Category: 1. Birthday Cakes

Ingredients:

CAKE

• 1 c. unsalted butter, at room temperature, plus more for the pan
• 3 1/2 c. all-purpose flour, plus more for the pan
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 4 oz. white chocolate, chopped
• 1/2 c. just-boiled water
• 1 1/2 c. granulated sugar
• 6 large egg whites
• 1 tsp. pure vanilla extract
• 1 1/2 c. buttermilk, at room temp

FROSTING

• 3 oz. white chocolate, chopped 
• 1/2 c. unsalted butter (1 stick)
• 8 oz. cream cheese, at room temperature (1 package) 
• 1 c. confectioners’ sugar
• 1/2 c. heavy cream, cold

ASSEMBLY AND DECORATION

• 1/2 c. seedless raspberry jam
• 1/2 c. raspberries
• royal icing snowflake transfers (see directions below)
• white sugar flowers
• confectioners’ sugar, for dusting

Instructions:

1. Make cake: Heat oven to 300°F. Butter and flour an angel food cake pan; tap out excess flour. In a large bowl, sift together flour, baking powder, baking soda, and salt.
2. Place white chocolate in a bowl, pour just-boiled water over the top, and stir until melted and smooth.
3. Using an electric mixer, beat butter and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes.
4. Reduce mixer speed to medium and add egg whites 1 at a time, beating until each is fully incorporated, then beat in vanilla extract. Reduce mixer speed to low and add flour mixture in 3 parts, alternating with buttermilk and mixing just until incorporated. Mix in white chocolate mixture.
5. Spoon batter into prepared pan and bake until a wooden pick inserted into the center comes out clean, 75 to 80 minutes. Transfer cake to a wire rack and let cool 10 minutes before inverting onto wire rack to cool completely.
6. Make frosting: Microwave chocolate on 50% power in 30-second increments, stirring in between, until melted and smooth. 
7. Using an electric mixer on low speed, beat butter and cream cheese until smooth. Add confectioners’ sugar and mix to combine, then mix in melted chocolate. Cover with plastic wrap and refrigerate until ready to use. Once ready to use, beat heavy cream until stiff peaks form. Stir a spoonful into cream cheese mixture, then fold in remaining whipped cream.
8. To assemble: To assemble, cut cake in half through equator. Transfer bottom half to serving platter and spread with jam and 3/4 cup cream cheese frosting; sandwich with top half. Cover cake with remaining cream cheese frosting and top with raspberries, sugar flowers, and snowflake transfers, then dust with confectioners’ sugar if desired. 
9. Royal icing snowflake transfers: Print or draw a 1- to 2-in. snowflake design and place under a piece of waxed paper or parchment paper. Transfer royal icing to piping bag fitted with size 2 tip and use stencil as a guide to pipe snowflakes on top. Let dry completely, then use a small offset spatula to carefully remove.

Ingredients:

FOR THE CAKE

• Cooking spray, for the pans
• 3 c. all-purpose flour, plus more for the pans
• 3 c. granulated sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 3 sticks salted butter
• 1/3 c. instant coffee granules
• 1 1/2 c. boiling water
• 3/4 c. buttermilk
• 3 large eggs
• 1 tbsp. vanilla extract

FOR THE FROSTING AND TOPPING

• 2 1/2 sticks salted butter, at room temperature
• 1 1-pound box powdered sugar
• 1/2 tsp. kosher salt
• 1/4 c. instant coffee granules
• 3/4 c. heavy cream, plus more if needed
• 4 chocolate-covered toffee bars (such as Heath)

Instructions:

1. For the cake: Preheat the oven to 350˚. Coat three 8-inch round cake pans with cooking spray and dust with flour. Line the bottom of each pan with a round of parchment paper. Whisk the granulated sugar, flour, baking powder, baking soda and salt in a large bowl. Set aside.
2. Melt the butter in a small saucepan over medium-low heat. Meanwhile, combine the instant coffee and boiling water in a medium bowl and stir to dissolve. Once the butter has melted, add the coffee mixture to the saucepan. Let it come to a boil for about 10 seconds, then remove from the heat and set aside.
3. In a separate medium bowl, whisk the buttermilk, eggs and vanilla until well combined. Pour the butter-coffee mixture into the flour mixture and stir gently. Add the buttermilk-egg mixture and stir gently until well combined. Divide the batter among the prepared pans. Bake until a toothpick inserted into the centers comes out almost clean, 23 to 25 minutes. Allow the cakes to cool for 15 minutes in the pans on a rack, then remove the cakes from the pans, remove the parchment and let cool on the racks.
4. For the frosting: Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 1 minute. Add the powdered sugar and salt and beat on low speed to incorporate. Stir the instant coffee into the heavy cream in a small bowl, then pour it into the mixer. Beat on low speed until combined, then beat on high speed until light and fluffy, about 2 minutes, adding a little more cream if needed to make the frosting spreadable.
5. Assemble the cake: Finely chop 2 of the candy bars. Place 1 cake layer on a cake stand or plate. Spread 1 cup frosting on top and sprinkle with half of the chopped candy. Top with another cake layer, more frosting and the rest of the chopped candy, then top with the final cake layer. Spread the remaining frosting all over the top and sides of the cake. Roughly chop the remaining 2 candy bars and sprinkle around the edge of the cake.

