Mini Vanilla & Red Velvet Layer Cake

My daughter and I are obsessed with mini cakes. My mom gave me 6-inch cake pans for Christmas and we have been waiting for the perfect occasion to use them. Yay for Valentine’s Day! 🙂 ❤ I will admit that I’m not sure if a 3-layer cake is truly “mini”…. but it was really cute.

Some math is involved in order to adapt a recipe to make a mini cake. In this case, the vanilla cake recipe, originally for an 8-inch layer cake, was reduced to 57%. I made the red velvet cake, originally for 12 cupcakes, in its entirety in order to make additional cupcakes. The icing recipe makes enough to generously frost the layer cake as well as the cupcakes.

The vanilla cake recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. The red velvet cake and cream cheese frosting recipes were adapted from Martha Stewart Living.

For the Vanilla Cake Layers:

Yield: Two 6-inch cakes

• 2 large eggs
• 1 egg yolk
• 1 3/4 tsp pure vanilla extract
• 5 1/2 T sour cream
• scant 2 T buttermilk
• 162 g all-purpose flour
• 169 g granulated sugar
• 1/4 tsp plus generous 1/8 tsp baking powder
• 1/4 tsp plus generous 1/8 tsp baking soda
• 1/4 tsp plus generous 1/8 tsp fine sea salt
• 9 T (129 g) unsalted butter, room temperature, cut into 1-inch pieces

For the Red Velvet Cake Layer:

Yield: One 6-inch cake and 5 standard cupcakes (Alternatively, 57% of the recipe can be made to just make a single cake layer, if desired.)

• 148 g (1 1/4 cups) cake flour (not self-rising), sifted
• 1 tablespoon unsweetened Dutch-process cocoa powder, sifted
• 1 teaspoon coarse salt
• 3/4 cup granulated sugar
• 3/4 cup vegetable oil (I used canola)
• 1 large egg, room temperature (can put in a bowl of warm water to quickly change the temperature)
• 1/4 teaspoon red gel-paste food color
• 1/2 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 3/4 teaspoons baking soda
• 1 teaspoons distilled white vinegar

To Make the Vanilla Cake Layers:

1. Adjust an oven rack to the middle position. Preheat the oven to 350 degrees, preferably on convection.
2. Butter two 6-inch cake pans and then line them with parchment paper. Butter the parchment and then flour the pans. Set aside.
3. In a medium bowl or liquid measuring cup, whisk the eggs, egg yolk, vanilla, sour cream, and buttermilk.
4. In a bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, baking soda, and salt on low until combined.
5. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand.
6. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until incorporated, about 30 seconds.
7. With the mixer running on low, add the rest of the wet ingredients, mixing until just combined.
8. Increase the speed to medium and beat for 20 seconds. (The batter may still look a little bumpy.)
9. Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times.
10. Divide the batter between the cake pans. Each well should be about halfway full. (I weigh them to make sure that the batter is evenly distributed. Each pan had about 360 g of batter.)
11. Using an offset spatula, smooth the tops. Tap the pan gently on the counter 2 times to help get rid of any bubbles.
12. Bake for 22 to 24 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center comes out clean.
13. Let cool for 30 minutes in the pan. Then, remove from pan, remove the parchment paper, and let cool completely before frosting.

To Make the Red Velvet Cake Layer & Cupcakes:

1. Preheat oven to 350 degrees, preferably on convection. Place 5 cupcake liners in a standard muffin pan. Butter one 6-inch cake pan and then line it with parchment paper. Butter the parchment and then flour the pan. Set aside.
2. Sift together cake flour, and cocoa; add salt and whisk to combine.
3. With an electric mixer on medium-high speed, whisk together sugar and oil until combined.
4. Add the egg, beating until incorporated, scraping down sides of bowl as needed.
5. Mix in food color and vanilla.
6. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
7. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter; mix on medium speed 10 seconds.
8. Place 350 g to 360 g batter in the prepared cake pan, about halfway full. Divide the remaining batter evenly among lined cups, filling each about three-quarters full.
9. Bake the cake pan, rotating halfway through, about 23 to 25 minutes, or until a cake tester inserted in centers comes out clean. Transfer to wire racks to cool for 30 minutes before removing from the pan to cool completely.
10. Bake the cupcakes in the center of the oven for about 17 to 18 minutes, or until a cake tester inserted into the center comes out clean. Transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

