It was my birthday at the end of June, and I had a great day celebrating with my family. We had a delicious barbeque dinner out on the deck, and then enjoyed this three-layer yellow cake with classic buttercream frosting.
My granddaughter Ashley and I made my birthday cake. Maybe it's odd to make your own cake, but since I love baking, it was the perfect opportunity to try out a recipe I've been wanting to make for awhile now.
The recipe comes from the cookbook Homemade Decadence, by blogger Joy The Baker. It's perfect for a birthday cake, and I've never baked a cake that got more compliments.
It's just so moist and delicious, and has a tender, buttery flavor. And the buttercream frosting, which I tinted pink, is pure heaven.
It's hard to get a picture with these little monkeys where everyone is smiling, and looking at the camera at the same time. They were being silly, and I loved it, of course.
One of the things I am more and more grateful for as each birthday passes is my children and grandchildren. I love being a mom and grandmother, and my family is at the center of my world.
I almost didn't put the sprinkles on the cake but it was a unanimous vote by the grandkids that they go on, and that they put them on themselves!!
They did a great job, and I love how the cake turned out. Since it was three layers, the cake was big enough that we had some leftover, and I ate a big piece for breakfast the next morning. It's my birthday so I had fun indulging myself, yum!!
This cake really is the perfect birthday cake, and whoever is lucky enough to have one baked for them will be extremely happy.
Recipe for Basic Three-Layer Yellow Cake from Homemade Decadence
Ingredients:
For cake:
4 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk
For buttercream frosting:
2 cups (4 sticks) unsalted butter, at room temperature
5 to 6 cups confectioners' sugar, sifted
1/4 teaspoon salt
3 teaspoon pure vanilla extract
About 1/4 cup heavy cream
Directions:
1. Put oven racks in the center and upper third of the oven and preheat the oven to 350 degrees. Grease and flour three 9-inch round baking pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating for 1 minute between each addition.
Beat in the vanilla extract. Reduce the mixer speed to low, add half of the flour mixture, and beat well. Add the buttermilk in a slow stream and beat well. Add the remaining flour mixture and beat until just combined. Finish stirring with a spatula. Divide the batter among the 3 prepared pans.
4. Bake until golden brown on top and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pans for 20 minutes before inverting onto wire racks to cool completely before frosting.
5. If you're not using right away, double-wrap the cake layers in plastic wrap, and freeze for up to 7 days. When ready to frost, remove from the freezer, unwrap, and frost frozen.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute. Add 2 cups of the confectioners' sugar, the salt, and the vanilla. Beat on low speed until the sugar is well incorporated. Add another 2 cups sugar and the cream. Add remaining 2 cups of sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
Frost and put together layers of cake, sprinkle with colored sprinkles if desired.
Makes one 3-layer 9-inch cake.
-Post written by Patricia
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