There's a special place in the lexicon of American layer cakes for the classic yellow cake with chocolate frosting. It's practically the standard for birthdays and anniversaries, so it was my top choice when creating a cake to celebrate the first year of publication of Gourmet Live. And if ever there was a version that will elicit either a string of excited OMG's or the low-humming purr of rapturous mmmm's, this is it. Tender, buttery cake layers sandwich a creamy frosting so light and airy it's as if you're nibbling a chocolate cloud. (No offense to dense, fudgy ganache-style icings—of which I'm also very fond—but they don't lend themselves to the kind of exuberant flourishes and swirls of frosting that convey the excitement of a first birthday.) Even a strong-willed soul won't be able to resist a second slice. Head this way for more of our best birthday cake recipes →
• Avoid any inclination you may have to substitute low-fat or fat-free yogurt for the whole-milk yogurt called for; otherwise, the cake will not be as moist or as tender.
• If you live in New England and have access to Kate’s Real Buttermilk, use it in place of the yogurt to take this cake to an even dreamier place.
• Although a stand mixer works beautifully on cake batter, a hand-held electric mixer can also be used (brands vary in strength and power and may require a longer beating time).
• Cake layers can be made 1 day ahead and kept at room temperature or 1 week ahead and frozen. Either way, wrap well in wax paper and then in a heavy-duty sealable plastic bag. No need to thaw before assembling cake, but after frosting it, allow plenty of time for cake to thaw and come to room temperature before serving.
• Cake can be frosted 1 day ahead and kept in a cake keeper at room temperature.
