SPECIAL BIRTHDAY CAKE
"My mother shared this recipe with me, and it's been a family favorite for years," writes Midge Crookshanks of Rupert, West Virginia. "We use it for almost any celebration."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-14 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the chips and water; stir until chips are melted. In a large bowl, cream the butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add melted chip mixture, buttermilk and vanilla; beat well. Combine flour and baking soda; gradually add to the creamed mixture. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into the creamed mixture., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the sugar, milk and butter in a saucepan; bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat. Stir in chips and vanilla until smooth; cool. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 639 calories, Fat 33g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 355mg sodium, Carbohydrate 79g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
THE BEST BIRTHDAY CAKE RECIPE BY TASTY
We spent many weeks in the Tasty kitchen perfecting this birthday cake recipe. We tested every hack, every possible preparation method, and left no cake layer unfrosted. The result was a tender, moist, and vanilla-forward cake packed with unlimited sprinkles and a light and creamy buttercream.
Provided by Katie Aubin
Categories Desserts
Time 4h
Yield 12 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again.
- In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and salt. Sift in the cake flour, baking soda, and baking powder. Mix on low speed to incorporate.
- Cut the butter into tablespoon-sized pieces. With the mixer running on low speed, add the butter to the dry ingredients, one piece at a time. Continue mixing until a sandy, coarse meal forms, 3-4 minutes.
- With the mixer running on low speed, pour in one-quarter of the wet ingredients at a time and mix to incorporate, scraping down the sides of the bowl between each addition. Continue mixing until the batter is smooth.
- Remove the bowl from the stand mixer and gently fold in the sprinkles with a rubber spatula.
- Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a couple of times to release any large air bubbles.
- Bake the cakes for 25-30 minutes, until a toothpick inserted into the center of a cake comes out clean. 8. Set the pans on a wire rack and let the cakes cool completely, about 1 hour. Once cooled, run an offset spatula around the edges of the pans to loosen the cakes, then invert onto the rack and remove the parchment rounds.
- Meanwhile, make the frosting: In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whisk attachment), whip the butter on medium speed until creamy, about 3 minutes.
- With the mixer running on low speed, add the powdered sugar, about 1 cup at a time. Once incorporated, add the cream, vanilla, and salt. Increase the mixer speed to high and beat for 3 minutes, until the frosting is fluffy.
- Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake to create a flat surface. Discard the scraps.
- Smear a bit of frosting onto an 8-inch cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Place the last cake layer, bottom-side up, on top and spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for 15 minutes, until the frosting is set.
- Generously spread a thick, even layer of frosting over the top and sides of the cake. Decorate the cake with the remaining frosting and sprinkles as desired.
- Slice and serve. Cake can be kept at room temperature for 2 hrs and refrigerated for 3 days.
- Enjoy!
XTRA SPECIAL CELEBRATION CAKE
From the Alpha-Bakery childrens cookbook put out by Gold Medal Flour when I was a kid. I used to love cooking up all these recipes with my mom!
Provided by coconutcream
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F Grease 2 round 9-inch pans; dust with flour.
- Mix flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Mix oil, vinegar, and vanilla.
- Stir oil mixture and water into flour mixture until well blended, about one minute.
- Immediately pour batter into pans, dividing evenly.
- Bake about 35 minutes, until toothpick insterted in center comes out clean.
- Let cool 10 minutes.
- Remove from pans, let cool completely, and frost. Stack the two rounds together to make a double-layer cake.
Nutrition Facts : Calories 783.6, Fat 28.3, SaturatedFat 4.1, Sodium 713, Carbohydrate 127.3, Fiber 2.3, Sugar 85.9, Protein 5.8
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