Classic Birthday Cake with Brown Butter Milk Chocolate Frosting
Sloane Papa
(1) 6" 3-Layer Cake
22-25 minutes
Cakes
Easy
Who doesn't love birthday cake? Layers of classic yellow cake flavored with exceptional pure vanilla are covered in an irresistibly smooth, rich brown butter milk chocolate frosting and finished with cheerful sprinkles. So much better than store bought!
Ingredients
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210g (1 ¾ cups) All-purpose flour
162g (¾ cup + 1 tbsp) Granulated sugar
2 tsp Baking powder
½ tsp Kosher salt
76g (5 ½ tbsp) Unsalted butter, room temp
50g (¼ cup) Neutral oil
227g (1 cup) Buttermilk, room temp
1 Egg, room temp
2 tsp Pure Vanilla Extract
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227g (16 tbsp) Unsalted butter
340g (12 oz) Noche 40% Milk Chocolate
170g (¾ cup) Heavy cream
113g (1 cup) Powdered sugar, sifted
21g (¼ cup) Dutch-process Cocoa Powder, sifted
½ tsp Kosher salt
2 tsp Pure Vanilla Extract
Colorful sprinkles, for topping
Directions
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Preheat the oven to 325°F. Grease and line three 6” cake pans with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt.
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
Add the oil, buttermilk, egg, and vanilla, and mix until just combined.
Separate the cake batter evenly between the prepared pans.
Bake for 22-25 minutes or until a toothpick comes out clean. Immediately turn the cakes out onto a wire rack to cool completely.
Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate (frozen cake layers are much easier to frost!)
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In a large saucepan, place the butter over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan.
Add the Noche Milk Chocolate, heavy cream, powdered sugar, cocoa powder, salt, and vanilla. Stir constantly until everything is melted and fully combined.
Pour the mixture through a fine mesh sieve into a large bowl. Press plastic wrap up against the surface and place in the refrigerator for at least one hour, or overnight. *See recipe notes
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Place the first cake layer on a cake stand. Use a 3 tablespoon cookie scoop to add 3 scoops of frosting. Use an offset spatula to spread into an even layer. Repeat with the next layer.
Add the last cake layer and top with a few more scoops of frosting. Use the offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired (Sloane piped frosting rosettes around the perimeter of the top of the cake).
Top the cake with colorful sprinkles and enjoy!