UPDATE: I have updated this recipe and created the ULTIMATE Birthday Cake!
Happy, Happy Happy Birthday Cake! This sweet cake is easy to do and tastes SO good!
Happy Birthday Cake
Today I just used my new favorite white cake recipe and then a rich chocolate buttercream. The pairing is easy, the result is fantastic!
To decorate I just used a small offset spatula and 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.
One thing you may have noticed is the different sized layers. I left one layer as in, then removed the top 1/3 of the other layer. When I assembled the cake I added the medium layer on the bottom, the full layer in the middle, and the thin layer on top. All divided by chocolate frosting of course!
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!)
Rich Chocolate Buttercream
Ingredients
- 1 cup confectioners' sugar
- 3 large egg whites
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks / 227 g) + 2 tablespoons unsalted butter, room temperature
- 4 ounces extra-bittersweet chocolate, melted and cooled
Instructions
- 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.
- Place sugar in a medium heatproof bowl and add in the egg whites and salt.
- 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.
- Transfer the warm egg-white mixture to standing mixer fitted with the whisk.
- Add the vanilla and beat at medium-high speed until glossy and firm, about 8 minutes.
- Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more.
- 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.
- Beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Nice picture !! nice cake !!
Beautiful post {and cake!}. Your friendship makes me smile 🙂 Many happy bday wishes to Cheryl!
thanks Katrina!!
Cheryl IS a fantastic lady with has a huge (Tidymom) following, no doubt not only due to her beautiful, informative blog but to her wonderful and engaging personality as well.
So sweet of you to make her this lovely cake! Happy Birthday Cheryl 🙂
you are SO sweet Paula and have always been such a huge supporter!! thanks so much!!
How sweettt 🙂
Amanda I’m your avid fan from Malaysia and I’m a young new food blogger because I’ve been inspired by you! I just love all your works Amanda 🙂
Please keep up your awesome posts. Love love love <3
Beautiful cake for a wonderful blogger!!
What a special cake for a special person!!! How sweet of you to make this beautiful cake – I am drooling over that icing!!! Happy Birthday, Cheryl! xoxo
me too Robyn!! wish I could grab a fork and dig in!!
OMG Amanda………..you MADE. MY. DAY! I SOOOO wish I could come over to share a piece with you and the kids!!!
Thanks for being a great supporter and friend!!!!
Great cake for a great blogger!
that is truly my kind of cake. It is the perfect combo!! Simply gorgeous, Amanda.
what a gorgeous cake that frosting looks yummy. Cheryl is so wonderfully sweet and helpful, everyone should take queues from her.