INGREDIENTS:

For the Cookie Cake:

• 8 tablespoons unsalted butter, softened to room temperature and divided
• 1/2 cup (100 grams) lightly packed light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (250 grams) all-purpose flour
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1 heaping cup chocolate chips

For the Frosting:

• 4 tablespoons unsalted butter, softened to room temperature
• 1 cup (130 grams) powdered sugar
• About 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• Yellow food coloring
• Rainbow sprinkles

INSTRUCTIONS:

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9-inch round cake pan, line the bottom of the pan with parchment paper and lightly grease the parchment paper too.
2. Melt and brown 2 of the 8 tablespoons of butter from the cookie cake ingredients in a small saucepan over medium heat. Melt until foamy and brown bits emerge. Remove from the pan and place in a small bowl.
3. In a medium bowl combine softened butter from the cookie cake ingredients, with the sugars, and browned butter. Beat with electric hand beaters until pale and fluffy. Add the eggs and beat one at a time, until each is well incorporated. Beat in the vanilla extract.
4. Add the flour, salt, and baking soda to the bowl and beat until well combined. Remove the beaters and stir in the chocolate chips, reserving few tablespoons for the top of the cookie cake.
5. Press the dough into the prepared pan into an even layer. Top with the remaining chocolate chips.
6. Bake for 20 to 24 minutes until cooked through and golden across the top. Remove from the oven and allow to cool.
7. While the cake cools, make the frosting. In a medium bowl with electric hand beaters cream together butter, powdered sugar, and milk. Add vanilla and a few drops of yellow food coloring and beat until smooth.
8. To assemble the cake, remove the cooled cookie from the pan and place on a serving plate. Spoon the frosting into a piping bag or freezer ziplock bag with a small star tip (Wilton 4B) attached to the end. Pipe stars across the top border of the cake. Sprinkle with rainbow sprinkles and serve.
9. Cake is best served the day it is made but leftovers can be wrapped and stored at room temperature for a few days.

Ingredients:

• 500g butter, plus a little for the tins
• 400g golden caster sugar
• 100g Billington’s dark muscovado
• 10 eggs
• 200ml buttermilk
• 250g plain flour
• 250g self-raising flour
• 2 tsp baking powder
• 1 tsp vanilla extract
• 3 ¾ tbsp cocoa powder

DARK CHOCOLATE GANACHE

• 400g plain chocolate
• 200g milk chocolate
• 300ml double cream
• 100ml whole milk
• 1 tbsp golden syrup
• 25g butter

CARAMEL GANACHE

• 150g white chocolate, chopped (we used Waitrose own brand)
• 150g Nestlé Carnation Caramel

MILK CHOCOLATE GANACHE

• 150g milk chocolate, chopped
• 100ml double cream

Instructions:

