Tabular Recipes.
Turn any recipe into a diagram you can cook from.
Drop in a link — or paste the recipe itself.
Classic Birthday Cake
- Total time
- 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 | |||||
| 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 |
| 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 |