Traditional Birthday Cake Food

VANILLA BIRTHDAY CAKE WITH OLD-FASHIONED VANILLA BUTTERCREAM

Steps:

• Position a rack in the middle of the oven and preheat to 350°F. Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)
• In a medium bowl, whisk together the flour, baking powder, and salt.
• Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.
• Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
• Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
• Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.
• Bake the cakes for 30-35 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack). When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream. (I always flip the bottom layer of the cake so that the domed side is facing down and touching the plate. That way, the surface that you're icing is flat and will minimize any separating between the two layers when you put the other layer on top of it.)
• In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.
• Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.
• Freezer-Friendly Instructions: The cake can be frozen, without frosting, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop and then frost before serving.

TRADITIONAL INA GARTEN BIRTHDAY CAKE WITH VANILLA BUTTERCREAM

Steps:

• The first thing we need to do is to preheat the oven to 350ºF and prepare the pans we are going to use. We need either 2 9 inch cake pans or, if you wanted the more traditional look, 1 9 inch pan, 1 6 inch pan and 1 3 inch pan. This way, the cake will taper towards the top, looking like a small castle.
• To prepare them, butter and flour them so that it is easier to take the cake out once they are done. You could also line them with parchment paper if you prefer.
• Now to make the cake. Grab the room temperature butter and place it in a large mixing bowl with the sugar. With the help of a stand or hand mixer, cream it until fluffy on high speed with a paddle attachment. This will take approximately 5 minutes.
• Reduce the speed to medium and proceed to add the eggs in batches. We recommend no more than 2 at a time. Then mix thoroughly.
• Add in the sour cream, the vanilla extract, and the lemon zest.
• Sift together the flour, cornstarch, salt, and baking soda together to avoid any lumps and have an even mix.
• Add in the dry ingredients slowly, making sure there is no powder splash. Continue to mix after you have incorporated all of it. You will know it is done once you scrape the sides and can tell there are no butter or flour pockets in it.
• Once your batter is ready, you will need to divide it proportionately into the cake pans. If you have a scale, this will be much easier, but one way to get the measurements right with weighting is the following.
• You can, first, divide the batter into two equal parts. One of these you will need to pour into the 9-inch cake mold. Remember they need to be buttered and floured or have some sort of parchment paper lining.
• You will be left with half the batter. You must then divide this into 3 equal parts. Use one of these for the 3-inch cake pan and the other 2 for the 6-inch cake pan. See? Very easy!
• Smoothe the tops of the batter with a spatula before baking. This will help so that there is not so much of a round top to be cut off the cakes before stacking them.
• As you could have imagined, they will need different baking times as the pans are different sizes. The 9-inch will take approximately 45 minutes to be done. The 6-inch, 35 to 40 and the 3-inch 30 minutes.
• Always check them a little bit before they are due and only take them out once a stick or knife comes out clean from the center.
• Cool the pans to room temperature before unmolding them and then let them rest top sides down on a cooling rack until they are completely cool. You could even, if you have enough space, place them in the fridge. This will make it easier to frost them, cut them and stack them.
• Now let's move on to the frosting. Go back to your electric or hand mixer and cream the butter for a few minutes.
• Once it is light and fluffy in texture, sift in the powdered sugar slowly while still mixing on low. Also, add the vanilla extract.
• Check the consistency. If it is too stiff, add in milk slowly to adjust it and make it just right. This depends on the temperature and humidity of your kitchen, so the quantities are just estimates.
• Set aside a quarter of the frosting and add food coloring as you desire. For a traditional look, we recommend you further divide this into 3 and use a bit of yellow, blue and red to make pastel colors.
• Once everything is done and the cakes are cool, check to see if their tops are level. If they are not, you will need to adjust them with a serrated knife before stacking them.
• Cut them into halves and place buttercream between them. Then stack them all together. You can chill the cake for a few hours at this point.
• Crumb coat the cake with a thin layer of frosting before proceeding to actually frost it. This will help the buttercream stay smooth and look amazing. Then pipe in some decorations as you see fit.

MEXICAN - TRADITIONAL TRES LECHES CAKE

Steps:

• Beat egg whites until peaks form. Add sugar gradually. Add yolks; beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk.
• Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend.
• Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.
• To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly.
• Frost cake. Keep refrigerated.

MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING

Steps:

• Preheat oven to 350°.
• Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Divide batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in the pans for 10 minutes.
• Remove from pans and cool completely on wire rack.
• If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
• Spoon the batter into the cups about three-quarters full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool completely on a rack before icing.
• When cake has cooled, ice between the layers, then ice top and sides of cake.
• To make the icing - place the butter in a large mixing bowl.
• Add 4 cups of the sugar and then the milk and vanilla.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
• If desired, add a few drops of food coloring and mix thoroughly.
• Use and store icing at room temperature, as icing will set if chilled.
• Can store in an airtight container for up to three days.

TRADITIONAL BIRTHDAY CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large mixing bowl, add the dry ingredients. Add 2 cups of white sugar, 2 cups of flour, 2 ¼ teaspoons of baking powder, 2 ¼ teaspoons of baking soda, and 1 teaspoon of salt, and mix until well combined.
• Mix in the eggs one at a time.
• Mix in ¾ cup of oil, and then 1 cup of milk. Continue mixing, and add in 2 teaspoons of pure vanilla extract. Be sure not to over-mix the batter.
• Once the batter is ready, prepare a 9-inch by 13-inch cake pan with cooking spray. Add a rectangular piece of parchment paper into the bottom of the pan before pouring the batter over top.
• Bake the birthday cake for 30 minutes until the top is lightly golden brown and fully set. Once baked, remove the cake from the oven and set aside to allow it to fully cool.
• To make the frosting for the birthday cake, add 2 sticks of softened butter into a mixing bowl. Whip the butter until fluffy, and then add in 2 cups of powdered sugar and the 2 tablespoons of milk. Mix the butter and sugar with the milk, and then add in the 1 teaspoon of vanilla extract. Continue gradually adding remaining powdered sugar and mix until the frosting comes together. Once formed, turn the speed up on the mixer to whip the frosting until fluffy.
• Once your cake is fully cooled, place it on a large rectangular cake stand, a platter, or a cardboard cake board. If desired, it can remain in the pan as well. Add a generous amount of frosting on top, and then frost the sides. Frost your cake using a flat spatula or use a piping bag fitted with an icer tip to fully cover it. Smooth the frosting with an icing scraper or flat spatula. Use food coloring to color a portion of the frosting, and put the frosting in a piping bag. Cut off the tip and carefully write "Happy Birthday!" in the middle of the cake.
• Top the cake with plenty of sprinkles and add a top and bottom border with a piping tip to finish decorating.