Birthday Cake

Like I mentioned, I'm a December baby. And as much as I love wine ... I'm a Sweet Tooth at heart. This is one of my favorite cakes to celebrate anyone's birthday. Simple, indulgent and classic. Kinda like me. 

Birthday Cake
Makes 2, 9” cakes

People fall into two categories: butter cake lovers and oil cake lovers. If you find yourself a fan of light boxed cakes (guilty) you most likely enjoy baked goods with oil. Prefer a dense rich cake? Butter cake is your jam and this recipe will be your next birthday cake. The trick is whipping the butter and sugar together for a long time, at least 5 minutes. The milk chocolate icing is a nice return to childhood.

4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter
2 cups sugar
1 teaspoon vanilla extract
4 eggs
2 cups buttermilk

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer until like and fluffy, at least 5 minutes. Add vanilla. Add one egg at a time, beating really well after each addition. The mixture should not “break” its emulsion. If it does, crank up the speed.

Add flour mixture and milk all at once and mix. Don’t alternate like traditional recipes it generally over mixes.

Pour into cake pans and bake until set and a toothpick inserted in the center comes out slightly crumbly, 30 – 35 minutes.

Chocolate Icing

1 lb. milk chocolate, melted and cool
1 teaspoon vanilla extract
1 1/2 – 2 cups crème fraiche or sour cream, room temperature

Using a rubber spatula mix all ingredients until desired consistency. For a thicker fudge-like icing use less crème fraiche. Cover and chill.

Ice cake and chill cake to set. Remove before cutting and serving.

Tip: The key to this icing is making sure both the melted chocolate and crème fraiche are the same temperature, room temperature. If the chocolate is even slightly warm is will melt the crème fraiche and never be stiff.

More of a chocolate lover? Check out my Flourless Chocolate Cake