Prepare This Classic Two-Layer Birthday Cake for Your Kid

Birthday is the day of balloons, confetti, and of course, a centerpiece of a cake! This homemade rendition of the yummy classic chocolate birthday cake is any kid’s dream!



● All-purpose flour, 2 cups or 240g

● Large eggs at room temperature, 4

● Whole milk, 1 cup or 227g

● Butter, 4 tablespoons or 57g

● Baking powder, 2 teaspoons

● Salt, 1¼ teaspoons

● Granulated sugar, 2 cups or 397g

● Pure vanilla extract, 1 tablespoon or 14g

● Almond extract, 1/8 teaspoon (Optional)

● Vegetable oil, 1/3 cup or 67g


● Natural cocoa powder, 1¼ cups or 106g

● Confectioners’ sugar, 4 cups or 454g (Divided)

● Softened butter, 20 tablespoons or 284g

● Hot water, 1/3 cup or 74g

● Pure vanilla extract, 1 tablespoon or 14g

● Salt, ¼ teaspoon


The Cake

● Preheat oven to 325o F. Take two round cake pans, lightly grease them, and line them with parchment paper.

● Beat eggs and sugar in a mixing bowl. Add vanilla and almond extracts. Continue beating until the mixture is thickened and lightly golden.

● Now add the dry ingredients to the beaten mixture and mix.

● Bring milk to a simmer in a saucepan. Remove the pan from the heat and add the oil and butter. Stir well.

● Add it to the batter and stir in a mixer until everything is fully incorporated.

● Divide the batter equally between the two pans. Bake for about 30-40 minutes.

● Remove the cakes from the oven and let them cool for 15 minutes. Then, transfer them to racks to allow them to cool at room temperature.

The Frosting

● Stir cocoa powder, 1 cup of confectioners’ sugar, and salt with water and vanilla essence. Add the remaining sugar and the butter while stirring.

● Beat the frosting using a mixer for 1-2 minutes until fluffy. Add water if necessary.


● Place one cake and spread 1 cup of frosting over it in a thick layer. Then carefully place the second cake over it, bottom side up, to have a flat top.

● Keep the cake uncovered in the refrigerator for up to two hours to firm it up.

● Then take the cake out and crumb-coat it by spreading a very thin layer of frosting across the top and around the sides. Refrigerate for another 20 minutes.

● Coat the remaining frosting thoroughly and finish with a touch of rainbow sprinkles.