1. Heat the oven to 170C/fan 150C/gas 3 ½ . Butter and line 4 x 20cm cake tins (or cook in two batches). Beat 250g of the butter and 250g of the golden caster sugar until it is light and fluffy. Beat 5 eggs lightly with 100ml of the buttermilk and sift 125g of each flour with 1 tsp baking powder. Fold the egg mixture and flour into the butter and sugar in alternate batches. Divide the mixture into two and add the ½ tsp vanilla to one batch and 3 tbsp cocoa to the other.
2. Scoop the chocolate mixture into one tin and level the top. Scoop the vanilla mixture into another cake tin and level the top. Beat the remaining butter and caster sugar with the muscovado.
3. Combine the remaining eggs and buttermilk, sift the flours with the baking powder and add them in alternate batches. Divide the mixture in two. Add the remaining ½ tsp vanilla to one and the remaining ¾ tbsp cocoa to the other. Scoop into tins and level the tops.
4. Bake the cakes for 30-40 minutes or until they are risen and springy to the touch. Cool on wire racks. When the cakes are completely cold, trim them flat on top.
5. To make the dark chocolate ganache, heat the chocolate, cream, milk and syrup in a bowl over (but not touching) a pan of simmering water until the chocolate melts and you have a smooth, shiny mixture. Stir in the butter. Cool until spreadable.
6. To make the caramel ganache, heat the white chocolate with the caramel in a bowl as above until melted. Cool until spreadable.
7. To make the milk chocolate ganache, heat the chocolate and cream in a separate bowl as above until melted. Cool until spreadable.
8. To assemble, put the dark chocolate cake on a plate or stand. Spread over the caramel ganache then top with the lighter chocolate cake. Spread over the milk chocolate ganache then top with the caramel cake. Spread a layer of the dark chocolate ganache then top with the vanilla cake. Cover the whole cake with the rest of the dark chocolate ganache. Chill for 3-4 hours or overnight if you like – this will help the ganaches to set and will give neater slices when you cut the cake. Take out of the fridge an hour before you want to serve it.

Ingredients:

Vanilla Cake

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 2 3/4 cups all-purpose soft-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup milk
• 1 vanilla bean
• Shortening

Strawberry Compote

• 1 vanilla bean
• 1 1/2 cups chopped fresh strawberries
• 1/2 cup sugar
• 1 tablespoon rum

5-Cup Cream Cheese Frosting

• 2 (8-oz.) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 (16-oz.) packages powdered sugar
• 2 teaspoons vanilla

Additional Ingredient

• Garnish: fresh strawberry halves

Instructions:

1. Preheat oven to 350°F. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed. Split vanilla bean lengthwise, and scrape out seeds. Stir seeds into batter; reserve bean for another use. Pour batter into 2 greased (with shortening) and floured 8-inch round cake pans with 2-inch sides.
3. Bake at 350°F for 30 to 34 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
4. Make the Strawberry Compote: Split 1 vanilla bean lengthwise, and scrape out seeds. Stir together vanilla bean and seeds, 1 1/2 cups chopped fresh strawberries, and 1/2 cup sugar in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes or until strawberries are soft and mixture is slightly syrupy. Remove from heat; discard vanilla bean. Stir in 1 Tbsp. rum. Cool completely (about 30 min).
5. Make the 5-Cup Cream Cheese Frosting: Beat 2 (8-oz.) packages softened cream cheese and 1/2 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 2 (16-oz.) packages powdered sugar, beating until fluffy. Stir in 2 tsp. vanilla extract.
6. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate or serving platter. Spread with half of Strawberry Compote. Top with another cake layer; spread with about 3/4 cup Cream Cheese Frosting. Place another cake layer on top of frosting; spread with remaining compote. Top with remaining cake layer. Spread 1 1/4 cups frosting on top and sides of cake to create a thin coat of frosting. Chill cake 30 minutes. Spread top and sides of cake with remaining frosting. Store in refrigerator.

Ingredients

• 2 (15¼-oz.) pkg. lemon cake mix (plus ingredients listed on box for preparing cake)
• Baking spray with flour
• 1/3 cup heavy whipping cream
• ¼ ounce thyme sprigs (about 1 handful
• 2 cups (1 lb.) unsalted butter
• 1 (2-lb.) pkg. powdered sugar
• ¼ cup fresh lemon juice (from 1 large lemon)
• Yellow food coloring gel
• White sugar pearl sprinkles

Instructions:

