Birthday Cake

 I have made this cake several times and each time I make the frosting as written, which is WAY TOO SWEET. I am blogging it here so I can try something different next time. OR it would be even better to try a different kind of buttercream entirely.

Classic Birthday Cake

from livforcake

Ingredients

Yellow Cake:

• 2 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 1/2 cup granulated sugar
• 3 large eggs room temperature
• 2 tsp clear vanilla extract (apparently this makes the cake taste more like box mix, I use regular vanilla and it is fine)
  
• 1 cup whole milk room temperature

Chocolate Frosting:

• 1 cup unsalted butter room temperature
• 1 1/2 cups powdered sugar sifted
• 1/4 cup Dutch-processed cocoa powder sifted
• 3oz good quality semi-sweet chocolate chopped, melted, cooled

Instructions

Vanilla Cake:

• Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean. (for 9 inch rounds, it took approx. 25-30 mins to bake)
  
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Chocolate Frosting

• In a large bowl, whisk sifted powdered sugar and cocoa powder to combine. Set aside.
• Beat butter until smooth and creamy. Add powdered sugar 1/2 cup at a time, beating well between each addition. Beat until smooth (approx 5mins).
• Add in cooled melted chocolate and beat until combined.

Assembly:

• Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
• Frost the top and sides of the cake in a rustic manner using an offset spatula.
• Decorate the top with sprinkles and decorative flags if desired.