Birthday Cake
Serves 1
Directions
- 1Preheat the oven to 350°F.
- 2Preheat the oven to 350°F.
- 3Preheat the oven to 350°F.
- 4Line 3 8-inch round pans with parchment paper and grease the sides with cooking spray.
- 5Line 3 8-inch round pans with parchment paper and grease the sides with cooking spray.
- 6Line 3 8-inch round pans with parchment paper and grease the sides with cooking spray.
- 7In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere.
- 8In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere.
- 9In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere.
- 10Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.
- 11Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.
- 12Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.
- 13With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a very pale yellow color, about 2 minutes.
- 14With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a very pale yellow color, about 2 minutes.
- 15With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a very pale yellow color, about 2 minutes.
- 16Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and almond extract.
- 17Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and almond extract.
- 18Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and almond extract.
- 19Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- 20Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- 21Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- 22In a separate mixing bowl, whisk together the flour, baking powder, and salt.
- 23In a separate mixing bowl, whisk together the flour, baking powder, and salt.
- 24In a separate mixing bowl, whisk together the flour, baking powder, and salt.
- 25With the mixer on low speed, alternate adding in the dry ingredients and the milk in 3 additions.
- 26With the mixer on low speed, alternate adding in the dry ingredients and the milk in 3 additions.
- 27With the mixer on low speed, alternate adding in the dry ingredients and the milk in 3 additions.
- 28Divide the cake batter evenly between your prepared pans, bake for 25 to 30 minutes.
- 29Divide the cake batter evenly between your prepared pans, bake for 25 to 30 minutes.
- 30Divide the cake batter evenly between your prepared pans, bake for 25 to 30 minutes.
- 31Place the cakes on a cooling rack and allow them to cool slightly.
- 32Place the cakes on a cooling rack and allow them to cool slightly.
- 33Place the cakes on a cooling rack and allow them to cool slightly.
- 34To remove from the pan, drag a butter knife around the edge of the cake, then carefully flip the cakes out onto a cutting board, peel away the parchment paper, and re-invert it, right-side up onto a cooling rack to cool completely.
- 35To remove from the pan, drag a butter knife around the edge of the cake, then carefully flip the cakes out onto a cutting board, peel away the parchment paper, and re-invert it, right-side up onto a cooling rack to cool completely.
- 36To remove from the pan, drag a butter knife around the edge of the cake, then carefully flip the cakes out onto a cutting board, peel away the parchment paper, and re-invert it, right-side up onto a cooling rack to cool completely.
- 37Once the cake has cooled, make the berry syrup. Combine the water and sugar in a microwave safe bowl and microwave on high for 1 minute.
- 38Once the cake has cooled, make the berry syrup. Combine the water and sugar in a microwave safe bowl and microwave on high for 1 minute.
- 39Once the cake has cooled, make the berry syrup. Combine the water and sugar in a microwave safe bowl and microwave on high for 1 minute.
- 40Stir until the sugar is melted completely into the water.
- 41Stir until the sugar is melted completely into the water.
- 42Stir until the sugar is melted completely into the water.
- 43Add the jam and lemon zest and stir to combine.
- 44Add the jam and lemon zest and stir to combine.
- 45Add the jam and lemon zest and stir to combine.
- 46Set aside to cool.
- 47Set aside to cool.
- 48Set aside to cool.
- 49Next, make the frosting. In a stand mixer fitted with the whisk attachment, cream together the mascarpone and cream cheese until completely smooth, about 45 seconds.
- 50Next, make the frosting. In a stand mixer fitted with the whisk attachment, cream together the mascarpone and cream cheese until completely smooth, about 45 seconds.
- 51Next, make the frosting. In a stand mixer fitted with the whisk attachment, cream together the mascarpone and cream cheese until completely smooth, about 45 seconds.
- 52Add the powdered sugar and heavy whipping cream and beat on low speed gradually increasing to high until soft peaks form.
- 53Add the powdered sugar and heavy whipping cream and beat on low speed gradually increasing to high until soft peaks form.
- 54Add the powdered sugar and heavy whipping cream and beat on low speed gradually increasing to high until soft peaks form.
- 55Add the vanilla, almond extract and salt.
- 56Add the vanilla, almond extract and salt.
- 57Add the vanilla, almond extract and salt.
- 58Beat until medium peaks form, keeping an eye on the frosting the whole time.
- 59Beat until medium peaks form, keeping an eye on the frosting the whole time.
- 60Beat until medium peaks form, keeping an eye on the frosting the whole time.
- 61Assemble the cake. Place the first cake down on a cake stand to serving plate.