1. Preheat oven to 350°F. Prepare lemon cake mix according to package directions. Divide batter evenly among 3 (9-inch) round cake pans coated with baking spray.
2. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 25 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
3. Heat cream in a small saucepan over medium until just simmering. Add thyme sprigs, pressing down using a spoon to submerge. Remove from heat; cover and let stand until cream has cooled, about 1 hour. Remove and discard sprigs. Set aside cream.
4. Beat butter in bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. With mixer on low speed, gradually add powdered sugar, lemon juice, and infused cream. Increase speed to medium-high, and beat until fluffy, about 3 minutes. (You will have about 7 cups frosting.)
5. Measure 1¼ cups frosting into each of 2 small bowls. (Reserve remaining undyed frosting in mixer bowl.) Add 4 drops food coloring to 1 small bowl of frosting, and stir to combine. Add 2 drops food coloring to remaining small bowl of frosting; stir to combine. Spoon ⅔ cup each of dark yellow frosting, light yellow frosting, and undyed frosting into 3 separate piping bags. Snip a 1-inch tip off of each bag. Spoon remaining dark and light yellow frostings (about ½ cup each) and ½ cup undyed frosting into 3 separate piping bags fitted with different star tips (such as Wilton 21, 32, and 2D). Set aside all piping bags.
6. Place a cake plate on a lazy Susan or stand. Put 1 cake layer on plate; spread 1 cup undyed frosting in a smooth layer over the top. Repeat with remaining 2 cake layers and 2 cups of the undyed frosting. Using a bench scraper or a large offset spatula, spread remaining undyed frosting (about ⅓ cup) in a thin layer over sides of cake. Remove cake plate with cake from lazy Susan. Chill until frosting sets and firms up, about 30 minutes.
7. Return cake plate with cake to lazy Susan. Using the dark yellow frosting in the piping bag with the snipped tip, start at the base of the cake, and turn cake while piping a straight line, creating a ring of frosting around the cake. Leaving space above the dark yellow line, repeat the piping process using light yellow frosting. Repeat with undyed frosting. (Alternatively, leave less space between the rings and repeat series of dark yellow, light yellow, and undyed lines to make more stripes.) Turn cake while dragging the straight edge of a bench scraper (or a large offset spatula) around side of cake (holding scraper at a 30-degree angle toward cake), smoothing and pressing the frosting lines together to create blended stripes of frosting around cake.
8. Using the reserved dark yellow, light yellow, and undyed frosting in piping bags with star tips, pipe small rosettes and flowers on top of cake. Garnish with sugar pearl sprinkles.

Ingredients

• 1 (15¼-oz.) pkg. devil’s food cake mix (plus ingredients listed on box for preparing cake)
• Baking spray with flour
• 1 cup butter, softened
• 1 cup creamy peanut butter
• 3 cups unsifted powdered sugar
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream, divided
• 1 cup semisweet chocolate chips
• Chopped roasted salted peanuts

Instructions:

1. Preheat oven to 350°F. Prepare devil’s food cake mix according to package directions. Divide batter evenly between 2 (9-inch) round cake pans coated with baking spray.
2. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 22 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
3. Beat softened butter and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, vanilla extract, and ¼cup of the cream. Beat on medium-high speed until fluffy, about 3 minutes. (You will have about 4 cups frosting.)
4. Spread 1½ cups frosting in a smooth layer over top of 1 cake layer using a large offset spatula. Top with remaining cake layer, and spread 1½ cups frosting in a smooth layer over top, spreading some of the frosting on top layer in a thin layer around sides of whole cake. Chill until frosting has firmed and set, about 30 minutes. Spread remaining frosting (about 1 cup) over sides of whole cake, smoothing as you go.
5. Microwave remaining ½ cup cream in a small microwavable bowl on HIGH until steaming, about 1 minute. Stir in chocolate chips until mixture is smooth. Cool 15 minutes.
6. Slowly pour about half of the chocolate mixture over the top of the cake. Spoon more of the mixture around top edge, allowing it to drip down sides, and then spoon any remaining chocolate mixture onto center of cake. If needed, use the spoon to nudge the icing down the sides of the cake. Smooth the top with an offset spatula, and sprinkle with peanuts.

Ingredients

• 1 (15.25-ounce) package white cake mix (such as Duncan Hines)
• 4 large eggs
• ½ cup sour cream
• 1 ¼ cups pink champagne, divided, plus more if needed
• ½ cup freeze-dried strawberries
• 1 cup (8 ounces) unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon kosher salt
• Nonpareils, for decorating

Instructions:

1. Preheat oven to 350°F. Lightly grease 2 (8-inch) round cake pans with cooking spray, and line bottoms with parchment rounds. Lightly grease parchment with cooking spray.
2. Add cake mix to the bowl of a stand mixer fitted with a whisk attachment. Add eggs, sour cream, and 1 cup of the champagne; mix on low speed until combined, about 30 seconds. Increase speed to medium, and beat 2 minutes. Divide batter between prepared pans. Bake in preheated oven until edges begin to pull away from sides of pan and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven, and let cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
3. Place freeze-dried strawberries in a food processor, and process until a fine powder, about 30 seconds. Remove 1 tablespoon of the powder, and set aside for garnish.
4. Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, remaining strawberry powder, and remaining ¼ cup champagne; mix on low until incorporated. Increase speed to medium, and beat until light and fluffy. Add additional champagne, 1 teaspoon at a time, if frosting is too thick.
5. Remove parchment rounds from cakes. Place one cake layer on cake plate, and spread with about 1 cup of the buttercream. Top with second layer, and press gently.
6. Spread a very thin layer of frosting over top and sides of cake (crumb coat). Chill 15 minutes. Remove from refrigerator, and spread remaining frosting evenly over top and sides of cake. Decorate with remaining 1 tablespoon strawberry powder and nonpareils.

