For as long as I can remember I’ve been a sucker for yellow cake with chocolate frosting. In my house growing up we each had our own birthday treat- apple cake, chocolate devil dogs, yellow cake chocolate frosting, etc.
When I first met Carver he mentioned that he shared the same favorite dessert… it was fate! Well yes but probably not because of our birthday dessert preferences. I’ve made this for 7 of the 8 birthdays I’ve thrown for Carver and I knew it’s exactly what I would make for my children’s birthday until they told me otherwise.
This week I had that opportunity, Charlie’s first birthday seems to have crept up on us. I have been a basket case for weeks now anticipating all the changes coming our way (stay tuned…). In fact I had to bake two cakes the day of his dinner because I didn’t grease the cake pans the first time around. As scary and stressful as these changes may be we are incredibly lucky and blessed to have such a happy healthy boy. Charlie seemed to love the cake, and mom & dad are enjoying the dividends after bedtime.
Food network kitchens, how to boil water
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 2 tablespoons sugar
1/4 teaspoon orange zest
1 cup unsalted butter at room temperature
1/2 cup milk at room temperature
3 large eggs at room temperature
2 teasooons vanilla extract
Preheat oven to 350 degrees. Grease two 8-inch cake pans and set aside. Let eggs, milk & vanilla extract come to room temperature together in a measuring cup.
In the bowl of a stand mixer whisk together flour, sugar, salt, baking soda and zest.
Cut in butter until the texture of a coarse meal. With the mixer on, gradually add in milk-egg mixture and stir until smooth batter forms.
Pour batter between prepared cake pans and rap pans on counter to get air bubbles out. Bake for approximately 25 minutes until golden brown. Let cool on rack for at least 1 hour.
1 1/2 pounds milk chocolate, cut into small pieces
12 ounces semisweet chocolate, cut into small pieces
16oz sour cream, room temperature
1 tablespoon brewed coffee
1 tablespoon vanilla extract
Combine chocolates in large microwave safe bowl. Alternate microwaving and stirring until chocolate is completely melted- should take about 3 minutes.
Whip in remaining ingredients until smooth and silky. Frost cake quickly as the frosting hardens as it cools.
Need guidance on cake frosting- check out this great piece by NYTimes.