Oral Allergy Syndrome Friendly Classic Yellow Birthday Cake with Chocolate Frosting
Total time2 hr 10 min
Prep time35 min
Cook time35 min
4.5(12)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
For the chocolate frosting
- 1 ½ cups (3 sticks) unsalted butter, softened to room temperature
- ¾ cup unsweetened cocoa powder, sifted
- 3 ½ cups powdered sugar, sifted
- ½ cup heavy cream
- 2 tsp pure vanilla extract
- ¼ tsp salt
For serving
- rainbow sprinkles (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper rounds, then grease the parchment and dust lightly with flour, tapping out any excess.
- 2
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
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