For Ryan's 30th birthday the cake has been the same for years; a vanilla cake with a chocolate frosting.I managed to make this in our daughters' easy-bake-style oven in her teeny weeny kitchen. The cake is simple but oh so good, and gets better the next day for breakfast with a cold glass of milk. So even if it isn't your birthday, celebrate someones birthday today and eat a piece of cake!
|Ryan is the founder of RumorsandRants.com, hence the soccer players on the cake!|
Ryan's Happy Birthday Cake with Chocolate Frosting
Makes two 9-inch layers, or about 36 cupcakes (and a zillion mini cupcakes)
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 3/4 cups sugar4 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 recipe Chocolate Sour Cream Frosting
1. Preheat the oven to 375°F. Coat two 9-inch round baking pans with nonstick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
3. In a 4 cup measuring cup, beat together the eggs, buttermilk, vanilla.
4. With the mixer on low speed, alternately add the flour and milk mixture to the mixing bowl, and beat until smooth. Add the baking powder, salt and soda, stirring to blend.
5. Pour the mixture into the prepared pans, and bake for 20 to 30 minutes, until the cakes are golden brown and a toothpick inserted into the center of each cake comes out clean.
6. Transfer the cakes to a wire rack to cool for 10 minutes, then remove from the pans, and cool completely before frosting. (At this point the cakes can be frozen for up to 2 months)
Makes enough to frost two 9-inch cakes
3 cups confectioners’ sugar
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 cup sour cream, plus extra to thin the frosting if needed
- Stir together the sugar and cocoa in the bowl of a stand mixer or a large mixing bowl.
- Beat in the vanilla, butter, and sour cream on medium-high speed until the mixture reaches a spreading consistency. Add more sour cream if the frosting is too thick.