How to Make the Ultimate Birthday Cake
Recipe Overview
Overview
The Ultimate Birthday Cake is a delightful treat that combines a light and airy sponge with a rich Swiss buttercream frosting. The reverse creaming method used in this recipe is a game changer, allowing for a tender crumb that holds up beautifully when layered. The cake is not only visually stunning but also incredibly moist, thanks to the careful incorporation of fats and the addition of hot milk, which emulsifies the batter perfectly.
As you prepare the cake, the importance of each step becomes clear. From sifting the dry ingredients to ensuring the butter is at the right temperature, every detail contributes to the final product. The Swiss buttercream frosting is a highlight, offering a silky texture that complements the cake beautifully. The technique of crumb coating before the final layer ensures a smooth finish, making it look professional and polished.
This cake is perfect for any birthday celebration, whether it’s a small gathering or a larger party. The flavors can be customized with different extracts or soaks, making it versatile for various tastes. Overall, this recipe is a wonderful way to impress friends and family with your baking skills while creating a memorable centerpiece for any birthday celebration.
Recipe Details
Steps & Tips
Use a hot knife to slice the cake for serving.
Sift together flour, salt, baking powder, and glycerol monosterate.
Spray three 8-inch round cake pans with non-stick spray and line with parchment.
Tip: Leave the sides of the cake pan bare for better rise.
Combine bleached cake flour, salt, baking powder, glycerol monosterate, and sugar.
Tip: Use bleached cake flour for better baking results.
Melt butter and mix with oil, then incorporate into the dry ingredients.
Tip: Incorporate equal parts butter and oil for moisture.
Incorporate egg yolks and vanilla into the mixture.
Whip egg whites until foamy, then gradually add sugar.
Tip: Aim for medium peaks in meringue for better incorporation.
Heat milk to 200°F and whisk into the batter.
Fold whipped meringue into the batter.
Tip: Use double acting baking powder for consistent rise.
Divide the batter evenly among the prepared pans.
Bake in a 350°F oven for 28 to 32 minutes.
Tip: Cool cakes for at least 30 minutes before unmolding.
Let the cakes cool for at least 30 minutes before unmolding.
Run a spatula around the edges and unmold the cakes.
Tip: Trim the outermost layer of the cake to expose the tender part.
Trim the tops and sides of the cakes for evenness.
Whisk egg whites, sugar, and cream of tartar over a simmering water bath.
Tip: Strain egg whites after cooking to avoid chunks in meringue.
Whip the cooked egg whites until stiff peaks form.
Gradually add room temperature butter to the meringue.
Tip: Use room temperature butter for smooth buttercream.
Mix soaking liquid with orange liqueur.
Tip: Soak the cake for added moisture and flavor.
Pipe a small amount of frosting on the cake board to anchor the cake.
Soak the cake layers with the prepared soaking liquid.
Tip: Crumb coat to lock in crumbs and provide a foundation for the final coat.
Apply a thin layer of buttercream to lock in crumbs.
Tip: Use a heated blade for a smoother final coat.
Chill the crumb-coated cake in the freezer for at least 15 minutes.
Apply the final layer of buttercream to the cake.
Pipe decorations on the cake as desired.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •The reverse creaming method helps create a tender cake by incorporating fat into the dry ingredients before adding liquids.
- •Swiss buttercream is made by cooking egg whites and sugar together, which stabilizes the meringue.
- •Using a hot knife can help achieve clean cuts when slicing through buttercream.
- •Soaking the cake layers with a flavored liquid can enhance moisture and add additional flavor.
