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.