King Arthur Flour Vanilla Birthday Cake

More pictures will be shared Wednesday when I share the frosting, but this cake was for the Fudgelet turning 4.5! I actually made it as a surprise for him. I baked the cake while he was at school, and then hid it (kind of…it was still on the counter cooling when he came home, and then I managed to wrap it up without him seeing it later). I made the frosting and frosted it while he was sleeping, so when I revealed the cake in the morning he was quite confused! He did appreciate the sprinkles.

So, spoiler, we loved the frosting. As far as the cake goes, it seemed a bit dry the first day but then seemed to be better the second day. Not sure what happened, but it was never bad…just maybe not my favorite. I would try making it again sometime, especially because it is a vanilla cake that isn’t super heavy on the dairy.

The texture was a bit crumbly but mostly on the denser side. I would have liked it to be a bit more buttery, but obviously that would mean more butter which might mean the Chiplet can’t have any. (I let him have the cake, just not the frosting.)

Directions for King Arthur Flour Vanilla Birthday Cake

Adapted from King Arthur Flour

  • 240 g all-purpose flour
  • 1.25 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 4 eggs, room temperature
  • 380 g granulated sugar
  • 1 Tablespoon vanilla extract
  • 1 cup milk
  • 4 Tablespoons butter, cut into 4 pieces
  • 1/3 cup vegetable oil

Preheat the oven to 325 degrees F. Prepare 2 8-inch round cake pans. Grease and line the bottoms with parchment rounds. In a stand mixer with the whisk attachment, beat the eggs and sugar until thickened and it falls in ribbons, about 2 minutes on medium-high speed.

Meanwhile, whisk together the flour, salt, and baking powder in a medium bowl. Add the vanilla to the egg/sugar mixture. Then, on low speed, add the dry ingredients to the stand mixer, stirring just until combined. Scrape the sides and bottom of the bowl as necessary.

Heat the milk on the stove or in the microwave until it just barely simmers. Add the butter and oil and stir until the butter melts. On low speed, drizzle the milk mixture into the batter, stirring until well-combined. Scrape the bowl again as necessary.

Divide the batter between the two cake pans and then bake them until a toothpick comes out clean and the top gently bounces back when you touch it (about 35-45 minutes). Remove the cakes from the oven, loosen the edges, but let them remain in the pans for 15 minutes before removing them and allowing them to cool to room temperature.

I added sprinkles, because why not.

Directions for King Arthur Flour Vanilla Birthday Cake (without pictures)

Adapted from King Arthur Flour

  • 240 g all-purpose flour
  • 1.25 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 4 eggs, room temperature
  • 380 g granulated sugar
  • 1 Tablespoon vanilla extract
  • 1 cup milk
  • 4 Tablespoons butter, cut into 4 pieces
  • 1/3 cup vegetable oil

Preheat the oven to 325 degrees F. Prepare 2 8-inch round cake pans. Grease and line the bottoms with parchment rounds. In a stand mixer with the whisk attachment, beat the eggs and sugar until thickened and it falls in ribbons, about 2 minutes on medium-high speed.

Meanwhile, whisk together the flour, salt, and baking powder in a medium bowl. Add the vanilla to the egg/sugar mixture. Then, on low speed, add the dry ingredients to the stand mixer, stirring just until combined. Scrape the sides and bottom of the bowl as necessary.

Heat the milk on the stove or in the microwave until it just barely simmers. Add the butter and oil and stir until the butter melts. On low speed, drizzle the milk mixture into the batter, stirring until well-combined. Scrape the bowl again as necessary.

Divide the batter between the two cake pans and then bake them until a toothpick comes out clean and the top gently bounces back when you touch it (about 35-45 minutes). Remove the cakes from the oven, loosen the edges, but let them remain in the pans for 15 minutes before removing them and allowing them to cool to room temperature.

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