Category Archives: Frosting

Yellow Birthday Cake

March 27, 2020

Damen joined our family two Septembers ago (and turned 1 1/2 this week I’m just realizing)! As usual, I was sick/nauseas for most of my pregnancy and I feel like I’m finally emerging from the sleepless baby phase again. Having babies hasn’t made it easy to keep up with this space, but they’re definitely worth it! He’s the sweetest little guy- he can’t get enough cuddles and his older sisters just adore him.

For Damen’s first birthday I made this classic yellow birthday cake and it was a keeper. The yellow cake layers are fluffy and soft, yet moist (no dry cake allowed around here). I added my favorite chocolate buttercream and kept it simple with a few sprinkles. He was crying in the second pic because I wouldn’t let him have the whole cake! Once he had his own slice he recovered quickly.

If you want detailed instructions on the cake baking process, follow the link to Mel’s original post. She spent a lot of time perfecting her yellow cake and is a trusted source for great recipes! The only deviation I made from her directions was to bake my bake batter in 3 pans and because of this I had to reduce the cooking time.

Yellow Birthday Cake

INGREDIENTS

1 cup butter, softened to room temperature
1 3/4 cups granulated sugar
2 tsp. vanilla
3 large eggs, room temperature
2 large egg yolks, room temperature
2 1/4 cups cake flour, lightly measured
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup milk (1% or above), room temperature
1/2 cup sour cream, room temperature

DIRECTIONS

  1. To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
  2. Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
  3. In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
  4. One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
  5. Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
  6. Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
  7. Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
  8. Divide the batter evenly between the two pans. (I used 3 round cake pans) Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
  9. Bake for 25-28 minutes (I baked for about 18 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake – this can cause the center of the cake to fall and never recover. And as with all cakes, don’t over-bake or the cake will be dry.
  10. Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

Yellow Cake from Mel’s Kitchen Cafe.

Chocolate Buttercream

INGREDIENTS

1 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
1/2 cup unsweetened natural or dutch-process cocoa powder
3 Tbsp. heavy cream or milk
1/4 tsp. salt
2 tsp. pure vanilla extract

DIRECTIONS

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.

*From what I remember this was enough frosting to cover the entire cake, but if you like tons of frosting or find it’s not enough, you can 1 1/2 times or double this recipe.

Chocolate Buttercream from Sally’s Baking Addiction.

Vanilla Birthday Cake

May 19, 2015

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Clara’s birthday cake. I almost made her this funfetti cake but decided last minute to try a new recipe for vanilla cake with a buttery cream cheese frosting and just add some sprinkles between the layers and on top. Simple and elegant and just whimsical enough for a 3-year-old. I was truly wowed by how delicious this vanilla cake turned out to be! Soft and tender and moist. The frosting (which I added a little more cream cheese and used a little less sugar in) was just right. Creamy and not at all too sweet. We all LOVED it!

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When I’m deciding whether to try a recipe from another blog, I always read through the comments. Besides rave reviews, many people wondered if they could use whole eggs instead of whites. The answer is that no, not in this case. It would change the texture, color, and final result. And the cake would probably take on a yellow hue. Save those yolks and make some ice cream too! I made a few slight adjustments for high altitude, which I’ve detailed below*. We had a bit of cake leftover, which I froze and then devoured the following week. It was just as amazing the second time around.

Vanilla Birthday Cake

INGREDIENTS

Cake Batter:
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
6 large egg whites, at room temperature
3/4 cup whole milk, at room temperature
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract

Cream Cheese Frosting:
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
8 oz. cream cheese, at room temperature
4 cups powdered sugar (to taste)
1 Tbsp. vanilla extract
Pinch salt

DIRECTIONS

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Spray two 8 or 9-inch cake pans with nonstick cooking spray. Cut two 8 or 9-inch rounds of parchment or wax paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.

4. Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.

5. Scrape the bowl with a large rubber spatula. Don’t worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.

6. Bake the cakes for about 30 minutes, until they are well risen and set on top and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don’t stick to rack).

7. When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream.

8. To make the frosting: In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined. Gradually add the confectioners’ sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.

for high altitude (~7000 feet): increase baking temp to 375 F, decrease baking time to ~25 min., + 3 Tbsp. flour, halve baking powder, + 2-3 Tbsp. milk, -1 1/2 Tbsp. sugar

(Adapted from Once Upon a Chef)

Blueberry Lemon Layer Cake with Whipped Cream Cheese Frosting

March 23, 2015

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My birthday cake! Baked by Clara, assisted by my mom (with my guidance on the high altitude adjustments*). I wanted something refreshing and spring-like to celebrate this year and decided on this cake at first sight. Blueberry + lemon + my favorite whipped cream cream cheese frosting. You can go with the original recipe and make regular cream cheese frosting, but I promise this whipped cream version is amazing!

