New This Month

Everyone's Favorite Birthday Cake


An easy and delicious cake that's suitable for any occasion from baker Matt Lewis of Brooklyn's Baked bakery.

  • Yield: Makes one 8-inch round layer cake

Source: The Martha Stewart Show, Episode 6074


For the Cake:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
  • All-purpose flour, for pans
  • 1 3/4 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cups granulated sugar
  • 1/2 cup firmly packed light-brown sugar
  • 3 large eggs
  • 1 cup sour cream

For the Chocolate Cream Cheese Frosting:

  • 5 tablespoons unsalted butter, softened
  • 5 ounces cream cheese, softened
  • 2 to 2 1/2 cups confectioners’ sugar, sifted
  • 1/4 teaspoon salt
  • 2 ounces dark chocolate, melted and cooled



  1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds. Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess.

  2. In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, and beat until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, scraping down sides of bowl as necessary.

  4. Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and reinvert; let cool completely.


  1. Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioners' sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes firm. Do not over-beat. Frosting can be made up to 1 day in advance if stored in an airtight container in the refrigerator; let soften at room temperature before using.

  2. Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. Cake can be kept in an airtight container, refrigerated, for up to 3 days. Let come to almost room temperature before serving.

Reviews Add a comment

  • MS112619383
    23 SEP, 2012
    This was a great recipe! I agree that the cakes did not rise as shown in the video. I would double the recipe next time. It tasted delicious and the frosting was awesome!
  • smoothness
    3 SEP, 2012
    is that just me or did martha seem unusually obnoxious in this video segment?
  • ennag
    1 JUL, 2012
    I omitted the cinnamon and it was delicious. The only criticism I have is that these cakes did not rise as expected. I made 2 batches in order to have a normal sized cake. Should baking soda be exchanged for baking powder?
  • KaraWoman
    2 NOV, 2011
    P.S. I'm not sure why it filtered my word- what I said was it left a h o l e in the top of the cake where it oozed. Weird? . . .
  • KaraWoman
    2 NOV, 2011
    The cake was rather dry, but not the worst I've had. Also, during baking, one of the cakes oozed what looked like a mix of egg & sugar? It was really shiny. I've never had this happen before & didn't know what the cause was. It left a hole in the cake in that spot. If you use this recipe, use a simple syrup to moisten the cake before you frost it. This frosting recipe is small- I had to double it. I used raspberry jam filling in the center & frosted w/ the frosting. Wish I could share a pic!
  • thirstyboots
    26 OCT, 2011
    Followed the recipe exactly. The cinnamon in the cake was overpowering the rest of the ingredients. Also, it was a rather dry and dense cake. The icing however was divine!
  • Vypies
    17 OCT, 2011
    This cake is delicious and easy to make and put together for a quick cake everyone can enjoy. (Except vegans) My family loved it.
  • jmitch416
    11 OCT, 2011
    When I watched this episode the man said he used all purpose flour but the recipe says cake flour????
  • rholder
    7 OCT, 2011
    I do not see were you can print on the side. this is not the only recipe that cannot be printed.
  • Vypies
    3 OCT, 2011
    Yes, where is the print button along with the "Save in my collection" button. How do we save these now?