Yield: 4 cups, enough to frost 1 6-inch cake and 5 cupcakes

• 8 ounces (2 sticks) unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 1 pound (4 cups) confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• gel food coloring, if desired
• decorative sprinkles, if desired

1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low.
2. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. (I sifted 1 cup of sugar at a time prior to adding it to the butter-cream cheese mixture.)
3. Tint the frosting with food coloring, if desired.
4. Fill between the cake layers and the frost the top and sides of the cake. Using a pastry bag with a large fluted tip, pipe onto cupcakes in a circular motion, starting on the outer rim.
5. Decorate with sprinkles, if desired.
6. Refrigerate the cake (and cupcakes) prior to serving.

Frog Birthday Cake (Yellow Layer Cake with Vanilla Cream Cheese Frosting & Oreo Filling)

My daughter’s 15th birthday celebration involved several sweet treats. All of her requests were granted! 🙂 We enjoyed crumb cake, salted brown butter blondies, number cookies, of course, and this cute cake. She asked for a frog cake after falling in love with others she had seen while perusing Pinterest.

For dinner, we had Summer Corn Pasta with Sausage & Basil– her favorite dish from our summer vacation in Rehoboth Beach. I was surprised by this request because we usually have calzones!

The recipe for the yellow layer cake was adapted from The New Best Recipe: All-New Edition from the Editors of Cook’s Illustrated. We also enjoyed this cake on her 13th birthday. I used the vanilla cream cheese frosting with Oreo filling from her 12th birthday cake– it’s her favorite.

Yield: One 9-inch layer cake, generously frosted

For the Cake:

• 7 oz (1 3/4 cups) plain cake flour, sifted, plus more for dusting pans
• 4 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 2 tsp vanilla extract
• 10 1/2 oz (1 1/2 cups) granulated sugar
• 2 tsp baking powder
• 3/4 tsp fine sea salt
• 16 T (2 sticks) unsalted butter, softened but still cool, cut into 16 pieces
• vanilla cream cheese frosting, recipe below

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees, preferably on convection.
2. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess. (I would consider using 8-inch pans next time to elevate the cake slightly.)
3. Beat the eggs, milk, and vanilla with a fork in a 2-cup measuring cup with a spout. Measure out 1 cup of this mixture and set aside.
4. Combine the flour, sugar, baking powder, and salt in the bowl of a standing mixer. Beat at the lowest speed to blend, about 30 seconds.
5. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added.
6. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
7. Increase the speed to medium-high and beat until light and fluffy, about 1 minute.
8. Add the remaining egg mixture (about 1/2 cup) in a slow, steady stream, taking about 30 seconds. Stop and scrape the sides and bottom of the bowl as needed with a rubber spatula.
9. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled, about 15 seconds.
10. Divide the batter equally between the prepared cake pans. (about 1 lb plus 2.5 oz per pan) Spread to the sides of the pans and smooth with an offset or rubber spatula.
11. Bake until the cake tops are light gold and a toothpick inserted in the center comes out clean, 20 to 27 minutes. The cakes will mound slightly but will level when cooled.
12. Cool on a wire rack for 10 minutes.
13. Run a knife around the pan perimeter to loosen. Invert one cake onto a large plate and reinvert onto another wire rack. Repeat for the other layer. Cool completely before frosting.

