Low Sodium Classic Yellow Birthday Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
2 tsp baking powder
½ tsp baking soda
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup (2 sticks) unsalted butter, softened to room temperature
1 ¾ cups granulated sugar
3 large eggs, room temperature
2 tsp pure vanilla extract
1 cup buttermilk, room temperature

For the chocolate frosting

1 cup (2 sticks) unsalted butter
1 cup unsweetened cocoa powder, sifted
4 cups powdered sugar, sifted
½ cup whole milk
2 tsp pure vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!