birthday cake

Charlotte Rutledge’s selected birthday cake pairs two golden vanilla layers with chocolate frosting. King Arthur presents this chocolate-on-vanilla combination as a classic American birthday cake, with golden layers beneath its cocoa buttercream.

Four eggs are beaten with granulated sugar, vanilla and optional almond extract until the mixture falls in thick ribbons. All-purpose flour, table salt and baking powder are mixed separately and then incorporated into the egg mixture.

Milk is brought just to a simmer before butter and vegetable oil are stirred into it. This hot mixture is slowly mixed into the batter, which is divided between two greased round pans, baked and cooled on a rack.

For the frosting, natural cocoa, an initial portion of icing sugar and table salt mix with hot water and a separate portion of vanilla. Softened butter and the rest of the same icing sugar are beaten in until the frosting is fluffy, with extra water added only if needed.

One cake layer receives frosting before the second is placed bottom-side up for a flat surface. A thin crumb coat and chilling are offered before the remaining frosting covers the top and sides; the finished cake is brought to room temperature before serving.