In all my baking books (which is quite a few) butter cake recipes are often the most dog eared with pages-stuck-together and splattered with batter from heavy use. They are just so versatile and delicious. This one is made in two standard 9-inch round cake pans. It’s covered in fluffy chocolate buttercream with confetti sprinkles and candles on top, which in my opinion makes it a proper (and nostalgic) birthday cake!
If you’re a long-time reader, then you know I’ve always loved using small 6 and 7-inch round cake pans with my batter recipes – but I understand that not everyone will have those sizes in their bake ware collections. I developed this recipe with that in mind. The batter fits perfectly in two 9-inch cake pans and it won’t crown much in the oven, so you can probably skip leveling the cakes altogether!
Is there anything better than chocolate buttercream? It is my weakness. I can’t tell you how much of this billowy frosting I ‘taste-tested’. (Yes I can, TOO MUCH!)
Our family has quite a few birthdays in fall months so I’m planning to give this recipe a real work out! It’s so easily adaptable to other flavors, too. My current favorite iteration is adding the zest of one orange and two teaspoons of orange oil to the batter, because I’m a chocolate with orange fan from waaaay back!
I developed this recipe for the American Butter Institute, and the recipe lives on their website Go Bold With Butter.