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.
This is one gorgeous cake!
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!
This is so lovely. You are both such beautiful generous spirits. So glad you’ve found each other as friends.
Oh my this cake is gorgeous! I hope when I decorate my cake that it will look even half as good!
Wow, awesome cake! I think the photography really helps too. Great photos, great cake 🙂 I’m somewhat jealous…
how did you get that swirl on the top and sides of this cake. love the look.
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.
That looks delicious!!! Just wondering if i could use meringue powder instead of the whites?
Beautiful buttercream!! However I have a question, with “powder sugar” you mean caster sugar or icing/confectioners sugar? Thanks. Victoria
Powdered sugar is confectioners sugar, yes. Thanks.
sounds delicious… and it is so pretty too!