Cake-- happy birthday cake
Happy Birthday Cake:This cake will turn out wonderful gift. A very nice, moist cake.It can be paired it with Maple Butter Frosting and Maple Icing .Also stir a handful of colored sprinkles right into the cake to batter to create a special festive occasion birthday effect.
happy birthday cake
Active:1 hr Total:2 hrs 55 mins Yield:Serves 12 (serving size: 1 slice)
Step 6
Active:1 hr Total:2 hrs 55 mins Yield:Serves 12 (serving size: 1 slice)
Ingredients
FOR CAKE
- 1 ½ cups granulated sugar
- 1 cup (8 oz.) unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups (about 11 3/4 oz.) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup whole buttermilk
FROSTING
- cups (16 oz.) unsalted butter, softened
- 4 cups (about 16 oz.) powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons heavy cream
- Rainbow candy sprinkles
Method
Step 1
- Preheat oven to 350°F.
- Grease and flour 2 (8 to 10-inch) round cake pans.
Step 2
Add butter and sugar in a bowl and beat it with an electric mixer on medium speed until it becomes light and fluffy. Add eggs, 1 at a time, beating after each addition, stopping to scrape down sides as needed. Beat in vanilla.
Add butter and sugar in a bowl and beat it with an electric mixer on medium speed until it becomes light and fluffy. Add eggs, 1 at a time, beating after each addition, stopping to scrape down sides as needed. Beat in vanilla.
Step 3
Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture and buttermilk one by one alternately to butter mixture, beginning and ending with flour mixture. Beat at low speed until it fully blended after each addition. Divide batter evenly between prepared cake pans.
Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture and buttermilk one by one alternately to butter mixture, beginning and ending with flour mixture. Beat at low speed until it fully blended after each addition. Divide batter evenly between prepared cake pans.
Step 4
Bake for 25 to 30 minutes in preheated oven until a wooden pick inserted in center comes out with moist crumbs. Cool in pans for 15 minutes, then invert cake layers onto a wire rack until completely cooled, about 1 hour. (for best results wrap each cake layer in plastic wrap) and chill until ready to frost.)
Bake for 25 to 30 minutes in preheated oven until a wooden pick inserted in center comes out with moist crumbs. Cool in pans for 15 minutes, then invert cake layers onto a wire rack until completely cooled, about 1 hour. (for best results wrap each cake layer in plastic wrap) and chill until ready to frost.)
Step 5
Beat butter in a stand mixer on medium speed until pale and fluffy, about 5-6 minutes. Scrape down sides and bottom of bowl twice while beating. With mixer running on low speed, gradually add powdered sugar, beat it to smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add vanilla and salt. With mixer running on medium speed, gradually add cream, beat till it becomes fluffy and spreadable, about 30-35 seconds. ( beat frosting by hand with a wooden spoon for about 2-3 minutes to remove air bubbles to get best result.)
Beat butter in a stand mixer on medium speed until pale and fluffy, about 5-6 minutes. Scrape down sides and bottom of bowl twice while beating. With mixer running on low speed, gradually add powdered sugar, beat it to smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add vanilla and salt. With mixer running on medium speed, gradually add cream, beat till it becomes fluffy and spreadable, about 30-35 seconds. ( beat frosting by hand with a wooden spoon for about 2-3 minutes to remove air bubbles to get best result.)
Step 6
Spread frosting between cake layers and on top of cake. Use a bench scraper for smooth sides. Sprinkle candy sprinkles around top edge and around base of cake.
Now cake is ready .