Turn any night into a celebration with this yellow birthday cake with fluffy chocolate ganache frosting – a celebration cake to end all celebrations!
I think I made it safely out of The Birthday Zone.
You know, the three weeks spanning from the last week in February to the third week in March that contain my birthday, the.boy’s birthday, our anniversary, my sister’s birthday, the.boy’s grandmother’s birthday, and approximately thirty-five layer cakes.
All made by me.
And it’s going to be an annual occurrence. Which means you will get to hear me complain about it every year, ever and anon!
Would it be totally irrational for me to start freezing cake layers now in preparation for next year?
Please say no.
The.Boy actually got cheated out of a cake this year because it was only going to be the two of us, and we have negligible self control.
We would have eaten it. All of it. Without any outside assistance. Don’t judge us.
So I made cupcakes instead and then gave away the extras to my coworkers. But (and don’t tell the.boy this, because he’s under the impression that they were GREAT)…I didn’t really like them. The recipe I used described them as CHOCOLATE chocolate cupcakes, and I just kind of felt like they were lowercase, subscript kind of chocolate. Like, barely chocolate at all.
And what exactly is a cupcake like that doing in this world?!
Anyway, I really regretted not just sucking it up (and in) and making this cake again for him.
Originally, I made it for my sister’s birthday (hence why there is not a photo of a cut slice) and it is definitely what you think of when you think of a celebration cake. With a rich, moist yellow cake surrounded by decadent chocolate ganache frosting, it is every birthday boy or girl’s dream.
I mean, no one ever says, “hey, I’d really love mediocre tasteless chocolate on my birthday”.
But everyone says “BEST CAKE EVER. WANT.”
Peer pressure is such a force for good sometimes.
- 1½ cups unsalted butter, room temperature
- 2 cups sugar
- 3 eggs
- 3 egg yolks
- 1 tsp vanilla extract
- 3 cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup lowfat buttermilk
- 12 oz semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1 cup unsalted butter, room temperature
- 1 cup confectioner's sugar
- ¼ tsp kosher salt
- ½ tsp vanilla extract
- Heat oven to 350. Line two 8-inch cake pans with parchment paper and grease.
- Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed for 3-5 minutes, until fluffy. Scape down the sides of the bowl as necessary.
- In a separate bowl, whisk together the eggs, egg yolks, and vanilla. Pour this into the stand mixer bowl and mix together on low speed, until just incorporated. Scrape down the sides of the bowl and then beat again for 30 seconds.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Alternating with the buttermilk, add the flour in 3 additions, with the buttermilk added in-between each. Scrape down the sides of the bowl after each addition and make sure to mix until just combined.
- Give the batter one more mix by hand, folding it carefully. Divide evenly between the cake pans.
- Bake for 40-50 minutes or until a toothpick inserted comes out clean. Let cool for 20 minutes and then remove from the pans to a wire rack to cool completely.
- For the frosting, put the chocolate in a medium bowl. Scald the heavy cream in a small saucepan (when bubbles start to form around the sides of the pan), and then pour over the chocolate. Allow to sit for 1 minute and then stir the chocolate into the cream until totally smooth and melted. Let sit at room temperature until cool, about an hour.
- In a stand mixer fitted with the paddle attachment, beat the butter until fluffy, about 15 seconds on medium-low speed. Add the confectioner's sugar, salt and vanilla and continue to beat until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat again for a few seconds. Add in the ganache and beat for about 2 minutes, until completely combined. Scrape the bowl and beat on medium-high for 1 minute or until the frosting starts to thicken.
- Use a serrated knife to trim the top of the cakes so that they are even. Place one cake layer on a plate or cake stand. Spread 1 cup of frosting over the top of the cake, using an offset spatula to spread it evenly. Place the second cake layer on top of the first, top-down. Spoon about 1 cup of the frosting over the top of the cake and spread it on the top and sides, covering with a thin crumb coat. Refrigerate for 10 minutes to set. Frost with remaining frosting, spreading it evenly all over the cake. Decorate as desired.
For more absolutely fabulous celebration cakes, check out these:
Southern Coconut Cake by Completely Delicious
Chocolate Stout Celebration Cake by Keep It Sweet Desserts
Spring Celebration Cake by I Am Baker
Chocolate Birthday Cake by Recipe Girl
Salted Caramel Vanilla Bean Cake by The Baker Chick
Strawberry-Rhubarb Dream Cake by Eats Well With Others
Pistachio Cake with Honey-Vanilla Buttercream by Eats Well With Others