- 62Assemble the cake. Place the first cake down on a cake stand to serving plate.
- 63Assemble the cake. Place the first cake down on a cake stand to serving plate.
- 64Dip a pastry brush into the berry syrup and generously dab the syrup into the top of the cake.
- 65Dip a pastry brush into the berry syrup and generously dab the syrup into the top of the cake.
- 66Dip a pastry brush into the berry syrup and generously dab the syrup into the top of the cake.
- 67Pipe a thin layer of the chantilly cream all over the top of the cake.
- 68Pipe a thin layer of the chantilly cream all over the top of the cake.
- 69Pipe a thin layer of the chantilly cream all over the top of the cake.
- 70Top with about ⅓ cup of the fresh fruit, gently pressing the berries down into the cream.
- 71Top with about ⅓ cup of the fresh fruit, gently pressing the berries down into the cream.
- 72Top with about ⅓ cup of the fresh fruit, gently pressing the berries down into the cream.
- 73Pipe another thin layer of chantilly cream over the top to cover the berries and use an offset spatula to smooth out the top.
- 74Pipe another thin layer of chantilly cream over the top to cover the berries and use an offset spatula to smooth out the top.
- 75Pipe another thin layer of chantilly cream over the top to cover the berries and use an offset spatula to smooth out the top.
- 76Repeat with the second cake layer.
- 77Repeat with the second cake layer.
- 78Repeat with the second cake layer.
- 79Use the rest of the chantilly cream to frost the top and sides of the cake.
- 80Use the rest of the chantilly cream to frost the top and sides of the cake.
- 81Use the rest of the chantilly cream to frost the top and sides of the cake.
- 82Top with the remaining fruit to garnish and place in the fridge until ready to serve!
- 83Top with the remaining fruit to garnish and place in the fridge until ready to serve!
- 84Top with the remaining fruit to garnish and place in the fridge until ready to serve!
Ingredients
- 0.25 cup unsalted butter, at room temperature
- 0.25 cup unsalted butter, at room temperature
- 0.25 cup unsalted butter, at room temperature
- 0.75 cup vegetable oil
- 0.75 cup vegetable oil
- 0.75 cup vegetable oil
- 1.5 cups granulated sugar
- 1.5 cups granulated sugar
- 1.5 cups granulated sugar
- 3 large eggs, at room temperature
- 3 large eggs, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon almond extract
- 1 teaspoon almond extract
- 2.67 cup cake flour
- 2.67 cup cake flour
- 2.67 cup cake flour
- 2.5 teaspoons baking powder
- 2.5 teaspoons baking powder
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 teaspoons salt
- 0.5 teaspoons salt
- 1.33 cups milk
- 1.33 cups milk
- 1.33 cups milk
- 0.25 cup water
- 0.25 cup water
- 0.25 cup water
- 0.25 cup granulated sugar
- 0.25 cup granulated sugar
- 0.25 cup granulated sugar
- 3 tablespoons mixed berry or raspberry jam
- 3 tablespoons mixed berry or raspberry jam
- 3 tablespoons mixed berry or raspberry jam
- 0.5 teaspoon lemon zest
- 0.5 teaspoon lemon zest
- 0.5 teaspoon lemon zest
- 8 ounces mascarpone, cold
- 8 ounces mascarpone, cold
- 8 ounces mascarpone, cold
- 4 ounces cream cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 3 cups heavy cream
- 3 cups heavy cream
- 3 cups heavy cream
- 2 cups powdered sugar
- 2 cups powdered sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon vanilla
- 1 teaspoon vanilla
- 0.25 teaspoon almond extract
- 0.25 teaspoon almond extract
- 0.25 teaspoon almond extract
- 1 Pinch salt
- 1 Pinch salt
- 1 Pinch salt
- 0.5 cup fresh raspberries, rinsed
- 0.5 cup fresh raspberries, rinsed
- 0.5 cup fresh raspberries, rinsed
- 0.5 cup fresh blueberries, rinsed
- 0.5 cup fresh blueberries, rinsed
- 0.5 cup fresh blueberries, rinsed
- 0.5 cup fresh strawberries, rinsed and quartered
- 0.5 cup fresh strawberries, rinsed and quartered
- 0.5 cup fresh strawberries, rinsed and quartered
Equipment
oven8-inch round pansparchment papercooking spraystand mixer with whisk attachmentsilicone spatulaseparate mixing bowlcooling rackbutter knifecutting boardmicrowave safe bowlpastry brushcake stand or serving plateoffset spatula