Retro Birthday Cake

This is the cake you crave from your childhood. You know… the one made from a box and frosting from a can that we all loved. This cake is super simple to put together. I hope you give it a try, cut a big slice and pour a glass of milk!

Chcolate Cake bright.jpg

Yellow Cake Layers

INGREDIENTS:

200 grams of cake flour

140 grams of room temperature unsalted butter

205 grams of granulated sugar

2 teaspoons of vanilla extract

1 1/8 teaspoons of baking powder

1/4 teaspoon of kosher salt

3 large egg yolks

3/4 cup of whole milk ( room temperature)

METHOD:

Preheat the oven 350 degrees Fahrenheit.

Grease 2 6” x 2” pans with butter, line the bottoms with parchment paper and dust the insides with flour.

Sift the flour and set aside.

Place the butter, sugar, vanilla, baking powder and salt.in the bowl of an electric mixer and beat on medium speed until pale and fluffy about 4 minutes.

Add the egg yolks one at a time and beat on low for 30 seconds after each addition.

Add 1/3 of the flour and beat on low until just combined. Next add 1/2 of the milk and mix on low until combined. Continue in this manner alternating ingredients until the last addition of flour.

In between additions make sure to scrape your bowl well. You don’t want to have any unincorporated butter.

Divide the batter evenly between the 2 prepared cake pans. Give the pans a spin to level the top and rap on the counter 2-3 times to remove any air bubbles.

I like to wrap a wet dish towel, fastened with a safety pin, around each pan so that the layers bake level and they don’t have a dome.

Place in oven and bake for 40 minutes on a rack in the middle of the oven. The layers will be done when the top springs back when lightly pressed and a stick inserted in the middle comes out clean.

Place the pans on wire rack to cool for about. 15 minutes.

Remove the cakes from the pans an allow to cool completely.

Wrap the cake in plastic wrap and place in the refrigerator until ready to use.

Chocolate Sour Cream American Buttercream

INGREDIENTS:

228 grams of room temperature butter

300 grams of powdered sugar

1 tablespoon of vanilla extract

1/2 teaspoon of salt

50 grams of unsweetened cocoa powder

4 tablespoons of sour cream

METHOD:

Place the butter, sugar, vanilla, salt and unsweetened cocoa.in the bowl of an electric mixer and beat on medium speed until smooth, about 2-3 minutes.

Add the sour cream and beat until smooth.

ASSEMBLING THE CAKE:

Slice the cake layers in half.

Place 1 layer on a cake server or a 6 inch cardboard cake disc. Frost with 1/3 cup of buttercream.

Repeat with the 2nd & 3rd layers.

Top with the 4th layer and frost the top and sides with the remaining butter cream. This is not the time for perfect edges and smooth sides, you want the cake to have a rustic look with some fun swoops and swirls.