For the Vanilla Cream Cheese Frosting and Oreo Filling (as well as Frogs & Mushrooms):

• 16 ounces cream cheese, room temperature
• 1 cup (2 sticks) butter, room temperature
• 6 cups confectioner’s sugar, sifted
• 1 teaspoon pure vanilla extract
• 5 to 6 full-size Oreos or 15 mini-Oreos, crushed in a food processor
• green gel food coloring, plus additional colors for mushroom caps, as desired
• chocolate chips, for frog eyes
• chocolate sprinkles, for frog mouths
• sugar pearls, for mushroom caps

1. Place cream cheese and butter in the bowl of a stand mixer.
2. Beat until light and fluffy, about 2 minutes.
3. Add sugar and vanilla. Beat, on low-speed to combine.
4. If too soft, chill until slightly stiff, about 10 minutes, before using.
5. Remove about 1 cup frosting and set aside for mushrooms and frog cheeks.
6. Remove 1 1/4 cup of frosting for the Oreo filling and place in separate bowl.
7. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling frosting. Spread on one of the layers.
8. Place the second layer on top.
9. Tint the remaining frosting pale green with food coloring, mixing well.
10. Cover cake with a crumb coat and chill briefly, if necessary before continuing.
11. Using an offset spatula, ice the sides of the cake with the pale green icing.
12. Tint the remaining frosting deeper “frog green.” Place the majority of the icing in a pastry bag fitted with a large round tip, for the frog bodies. Place the remaining frosting in a pastry bag fitted with a small round tip, for the frog eyes, arms, and legs.
13. Pipe the frogs on the cake, as desired, using the large bag/tip. Add eyes, arms, and legs using the small bag/tip.
14. Divide the remaining frosting into 4 bowls. Keep one bowl of frosting white for the mushroom stems.
15. Tint one bowl red, for the frog cheeks and mushroom caps.
16. Tint the other 2 bowls of frosting, as desired, for mushroom caps.
17. Pipe mushroom stems around the sides of the cake. Using a variety of pastry bags and tips, pipe decorative multi-shaped mushroom caps on the stems. Decorate caps with sugar pearls.
18. Pipe rosy cheeks on each frog with the red frosting.
19. Place 1-2 tablespoons of chocolate chips in a sandwich sized ziplock bag. Microwave until melted. (I check the progress in 30 second increments.) Cut a small corner off of the ziplock bag; use the melted chocolate to pipe eyes onto the frogs.
20. Add mouths onto the frogs with chocolate sprinkles.
21. Chill prior to serving and store any leftover cake in the refrigerator.

Pumpkin Cupcakes with Maple-Cream Cheese Frosting

In the fall, my daughter would love to eat some sort of “pumpkin spice” item every day to celebrate the season. 😉 She loved these cupcakes!

These super moist cupcakes were delicious but it was the maple-cream cheese frosting that really put them over the top. The frosting was fabulously creamy with the perfect amount of sweetness.

The recipe was adapted from David Leite via smittenkitchen.com. I modified the method and used fine sea salt.

Yield: 18 cupcakes (with leftover frosting)

For the Cupcakes:

• 1 stick unsalted butter, room temperature
• 1 cup firmly packed dark-brown sugar
• 1/3 cup granulated sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda, sifted
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine sea salt
• 1/8 to 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1/2 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups canned solid-pack pumpkin

For the Frosting:

• Two (8-ounce) packages cream cheese, softened
• 1 stick unsalted butter, room temperature
• 2 cups confectioners’ sugar, sifted
• 4 T (1/4 cup) pure maple syrup
• pinch fine sea salt

To Make the Cupcakes:

1. Heat oven to 350° (175°C), preferably on convection. Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
3. Meanwhile, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
4. Add eggs, one at a time, to the mixer, scraping down the sides after each addition.
5. Combine the buttermilk and vanilla extract in a liquid measuring cup.
6. Alternate adding the flour and buttermilk mixtures to the mixer, beginning and ending with the flour.
7. Beat in the pumpkin until smooth.
8. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. (I used a cookie scoop.)
9. Bake the cupcakes until a toothpick inserted into the center comes out clean, rotating halfway through the baking time, about 19 to 20 minutes on convection or up to 20 to 25 minutes in a standard oven.
10. Cool the cupcakes on racks completely before topping with the frosting.

To Make the Frosting:

1. In a stand mixer, beat the cream cheese and butter to combine.
2. Add all of the additional ingredients and continue to beat on medium speed until fluffy.
3. Frost the tops of each cupcake, swirling decoratively. (I used a pastry bag and decorative piping tip.)
4. Refrigerate cupcakes for 30 minutes to set up frosting prior to serving.

