Happy Birthday Cake!

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This cake is dedicated to a super awesome blogger, Cheryl from Tidymom.  Today is her birthday!

Happy, Happy Happy Birthday Cheryl!

Birthday Cake for Tidymom.net

Cheryl is such a huge supporter of her fellow bloggers!  She shares her knowledge and wisdom.  She promotes other blogs as if they were her own.  She encourages her many many thousands of readers to become better homemakers and bakers and people!

I just love that.

Rich Chocolate Cake

To make Cheryl’s special birthday cake I just used my new favorite white cake recipe and then a rich chocolate buttercream I saw on the Food & Wine website.

To decorate I just used a small offset spatula and swirled swirled swirled my cake around while holding the spatula steady.

The little poms are made from tissue paper.  I followed this easy tutorial from HGTV on How to Make Tissue Paper Pom Poms.  The turquoise is for Cheryl… its one of the main colors on her blog!

Chocolate Covered White Cake-Perfect for Birthdays!

Rich Chocolate Buttercream


  • 1 cup powder sugar
  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 sticks plus 2 tablespoons unsalted butter at room temperature
  • 4 ounces extra-bittersweet chocolate, melted and cooled


  1. Melt chocolate. Place in microwave safe bowl and heat in 30-second increments. An alternative method would be to use a double broiler. Place chopped chocolate in heat proof bowl and set over saucepan of simmering water. Gently stir until chocolate is fully melted, then set aside to cool.
  2. Place sugar in a medium heatproof bowl and add in the egg whites and salt.
  3. Set the bowl over a saucepan of simmering water (about 2 inches deep) and whisk gently until the sugar is completely dissolved, about 5 minutes.
  4. Transfer the warm egg-white mixture to standing mixer fitted with the whisk.
  5. Add the vanilla and beat at medium-high speed until glossy and firm, about 8 minutes.
  6. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more.
  7. If the buttercream appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.
  8. Beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl.
  9. Slightly adapted from Food & Wine

Birthday #cake!  White cake with rich chocolate buttercream!

Wishing Tidymom a very very special day!

Check out my other Chocolate Buttercream recipes as well as some amazing YELLOW CAKE! (just in case you like that classic combination of yellow cake and chocolate!)




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  1. Julie says

    Amanda, your cake looks SO yummy! A good moist white cake is my very favorite and I can’t wait to try this one! I’m on my over to Cheryl’s blog to wish her a Happy Birthday! Thanks for sharing!

  2. says

    Holy crow, that’s a beautiful cake! The swirls on the frosting is gorgeous – you’re inspiring me to try different techniques when decorating cake. It’s one of my baking weaknesses. The cake looks moist ‘n delicious and that frosting is just killing me – it’s so creamy and luscious!

  3. Diana says

    Cake in process, layers baked and so fat, the cake looks nice, moist and fluffy, i’ll finish it later, hope it tastes as good as it looks.

  4. Victoria says

    Beautiful buttercream!! However I have a question, with “powder sugar” you mean caster sugar or icing/confectioners sugar? Thanks. Victoria