Best Birthday Cake PT50M https://img5.recipesrun.com/201907/2019/1107/b8/8/443221/300x200x90.jpg If you bake, you've probably gotten a request to bake a birthday cake. But how the heck do you get perfectly fluffy layers that don't fall flat in the flavor department? The secret, my dear friends, is in the mixing: By whisking the egg whites separately and then folding them in to the batter right before baking, you get a buoyant texture with rich, buttery flavor. 10 servings Ingredients: Birthday candles Sprinkles Milk or cream, to thin (if needed) Food coloring salt 1 tsp. vanilla extract 6 cups sifted confectioners' sugar 1 cup unsalted butter, softened 1 cup sour cream 2 tsp. vanilla extract 1/2 cup brown sugar 1 1/2 cups granulated sugar 1 cup unsalted butter, softened 4 large eggs, separated 1/2 tsp. salt 2 tsp. baking powder 2 1/4 cups sifted cake flour
    Sponsored Links

    Best Birthday Cake

    4.4

    ( By Tracy )

    If you bake, you've probably gotten a request to bake a birthday cake. But how the heck do you get perfectly fluffy layers that don't fall flat in the flavor department? The secret, my dear friends, is in the mixing: By whisking the egg whites separately and then folding them in to the batter right before baking, you get a buoyant texture with rich, buttery flavor.
    Read More
    Best Birthday Cake
      01 Information
      • Grade medium
      • Serving 10 servings
      • Prep Time 10 Mins
      • Cook Time 40 Mins
      • Total Time 50 Mins
      02 Ingredients
      • Garnish
        • Birthday candles
        • Sprinkles
      • Buttercream
        • Milk or cream, to thin (if needed)
        • Food coloring
        • salt
        • 1 tsp. vanilla extract
        • 6 cups sifted confectioners' sugar
        • 1 cup unsalted butter, softened
      • Cake
        • 1 cup sour cream
        • 2 tsp. vanilla extract
        • 1/2 cup brown sugar
        • 1 1/2 cups granulated sugar
        • 1 cup unsalted butter, softened
        • 4 large eggs, separated
        • 1/2 tsp. salt
        • 2 tsp. baking powder
        • 2 1/4 cups sifted cake flour
      Sponsored Links
      Sponsored Links
      03 Method
      • Step 1
        Place an oven rack in the middle of your oven and preheat to 350 degrees F. Grease, flour and line the bottoms of two 8-inch cake pans with circles of parchment paper.
      • Step 2
        In a large bowl, sift together the flour, baking powder and salt. Set aside.
      • Step 3
        In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Transfer the mixture to a bowl and set aside.
      • Step 4
        Fit your stand mixer with the paddle attachment or a rotary beater. In the bowl (use the same bowl you just used for the egg whites; no need to wash), cream the butter until it's fluffy and light, 2-3 minutes on medium-high speed.
      • Step 5
        Add the sugars and mix until combined and smooth, about 2 minutes on medium-high speed. Then add the egg yolks, one at a time, stirring after each and scraping the sides of the bowl with a rubber spatula to make sure everything gets incorporated. Stir in the vanilla.
      • Step 6
        This is where we start to get wild: Add the sour cream and flour mixtures alternately, 2-3 additions each. Mix until the batter is smooth and lump-free. It'll be fairly thick.
      • Step 7
        Fold the egg whites into the batter by hand, stirring gently just until no streaks of white remain.
      • Step 8
        Divide the batter evenly between the two prepared cake pans. Bake for 30 to 40 minutes, rotating after the first 20 minutes. To see if your cakes are done, insert a tester or toothpick in the center of the cake and see if it comes out mostly clean.
      • Step 9
        Remove the cakes from the oven, and let them cool for 5 minutes. Then run a sharp knife around the edges of each pan to loosen. Turn the cakes out onto wire racks, gently remove the parchment paper and let cool completely. Once they're cooled, level the cakes if needed.
      • Step 10
        Time to make the buttercream! In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high for 2 to 3 minutes, or until it's very smooth. Add 2 cups of the confectioners' sugar and the salt, stirring to combine.
      • Step 11
        Start out on low, then move to a higher speed as the sugar gets absorbed. Continue adding the sugar, 1 cup at a time, until the buttercream reaches a spreading consistency you like. Then stir in the vanilla and any colorings you'd like to add.
      • Step 12
        To assemble, stack one of the cake layers on a platter and apply a generous amount of buttercream on top. Spread that sweet stuff evenly all the way to the edges of the cake surface. Now place the second cake layer on top; if you've leveled the cake, place the cut side down so that the flattest surface is facing up.
      • Step 13
        Apply a crumb coat — that's just a thin coat of buttercream that's meant to contain crumbs and doesn't have to look pretty. Chill in the refrigerator for 20 minutes.
      • Step 14
        Once the crumb coat has set, use the remaining buttercream to ice the top and sides of the cake. Feel free to pipe designs and decorate to your heart's content, then garnish with sprinkles and birthday candles.
      04 Author
      Tracy Tracy
      647 Recipes

      Related Recipes

      Sponsored Links