Oh, good gracious. I apologize, friend. How has it been so long since I’ve shared a recipe with you? How is it almost Thanksgiving? How is it late into the year already?
The holidays are
quickly approaching already upon us, and we really need to arm ourselves with an ample amount of cookies and pie if we’re going to get through them in one piece. Seriously. Yeah?
There have been several birthdays in my family and circle of friends lately — and this is one amazing and tasty cake recipe to have on hand.
The cake is buttery and moist, yet light and fluffy. The milk chocolate frosting is smooth and sweet. Oh man. This cake. It’s totally scrumptious.
I made it last month for my oldest nephew’s birthday — and it was a big hit. It was demolished. BOOM. Gone. And rightfully so.
Someone you love having a birthday? Bake this. Frost this. Sprinkle with edible glitter (I used this kind). Enjoy!
Yellow Birthday Cake With Chocolate Frosting
Recipe adapted from How Sweet It Is
For the cake, you will need:
2 and 1/2 c. all-purpose flour
3 t. baking powder
1/4 t. salt
1/2 c. (1 stick) unsalted butter, softened
1 and 1/2 c. granulated sugar
2 t. vanilla
1 c. milk
1. Preheat oven to 350 degrees. Butter and flour two 8″ round cake pans. Set aside.
2. Sift flour, baking powder, and salt into a medium bowl. Set aside.
3. In the bowl of a mixer with the paddle attachment, cream butter and sugar together until light and fluffy. Scrape down bowl with spatula.
4. Add eggs, one at a time — mixing fully until combined.
5. Add vanilla. Mix well.
6. Slowly add half of the flour mixture, then the milk.
7. Add remaining flour mixture. Mix until just combined.
8. Distribute batter evenly between the two cake pans and bake for 22 to 25 minutes, or until skewer inserted in center of each cake comes out clean. Cool completely before frosting.
For the frosting, you will need:
6 and 1/2 oz. milk chocolate chips
2 c. powdered sugar, sifted
1/4 c. milk
1/4 c. (1/2 stick) unsalted butter, softened
2 t. vanilla
1/2 t. salt
1. Place chocolate chips in a medium heatproof bowl and microwave at 50% power until soft, for about 1 minute. Stir and continue to heat, another minute or so, until completely melted.
2. To melted chocolate, add powdered sugar, milk, butter, vanilla, and salt. Beat with an electric mixer until smooth and creamy.
3. Lay one of cakes, top side down, onto a cake plate and top with about 1/3 of the frosting.
4. Place other cake on top of frosting, top side up. Top with remaining frosting and using a wide spatula or butter knife, spread frosting along top and down sides of cake, smoothing out as you go. Immediately after frosting, top with sprinkles.
Cake will keep, in an airtight container in the refrigerator, for up to 4 days.