Happy Birthday Cake

Happy Birthday Cake

Carol 0

"This is one of my mother's cake recipes for a birthday. I love this recipe and it tastes great."

Ingredients {{adjustedServings}} servings 207 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or 9 inch round layer cake pans.
  2. Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract.
  3. Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one.
  4. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show.
  5. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
  6. Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.
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Reviews 162

  1. 182 Ratings


I was somewhat disappointed with this recipe after seeing all of the rave reviews. I decorate cakes for a side job and I had a customer who wanted a really good homemade yellow cake for her husband's birthday. I don't get a request for a yellow cake very often so I went looking for a recipe and found this one. I made one for me to try at the same time I made the one to decorate. I did not overbake the cake, followed the directions as is and it came out dry, heavy and very crumbly. The flavor was fair but the texture was awful. I ended up brushing the customer's cake with a vanilla simple syrup and coating it with a glaze before icing it in hopes it would taste better and hold up better. I was hoping for a fluffy, tasty cake but this was not it. I will not make this again.


I made this cake for my son's 3rd birthday. As others have said, it is very dense and heavy. It was also very moist and tasted great. Everyone at the party loved it. I did have to bake it for almost twice as long as recommended in the recipe but it was worth the wait. I will definitely make it again for a friend's birthday in a few weeks time.


I ran late and needed to bake a cake just as the guests were arriving, so had to make shortcuts. I softened the butter in the microwave and mixed the eggs in without separating them and the cake still turned out great! I did have to lower the oven temperature to 300 after 15 mins though, since I saw that the cake was browning too much on top and was still undone inside (convection air oven). It also make a huge cake and would have overflowed had I not used as big a cake pan as I did. I sifted cocoa powder over it (quick and less fattening than frosting and anyway the cake was still warm and would've melted any frosting!) and it looked elegant. The guests loved it! Very buttery smooth and just as delicious the next day after refridgeration. Great recipe since it uses basic ingredients on hand that one could just throw in one go. This is a keeper!!!