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Jeff’s Birthday Yellow Cake with Chocolate Frosting

November 19, 2012

A friend of mine recommend the Smitten Kitchen blog to me for some awesome recipes. I got both the cake and frosting recipes from there for this one. I had high expectations for the “Best Birthday Cake” based off her blog post on it. It was good, but I expected it to be a bit better. It turned out a bit dry. Maybe because I made it a day ahead of time, but I still would have expected it to be a bit more moist. Based off some of the comments on the frosting she originally paired with the cake I decided to do a different buttercream frosting instead of her chocolate sour cream frosting.  The substituted butter cream frosting I used was a huge hit! Super rich and a great butter cream thick texture. Highly recommend the frosting again. Also, I learned a new trick to use a food processor to make the butter cream. It was super quick and easy (except for cleaning it up).  And like I always tell my friends my cakes are made based on taste, not looks, so don’t judge my frosting job…

Yellow Cake

Difficulty: Easy
Prep Time: 1 hour
Cook Time: 35 min
Total Time: 1 hour 35 min
Yield: Two 9-inch round, 2-inch tall cake layers, or two 8-inch squares, or one 9×13 single layer cake
Taste: Mediocre

4 cups plus 2 tbs cake flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp table salt
2 sticks (1 cup, 1/2 pound) unsalted butter, softened
2 cups sugar
2 tsp pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk well-shaken

1) Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
2) Sift together flour, baking powder, baking soda, and salt in a medium bowl.
3) In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
4) Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Source: Smitten Kitchen Best Birthday Cake

Instant Fudge Frosting

Difficulty: Easy
Prep Time: 15 min
Cook Time: 0 min
Total Time: 15 min
Yield: 5 cups – plenty to frost a two layer cake with extra for Jim to eat.  I’d say it’s enough for almost two two-layer cakes
Taste: Very Good

6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar
3 sticks (12 ounces) unsalted butter, at room temperature
6 tbs half-and-half or whole milk
1 tsp vanilla extract

1) Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

Source: Smitten Kitchen Fudge Frosting


From → Dessert

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