cakemaking

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1-Meeker's 28th Bday

cakemaker3

buttercream

(^^see the finger swipe in that frosting? Adrienne was napping. That was all me.)

cake

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birthdayboy

The man of the house turned twenty-eight yesterday. And the ladies of the house super adore him, so we made him a really fancy birthday banner (Adrienne painted the whole thing. I bet you can imagine the fanciness), made him his requested dinner (chicken + mashed cauliflower + spicy green beans), and whipped him up a pretty nice cake.

This is the most basic cake ever. I got the original recipe from my great aunt Jean, but have tweaked a few things over the years (including the addition of a million sprinkles). It’s a keeper.

Yellow Layer Cake

PRINT Recipe

  • 2/3 C butter, softened
  • 1 2/4 C sugar
  • 2 eggs
  • 1-1/2 t vanilla
  • 2-1/2 C flour
  • 2-1/2 t baking powder
  • 1/2 t salt
  • 1-1/4 C milk

Cream the butter and the sugar until fluffy. Add eggs, one at a time. Stir in vanilla.

In a separate bowl, combine the flour, baking powder, and salt with a whisk. Add to the butter mixture in three parts, alternating with the 1-1/4 C milk.

Pour into two greased and parchment lined 9-inch round baking pans. Bake at 350 degrees for 30 minutes, or until center of each pan looks set, and a fork inserted in the middle of each comes out clean. Let cool about 15 – 20 minutes in the pans, then remove and let cool completely before frosting.

Chocolate Buttercream Frosting

  • 1 C chocolate chips
  • 3 T water
  • 2/3 C sugar
  • 1/4 C water
  • 4 egg yolks
  • 1 C butter, softened
  • 1 t vanilla
  • 1/2 C powdered sugar

Combine the chocolate chips and the water in a small bowl and microwave for one minute. Remove, stir until smooth, and set aside to let cool to room temperature.

In a medium saucepan, bring sugar and water to a boil. Cook over medium heat until the sugar is dissolved. Add a couple of tablespoons of the hot sugar/water to the egg yolks and stir. Then return all to the pan, stirring constantly (this is so you don’t get scrambled eggs when you add them to the hot mixture).

Cook for about two more minutes until the mixture thickens, stirring constantly. Remove from heat and let cool to room temperature (you may get a thick layer on top after it’s cooled. If so, just pass it through a strainer, or skim it off the top with a spoon)

In a mixing bowl, cream butter until fluffy. Gradually beat in the cooked sugar mixture. Then beat in the powdered sugar. Then stir in the vanilla and the melted chocolate. Mix until all is smooth.

Spread in between cake layers and over the top/sides of the cooled cakes. Then cover the sides in sprinkles by cupping a handful and sort of splashing/pressing it on the sides of the cake.

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