Mother’s Day Vanilla Naked Cake with Cream Cheese Frosting & Strawberries

Not to brag, but Mother’s Day was my daughter’s favorite holiday when she was little. ❤ It has now been surpassed by her birthday, Easter, and Christmas, of course, but she still recognizes it is an important day. 🙂 She tirelessly made this cake- completely independently- for Mother’s Day this year.

My son made a family favorite (my choice!), Penne with Vodka-Cream Sauce, for our Mother’s Day dinner. He served it with garlic bread and a giant salad. This lovely dessert topped off our celebratory meal. Lucky me! 🙂

The recipe was adapted from one of our favorite birthday cakes, Rainbow Sprinkle Cake, contributed to The New York Times by Julia Moskin. She used 8-inch pans, omitted the sprinkles, and modified the proportions and baking time. She also topped the cake with fresh strawberries. Delicious.

For the Cake:

• 1/2 cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
• 1 1/2 cups/190 grams all-purpose flour, more for pans
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2/3 cup/158 ml whole milk
• 1 1/2 teaspoons pure vanilla extract
• 1 cup/200 grams granulated sugar
• 1 whole egg plus 2 egg whites

For the Cream Cheese Frosting:

• 6 ounces cream cheese, slightly softened
• 6 tablespoons unsalted butter (3/4 stick), slightly softened
• scant 1/4 teaspoon fine sea salt, more to taste
• 2 1/4 cups/225 grams confectioners’ sugar, sifted, more to taste
• 1/2 teaspoon pure vanilla extract
• 1 pound fresh strawberries, optional

To Make the Cake:

1. Heat oven to 325 degrees, preferably on convection, and place a rack in the center.
2. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
4. In a small bowl, stir together milk and vanilla.
5. In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes.
6. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl.
7. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
8. Scrape down bowl and blend once more.
9. Remove bowl and use a spatula or spoon to fold in sprinkles by hand.
10. Divide batter evenly between the pans (approximately 400 g per pan), and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking. (She baked the cakes for 22 minutes.)
11. Transfer pans to a wire rack and let cool completely, at least 2 to 4 hours, before turning out.

To Make the Frosting & Finish the Cake:

1. In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes.
2. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth.
3. Beat in vanilla just until incorporated.
4. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
5. Turn cooled cakes out of pans.
6. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces.
7. Place one of the cakes on a platter or a cake stand, cut side up. Line the edges with parchment or wax paper to keep the cake stand clean.
8. Using an offset spatula, frost the top.
9. Stack the other layer on top, cut side down.
10. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake, as desired. (She kept the sides relatively naked.)
11. Top the cake with sliced strawberries, as desired.
12. Refrigerate cake 30 minutes or longer to set. Serve cool.

Wave Birthday Cake (Yellow Cake with Vanilla Cream Cheese Frosting & Vanilla Oreo Filling)

One of the few things that my daughter loves as much as her birthday is the beach. That being said, she naturally chose a “wave” theme for her celebratory 14th birthday cake this year. 🙂

The cake recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King. The vanilla cream cheese frosting recipe was adapted from various sources. It was incredibly moist and absolutely delicious.

Similar to my husband, my daughter requests a similar birthday dinner annually, calzones. 🙂 This year we started the day with pumpkin doughnut muffins instead of crumb cake though! Her traditional birthday number cookies were orange inspired by monarch butterflies- another love.

