Growing up, April was commonly referred to as “birthday month” in my household. From April 1st to the 15th, it was a nonstop celebration with my dad, Mom and my own birthday all occurring; even my parents’ anniversary is in the middle! When I found out I was pregnant with my son, I was quickly counting the months to see if we just added to the April count; thankfully, we just missed, and his birthday is in March! Despite the back-to-back celebrations we all have the same birthday cake, a classic white cake with chocolate frosting. Somehow even by the third celebration of the month, we all still enjoyed this cake!
I recently made this cake for my son’s 2nd birthday party, deciding it was time for him to have taste of our family classic. For someone who has limited access to sweets, as soon as he saw his cake, he immediately asked for a bite. Granted, I decorated his cake with a truck, which may have led him to beg for a taste, simply so he could play with the toy…
Eventually, he came back for bite, but opted for a cupcake instead because what two-year-old could bothered with a fork and plate? I’m sure this will become a staple in your household, but feel free to mix and match with your favorite flavor!
CAKE
½ lb [1 stick] unsalted butter, softened
1 ½ cups sugar
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
4 large egg whites
FROSTING
½ lb [1 stick] unsalted butter, softened
1 lb [3 ¾ cups] powdered sugar
1 pinch [1/8 teaspoon] salt
3-4 oz unsweetened chocolate squares
2 tablespoons milk
Preheat oven to 350 degrees. Grease and lightly flour two 9 x 2 inch round cake pans, then line the bottoms with waxed paper.
To make the cake – In a medium bowl, whisk flour, baking powder and salt together, set aside. In a large bowl, cream the butter with a electric mixer until smooth. Add the sugar in gradually and beat until fluffy, about 2 minutes. Add the flour mixture in three parts, alternating with the milk and vanilla extract, beat well after each addition. In a separate bowl, beat the egg whites on high speed with a electric mixer until soft peaks form. Gently fold into the batter, making sure egg whites are combined. Divide the batter evenly amongst the cake pans. Bake for 22-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 15 minutes. Remove from pans and let cool completely on wire rack before frosting.
To make the frosting – In a medium saucepan over low heat, melt the chocolate stirring constantly until completely melted. Remove from the heat and set aside to cool. In a large bowl, beat the butter on medium speed until creamy, about 2 minutes. Lower the mixed to low and slowly add the milk and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Gradually add the sugar and salt and beat on low speed until creamy, about 3-5 minutes. Spread immediately onto the cooled cake and decorate as you wish!
Note – to make as cupcakes this recipe will yield 2 dozen cupcakes. To bake, line two 12-cup muffin tins with cupcake papers and fill three-quarters full. Bake for 20-25 minutes, until cake tested inserted in the center of the cupcake comes out clean.
Baked Wishes, Laura 