The birthday cake your mom made, or at least she should have. It uses cake flour and buttermilk to create a moist, tender crumb that stays fresh for days. The frosting is a simple whipped ganache that is rich and silky without being gritty or overly sweet. I
2 ½cupscake flour (300 grams)see notes for substitute
2teaspoonsbaking powder
¾teaspoonsalt
½teaspoonbaking soda
1 ½cupsgranulated sugardivided
12tablespoonsunsalted butter, softened
4largeeggsroom temperature
1cupbuttermilkroom temperature
2teaspoonsvanilla extractdivided
Frosting
8ouncessemi-sweet chocolatechopped
½cupgranulated sugar
8tablespoonsunsalted butter, softened
8ouncesmilk chocolatechopped
1 ½cupsheavy cream
pinchsalt
1teaspoonvanilla
Instructions
Make Cake
Prep. Preheat oven to 350 degrees. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Dry ingredients. In a medium bowl, sift together the cake flour, baking powder, salt, and baking soda.
Cream butter and sugar. In the bowl of a stand mixer, cream 12 tablespoons of softened butter and 1 ½ cups sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Add Eggs. Add the eggs one at a time, mixing well after each addition.
Add dry ingredients and milk. Reduce speed to low. Add one-third of the flour mixture, then half of the buttermilk and 2 teaspoons vanilla. Repeat, ending with the flour mixture. Mix until just combined; do not overmix.
Bake. Divide batter evenly between pans. Bake for 25 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Make Frosting
Heat frosting mixture. For the frosting: Heat heavy cream and ½ cup sugar in a saucepan until sugar dissolves and cream is steamy. Pour over the chocolate in a mixer bowl. Let sit 2 minutes, then stir until smooth.
Cook and whip Cool the chocolate mixture to 70 degrees (cool to the touch). Using the whisk attachment, whip on medium speed while adding the remaining 8 tablespoons of butter in chunks. Increase to high and whip until light and fluffy (2-3 minutes). Stir in 1 teaspoon vanilla.
Assemble. Frost the cooled cakes. Refrigerate to set, but allow to sit at room temperature for 30 minutes before serving.
Notes
Store in the refrigerator for up to 4 days. Allow to come to room temperature before serving for the best texture.If you don't have cake flour, measure 2 1/2 cups All-Purpose flour, remove 5 tablespoons of flour, and replace it with 5 tablespoons of cornstarch. Nutrition info is for 1/12 of the cake and frosting.