Recipe for A Birthday Cake by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect A Birthday Cake. It should take you about 1 hr 45 min to make this recipe. The A Birthday Cake recipe should make enough food for 6 to 8 servings.

You can add your own personal twist to this A Birthday Cake recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this A Birthday Cake recipe.

Ingredients for A Birthday Cake

• 1 1/2 cups unsalted butter (3 sticks), at room temperature, plus more for preparing the pan
• 2 1/4 cups sugar
• 3 cups cake flour, sifted, plus more for preparing the pans
• 1 tablespoon baking powder
• 3/4 teaspoon fine salt
• 1 cup whole milk, at room temperature
• 1 1/2 teaspoon vanilla extract, at room temperature
• 6 large egg whites, room temperature
• About 4 to 6 cups VANILLA FROSTING or CHOCOLATE FROSTING, recipes follow
• Food coloring (optional)
• Enough candles to equal the age of the birthday celebrant
• 1 1/2 pounds unsalted butter, at room temperature
• 4 1/2 cups confectioners’ sugar
• 1/2 cup plus 1 tablespoon whole milk, at room temperature
• 1 tablespoon plus 3/4 teaspoon vanilla extract, at room temperature
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 pound semi-sweet chocolate, roughly chopped
• 1 1/2 cup heavy cream
• 1/3 cup dark corn syrup, plus more to taste

Directions for A Birthday Cake

1. Lightly butter and flour two 9 x 1 1/2-inch round cake pans. Position a rack in the middle of the oven and preheat to 350 degrees F.
2. In a standing mixer fitted with the paddle attachment, cream the butter at low speed until smooth, about 1 minute. Slowly add the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
3. Meanwhile, sift the flour, baking powder, and salt together into a large bowl. In a small bowl, whisk together the milk and vanilla.
4. Reduce the mixer’s speed to low. Alternately add the flour mixture and milk mixture, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
5. Thoroughly clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites on high speed, until stiff peaks are formed.
6. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated.
7. Divide the cake batter evenly between the prepared cake pans. Place the pans on the middle oven rack evenly spaced apart. Bake, rotating the pans halfway through the cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
8. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
9. Frost the cake. Place one layer, rounded-side down, in the middle of a rotating cake stand. (If using the vanilla frosting, reserve about 1 to 2 cups for coloring and decorating.) Using a palette knife or offset spatula spread about half of the frosting all over the cake. (Spread enough frosting over the top to make a 1/4-to-1/2-inch layer.) Carefully set the other layer on top, rounded-side up, and spread all over with the remaining frosting.
10. If coloring the vanilla frosting, place the reserved frosting in a medium bowl and stir in the food coloring, little by little, until the desired color is reached. Transfer the colored frosting to a pastry bag with small, round or fluted tip, or a plastic baggie with a small portion of a corner cut off.
11. Using the colored frosting, creatively write “Happy Birthday” to whomever and decorate the edges in fringes and whirls, if desired. Serve immediately with lit candles or store at room temperature or in the refrigerator covered with a cake or pie lid. (If storing the cake in the refrigerator, remember to remove it several hours before serving, to bring it to room temperature.)
12. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and sugar and mix on low until incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
13. Meanwhile, in a small bowl, whisk together the milk, vanilla, lemon juice, and zest.
14. Reduce the speed of the mixer to low. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to high and mix briefly until fluffy. Use as desired. May be stored, covered, in the refrigerator for 3 days.
15. Yield: about 6 cups
16. Put the chocolate in a large bowl and set aside.
17. In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.
18. Transfer the chocolate mixture to the bowl of a standing electric mixer, or with a hand-held mixer and whip on high speed until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week.
19. Yield: about 4 cups
20. Copyright 2001 Television Food Network, G.P. All rights reserved

Bakeware for your recipe

You will find below are bakeware items that could be needed for this A Birthday Cake recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• American – American(s) may refer to:
• Cake – Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.
• Egg Recipes
• Dairy Recipes
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.