Posted by goodcookbecky on August 22, 2011
My Mom and Dad are out from NJ for a two week visit. My Mom’s 71st Birthday was during her visit and we wanted to celebrate her birthday right with a homemade cake. My daughters decorated it with a theme they found in the book “Hello Cupcake” using Oreo cookie crumbs and candies they made a garden theme for her. She was thrilled!
I found this great recipe on the site of fellow blogger smitten kitchen. It is listed under her recipes and category of celebration cakes (best birthday cake). It is a wonderfully easy cake to make and is not super sweet like so many out there. It is much better than the box mix cakes. I like to cook more than bake, but I must say this is a recipe I will make again. I was not a fan of the sour cream chocolate frosting, but I used cool whip and freshly sliced strawberries as a filling and it went really well with the cake! Next time I will add another layer of cool whip and strawberries between another layer and frost it with cool whip. Also, I did not have cake flour and used the unbleached all-purpose flour instead and it turned out beautifully! My girls decorated it with a theme they found in the cookbook Hello Cupcake.
Yellow Birthday Cake
adapted from Smitten Kitchen
4 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
2 sticks unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken
Cut out two rounds of parchment paper the same size as your cake pan. Butter the bottom of your cake pan and place a parchment paper round on the bottom each pan. Butter the parchment paper and the sides of the cake pans.
Preheat the ovens to 350F.
Sift the flour, baking powder, baking soda, and salt into a medium sized bowl. Cream the butter and sugar with your electric mixer at medium speed until the butter mixture is pale and fluffy and add vanilla. Add the eggs one at a time, mixing well and scraping down the batter with a spatula to combine properly. Add the buttermilk and mix into the batter. The batter will look curdled, but don’t worry- this will turn out great!!! Gradually add the flour mixture in smaller batches (3-4). Mixing just until combined.
Divide the batter evenly between the cake pans and smooth the top with a spatula. Tap the cake pans on the counter several times to remove any bubbles from the batter.
Bake at 350F for about 35-40 minutes until the cake tests done when you insert a toothpick or skewer (it should come out clean and not have clumps of batter on the skewer or toothpick). Cool the cake in their pans for about 10 minutes before removing them. Gently run a butter knife along the edge of the pan to loosen any cake that is stuck to the side of the pan before removing it. Allow to cool completely before frosting.
If you are making a layer cake use a serrated knife to cut the top of the cake to make it level. I filled mine with cool whip and sliced strawberries and frosted it with homemade chocolate frosting. This cake pairs especially well with strawberries! It would be great in cupcakes topped with strawberries and cool whip too. Just reduce the cooking time for the cupcakes to around 15-20 minutes.
I will certainly be making this cake again! It is really good.