I don’t have too many suggestions, just make sure not to overmix your batter or overbake your cake. Both will result in a denser, dryer result which is no good. If I’d had extra blueberries, I would have decorated with them. Or top it with some toasted coconut or almonds. Leftover cake can be frozen and later defrosted for continued enjoyment.

Blueberry Lemon Layer Cake with Whipped Cream Cheese Frosting

INGREDIENTS

cake:
1 cup unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 Tbsp. pure vanilla extract
3 cups all-purpose flour (careful not to over-measure)
1 Tbsp. baking powder
1/2 tsp. salt
1 cup buttermilk
zest + juice of 3 medium lemons
1 1/2 cups blueberries, fresh or non-thawed frozen
1 Tbsp. all-purpose flour

frosting:
1 1/2 cups heavy whipping cream
8 oz. cream cheese, softened to room temperature
2 cups powdered sugar
1 tsp. pure vanilla extract
1/8 tsp. salt

DIRECTIONS

1. Preheat the oven to 350 F. Spray three 9×2 inch cake pans with nonstick spray. Set aside.

2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the buttermilk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

5. Make the frosting: Using a handheld or stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese on medium speed until smooth and light. Add the powdered sugar, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for another minute. Add the whipped cream and beat for another minute until smooth and airy. Refrigerate until ready to use.

6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface (if needed- I didn’t have to). Place 1 layer on your cake stand. Evenly cover the top with frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate a bit before serving so the cake can set.

7. Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

*for high altitude: – 2 Tbsp. granulated sugar, + 1 egg, + 3 Tbsp. flour, decrease baking powder by half, + 2 Tbsp. buttermilk, increase baking temperature to 375 F, decrease baking time to ~18 min

Makes a 9-inch round, 3 layer cake.

(Cake adapted from Sally’s Baking Addiction, Frosting from All Recipes)

Red Velvet Cupcakes with Cream Cheese Frosting

February 28, 2014

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This was my Valentine’s treat to myself. And Dustin and Clara. But I never know for sure if Dustin will like a dessert I make, unless it’s chocolate chip cookies or  a brownie without nuts or frosting. He’s picky about his cake, can’t handle anything too rich or chocolatey (there is no such thing), and claims to dislike any dessert tainted with fruit, raisins, or coconut. Except that he usually eats them anyway. I don’t know what to believe so I continue baking what I please and just deal with the occasional complaints. Clara will eat anything sweet. Despite years of suggesting he learn to cook, bake, make anything, Dustin is still lost in the kitchen. So if I want a homemade holiday treat (or any meal, for that matter), I have to make it myself. I’ll be baking my own birthday cake next week. I’ve done so almost every year since we’ve been married- except for last year when we picked up german chocolate cupcakes from a local bakery (which are my favorite, Dustin can’t stand the frosting).

red velvet cupcake

These red velvet cupcakes were approved by every member of the family. It was my first red velvet cake (I’ve made a whoopie pie version before) and needn’t look further. The cupcakes were soft and fluffy and not at all dry. And I could have eaten a whole bowl of the cream cheese frosting. It would be a great compliment to so many cakes- carrot, spice, hummingbird, chocolate. But let’s stop talking about cake. I’m suddenly very hungry.

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I realized I haven’t posted any photos of Clara (or myself) on here in a very long time. She’s no longer a baby and perhaps some of you would like to see us once and a while. Here a few shots from my private Instagram feed. Clara is 2 months shy of 2 and talks like she’s grown up already.

Red Velvet Cupcakes with Cream Cheese Frosting

INGREDIENTS

Red Velvet Cupcakes:
4 Tbsp. unsalted butter, at room temperature
3/4 cup sugar
1 egg
2 1/2 Tbsp. unsweetened cocoa powder
2 Tbsp. red food coloring
1/2 tsp. pure vanilla extract
1/2 cup buttermilk
1 cup + 2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. distilled white vinegar

Cream Cheese Frosting:
4 oz. butter, at room temperature
4 oz. cream cheese, at room temperature
2 1/2 cups powdered sugar
2 tsp. pure vanilla extract
scant 1/4 tsp. ground cinnamon (optional)

DIRECTIONS

1. Preheat oven to 350 F. Line a 12-cup muffin/cupcake pan with liners.

2. In a large bowl with an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Beat until well incorporated, scraping down the sides of the bowl if necessary.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. Add to the batter and mix on medium speed until well combined, stopping the mixer to scrape down the sides of the bowl if necessary.

