Classic Yellow Birthday Cake

Classic Yellow Birthday Cake

With my birthday coming up in a few short days, I wanted to make a classic: a yellow birthday cake. Both easy and delicious, there’s no wrong way to decorate a classic yellow birthday cake. It’s an “all about the taste” cake, so don’t feel like you have to do something extravagant. Keep it in the pan and just frost the top, have several layers with frosting in the middle… The choice is up to you. With something so delicious, it doesn’t matter how it looks.

What You Need

CakeBlog Cake Ingredients

  • 1 ½ cups sugar
  • 8 tablespoons (½ cup) salted butter, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk

FrostingBlog Fristing Ingredients

  • 3 ⅔ cup powdered sugar
  • 8 tablespoons (½ cup) salted butter, softened
  • ⅓ cup milk, plus more as needed
  • 1 teaspoon vanilla

 

How You Do it

Cake

  1. Preheat oven to 350 degrees F and prepare pan. If you’re going to serve in the pan, simply butter and flour. If serving right out of the pan, line with parchment paper. I used a 9’x13’ with the intention of cutting it in half, so if you’re not going to do that, you can use a smaller pan.
  2. Cream together the sugar and butter.Blog Butter Sugar
  3. Adding one at a time, mix in eggs and vanilla. The consistency will be similar to that of uncooked pudding.Blog Sugar Butter Eggs Vanilla.jpg
  4. In a separate dish, combine the flour, baking powder, and salt. Alternating with the milk, pour the dry ingredients into the wet ingredients until all are combined.Blog Cake Batter
  5. Pour into prepared pan and bake 35-40 minutes, or until a toothpick comes out clean. Let set as room temperature for at least 20 minutes, then place in freezer until ready to decorate (it’s a lot easier to work with cold!).

Frosting

  1. Combine powdered sugar, butter, and vanilla. Mixture will not completely combine at this point; there will still be clumps.Blog Frosting Butter Sugar
  2. Add milk. Mixture will be slightly thinner than typical frosting.
  3. Add cocoa powder. This will thicken the mixture, but if you plan to frost your cake instead of piping, add some more milk until desired consistency is reached.Blog Frosting.jpg

Putting it Together

  1. Take cake out of the fridge. If making a layered cake, cut in half and begin to carve cake into desired shaped. If your layers are uneven, use a bread knife and shave off the tops.Blog Cake LayersBlog Carve Cake
  2. Stack the layers on top of one another, frosting in between, and create a crumb coat. If you’re planning on piping, this might be as far as you go–and that’s okay! If you’re interested in piping and adding sprinkles, continue below.Blog Crumb Coat
  3. Staring at the bottom, begin to pipe the cake. I used an open star tip, but which one you use is up to you.Blog Piping
  4. Pipe all the way around the cake. Depending on how you want to decorate the top, either pipe until the cake is completely covered, or leave the top open for sprinkles. If putting on sprinkles, do so carefully and slowly–they have the tendency to bounce around and make a mess! Putting the sprinkles on the dead center of the cake and then pushing them to the desired spot works the best. Pat them down if needed.20180520_131600 (2).jpg
  5. When you’ve finished decorating, that’s it! Cut, serve, and enjoy!Blog Cake Slice.jpg

The sprinkles make it so fun, worthy of any celebration.Blog Complete Cake.jpg

I love layered cake, don’t you?Blog Cake Center

I’m so excited for my birthday this year, and though I made this cake a few days before hand, I’m trying my best to save a slice or two for the big day. Until next time,

♥Danielle

Mix it up: The sprinkles I used are nonpareils, but if you don’t like the “crunch” they produce, you have so many other options. You can even use sanding sugar. Experiment!

Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake

Ever notice how versatile cheesecake it? You can have a plain cheesecake, cheesecake with fruit, cheesecake with chocolate, coffee-infused cheesecake…Basically, cheesecake is so forgiving that you can pair it with just about anything sweet and you’ll come out with something amazing.

