Well, what do you think?
There’s been a little redecorating around here. We’ve moved the furniture around, but don’t worry, your favorite chair is still right over there. Just click on RECIPE in the top navigation and you’ll get quick links to my most popular recipes (canning, mostly) or click through to the RECIPE page with an index of all the recipes, by category and by month. Thanks go out to the clever web designer Barb Kiebel of Kinetic Web Design.
This all feels celebratory, sort of like a birthday, almost, or maybe I’m just thinking about the 37 (!!!) friends with birthdays in the coming month (including ME!) And that never fails to make me think of cake. Birthday cake. Classic yellow cake with chocolate frosting, just like my friend Kathleen makes whenever there’s a birthday.
Sometime after Kathleen’s first child was born, her neighbor taught her to make this simple, easy, delicious birthday cake. Cupcakes, layer, or sheet cake, the recipe works perfectly every single time. Best of all, it’s likely you have all the ingredients right on your shelf. And you make the whole thing in ONE BOWL!
It’s a crazy idea – mixing the butter right into the dry ingredients and then the eggs, seems impossible, right? This week, Gail (One Tough Cookie) told me it is a Rose Levy Birnbaum technique. Who knew? All I know is I like it.
You don’t need to celebrate a birthday to have this cake, but if you need an excuse, why not help me celebrate the launch of my newly redesigned blog? And when you blow the candle out, make a wish.
- For the cake
- 2 c all purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 1-1/2 c sugar
- ½ c butter, softened
- 1 c milk
- 1 tsp vanilla
- 3 eggs
- For the chocolate frosting:
- 4 cups powdered sugar, sifted
- ⅔ cups butter
- 4 ounces melted chocolate
- ⅔ teaspoons vanilla
- 3-4 tablespoons milk, as needed to achieve consistency
- For the cake:
- Preheat oven to 325
- Whisk flour, baking powder and salt in the bowl of your electric mixer.
- Stir in sugar.
- Add butter, milk and vanilla. Beat at low speed for 30 sec., then at medium speed for 2 minutes, then beat in the eggs for 2 minutes.
- Divide the batter into two 8″ round pans, buttered and floured.
- Bake 30-35 min. Cool in pans for 10 minutes, then invert onto a rack and allow to cool completely.
- Frosting: Beat together all the ingredients and frost immediately. The frosting will set up in a few minutes.