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Homemade Birthday Cake
HOMEMADE BIRTHDAY CAKE
Healthy recipes offer you Homemade Birthday Cake we hope you like it
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Course: Cake
Cuisine: American
Keyword: Homemade Birthday Cake
Prep Time: 43 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 16
Ingredients
- 2 1/4 CUPS (300G) CAKE FLOUR (PREFERABLY USE A KITCHEN SCALE TO MEASURE OR USE SCOOP AND LEVEL METHOD TO MEASURE)
- 1 TBSP (12G) ALUMINUM FREE BAKING POWDER
- 1/2 TSP SALT
- 3/4 CUP (170G) UNSALTED BUTTER, AT ROOM TEMPERATURE
- 1 1/2 CUPS (300G) GRANULATED SUGAR
- 1/4 CUP (60ML) VEGETABLE OIL
- 2 LARGE EGGS, WHITES AND YOLKS SEPARATED, AT ROOM TEMPERATURE
- 2 TSP VANILLA EXTRACT
- 1/2 TSP ALMOND EXTRACT
- 4 LARGE EGG WHITES
- 1 CUP + 1 TBSP (250ML) WHOLE MILK, AT ROOM TEMPERATURE
- 1/2 CUP (92G) RAINBOW JIMMIES SPRINKLES
- 1/2 CUP (92G) RAINBOW JIMMIES SPRINKLES
Instructions
- PREHEAT OVEN TO 350 DEGREES. BUTTER AND LINE TWO 9-INCH ROUND CAKE PANS. LINE BOTTOMS WITH PARCHMENT PAPER, BUTTER PARCHMENT, DUST WITH FLOUR AND SHAKE OUT EXCESS. WRAP PANS WITH CAKE STRIPS****.
- SIFT CAKE FLOUR INTO A MEDIUM MIXING BOWL. ADD BAKING POWDER AND SALT AND WHISK TOGETHER.
- IN THE BOWL OF AN ELECTRIC STAND MIXER CREAM BUTTER AND SUGAR UNTIL VERY PALE AND FLUFFY. SCRAPE DOWN SIDES AND BOTTOM OF MIXER BOWL WITH A RUBBER SPATULA.
- MIX IN VEGETABLE OIL. THEN MIX IN THE 2 EGG YOLKS, SCRAPE DOWN MIXER BOWL. BLEND IN VANILLA AND ALMOND EXTRACT. SET ASIDE.
- IN A SEPARATE CLEAN MEDIUM MIXING BOWL USING AN ELECTRIC HAND MIXER WHIP 6 EGG WHITES (2 FROM THE WHOLE EGGS LISTED, 4 FROM EGG WHITES LISTED) ON HIGH SPEED UNTIL MEDIUM-STIFF PEAKS FORM (TIPS OF PEAKS SHOULD JUST DROOP SLIGHTLY).
- ADD 1/3 OF THE FLOUR MIXTURE TO BUTTER MIXTURE IN STAND MIXER, MIX JUST UNTIL COMBINED. ADD 1/2 OF THE MILK AND MIX JUST UNTIL COMBINED. ADD ANOTHER 1/3 OF THE FLOUR MIXTURE MIX JUST UNTIL COMBINED, FOLLOWED BY REMAINING 1/2 MILK MIXTURE MIXING JUST UNTIL COMBINED. ADD IN LAST 1/3 OF THE FLOUR MIXTURE AND MIX JUST UNTIL COMBINED.
- REMOVE BOWL FROM STAND MIXER. ADD EGG WHITES AND SPRINKLES AND GENTLY FOLD BATTER WITH A RUBBER SPATULA JUST UNTIL COMBINED.
- DIVIDE MIXTURE AMONG PREPARED PANS, POUR AND SPREAD INTO AN EVEN LAYER.
- BAKE IN PREHEATED OVEN UNTIL TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN, ABOUT 30 – 35 MINUTES.
- COOL IN PAN ABOUT 20 MINUTES, THEN RUN KNIFE AROUND EDGES OF CAKE TO LOOSEN AND INVERT ONTO WIRE RACKS TO COOL COMPLETELY.
- ONCE COOL FROST WITH BUTTERCREAM FROSTING. IF ADDING SPRINKLES OVER FROSTING ADD RIGHT AWAY BEFORE IT STARTS TO DEVELOP A LIGHTLY DRY OUTER CRUST. STORE CAKE IN AN AIRTIGHT CONTAINER IN A COOL TEMPERATURE (OR CHILL FOR LONGER SHELF LIFE).
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