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A golden brown birthday cake cooling on a wire rack in a rustic kitchen

Cake For Birthday

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5 from 13 reviews

  • Author: Christine Feeney
  • Total Time: 55 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This classic farmhouse birthday cake features a delicate golden sponge made using the traditional hot milk method for an incredibly tender, moist crumb. Topped with a rich and glossy chocolate frosting, it offers a perfect balance of nostalgic flavor and rustic elegance for any celebration.

Ingredients

  • 240g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 4 large eggs, room temperature
  • 2 cups granulated sugar
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 1/2 teaspoon almond extract
  • 1 cup whole milk
  • 4 tablespoons unsalted butter (for cake)
  • 2 tablespoons vegetable oil
  • 1/2 cup natural cocoa powder
  • 3 cups confectioners’ sugar
  • 1/3 cup hot water
  • 1/2 cup unsalted butter, softened (for frosting)

Instructions

  1. Preheat your oven to 325°F (165°C) and grease two 8-inch or 9-inch round cake pans, lining the bottoms with parchment paper for a clean release.
  2. In a medium bowl, whisk together the flour, salt, and baking powder until the leavening agent is evenly distributed.
  3. In a large bowl or stand mixer, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is thick, pale, and doubled in volume.
  4. Stir the vanilla and almond extracts into the whipped egg mixture.
  5. Combine the milk and 4 tablespoons of butter in a small saucepan over medium heat until the butter is melted and the milk is just simmering.
  6. Remove the milk from the heat and stir in the vegetable oil.
  7. Gently fold the dry ingredients into the egg mixture until just combined, being careful to maintain the aeration.
  8. With the mixer on low, slowly pour the hot milk mixture into the batter and stir until completely smooth.
  9. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
  11. To make the frosting, whisk the cocoa powder with half of the confectioners’ sugar and salt, then stir in the hot water and vanilla to create a thick paste.
  12. Add the softened butter and the remaining confectioners’ sugar to the paste and beat on high speed until light and airy.
  13. Apply the frosting to the cooled cake layers with rustic swirls and serve.

Notes

Using a kitchen scale to measure your flour at 240 grams ensures the most accurate texture, as cup measurements can vary by packing density. If your frosting feels a bit too firm to spread smoothly, add a teaspoon of milk at a time until it reaches a velvety consistency.

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakepeak.com/cake-birthday/