Discover how to make a birthday cake right at home
Discover how to make a birthday cake right at home
Tips & Guides

Discover how to make a birthday cake right at home

Confetti cake is the only option when it comes to a fun and tasty handmade birthday cake. A wonderful confetti cake is festive, light, and fluffy, and leaves guests begging for a second slice. Making a homemade birthday cake is an excellent activity for bakers of all skill levels, and you’ll be blown away by how delicious it tastes—definitely, it’s worth foregoing the box. We’ll demonstrate how to make a birthday cake in this post.

The Most Delicious Birthday Cake Recipe

How to make a birthday cake
How to make a birthday cake

Courtney Rich of Highland, Utah, has sent us her favorite from-scratch birthday cake. Courtney is an avid cake baker, and you can keep up with her on her site Cake by Courtney. She based her cake recipe on childhood memories, notably a lovely cake her mother baked for her eighth birthday. “It’s the classic birthday cake.” “It’s a classic!” she exclaims.

Cake ingredients include:

  • 1 cup room temperature unsalted butter
  • 1/3 cup olive oil
  • 1.4 cup sugar
  • 3 big room temperature eggs
  • 3 big room temperature egg whites
  • 1 tbsp vanilla extract
  • 3 quarts of cake flour
  • 2 tsp baking powder
  • 1 teaspoon sea salt
  • 1 cup room temperature buttermilk
  • a quarter cup of rainbow sprinkles

To make the chocolate icing:

  • 8 oz dark chocolate chunks
  • 1 quart heavy whipping cream
  • 2 cups softened unsalted butter
  • 5 cups sifted confectioners’ sugar 1 tablespoon vanilla essence
  • 1 tsp salt

How to make a birthday cake

Step 1: Combine the Birthday Cake Batter Ingredients

How to make a birthday cake
How to make a birthday cake

Begin by creaming together the melted butter, oil, and sugar for about six minutes, or until light and fluffy. Add the entire eggs first, followed by the egg whites one in a row, beating thoroughly after each. All of this mixing will help integrate a lot of air into these components, resulting in a thinner, fluffier cake.

Then, add the vanilla extract. Because this is basically a vanilla cake with sparkles, you’ll want to use the best ingredients. You’ll be able to taste it. Nielsen-Massey vanilla extract is a favorite in our Test Kitchen. In a separate bowl, combine the flour mixture: cake flour, baking powder, and salt. Cake flour, according to Courtney, will help to give the cake a fluffier mouthfeel type we love from a cake like this.

Alternately add the dry ingredients and buttermilk to the beaten wet components. Using buttermilk aids in the creation of a moist, soft cake (but if you don’t have any on hand, Courtney suggests using sour cream or producing your own buttermilk). Then comes the fun part: fold in the decorations.

Step 2: Prepare and Bake Your Cake Pans

Now is the time to prepare your cake pans. Grease and line three eight-inch circular cake pan with newspaper or waxed paper. If you’re not sure how to oil a cake pan, consult our tutorial.

Then divide the batter evenly among the three pans. You may use a kitchen scale, measuring cups, or simply eyeball it. However, the most precise method is to use a kitchen scale.

Step 3: Prepare the Chocolate Buttercream

Courtney advises a rich chocolate buttercream to top this light and fluffy cake. It’s a piece of cake to create. In a microwave-safe dish, combine the chocolate chips and cream. Microwave for 30 seconds at a time, swirling carefully after each stint. Continue cooking until the mix is melted and well combined. Allow this mixture to cool to room temp.

In a separate dish, mix together the room temperature butter and confectioners’ sugar until light and creamy. Add in the vanilla, salt, and cooled chocolate mixture and beat for another five minutes, or until the icing is light and fluffy (or you can’t stop yourself from sampling a scoop).

Step 4: Frost

a birthday cake
a birthday cake

All that remains is to connect the dots. Begin by putting a small dab of frosting on your cake dish or board to protect the base layer from moving. Then, put the icing between the layers. Getting the perfect proportions here may be difficult, but Courtney thinks that roughly a cup between every layer is ideal. If you want to ensure that the frosting levels look even once you slice them, use a measuring cup.

After stacking the cake layers, apply a very thin coating of frosting on the outside of the cake, often known as a crumb coat. This keeps the crumbs in check and provides a solid foundation for sprinkling on lovely frosting swirls. After you’ve crumb coated your cake, refrigerate it in the fridge for 30 minutes or in the freezer for ten. This is one of our favorite icing techniques.

After the cake has chilled, frost it. An offset spatula will be your greatest friend in this situation. Smooth the icing over the edges and top of the cake using it. Courtney suggests establishing a timer for yourself to achieve that wonderfully imperfect finish on the outside.

When you’re through icing the cake, add some more sprinkles and lights, and serve! If you’re not quite ready, place the cake in the refrigerator for approximately 30 minutes before serving. Use a knife that has been dipped in heated air and wiped dry to obtain picture-perfect slices. This will cut neatly through all of the cake and frosting layers.

Prepare for visitors to request seconds when you slice. This cake is both fluffy and moist, which is precisely what you want in a wonderful birthday cake. Plus, the sprinkles provide just the right amount of color. While vanilla frosting is the typical complement to confetti cake, this light chocolate frosting is a refreshing change.

Hopefully with our sharing above you will learn how to make a birthday cake at home properly.

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