This year, I decided to do something a little different for my birthday. Instead of going on a trip or dining out at a fancy restaurant, I chose to stay in, bake my own birthday cake, and simply enjoy the day with my family here in Germany.

It may sound simple, but for me, baking—especially when it’s tied to family traditions—is anything but ordinary.

Why I Chose to Bake My Own Cake

For the past few birthdays, my husband and I have typically celebrated with a getaway or special outing. But this year, I wanted to slow things down. I wanted a cozy day at home with my family, a delicious homemade cake, and maybe a relaxed dinner in Stuttgart. That felt just right.

And since baking is one of my love languages, I knew exactly what I wanted to make: a classic yellow cake with rich chocolate frosting—a nostalgic nod to my grandfather, who often requested that very cake on his birthday. This felt like the perfect way to honor his memory while celebrating my own special day.

A Cookbook Close to My Heart

I pulled out one of my favorite cookbooks—Better Homes and Gardens, 16th Edition. This particular copy is special because it was gifted to me by my grandmother, complete with a handwritten note. As someone who moves frequently and lives abroad, I cling to little pieces of home like this. They keep me grounded.

This cake, in a way, was a tribute to both of my grandparents—those sweet, comforting memories woven into every bite.

The Baking Process: With a Toddler, of Course!

Now, baking a birthday cake with a toddler in the kitchen? That’s a whole event on its own. My little supervisor helped me measure ingredients, crack eggs (successfully!), and even snuck a few bites of chocolate along the way.

We went with the classic yellow cake recipe but put our own twist on it. Since I couldn’t find my round cake pans (I swear I had some), I used what I had: a springform pan and a few smaller molds. Baking abroad means you adapt—and sometimes, the results surprise you in the best way.

Despite a few past baking fails (altitude in Ecuador made things tricky!), this cake turned out soft, fluffy, and full of flavor. I adjusted the oven temperature slightly and used a bit of foil to avoid over-browning, and it worked beautifully.

Chocolate Frosting and Sweet Memories

The frosting was a decadent, dense chocolate buttercream. My toddler helped stir, taste-test (a lot), and even managed to stay awake through most of the process—until naptime, when I finally frosted the cake in peace.

I didn’t aim for perfection. I aimed for joy. And that’s what I got.

We lit candles, made wishes, and sang birthday songs with big smiles. My cake didn’t just taste good—it tasted like memories, like love, like home.

Would I Do It Again?

Absolutely. Baking my own birthday cake felt meaningful and restorative. It reminded me that joy can be found in the simplest things—spending time with family, honoring loved ones, and making something beautiful from scratch.

This cake gave me all the warm, nostalgic box-cake vibes, but better. And the frosting? It was everything.

If you’re curious about the recipe, check it out below!

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Pin It, Bake It, Share It:
If this post inspired you to bake your own birthday cake or try something new in the kitchen, let me know in the comments! And don’t forget to tag me @TheJazzyNation if you recreate this recipe—I’d love to see your beautiful cakes.

Classic Yellow Cake

Jasmine Okocha

Adapted from Better Homes and Gardens New Cookbook, 16th Edition

Print Recipe Pin Recipe

Servings 12 servings

Ingredients

  

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 3/4 teaspoon salt
• ⅔ cup butter softened
• 1 ¾ cups sugar
• 1 ½ teaspoons vanilla
• 2 eggs
• 1 ¼ cups milk

Instructions

 

• Preheat oven to 375°F (190°C). Grease and lightly flour two 8- or 9-inch round cake pans; set aside.
• In a medium bowl, stir together flour, baking powder, and salt.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined.
• Add eggs one at a time, beating well after each addition.
• Alternately add flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined.
• Pour batter into prepared pans. Bake for 30–35 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans and cool thoroughly.

Notes

These recipes hold a lot of nostalgic meaning, especially when made with love. I created this cake in honor of my grandfather, who requested a yellow cake with chocolate frosting for his birthday. I hope this simple yet decadent treat brings joy to your table, too.