Hello, I’m Christina. I’m a Canadian baking in Paris.
There is nothing so perfectly nostalgic as a four layered, buttercream frosted, sprinkle crusted birthday cake. The smell of it baking practically brings the past back to life! Getting that perfect recipe, where the taste effortlessly matches your fondest memories can be a daunting quest. Fear not! For we have found the perfect three-layer birthday cake that will be the star of any party.
This cake is so easy and is the perfect consistency for cutting those tricky layers. Frosted with traditional smooth buttercream icing that melts in your mouth, there is no turning back once you dig in. It has everything you could want: creamy frosting, rich layers, and sprinkles (because who doesn’t love sprinkle right?) So what are we waiting for, let’s get started!
Since this is birthday cake, throw out all notions of making it any kind of healthy. Birthday cake is supposed to be filled with butter, sugar, and all that unhealthy goodness that make it oh so delectable! To get rolling you will need:
3 Cups of Flour
1 ½ Tsp Baking Powder
¾ Tsp Salt ¾ Cup Butter
1 ½ Cups Sugar
4 Large Eggs
3 Tsp Vanilla Extract
1 ¼ Cup Whole Milk
I know, I know 4 EGGS! 1 ½ CUP SUGAR! Am I insane?! Trust me, this cake is well worth the added waist line!
To get started, mix your flour, baking powder, and salt in a separate bowl. I know this may seem pointless, but it works out for the best. Having your flour ready to go when it comes to mixing it into the recipe makes the recipe go smoother and avoids any measure issues later on. And it gives you that pro baker feeling, and who doesn’t like feeling like a pro in the kitchen?
Preheat your oven to 350 and place a small cup (I use an espresso cup) of water in the bottom of the oven. This will help keep the cake moist and prevent over drying while baking. Plus, it creates a nice golden crisp outer layer that is perfect for frosting!
In a large bowl cream your butter and sugar. Take your :me and be sure that everything really comes together. Once creamed add the eggs one at a time, beating them in on low speed. Add in the vanilla and beat for 1 minute on low.
Next get your milk and flour mixture ready. Alternating between the flour and the milk add a ¼ of a cup at a :me to the mixture until all the ingredients are combined. Set aside for five minutes.
Take your baking tin (a 24 cm round works perfectly to create three- four layers depending on desired layer size) and lightly grease it. Once greased flour the bottom and edges (drop about a tablespoon of flour into the tin and tilt it in a circular motion until all the edges are covered with a light layer of flour). This prevents sticking and helps keep a nice crust on the cake.
Now spoon half of the batter into the cake, smoothing out the top and gently tapping the tin on the counter to ensure nice even baking.
Bake for 25-30 minutes, remove, inhale the nostalgia, cool and repeat with remaining batter.
Once cool slice each cake into layers. Begin to assemble cake. Start by adding a 1/4 inch thick layer of frosting on the top of each layer. Starting from the middle of each layer to about a half an inch from the edge in a circular mo:on. This will prevent spilling or oozing filling, making it easier to get a nice smooth outer frosting.
Assemble the layers and set it in the freezer for five minutes to avoid any slipping, sliding , or general difficulties when frosting!
I am a sucker for frosting. As a kid my sister and I used to sneak into the fridge to steal a spoonful of my mothers leftover frosting whenever possible! The perfect frosting can add the ultimate finishing touch to any number of delectable desserts!
This traditional buttercream is transformed with a touch of homemade whipped cream, to create that perfect smooth buttery taste with a soft and light finish.
6 cups of powdered sugar
1 cup cup of butter
1 tbsp vanilla
1/2 cup of whipping cream
1 tsp sugar
In medium sized bowl whip butter on medium until creamy. Reduce speed to low and begin adding 1 cup of sugar at a time. Add vanilla. When all is combined set aside. It will be stiff (too stiff for piping)*
In a small bowl combine whipping cream and sugar and whip on medium speed until cream doubles and peaks are formed.
Take your fresh whipped cream and fold into buttercream 1/2 cup at a time until you reach desired consistency.
To frost the cake start with the sides and work your way around. Layer a crumb coat and smooth out the edges. Once done ad the remaining frosting to the the sides as an outer coat and the top, creating a thicker layer of icing and providing the perfect pillow for sprinkles. Add sprinkles as desired and, Voila! A perfect rich, creamy, and delectable traditional birthday cake that is sure to steal the show!