This is what birthday cakes look like at our house: no artfully composed designs of chocolate curls or Wilton roses. No perfectly constructed characters and scenes; just globs and globs of frosting, sprinkles, colored sugars, and more frosting and sprinkles and sugar, until Mommy has to step in and stop the madness.
Yes, when your birthday is celebrated at the chaos house your cake will be constructed with all the love and excess embodied by boundlessly energetic children. How can you say no to little hands and little faces who want only to bestow their wishes of love and fun onto the birthday boy or girl? I mean who is the cake really for anyway? Any kid can see this cake, dripping in colors and sparkles, screams FUN TO BE HAD. What adult gets that kind of real joy out of a beautifully crafted cake scene? Besides, I think cake greatness should focus on taste not necessarily appearance. Luckily, this yellow cake delivers in that regard.
I have been trying different yellow cake recipes over the last year because I think yellow cake paired with fudgy chocolate frosting is the quintessential combination for kids and parties. Most of the recipes I tried suffer from the same problems: too dry, too dense, not sweet enough. I have finally found one I really thought was moist and fluffy and tasted great. I love food loves writing and I am so glad she posted this cake recipe from The Washington Post. I did have a little trouble with my cakes sticking in the pans so I would use parchment paper cut-out next time-not that I care much about broken of hole-ly cakes, I just spackle them with more frosting.
Restaurant Eve’s Cakemakes a nine-inch layer cakes with two layers, prep 10 min, cook 35 min, adapted from The Washington Post
- 2 cups sugar
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter melted, at room temperature
- 4 eggs
- 1 tsp vanilla extract
- 1 cup milk
- Heat oven to 350°F and prepare cake pans with grease and parchment paper.
- Combine dry ingredients (sugar through salt) in a mixing bowl.
- Beat in melted butter for about 2 minutes and until mixture resembles cornmeal.
- Combine eggs, vanilla, and milk in a bowl.
- Add liquid mixture to dry mixture, beating constantly for 2 minutes. Scrape down the bowl mid-way.
- Pour batter into pans and bake for about 35 minutes or until a tester comes out clean.
- Remove cakes to a rack and allow to cool before frosting.