This birthday cake is as classic as it gets. Two sturdy, moist vanilla cake layers, encased in the fluffiest chocolate frosting, both of which come with tricks. The cake layers have a mixture of butter and oil. Butter brings flavor, while oil helps keep the cake super moist (almost like a boxed cake mix). The secret ingredient in the frosting is Ovaltine powder, which, when whipped into the buttercream with heavy cream, results in fluffy, spreadable, not overly sweet frosting.
This recipe is from Week 8 of Voraciously's Baking Basics newsletter series. For more recipes like this one, sign up here.
Make Ahead: The online cake layers and frosting can be made and refrigerated up to 1 day ahead. Store the cake layers tightly wrapped in plastic wrap. Store the frosting in an airtight container.
Storage Notes: The cake will keep well wrapped and refrigerated for up to 4 days.
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