Classic Birthday Cake - Yellow Cake with Whipped Chocolate Buttercream My family requests this classic yellow cake with whipped chocolate buttercream for almost every birthday. I truly count down the days until someone’s birthday just so I have an excuse to make it. The cake is moist and buttery, and the frosting… I could just sit down and eat it with a spoon. Recipe below or on my Substack (link in bio). I hope you love it as much as we do❤️ For the Yellow Cake Ingredients 1 cup (2 sticks / 226g) unsalted butter, softened ¾ cup (165ml) neutral oil (I use avocado) 2½ cups (500g) granulated sugar 6 large eggs, room temperature 1 Tbsp pure vanilla extract 4 cups (460g) cake flour, sifted 1 Tbsp baking powder ½ tsp baking soda 1 tsp salt 1½ cups (360ml) buttermilk, room temperature ½ cup (120g) full-fat sour cream, room temperature Instructions Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans. In a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and vanilla on medium-high speed for 4–5 minutes, until very pale, light, and fluffy. Scrape down the bowl 2–3 times. Before adding, emulsify the eggs using an immersion blender (or whisk very well). This helps create a smoother batter and finer crumb. With the mixer running on medium speed, slowly stream in the eggs, mixing well after each addition. The batter should look smooth and slightly thick, not curdled. Scrape the bowl as needed. In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. I stop the mixer when I add the dry ingredients to make sure I am not overworking the batter. Mix just until incorporated. Be careful not to overmix. With the mixer on low, mix in the sour cream until fully combined. Remove the bowl from the mixer and gently fold once or twice by hand to ensure everything is evenly incorporated. Divide batter evenly between prepared pans (845–850g per pan). Smooth the tops. Bake for 30–35 minutes, until the centers spring back lightly and a toothpick inserted comes out with a few moist crumbs. Begin checking around 25 minutes, overbaking will dry it out quickly. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. Trim domes if needed before assembling. For the Chocolate Ganache Ingredients 8 oz (227g) semi-sweet chocolate, chopped or chips (if using chips make sure they are high quality). 1 cup (240g) heavy cream 1 Tbsp unsalted butter Pinch of salt Instructions Heat the cream until just steaming (do not boil). Pour over the chocolate. Let sit for 2–3 minutes. Stir until smooth and glossy. Stir in butter and salt. Let cool at room temperature (or refrigerate about 30 minutes, stirring occasionally) until thick but still spreadable, similar to peanut butter. For the Whipped Chocolate Buttercream Ingredients 2 cups (4 sticks / 452g) unsalted butter, softened ¼ cup (22g) Dutch-process cocoa powder, sifted 3½ cups (420g) powdered sugar, sifted Prepared chocolate ganache (cooled) 2 tsp vanilla extract ¾ tsp salt Instructions Using the whisk attachment, beat butter alone on medium-high speed for 4–5 minutes, until very pale and fluffy. Gradually add cocoa powder and powdered sugar. Beat for 1 minute. Add the cooled ganache, vanilla, and salt. Beat on medium-high speed for 2–3 minutes, until smooth, whipped, and silky. *assembly and storage notes on my Substack* #BirthdayCake #ClassicCake #YellowCake #ChocolateButtercream #HomemadeCake - @theactualansley