Two Layered Birthday Cake
Celebrate special occasions with this show-stopping Two Layered Birthday Cake, a delightful combination of rich chocolate and classic vanilla layers frosted with creamy homemade buttercream. Perfectly moist and flavorful, this crowd-pleasing cake starts with a balanced batter that’s divided and transformed into two distinct layers—one infused with cocoa for a velvety chocolate flavor and the other a soft, buttery vanilla base. The cake is beautifully stacked and coated in luscious buttercream frosting, which can be customized with vibrant sprinkles for an extra festive touch. With simple ingredients and step-by-step instructions, this from-scratch birthday cake is as fun to make as it is to eat, making it an ideal centerpiece for any celebration.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.33 cup Cocoa powder
- 2 tablespoons Heavy cream
- 4 cups Powdered sugar
- 1 cup Butter, softened (for frosting)
- 3 tablespoons Milk (for frosting)
- 0.5 cup Sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy cake removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Transfer half of the batter to a separate bowl. Stir the cocoa powder and heavy cream into one bowl to create the chocolate layer.
Pour the vanilla batter into one prepared cake pan and the chocolate batter into the other. Smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the buttercream frosting. In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Add the milk one tablespoon at a time until the frosting reaches the desired consistency.
Once the cakes are fully cooled, assemble them. Place the chocolate cake layer on a serving plate and spread a layer of frosting on top. Carefully place the vanilla cake layer on top.
Frost the top and sides of the assembled cake with the remaining buttercream, smoothing it evenly with an offset spatula.
If desired, decorate with sprinkles or other toppings of your choice.
Slice and serve your delicious two-layered birthday cake!
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 81.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
