A Very Merry Unbirthday or Birthday Cake

Is it your birthday or unbirthday? Who care’s, EAT CAKE!

Birthdays and weddings are my two favorite celebrations. Birthdays are fun for me because I get to plan and execute. Doesn’t that sound exciting! 😉

Since I think I am too old for the “Clubs,” weddings are the next best thing. As soon as the D.J. starts playing those dancing tunes, my husband and I are out on the dance floor giving people a lot to talk about! :)-

When it comes to the dessert portion of the celebration, cake is always the crown jewel. As the confectionery creation comes out from the shadows, people gather around with their picture taking machinery and wait with anticipation for their slice. My sister and I always chatter about what we would do if we owned a restaurant. One of the ideas, birthday cake or wedding cake would be on the dessert menu. I find this delightful.

So, Ladies and Gentlemen, here is your unbirthday or birthday cake!

BIRTHDAY CAKE:

2 1/2 cups of unbleached all purpose flour

2 cups of granulated sugar

1 1/2 teaspoons of baking soda

1 teaspoon of baking powder

1/2 teaspoon of kosher salt

3 eggs

1 cup of buttermilk

1 cup of vegetable or canola oil

1 cup of sour cream

2 tablespoons of vanilla extract

Preheat the oven to 350 degrees.

Line 3-8 inch cake pans with parchment paper and spray with non stick cooking spray.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt. If you do not have a stand mixer, a hand mixer will work just as well.

Gather all your wet ingredients.

With the mixer on medium speed, pour in the oil and continue to stir until combined.

Immediately, pour in the buttermilk and mix until combined. Occasionally, scrape the sides of the bowl with a rubber spatula.

Add each egg, one at a time and beat on high until each egg is incorporated. Scrape the sides of the bowl after each egg addition.

Stop the mixer, dump in the vanilla and sour cream. Turn the mixer on high and beat for 1 minute.

Fill each pan with 2 1/4 cups, give or take, of the cake batter.

Bake for 25-30 minutes. Check for doneness with a toothpick. If it comes out clean, the cake is done. Keep in mind, all ovens are different. Know your oven. If it runs hot, reduce the time or the temperature. The best way to know, use an oven thermometer.

When the cakes are done, set a timer for 10 minutes. When the time is up, flip the pan upside down and remove the cakes from each pan. Remove the parchment paper and let them rest on a wire rack until they are completely cool.

PREPARATION TIP: Once the cakes are cool, you can wrap each cake in plastic wrap and store in the refrigerator until the next day. You can also wrap them and store in the freezer for up to two weeks. If frozen, let the cakes thaw overnight in the refrigerator or usher them straight for the frosting.

CHOCOLATE BUTTERCREAM:

2 sticks of unsalted butter, room temperature

1 cup of vegetable shortening, room temperature

2 pinches of kosher salt

3/4 cup of cocoa powder

8 cups of powdered sugar

5-6 tablespoons of milk

1 teaspoon of vanilla

In a large bowl or stand mixer, beat the butter, shortening, vanilla and salt on high speed for about 3 minutes. Scrape the sides of the bowl and add the cocoa powder. Slowly turn on the mixer.

Once the cocoa has been incorporated, add 1 cup of powdered sugar at a time. Mix on high for 30 seconds and scrape the sides of the bowl. In between each addition of powdered sugar, add a tablespoon of milk.

PREPARATION TIP: The frosting can be made up to a week in advance. Simply store the icing in a tightly sealed container and refrigerate.

BIRTHDAY CAKE CONSTRUCTION:

Start with one layer of cake and add a heaping helping of the chocolate buttercream. Then top with another layer of cake, topside down.

Add more buttercream to the top of the second layer and then lay on the top of the cake.

Spread the frosting over the top and sides of the cake.

Add sprinkles and grab a fork.

Have a very merry unbirthday (or birthday)!

 

 

 

 

 

 

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