Most people use birthdays as an excuse to eat, drink and party with friends and family - and that's really nice. But for me, birthdays are an excuse to eat all the cake you want. Forget the presents, the party, and all the attention a birthday brings, just give me a nice big slice of cake and I'll be happy.
Now I know this isn't exactly normal. Most people see cake as just an added bonus to their regular birthday celebration; but in my family, it's not a birthday party unless there is cake. One year, my grandma even went as far as flying my cake in from LA. She actually sat on an airplane with a large Confetti Cake on her lap the whole ride home. And with 7 thick layers each separated by a generous coat of buttercream…that thing is not light. You see what I mean? My family means business when it comes to birthday cakes.
So even though everyone in my family has their own idea of the perfect birthday cake, this is mine. A nice yellow cake with buttercream, and lot and lots of sprinkles of course.
for the cake:
for the buttercream:
*One 8 inch cake
*If you do not have cake flour just lying around you can use all purpose flour. 1 cup of cake flour = 1 cup - 2 TBS all purpose flour.
Hi! Will this work with a dairy free milk, like almond milk for the cake recipe? Thanks!
Hi there! I have never made this cake with almond milk - but it should work just fine!
Mel I was reading the recipe here for your vanilla vanilla cake, unless I missed something, where do I find ur recipe for the caramel sauce to top the cake? It looks amazingly delish and I can't wait to try it! Thanks and keep the recipes a coming.
This cake is SO good. Sorry the recipe was confusing! The caramel recipe I usually use to go on top of cakes is here - http://www.sprinklesforbreakfast.com/banoffee-cake.php Let me know if you have any further questions!
Hi there! How far in advance do you think I can bake the cakes? I was hoping to bake the cakes tonight (Tuesday) and then frost them on Friday for my son's birthday party on Saturday.
That is totally fine. If you bake the cakes today I would put the in the freezer until Thursday night. Then transfer them to the fridge so you can easily frost them on Friday. Then I would leave the cake in the fridge until a few hours before you are ready to serve! Have fun!
In your previous message you say that it is better to weigh your ingredients instead of cups but your cake recipe doesn't give you the weight only cups!
That is such a good point! Using a scale is by far the most efficient way to bake. But I grew up baking with cups/teaspoons, so it's hard to break a habit. I will do better in the future about writing the recipes both in cups/teaspoons and in weight! Thanks Christiane!
Sorry, but what kind of buttercream frosting is this with no powdered sugar and a temp of 248 for the sugar?!?! I've never cooked sugar for frosting and it just turned into lumps when I add it to the egg whites. Thanks for wasting my ingredients....
I'm so sorry you had this experience. This is called Italian Meringue Buttercream. Maybe we can figure out what went wrong. Had your egg whites reached stiff peaks before you added the sugar syrup? And did you have the mixer going at a high speed when you added the sugar syrup?
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