This is a super easy recipe to follow that always has the best type of cake at the end: Birthday Cake!


To make the cake:

You can use any recipe. I used a chocolate cake recipe from Anna Olson‘s Back to Baking book. Anna Olson’s Chocolate Layer Cake y: 3-8″ round cakes Ingredients 3/4 cup unsalted butter, room temp 2 cups packed light brown sugar 4 eggs, at room temp 2 tsp vanilla 2 1/3 cup all-purpose flour 1 cup regular cocoa powder (not dutch process) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups buttermilk, at room temperature

  1. Preheat the oven to 350. Grease and flour your cake pans. Line the bottom with parchment.
  2. Using electric beaters or your mixer, cream your butter and brown sugar together until it is fluffy. Scrape the bowl often. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
  3. In a separate bowl, sift all dry ingredients together. Add this to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture and mixing well after each addition.
  4. Bake the cake for 25-30 minutes, until a tester is inserted in the middle of the cake and comes out clean. Allow the cake to cool for 20 minutes in the pans and then turn each one out on a rack to cool completely before frosting.

To make the icing:

Here’s something that you’ll see a lot in bake shop recipes: Ratio 1lb icing sugar: 1lb butter Add milk until consistency is correct.

Let us deconstruct:

This means that you will need: 1lb icing sugar 1 lb butter About 2 tbsp or more of milk or cream to control the consistency of your icing. Method: Soften butter until it’s room temperature. Put butter in the mixer with a paddle attachment. Put it on 2nd speed until the colour of the butter has lightened. Turn off your mixer and add a cup of icing sugar. Slowly incorporate. (This usually means turning your mixer on and off again on a low speed until it has incorporated). When it has all been incorporated, mix the icing on 2nd speed until the consistency looks spreadable and there are no lumps. Add a dash of milk or cream and add more if you want your icing to be thinner or add only the first bit if you want it thicker. Voila! Your icing is completed!

You now have your sacred birthday cake. There’s something about the crust that forms on the icing, and the plain and delicious cake underneath. This is something that should not be altered and kept secret from no one. Share this beautifully simple creation with everyone. Delicious!