My parents anniversary was in July and for some reason or another I was unable to bake them a cake. So, since July my mother has been bugging me about making them a post-anniversary cake.
The hubs and I decided to take Sunday and drive out to the farm to visit my parents so I figured this was the perfect chance to bring them their happy-late-anniversary cake. I searched the Internet to find something simple and yummy and not too sweet since my dad doesn’t have the biggest sweet tooth. I also knew I wanted to fill whatever cake with pineapple since that’s my dads favorite filling. After searching a few of my “usual” websites I came across Smitten Kitchen’s Best Birthday Cake. I figured this yellow cake would be the perfect cake to pair with my pineapple filling.
This cake is SO GOOD!!! It’s very light and fluffy, soft and very tasty. It went GREAT with some pineapple filling and a cream cheese frosting.
During the week I cranked out a few more roses in a deep orange color to decorate my cake with. Overall I think the cake ended up looking pretty good!
***WARNING! This recipe creates A LOT of batter!!! I’ve made it twice so far and both times I’ve had to toss out some batter because it was just too much!***
Best Birthday Cake
Adapted from Smitten Kitchen
Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake (I have yet to audition the cupcakes, shame on me)
4 cups plus 2 tablespoons cake flour (not self-rising) I couldn’t find cake flour so I substituted 1 cup of regular AP flour MINUS 2 tbsp PLUS 2 tbsp of corn starch. Worked well in this case.
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.) I didn’t use parchment circles, I just greased my pans with Wilton Cake Release- that stuff is great!
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour. I had to bake my cakes (at 350) for a little longer, perhaps it’s just my oven though.
Taken from CakeCentral
1 box of Vanilla Pudding Mix
1/2 a container of Cool Whip
1 large can of Pineapple Chunks (or tidbits) WITH JUICE!
Mix together the Vanilla Pudding Mix with the can of pineapple (including juice!).
Mix well and let it chill for 5 minutes.
Fold in the Cool Whip until incorporated and chill for an hour.
All in all this cake is great!! I’ll def. be making it again (I actually already made it twice, the 2nd time for cupcakes). It was a hit with my parents and my cousins/aunt/uncle who were over as well.