My Birthday Cake

Name: My Birthday Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 255 grams 1/4 cups (about sifted cake flour; 946 milliliters confectioners sugar, divided; 4 larges eggs, separated; 59 milliliters heavy cream; 1 teaspoons salt; 237 milliliters sour cream; 397 grams cups (about sugar; 237 milliliters (2 sticks) unsalted butter, softened; 118 milliliters unsweetened cocoa powder; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give My Birthday Cake a try. This recipe makes 12 servings with 582 calories, 6g of protein, and 23g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Birthday will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up cream, sugar, butter, and a few other things to make it today.

Instructions

For the Cake: Adjust oven rack middle position and preheat oven to 350°F. Grease and flour two 8- or 9-inch round baking pans, then line them with circles of parchment paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Baking Pan

Oven

Whisk together the flour, baking powder, and salt; set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth about 2 minutes, scraping the bowl as needed.

Ingredients you will need

Butter

Cream

Equipment you will use

Stand Mixer

Bowl

Add the sugar and continue to mix until light and fluffy, another 2 to 3 minutes.

Ingredients you will need

Sugar

Add the egg yolks one at a time, beating between addition and making sure that each is incorporated before adding the next. Beat in vanilla.

Ingredients you will need

Egg Yolk

Vanilla

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, in 2 to 3 additions each, ensuring that each addition is fully mixed in before adding the next. Scrape down the sides of the bowl with a rubber spatula after each addition.

Ingredients you will need

Sour Cream

Equipment you will use

Spatula

Blender

Bowl

Transfer mixture to a separate large bowl.

Equipment you will use

Bowl

Clean bowl of stand mixer carefully.

Equipment you will use

Stand Mixer

Bowl

Add the egg whites and beat with the whisk attachment on low speed until frothy, about 15 seconds. Gradually increase heat to high and beat until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the batter.

Ingredients you will need

Egg Whites

Equipment you will use

Spatula

Whisk

Pour the batter into the prepared pans and smooth with an offset or a rubber spatula.

Equipment you will use

Spatula

Bake for until the cake is golden brown on top and a toothpick inserted into the center of the cakes should come out clean, 35 to 45 minutes, rotating half way through cooking.

Equipment you will use

Toothpicks

Oven

Let the cakes cool in the pans for 5 minutes; run a paring knife around the perimeter of the cakes to release any sticky parts, then turn them out onto a wire rack.

Equipment you will use

Wire Rack

Knife

Let the cakes cool completely. If the cakes are domed on top, use a serrated knife to make them level.

Equipment you will use

Serrated Knife

To make the frosting, in a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth, about 1 minute. In a separate bowl, sift together 3 cups of the confectioners' sugar with the cocoa.

Ingredients you will need

Powdered Sugar

Frosting

Butter

Cocoa Powder

Cream

Equipment you will use

Stand Mixer

Bowl

Add the sugar and cocoa mixture to the butter mixture in 2 to 3 additions, beating on low speed to incorporate. Pause to scrape down the sides of the bowl with a rubber spatula after each addition.

Ingredients you will need

Butter

Cocoa Powder

Sugar

Equipment you will use

Spatula

Bowl

Add the salt, vanilla, and cream; increase speed to medium, and beat until the mixture is very fluffy a spreadable consistency. If the frosting is too soft, add a little more sugar; if it's too thick, add additional cream in small increments, mixing after each addition, until it has reached your desired consistency.

Ingredients you will need

Frosting

Vanilla

Cream

Sugar

Salt

To assemble, place one cake layer, flat side up, on a serving platter, and spread 1/2 to 3/4 cup of frosting on top. Leave a half-inch margin all around.

Ingredients you will need

Frosting

Spread

Place the second cake layer, flat side up, on top of the frosted layer. Frost the sides and top, and garnish with decorating icing, sprinkles, or whatever festive treats you'd like.

Ingredients you will need

Sprinkles