Take the recipe below. There’s chocolate incorporated throughout–from the cookies in the crust to the chocolate in the filling to the chocolate on the top, this is truly the cheesecake for the person who never turns down chocolate. And don’t worry if you don’t have a spring form pan (see note below); you’ll still be able to make this with whatever pan you do have.

What You’ll Need
Crust20180422_092328

  • 4 cinnamon graham crackers
  • 8 sandwich cookies, filling removed
  • 1 tablespoon sugar
  • 2-3 tablespoons butter, melted

Filling20180422_095058.jpg

  • 2 oz semi-sweet chocolate
  • 4 packages cream cheese, softened
  • 1 ½ cup sugar
  • 1 ¼ tablespoon vanilla extract
  • ¾ cup milk
  • 4 eggs
  • 1 cup sour cream
  • ¼ cup flour

Topping

  • ½ cup milk chocolate, crush (I used a chocolate Easter bunny!)
  • ½ to 1 cup caramel sauce

A quick note about the pan20180311_083300.jpg

Ideally, cheesecake should be cooked in a spring form pan. But if yours is leaking, or you just want to try something different, there’s nothing stopping you from using a regular ol’ pie pan or a tart pan. The one I used has a glass bottom and removable silicon sides. This produced a thinner cheesecake (see pictures below) and cook time wasn’t as long, but this recipe is written as if you’ll have a spring form pan. If you use anything other than a spring form, don’t sweat it–you’ll just have leftover filling.

How You Do It

Crust

  1. Using a food processor, combine graham crackers, sandwich cookies, sugar, and 2 tablespoons of butter. Pulse until texture is crumb-like. Mixture will hold its shape when pressed. If not, add another tablespoon of butter.20180422_092850
  2. Press crust into pan.20180422_093459

 

Filling

  1. Preheat oven to 350 F.
  2. Cut up semi-sweet chocolate into desired chunks and sprinkle over crust. I left larger chunks, but the size is up to use. The smaller the chunks, the more likely they are to melt into the crust, creating a fudge texture, so it’s completely up to you.20180422_095937(1)
  3. Mix together cream cheese, sugar, and vanilla. When combined, add in milk.
  4. Adding one at a time, beat in eggs until combined.20180422_101337.jpg
  5. Add sour cream and flour into the filling. When fully combined, spoon filling over prepared crust. If there are a few lumps in the batter, that’s okay. *Remember, if you’re using a pie pan instead of a spring form pan, you’re going to have some extra filling. If you’d like, save it and make another cheesecake!20180422_101925
  6. Bake for 65-75 minutes (about 45 if not using a spring form). Remove from oven and let cool for at least 1 hour at room temp. Refrigerate for at least 2 hours afterwards. Note: if there are cracks, don’t worry–that’ll be covered up later.

 

Topping

  1. After cheesecake has cooled, remove the rim of the pan.
  2. Begin to decorate. The pattern is up to you, but I created a cross-cross pattern using caramel sauce. Make sure the sauce is warm enough to easily spread/ drizzle over the cheesecake. If not, put it in the microwave for 10-20 seconds.20180422_154251
  3. Break the milk chocolate into desired chunks and sprinkle around the rim.20180422_154327.jpg
  4. When you’re done, cut into it, and enjoy!

20180422_154603.jpg

Can we talk about the crust for a moment? Look how gorgeous!

20180422_154312

So much chocolate; I’m getting hungry just thinking about it.

20180422_154858.jpg

Truly a cheesecake you won’t want to share.

20180422_154711.jpg

That’s all for today, but what do you think? Are you big on chocolate cheesecakes, or are you more of a strawberry cheesecake person? If you give this a try, let me know how it goes. Until next time,

♥Danielle

Mix it Up: Prefer dark chocolate? I bet it would be amazing, especially it you use a sea salt caramel sauce.