The Best Birthday Cake
If you are looking for an easy Birthday Cake recipe that is really good, this is the one! The fluffy vanilla layers and the mascarpone frosting are a truly magnificent combination!
Servings: 10
Ingredients
- 1 cup/ 200 g granulated sugar
- 2 large eggs
- 1 cup/ 240 g plain yogurt, see notes
- ¼ cup/ 60 g butter, soft
- ¼ cup/ 60 ml olive oil , or any other vegetable oil you prefer
- 210 g/ 1 ¾ cup cake flour, see notes
- 1 teaspoon baking soda
- ⅓ teaspoon salt
- 1 vanilla bean pod , or 2 teaspoon vanilla extract
- 1 batch Mascarpone frosting
- 1 tablespoon cocoa powder, optional
- Rainbow sprinkles, optional
Instructions
Cake layers:
- Preheat the oven to 350º F/ 180º C. Line two 7 inch/ 18 cm cake pans with circles of parchment paper. Grease the pans very well inside.
- In a large mixing bowl combine the sugar with the vanilla bean. Mix very well to distribute the vanilla evenly. If you are using vanilla extract, skip this step and add it together with the eggs.
- Add the flour and the salt to the sugar and whisk well.
- Add the soft butter and beat with an electric mixer at a low speed for a few minutes, until the mixture forms even crumbs.
- Gradually add the eggs, vanilla extract, (if you are using it) and the oil, while beating at a low speed. The mixture will become almost like a dough.
- Quickly combine the baking soda with the yogurt in a small bowl and mix very well. The yogurt will start bubbling. Pour the mixture into the batter and continue mixing at a low speed until absorbed.
- Divide the batter between the two pans.
- Bake for about 40 minutes or until the tops are golden brown and a toothpick inserted in the centre comes out clean.
- Make sure the layers are cool before assembling the cake.
To assemble:
- Place one layer on a serving plate and spread generously mascarpone frosting on top.
- Place the second layer with the bottom side up.
- Spread the frosting all around and on top of the cake.
- Reserve 3-4 tablespoon frosting for decoration. Optionally add 1 tablespoon cocoa powder to it and mix well. Pipe on top of the cake and then sprinkle with rainbow sprinkles.
Notes
- If you don’t have cake flour, which is lower in gluten, use 180 g/ 1 ½ cup all-purpose flour mixed with 30 g/ 3 tablespoon starch (corn, potato, tapioca…)
- You need plain natural yogurt, not fat free. Make sure it is a natural yogurt with enough acidity as if it lacks the typical yogurt bacteria it will not react with the soda and your cake won’t turn out well. Don’t use greek yogurt as its consistency is too thick.
- Keep the leftovers 3-4 days in the fridge, covered. You can freeze them in airtight containers for up to 2 months.
For more recipes visit: daniscookings.comFollow @daniscookings in Instagram
