Best Birthday Cake
Today is my birthday! To celebrate 24 years of life I?m sharing what I think is the best birthday cake recipe. Woohoo! It?s a recipe that will please anyone, kids and adults alike. It?s rich and flavorful without being cloying. The best part is that you can decorate it any way you want. I beaded pretzel M&Ms around the bottom edge because they?re my favorite candy and it gives it a pretty and fun effect. In a few days it?ll also be Handle the Heat?s birthday! 6 years old and better than ever. Thank you so much to everyone who has read, subscribed, followed, commented, and made my recipes over the last 6 years. Your support in pursuing my dreams has helped to make my twenties better than I could have ever imagined.
Recipe Tips
This chocolate buttercream recipe is my all-time favorite. It?s unbelievably rich, creamy, luscious, smooth, and perfectly sweet. The recipe contains a raw egg yolk, not unlike any recipe for fresh mayonnaise or Caesar salad dressing. Simply make sure to use a fresh quality egg. If you feel too uncomfortable with this, just leave the egg yolk out (you will loose some richness and smoothness).
If you need help frosting and decorating a cake so it looks nice a pretty, check out my Easy Cake Decorating video in this post. The biggest tip I can give you is to freeze your cake layers before frosting so you can avoid crumbs or tears.
This recipe calls for 8-inch baking pans, but you can also use 9-inch if that?s what you have. Just add an additional 5 to 10 minutes of baking time. This recipe will make about 18 standard cupcakes. Bake in lined cupcake pans for about 20 minutes.
Be sure not to over-measure your flour which can lead to a dry or crumbly cake. I always use my digital kitchen scale to weigh flour, but if you don?t have one use the ?spoon and level? method to measure with measuring cups. More on all that here in my Ultimate Guide to Measuring.
Ingredients
Directions
For the cake:
Preheat the oven to 350?F. Butter and flour two 8-inch cake pans. In a medium bowl combine the flour, baking powder, and salt.
In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 3 to 4 minutes, until light and fluffy. Add two egg yolks and the vanilla and beat on medium-high speed until combined.
With the mixer on low speed, add the flour mixture in three additions alternating with the whole milk, beginning and ending with the flour, mixing just until combined. Do not overmix.
In a separate clean bowl with an electric mixer fitted with a whisk attachment, beat the 2 egg whites until they hold soft peaks, about 3 minutes. Gently fold into the cake batter.
Divide the batter evenly among the prepared cake pans and bake for about 30 minutes, or until a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack. For easier frosting, freeze the cake layers until firm.
For the buttercream:
In a large bowl with an electric mixer, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low and gradually add the confectioners? sugar. Increase speed to medium and beat until smooth and creamy.
On low speed, add the melted cooled chocolate and mix until just combined. Don?t whip! Fill and spread immediately on the frozen cake. Serve or let stand covered at room temperature for up to 8 hours.
Thanks done share recipes to : https://www.handletheheat.com/best-birthday-cake/
Recipe Tips
This chocolate buttercream recipe is my all-time favorite. It?s unbelievably rich, creamy, luscious, smooth, and perfectly sweet. The recipe contains a raw egg yolk, not unlike any recipe for fresh mayonnaise or Caesar salad dressing. Simply make sure to use a fresh quality egg. If you feel too uncomfortable with this, just leave the egg yolk out (you will loose some richness and smoothness).
If you need help frosting and decorating a cake so it looks nice a pretty, check out my Easy Cake Decorating video in this post. The biggest tip I can give you is to freeze your cake layers before frosting so you can avoid crumbs or tears.
This recipe calls for 8-inch baking pans, but you can also use 9-inch if that?s what you have. Just add an additional 5 to 10 minutes of baking time. This recipe will make about 18 standard cupcakes. Bake in lined cupcake pans for about 20 minutes.
Be sure not to over-measure your flour which can lead to a dry or crumbly cake. I always use my digital kitchen scale to weigh flour, but if you don?t have one use the ?spoon and level? method to measure with measuring cups. More on all that here in my Ultimate Guide to Measuring.
Ingredients
- For the yellow cake
- 2 1/3 cups (10.5 ounces) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons (6 ounces) unsalted butter, at cool room temperature
- 1 3/4 cups (12.3 ounces) granulated sugar
- 2 large eggs, at room temperature and separated
- 2 teaspoons vanilla extract
- 1 cup whole milk
- For the milk chocolate buttercream
- 6 ounces milk chocolate, melted and cooled
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups confectioners' sugar, sifted
- 1/4 teaspoon fine salt
Directions
For the cake:
Preheat the oven to 350?F. Butter and flour two 8-inch cake pans. In a medium bowl combine the flour, baking powder, and salt.
In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 3 to 4 minutes, until light and fluffy. Add two egg yolks and the vanilla and beat on medium-high speed until combined.
With the mixer on low speed, add the flour mixture in three additions alternating with the whole milk, beginning and ending with the flour, mixing just until combined. Do not overmix.
In a separate clean bowl with an electric mixer fitted with a whisk attachment, beat the 2 egg whites until they hold soft peaks, about 3 minutes. Gently fold into the cake batter.
Divide the batter evenly among the prepared cake pans and bake for about 30 minutes, or until a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack. For easier frosting, freeze the cake layers until firm.
For the buttercream:
In a large bowl with an electric mixer, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low and gradually add the confectioners? sugar. Increase speed to medium and beat until smooth and creamy.
On low speed, add the melted cooled chocolate and mix until just combined. Don?t whip! Fill and spread immediately on the frozen cake. Serve or let stand covered at room temperature for up to 8 hours.
Thanks done share recipes to : https://www.handletheheat.com/best-birthday-cake/
0 Response to "Best Birthday Cake"
Post a Comment