“IT TAKES AS MUCH ENERGY TO WISH AS IT DOES TO PLAN.” Eleanor Roosevelt
Yesterday, I picked up a fabulous cookbook by Sherry Yard. And in it, she talked about her earliest memories of baking. And then I realized, there is no history of baking in my family. In fact, my history of baking starts with me! And it started rather late in my life. So I tried to search back on any memories I had of instances where my curiosity about baking was piqued. And I recalled a bakery near my home that I would go to for the most amazing cakes! They only sold 4 or 5 different kinds. But they were the kind of cakes I can only imagine a grandmother would bake! And there was one in particular. A yellow cake with chocolate frosting and pieces of penny candy and confetti and bows all over it. Every time I saw that cake in the bakery I would think to myself…..‘awwww….I wish it were my birthday’!
And so yesterday, when I realized I was the beginning of the baking history in my family…I decided to start a tradition. If you feel like celebrating your life….don’t wait till your birthday to do it! And so I give you…..‘I Wish It Were My Birthday’ Cake! This is an adaptation of Sherry Yard’s recipe and one of the most delicious yellow cakes I have ever tasted! The thing about making your own celebration cake is……..
…….that you can decorate it any way you’d like. I tried to keep true to that cake of my dreams by using penny candy (which is no longer a penny….it’s 7 cents a piece!)….and some candy confetti and ribbon…..and I really liked how it turned out. It’s funny….both of my boys came home today….opened the fridge and asked….“Whose birthday is it?” To which I replied….“I wish it were mine…..but we’re celebrating anyway!”
So no more waiting for special occasions to wear my best jewelry or use my fancy dishes! Go ahead and wish for whatever you want….and then go ahead and make it come true! To celebrate with this amazing and delicious cake….here’s what you need…..
Yields: 8-10 servings
Level of Difficulty: Easy (and fun!)
- 2 sticks of unsalted butter at room temperature
- 6 eggs, at room temperature
- 3 cups of all purpose flour
- 1 Tablespoon of baking powder
- 2 cups of sugar
- 1/4 teaspoon of salt
- 2 teaspoons of pure vanilla extract
- 1 cup of whole milk
Preheat your oven to 350°F. Place the rack in the middle of the oven. Spray two, 9 inch round cake pans with cooking spray. Line them with parchment paper, and then spray the parchment as well.
Sift the flour, baking powder and salt together twice and set aside.
In your electric mixer with the paddle attachment, mix the sugar and butter at medium speed until it is light and fluffy, about 5 minutes. Scrape down the bowl and paddle as needed. Add the eggs, one at a time, scraping down the bowl after each addition. Then add in the vanilla.
Beat the mixture on low speed while you alternate the milk and flour mix in 3 additions. Beat only until smooth. Divide the batter into the prepared pans. Bake for 30 minutes, rotate your pans halfway through. The cake is done when it lightly springs back when you touch the top with your finger. The cake should also pull away slightly from the sides of the pans. If necessary, bake longer, checking at 5 minute intervals. My cake was done at 30 minutes. Let the cakes cool for about 15 minutes before inverting onto a rack. Remove the pans and parchment. Allow to cool a couple of hours before frosting. I made mine in the evening, wrapped them in plastic wrap and stored them on my counter until the next day.
- 3 sticks of unsalted butter at room temperature
- 2 cups of confectioners sugar
- 12 ounces of semi sweet chocolate finely chopped
Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool completely. With your electric mixer and the paddle attachment, beat the butter and sugar at medium speed until fluffy. Add the cooled, melted chocolate and beat for another minute or so, until smooth. Frost your cake!
NOTE: I usually trim my cakes until they are flat topped. And even then, I used the bottom of the cake as the top. With this recipe, I don’t have to trim the cakes. But I DO brush a little simple syrup on the tops before frosting to help keep the cakes moist!
Celebrate and enjoy!!!