This is the most delicious easy birthday cake that you can make from scratch! The layers are perfectly moist and fluffy and it has amazing mascarpone frosting. A real perfection that you can make for a loved one's special day!
What kind of recipe is that
This is an impressive, tasty and fluffy vanilla cake with rich mascarpone frosting. I like a good plain yellow cake and my favorite so far was my Moist Vanilla Cake recipe which is really impressive too.
The current one is slightly different as a baking technique, a bit less sweet but equally moist and tender. The frosting makes it even more delicious, if that is even possible!
Ingredients
You need very simple ingredients for the layers:
- 1 cup/ 200 g granulated sugar
- 2 large eggs
- 1 cup/ 240 g plain yogurt
- ¼ cup/ 60 g butter, soft
- ¼ cup/ 60 ml olive oil or any other vegetable oil you prefer
- 210 g/ 1 ¾ cup cake flour. You can also use all purpose flour + starch. Check the notes below the recipe on the bottom of the post for exact quantities!
- 1 teaspoon baking soda
- ⅓ teaspoon salt
- 1 vanilla bean pod or 2 teaspoon vanilla extract
You also need 1 batch of Mascarpone Frosting.
Preparation steps
If you are familiar with my recipes, the preparation of this cake is a bit different than my usual style. That's because the recipe is adapted by the Cupcake Project Vanilla Cake.
While in her recipe the accent is the flavor, in mine I am emphasising on creating a super moist and fine crumb by the combination of plain yogurt and baking soda. You don't want greek yogurt but the plain one that is not extra dense.
- Start by combining the sugar with the vanilla bean. If you are using vanilla extract, skip this step and add it together with the eggs.
- Combine the vanilla sugar with the flour and the salt in a large mixing bowl and whisk well.
- Add the soft butter and beat with a mixer at a low speed for a few minutes, until the mixture forms even crumbs.
- Add the eggs and the oil, while beating at a low speed. The mixture will become almost like a dough.
- Quickly combine the baking soda with the yogurt in a small bowl and mix very well. They will start bubbling, which is fine. Pour the mixture into the dough and continue mixing at a low speed until absorbed.
- At this point the dough is ready to get baked. Divide it between two 7 inch/ 18 cm cake pans, lined with circles of parchment paper and greased well.
- Bake at 350º F/ 180º C for about 40 minutes. Test with a toothpick inserted in the centre not earlier than after 30 minutes.
- Let the layers cool to room temperature before assembling the cake.
- After assembling the cake, optionally reserve about 3-4 tablespoon frosting and mix it with 1 tablespoon cocoa powder. Use the colored frosting to pipe it on the cake.
Tips for success
- This cake has a really amazing texture! To make sure it is as fluffy as possible, don't overbake it! As soon as a toothpick inserted in the centre comes out clean, remove the layers from the oven.
- It is important to use real yogurt with enough acidity in order to activate the baking soda and to neutralize its aftertaste. Other dairy products that are not acid will not be able to neutralize the soda which will have a negative effect on the taste and the texture of the cake.
- The combination of butter and oil makes the cake moist and falvorful at the same time. Don't substitute one or another if you are aming for that perfect balance!
Variations
I designed cake to be simple and easy even for newbies. However if you like more elaborated birthday cakes, feel free to slice each layer in two horizontally. This will make a 4 layer cake which will look even prettier in the plates.
These cake layers would go very well with other types of frosting too. You can try the Strawberry Frosting, the White Chocolate Frosting or even the 2-ingredient chocolate mousse.
Making ahead
This is one of the simplest Birthday Cakes ever, but it still requires some time for preparation, considering that the layers need to cool for a couple hours.
After preparing the cake layers you can freeze them for up to two months. Make sure they have reached room temperature and then wrap them very well in plastic wrap.
To thaw them just place them in the fridge at least 8 hours before starting to prepare the cake.
The frosting needs to be prepared right before assembling the cake, which I suppose won't be a problem since it takes less than 10 minutes.
Storing
Store the leftovers of this birthday cake for up to 4 days in the fridge, covered.
You can freeze individual portions in airtight containers for up to 2 months.
This cake is so delicious and yet easy to make! My whole family was in love with it and I am sure you would love it too.
Let me know in the comments if you've made it!
📝 Recipe
The Best Birthday Cake
Ingredients
- 1 cup/ 200 g granulated sugar
- 2 large eggs
- 1 cup/ 240 g plain yogurt, see notes
- ¼ cup/ 60 g butter, soft
- ¼ cup/ 60 ml olive oil , or any other vegetable oil you prefer
- 210 g/ 1 ¾ cup cake flour, see notes
- 1 teaspoon baking soda
- ⅓ teaspoon salt
- 1 vanilla bean pod , or 2 teaspoon vanilla extract
- 1 batch Mascarpone frosting
- 1 tablespoon cocoa powder, optional
- Rainbow sprinkles, optional
Instructions
Cake layers:
- Preheat the oven to 350º F/ 180º C. Line two 7 inch/ 18 cm cake pans with circles of parchment paper. Grease the pans very well inside.
- In a large mixing bowl combine the sugar with the vanilla bean. Mix very well to distribute the vanilla evenly. If you are using vanilla extract, skip this step and add it together with the eggs.
- Add the flour and the salt to the sugar and whisk well.
- Add the soft butter and beat with an electric mixer at a low speed for a few minutes, until the mixture forms even crumbs.
- Gradually add the eggs, vanilla extract, (if you are using it) and the oil, while beating at a low speed. The mixture will become almost like a dough.
- Quickly combine the baking soda with the yogurt in a small bowl and mix very well. The yogurt will start bubbling. Pour the mixture into the batter and continue mixing at a low speed until absorbed.
- Divide the batter between the two pans.
- Bake for about 40 minutes or until the tops are golden brown and a toothpick inserted in the centre comes out clean.
- Make sure the layers are cool before assembling the cake.
To assemble:
- Place one layer on a serving plate and spread generously mascarpone frosting on top.
- Place the second layer with the bottom side up.
- Spread the frosting all around and on top of the cake.
- Reserve 3-4 tablespoon frosting for decoration. Optionally add 1 tablespoon cocoa powder to it and mix well. Pipe on top of the cake and then sprinkle with rainbow sprinkles.
Notes
- If you don't have cake flour, which is lower in gluten, use 180 g/ 1 ½ cup all-purpose flour mixed with 30 g/ 3 tablespoon starch (corn, potato, tapioca…)
- You need plain natural yogurt, not fat free. Make sure it is a natural yogurt with enough acidity as if it lacks the typical yogurt bacteria it will not react with the soda and your cake won't turn out well. Don't use greek yogurt as its consistency is too thick.
- Keep the leftovers 3-4 days in the fridge, covered. You can freeze them in airtight containers for up to 2 months.
Margareth says
Amazing cake, very fluffy and delicious