Ingredients

Chocolate Layer Cake

• 1 3/4 c all-purpose flour
• 2 c sugar
• 3/4 c good unsweetened cocoa powder
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 c buttermilk
• 1/2 c vegetable oil
• 2 extra-large eggs at room temperature
• 2 tsp. vanilla extract
• 1 c freshly brewed hot coffee I use decaf

Chocolate Chip Cookies

• 2 c cake flour
• 3/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1/2 tsp. coarse salt
• 1 1/4 sticks 1/2 cup + 2 tablespoons unsalted butter, room temperature
• 3/4 c light brown sugar
• 1/2 c granulated sugar
• 1 large egg room temperature
• 1 tsp.  vanilla extract
• 1 1/2 c semi-sweet chocolate chips

Chocolate Buttercream

• 1 1/2 c butter at room temperature
• 4 c powdered sugar
• 3/4 c cocoa powder
• 4 tbsp. heavy whipping cream
• 2 tsp.  vanilla extract
• pinch table salt

Instructions

Chocolate Cake

1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared (buttered and floured or non-stick baking spray or Goop) 8-inch round cake pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
5. (If you cakes are not level, you may want to level them prior to assembling cake)

Chocolate Chip Cookies

1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes.
3. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined.
4. Fold in chocolate chips. Refrigerate dough for 1 hour.
5. When ready to bake, preheat oven to 350.
6. Divide dough into two equal parts. Prepare two 8-inch round cake pans by spraying with non-stick spray then laying a piece of parchment in the bottom.
7. Evenly press 1/2 of your cookie dough mixture into bottom of cake pan. Repeat with other half.
8. Bake at 350 degrees for 12-15 minutes. (I prefer my cookie to be slightly UNDER done for this cake as it makes it easer to cut through the layers.)
9. Allow cookies to cool in pan.

Chocolate Buttercream

1. In a the bowl of an electric stand mixer, fitted with whisk attachment, whisk butter and sugar on mediumhigh speed until very pale and fluffy or about five minutes.
2. Be sure to stop at least once and scrape the bowl.
3. With the mixer off, add in cocoa powder, vanilla and salt.
4. Turn mixer on low and blend for about 30 seconds.
5. One tablespoon at a time add in heavy cream.
6. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)

To assemble cake:

1. Place one 8-inch round chocolate chip cookie on cake stand.
2. Cover with one layer of chocolate cake.
3. Add no more than one cup of buttercream and smooth out with offset spatula.
4. Place next layer of chocolate cookie, then chocolate cake on top of that.
5. Cover cake with remaining chocolate buttercream.

Ingredients

Yellow Cake

• ½ cup (1 stick or 113g) butter, softened
• 1 ½ cups (300g) granulated sugar
• 1 ¼ cups (307g) whole milk
• 1/8 cup vegetable oil
• 1 tablespoon vanilla extract
• 3 large eggs, room temperature
• 2 ¼ cups (281g) all-purpose flour, sifted
• 3 ½ teaspoons baking powder
• 1 teaspoon kosher salt, if using table salt use ½ tsp

Chocolate Frosting

• 1 ½ cups (3 sticks or 340g) butter, room temperature
• 4 cups (500g) confectioners sugar
• 3/4 cup (94g) unsweetened cocoa powder
• 4 tablespoon (60ml) heavy whipping cream
• 2 teaspoons (10ml) vanilla extract
• 1/8 teaspoon kosher salt

Instructions

Yellow Cake

1. Place softened butter and granulated sugar into stand mixer fitted with the paddle attachment and mix on medium for 1-2 minutes.
2. Add milk, oil, vanilla, and eggs and mix on medium for one minute or until ingredients are fully incorporated.
3. Place dry ingredients into stand mixer and mix on low until fully combined about 1 minute.
4. Pour batter into prepared pans 8-inch round cake pans. Bake at 350°F for 18-25 minutes. Remove from oven and let cool in pan for about 5 minutes, then turn out onto a cooling rack for at least 30 minutes. Cool completely before frosting.

Chocolate Frosting

1. In the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
2. Be sure to stop at least once and scrape the bowl.
3. With the mixer off, add cocoa powder, vanilla, and salt.
4. Turn mixer on low and blend for about 30 seconds.
5. One tablespoon at a time, add in heavy cream.
6. Once all cream has been added and the mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)