners' sugar, stir to combine	beat at medium-high1–2 min · until lightened and fluffy
4 cups (454g) confectioners' sugar, divided
1 1/4 cups (106g) natural cocoa powder*	stir together
1/4 teaspoon table salt
1/3 cup (74g) water, hot
1 tablespoon (14g) King Arthur Pure Vanilla Extract

assemble

If desired, chill assembled cake 30 min before crumb coat; chill 20 min after crumb coat
cake layers	spread bottom layer with 1 cup frosting, top with second layer bottom-side up	spread thin crumb coat, refrigerate20 min	spread remaining frosting evenly over sides and top

Ingredients

2 cups (240g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons table salt
2 teaspoons baking powder
4 large eggs, at room temperature
2 cups (397g) granulated sugar
1 tablespoon (14g) King Arthur Pure Vanilla Extract
1/8 teaspoon almond extract, optional, for enhanced flavor
1 cup (227g) milk, (whole milk preferred)
4 tablespoons (57g) butter, cut into pats
1/3 cup (67g) vegetable oil
1 1/4 cups (106g) natural cocoa powder*
4 cups (454g) confectioners' sugar, divided
1/4 teaspoon table salt
1/3 cup (74g) water, hot
1 tablespoon (14g) King Arthur Pure Vanilla Extract
20 tablespoons (284g) butter, softened

Stepssimplified

1Preheat oven to 325°F with a rack in the center. Grease two 8" x 2" or 9" x 2" round cake pans; line bottoms with parchment and grease the parchment. If 8" pans are less than 2" deep, use 9" pans.
2In a small bowl, combine 2 cups flour, 1 1/4 tsp salt, and 2 tsp baking powder. Set aside.
3In a large bowl, beat 4 eggs, 2 cups sugar, 1 tbsp vanilla, and 1/8 tsp almond extract (optional) at medium-high speed until thickened and light gold, about 2 minutes with a whisk or 5 minutes with a paddle attachment. Batter should fall in thick ribbons.
4Add dry ingredients to egg mixture; mix by hand or on low speed just until combined. Scrape bowl and mix briefly again.
5In a saucepan over medium heat or in the microwave, bring 1 cup milk to a simmer. Remove from heat; add 4 tbsp butter (cut into pats) and 1/3 cup vegetable oil. Stir by hand until butter melts.
6Slowly mix hot milk mixture into batter on low speed until well combined. Scrape bowl and mix briefly until smooth.
7Divide batter evenly between pans (about 2 3/4 cups or 580g per pan).
8Bake until edges pull away from pan, a toothpick inserted in center comes out clean, and top feels set: 26–30 minutes for 9" pans, 38–42 minutes for 8" pans; internal temperature should reach 205°F. Loosen edges, cool in pans for 15 minutes, then turn out onto a rack, right-side up, to cool to room temperature.
9For frosting: In a large bowl, stir together 1 1/4 cups cocoa powder, 1 cup confectioners' sugar, and 1/4 tsp salt. Stir in 1/3 cup hot water and 1 tbsp vanilla.
10Add 20 tbsp softened butter and remaining 3 cups confectioners' sugar; stir to combine. Beat at medium-high speed for 1–2 minutes until light and fluffy, scraping bowl halfway. If too stiff, beat in water 1 tsp at a time until spreadable.
11Place one cake layer on a serving plate; tuck parchment strips under edges. Spread about 1 cup frosting (1/4" to 1/2" thick) on top. Place second layer bottom-side up on top; press gently to set.
12(Optional) Refrigerate or freeze cake uncovered for at least 30 minutes to firm it.
13Spread a very thin crumb coat over entire cake. Refrigerate for 20 minutes to set. (Optional)
14Spread remaining frosting evenly over cake. Use leftover frosting to pipe decorations if desired.