I am proud to report that my son Ben turned one week old yesterday. This milestone was cause for celebration in our house... and an excuse to eat some birthday cake!!
With the help of my mother, who is visiting from out of town, we made him a delicious birthday cake from scratch to complete the mini, grandparents-only celebration dinner we had at home. We used a Martha Stewart recipe for yellow cake, and matched it with the Hershey's recipe for the amazing chocolate frosting, (which I raved about here). The end product was delicious! The cake was moist and light, and had a good, simple vanilla flavor which provided the perfect backdrop for the chocolate frosting.
The cake recipe is very simple, and I am looking forward to re-making it and experimenting with it to see what other combinations I can come up with. I think that the cake will work very nicely with fresh berries in the summer, or maybe with sliced apples and a hint of spice for fall? Perhaps some light chocolate mousse and a brushing of Kahlua?? I will try it out sometime and let you know...
Yellow Butter Cake
Martha Stewart: Makes 2 9-inch cakes
2 sticks unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tbsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
2 tsp pure vanilla extract
1 1/4 cups milk, *I used 1% milk
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
It has been an incredible week in our house, and I'm glad that I could share one of the many special moments with you! I hope that you have the chance to try out this cake- if you do, and you come up with something delicious, please share!!!
You can find the original recipe here on marthastewart.com.