Next up is Everyone’s Favorite Birthday Cake in honor of Martha Stewart’s birthday. Who are you going to bake it for?
Posting date is: Sunday, August 2nd
Everyone’s Favorite Birthday Cake
Serves: 10-12 servings
- For the Sour Cream Cake
- 2½ cups plus 2 tablespoons (330 g) cake flour
- 1 scant tablespoon baking powder
- 1½ teaspoons kosher salt
- ½ teaspoon ground cinnamon
- 7 ounces (1¾ sticks/200 g) unsalted butter, softened, cut into ½-inch (12-mm) pieces, plus more for the pans
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) firmly packed light brown sugar
- 4 large eggs
- 1½ cups (345 g) sour cream
- For the Chocolate Cream Cheese Frosting
- 4 ounces (1 stick/115 g) unsalted butter, softened
- 1 (8-ounce/226-g) package cream cheese, softened
- 3 to 3½ cups (340 to 395 g) confectioners’ sugar, sifted
- ¼ teaspoon kosher salt
- 3 ounces (85 g) dark chocolate, melted and cooled
- For Décor
- Candles (of course)
Make the Sour Cream Cake
- Preheat the oven to 350°F (175°C). Butter two 8-inch (20-cm) round cake pans, line them with
- parchment paper, and butter the parchment. Dust with flour and knock out the excess.
- In a large bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, and beat until just incorporated, scraping down the sides of the bowl as necessary. Reduce the speed to low; add the flour mixture in three additions, beginning and ending with the flour mixture, alternating with the sour cream, and scraping down the sides of the bowl as necessary.
- Pour the batter into the prepared pans and bake, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set the pans on a wire rack to cool for at least 20 minutes before loosening the sides of the cakes from the pans with a small knife and inverting them onto a wire rack. Remove the parchment paper and turn the cakes right side up; let them cool completely.
Make the Chocolate Cream Cheese Frosting
- Beat the butter in the bowl of a standing mixer fitted with the paddle attachment until smooth. Add the cream cheese and beat until well combined. Add only 3 cups (340 g) confectioners’ sugar and the salt; beat until smooth. Add the chocolate and mix until well combined. If the frosting seems too loose, add additional confectioners’ sugar, 1 tablespoon at a time, until it becomes thicker. Do not overbeat. The frosting can be made up to 24 hours in advance and stored in an airtight container in the refrigerator; let it soften at room temperature before using.
- Place one cooled cake layer on a serving platter. If necessary, trim the top to create a flat surface. Spread about ¾ cup (200 g) of frosting on top. Add the top layer and trim if you want (some people prefer a domed cake top). Spread a very thin layer of frosting over the sides and top of the cake (called a crumb coat, this helps to keep loose cake crumbs under control when you frost the outside of the cake), and place it in the refrigerator for 10 minutes to firm up. Spread the sides and top of the cake with the remaining frosting. Refrigerate for another 10 minutes to set before serving.
[i]How to Store:[/i] This cake will keep beautifully in a cake saver in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Dafna | Stellina Sweets says
This chocolate cream cheese frosting does not even need cake!!! Just a spoon, please… :)
Has anyone made this in a 9×13? Just curious, I know it will fit. That’s my plan for a work pot luck later this week. :)
Yael Even says
Might be a tad late with my post , but I’ll definitely be posting!