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Classic Yellow Birthday Cake with Swiss Meringue Buttercream Frosting

2013 April 4
by admin

When I posted the Dark Chocolate Cake with Salted Caramel Frosting I mentioned that my mom and I don’t generally prefer chocolate over vanilla.


Other than the fact that it rained the entire weekend I made these cakes (meaning I had no reason to leave my kitchen!), the fact that mom and I might be vanilla girls meant I better make two cakes rather than one.

My birthday cakes growing up were always yellow cake boxed mixes with chocolate frosting.  The cake was baked in a 9×13 pan and stayed there until it was consumed.  It was frosted in the pan.  Served in the pan.  Enjoyed from the pan.

Now I’m not hating on my childhood birthday cakes but what I am commenting on is this: I remember being a child and distinctly not understanding how on earth a cake stand would work when, clearly, you don’t take the cake out of the baking dish AND only rectangle baking dishes exist.


Now I sit with more than one cake stand and a variety of cake pans for making cakes of all shapes and sizes.  Let’s just say I’m teaching my mom a thing or two about birthday cakes.

The things I loved about this cake are 1) Swiss Meringue Buttercream Frosting and 2) Buttermilk in my cake.  That’s a winning combination.  This yellow cake recipe is definitely the one to keep making over and over again!




  • lee malerich

    i sooo get your cake shape/cake server philosophical question. have run into these boundaries myself. but not with food. wondering if you can call any cake not rectangular and not boxed, a “classic”?!

  • Kate

    Growing up my birthday cakes were pies, so we also ate out of a pan!