4. Reduce the mixer speed to low and add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl if necessary and add the remaining buttermilk and flour. Beat on high until smooth. Reduce the mixer speed to low and add the salt, baking soda, and vinegar. Turn to high and beat for another couple minutes until completely smooth.

5. Divide the batter evenly between the cupcake liners and bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for several minutes in the pan before removing the cupcakes to a wire rack to cool completely before frosting.

6. To make the frosting, beat or whisk butter and cream cheese in a large bowl with an electric mixer on medium-high speed for 5 minutes. Reduce the speed to low and slowly add the powdered sugar until well incorporated. Add the vanilla and cinnamon (if using) and mix to combine. Increase the speed to medium-high and whip for a few more minutes until the frosting is light and fluffy, scraping down the sides of the bowl if necessary.

Makes 12 cupcakes and more than enough frosting (recipe and frosting can be doubled to make an 8 or 9-inch layer cake).

(Adapted from Brown Eyed Baker and Joy the Baker)

Chocolate Cake with Chocolate Buttercream Frosting

July 20, 2013

chocolate cake recipe

The changes are (so far) subtle, but you might have noticed you’re visiting a different site. Welcome to my new space! Over the last week I switched over from Blogger to WordPress (with a lot of help- thank you, Jeni). And I love the change! I’m still figuring my way around so it’ll be a slow transformation, but I’ve already added some new features: a navigation bar that includes the original recipe index and favorite blog links, as well as a new contact form. You can easily subscribe by RSS, e-mail, or Bloglovin’, search the archives by date or category, follow me on Facebook, Pinterest, Twitter, or Instagram (coming soon!), and share your favorite posts with your method of choice! But I’m most excited about that little print button you see at the bottom each post. I’m sick of copying and pasting my own recipes in order to print them. No more! Just click that button and they’re ready to go!

More importantly though, let’s talk about cake. I gathered quite a few recipes I’m anxious to share with you over the last couple weeks. (Of course, it’s when I can’t post that I’m suddenly making all sorts of delicious things). But I decided to start with this one because we’re celebrating my new domain and because it’s amazing (the cake, that is)! I made it for Dustin’s birthday last weekend. (And amidst the celebration didn’t get a decent photo of it before we dug in. Don’t mind the candle holes and general mess.) And then ate it for dinner the next day and way too many times during this past week. This is the chocolate cake. It’s pretty much perfect and likely the only one I’ll ever again make. It’s rich and moist and astonishingly simple to prepare. I paired it with an easy chocolate buttercream, which will also be my go-to recipe from here on out. Don’t wait to make this one. You need a decadent chocolate cake up your sleeve.

Chocolate Cake

INGREDIENTS

1 ¾ cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
1 ½ tsp. baking soda
¾ tsp. salt
2 large eggs
1 cup buttermilk
½ cup butter, melted
1 Tbsp. pure vanilla extract
1 cup boiling water (or 1 cup hot coffee or 2 tsp. instant coffee in 1 cup boiling water)

DIRECTIONS

1. Preheat oven to 350 F. Butter and flour (or line with parchment paper circles and lightly coat with cooking spray) 2 9-inch round baking pans.

2. In a large bowl of a stand mixer or with an electric beater, stir together flour, sugar, cocoa powder, baking soda, and salt. Add the eggs, buttermilk, melted butter, and vanilla extract and beat until smooth, several minutes. Stir in boiling water (or coffee) with a rubber spatula (batter will be runny).

3. Pour batter into the two prepared pans (diving it as evenly as possible) and bake in the preheated oven for 22-25 minutes, until a toothpick inserted in the center comes out clean with just a few moist crumbs attached. (NOTE: The original recipe said to bake for 35 minutes. My cake was done after 22 minutes.)

4. Allow cake to cool in pans for 15 minutes before removing to a wire rack to cool completely before frosting.

Makes a 2-layer 9-inch round cake.

(Cake adapted from Foodess)

Chocolate Buttercream Frosting

INGREDIENTS

1 cup (2 sticks) unsalted butter, room temperature
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ tsp. salt
2 tsp. pure vanilla extract or 1 tsp. almond extract
4 Tbsp. milk or heavy cream

DIRECTIONS

1. In a stand mixer or with electric beaters cream butter for a few minutes on medium speed. Turn off the mixer and sift powdered sugar and cocoa powder into the bowl. Turn the mixer on and slowly increase speed (so the sugar and cocoa don’t blow everywhere) until they are absorbed by the butter. Add the salt and vanilla and milk and beat on medium speed for 3 minutes until smooth. (To thin frosting, slowly add more milk/cream. To stiffen frosting, add more powdered sugar.)

Makes about 3 cups of frosting (enough to frost a double layer 9-inch round cake).

(Frosting adapted from Savory Sweet Life)