Is there anything better than birthday cake? I don’t know about you, but to me, bday cake always means yellow cake and chocolate frosting. This vanilla-scented cake bakes up extremely light and tender, but still has the unmistakable richness and color of a yolky batter, while the super-easy frosting gets balance and tang from cream cheese and unsweetened chocolate. Claire gives lots of pointers for layer cake construction, like what to do if you’re trying to frost it in a 90-degree kitchen (hint: it involves an AC window unit).

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Classic Birthday Cake
Special Equipment:
Stand mixer, three 8-inch cake pans

Ingredients:
Butter for the pans
3 cups cake flour (12.7 oz / 360g)
2 teaspoons baking powder (0.28 oz / 8g)
1 1/2 teaspoon Diamond Crystal kosher salt (0.16 oz / 5g)
1/2 teaspoon baking soda
2 sticks unsalted butter (8 oz / 226g), at room temperature
1 3/4 cups sugar (12.3 oz / 350g)
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
5 large egg yolks (2.6 oz / 80g)
2 large eggs ( 3.5 oz / 100g)
1 tablespoon vanilla extract
1 cup buttermilk (8.5 oz / 240g), at room temperature
Classic Cream Cheese Frosting, Chocolate Variation (page 324)
Sprinkles, for decorating

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Penguin Random House Books: https://www.penguinrandomhouse.com/

Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar