For me it is yellow cake with chocolate icing, my mother; light chocolate cake with chocolate buttercream frosting, my brother; Basking Robbins mint chocolate chip ice cream cake, my father; no cake, Henry the dog; any cake. Clearly, everyone is very opinionated when it comes to birthday cakes and so they should be. It is your day and this past weekend, it was a friend’s girlfriend’s day. Since I didn’t know her previous to the weekend we spent together, I decided that she would like my favorite cake (i.e. I wanted to eat my favorite cake that day). Thankfully, she loved it (or said she did but either way I was pretty darn content with my rainbow sprinkles so it didn’t matter that much). This cake is the stuff of birthday cake dreams. A rich, fluffy yellow cake with a light, airy chocolate buttercream frosting, life is looking up even as we are getting older. Plus, no one is ever too old for rainbow sprinkles.Ingredients:I did 4 layers, two is plenty, but if you wish to do 4, just double the recipe.
230g salted butter (2 sticks), softened
315g flour + 60g corn flour ( 3 cup cake flour)
1 Tbs baking powder
1/4 tsp salt
1 Tbsp vanilla bean (vanilla extract)
300mL whole milk (1 1/4 c)
for the icing:
2 sticks unsalted butter, softened
450g icing sugar, sifted (1 lb powdered sugar)
1/2 tsp salt
1 Tbs vanilla bean (vanilla extract
5 Tbs double cream (heavy cream)
for the assembly:
120mL whole milk (1/2cup)
1 tsp vanilla bean (vanilla extract)
piping materials, optionalTo prepare:
1. Preheat oven to 175 degrees C (350 degrees F), grease and flour 2 -20 cm (9 in) pans.
2. Sift together dry ingredients (flour, corn flour, baking powder, and salt).
3. In an electric mixer, beat butter until light and fluffy, add sugar and continue beating, approximately 6 minutes. Beat in the eggs one at time and then add the vanilla.
4. In equal parts (3 times), add the flour mixture and the milk, alternating each time.
5. Divide batter between pans and bake 30 minutes until a toothpick comes out clean. Cool on a wire rack.
6. Just before you are ready to ice the cake, begin making the icing. Beat the butter until light and fluffy (about 5 minutes), add the sugar and beat until fluffy again, about 2 minutes. Add the vanilla and milk until perfect consistency.
7. Using a pastry brush, dab on the milk and vanilla mixture to both cakes to moisten. Layer and Ice away.
8. This is a great icing video if you need it.
* Make Ahead- the cake layers can be stored up to 3 days in the fridge.