For the Yellow Cake:

Yield: Makes one 9-inch 2-layer cake

• 2 1/2 cups all-purpose flour, plus more for dusting the pan
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp coarse salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 eggs, separated
• 1 tsp vanilla extract
• 1 cup (245g/8.6 oz) sour cream
• vanilla cream cheese frosting, recipe below

1. Preheat oven to 350 degrees, preferably on convection.
2. Grease two 9-inch round cake pans, line with parchment paper and grease the parchment. Dust with flour and shake out the excess.
3. In a large bowl, sift together flour, baking soda, baking powder, and salt.
4. In another large bowl, cream butter and sugar with an electric mixer until light and fluffy.
5. Add egg yolks one at a time, mixing well after each addition.
6. Beat in vanilla.
7. Add dry ingredients alternately with the sour cream, ending with the dry ingredients.
8. In a separate bowl, beat egg whites until stiff.
9. Fold egg whites into cake batter, and pour into the prepared pans. (I weigh the pans to evenly distribute the batter.)
10. Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean.
11. Remove pans to a wire rack. Cool 10 minutes before removing cake from pans; finish cooling on a rack (parchment paper side down).

For the Vanilla Cream Cheese Frosting and Oreo Filling:

• 16 ounces cream cheese, room temperature
• 1 cup (2 sticks) butter, room temperature
• 6 cups confectioner’s sugar, sifted
• 1 teaspoon pure vanilla extract
• 7 vanilla Oreos, crushed in a food processor, plus more for the decorative “sand”
• blue gel food coloring

1. Place cream cheese and butter in the bowl of a stand mixer.
2. Beat until light and fluffy, about 2 minutes.
3. Add sugar and vanilla. Beat, on low-speed to combine.
4. If too soft, chill until slightly stiff, about 10 minutes, before using.
5. Meanwhile, place one of the cake layers on a serving platter or cake stand.
6. Remove 1 1/4 cup of frosting for the Oreo filling and place in separate bowl.
7. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread over the top of the first layer of cake.
8. Place the second layer, inverted, on top.
9. Tint the remaining frosting pale blue with food coloring, mixing well.
10. Cover cake with a crumb coat and chill briefly, if necessary before continuing.
11. Using an offset spatula, ice the sides of the cake with the pale blue frosting. (I used a relatively thin coat.) Reserve 1/4 cup of the pale blue frosting if needed for touchups.
12. Tint the remaining frosting deeper “ocean blue.” Place in a pastry bag fitted with an open star piping tip.
13. Then, starting at the bottom of the cake, pipe “waves” of varying sizes. Fill in beneath the upper border.
14. Pipe “waves” of varying sizes on the top of the cake. Fill in beneath the upper border.
15. Crush additional vanilla Oreos in a food processor. Sprinkle in the center of the cake and around the outer edge of the serving platter for the decorative “sand.”
16. Chill prior to serving and store any leftover cake in the refrigerator.

Vanilla-Sour Cream Cake with Chocolate-Cream Cheese Frosting

I have had my eye on a couple of easy sheet cake recipes. My indecisiveness led me to combine them. 😉 It was a successful combination! This cake was moist and delicious.

The simple vanilla cake is from Food 52, from their book Genius Desserts, contributed by Jami Curl. It was proposed to serve it topped with strawberry compote & butterscotch whipped cream. I included these original topping recipes below- just to keep my options open.

The frosting recipe is from Bon Appétit, contributed by Claire Saffitz. It was originally from an easy sheet cake recipe with a “reverse creaming” technique. Of course, I’ll have to try this cake as well at some point. 🙂

For the Vanilla–Sour Cream Cake:

• 3 1/3 cups (400 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 T plus 2 tsp (20 g) baking powder
• 1 tsp (5 g) kosher salt
• 2 large eggs
• 1 cup (227 g) sour cream
• 1/2 cup (105 g) canola oil
• 1 T (18 g) pure vanilla extract
• 1/3 cup (75 grams) boiling water

For the Chocolate-Cream Cheese Frosting:

• 6 oz cream cheese, at room temperature
• 1 1/2 sticks (12 T) unsalted butter, at room temperature
• 2 cups powdered sugar
• 1/4 cup cocoa powder, sifted
• 1/2 to 3/4 tsp kosher salt
• 1 tsp pure vanilla extract
• sprinkles, for garnish, optional

To Make the Vanilla–Sour Cream Cake:

1. Heat the oven to 350°F, preferably on convection. Line the bottom of a 9×13-inch pan with parchment paper. Spray with cooking oil spray.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until combined.
3. In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.
4. Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.
5. Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.
6. Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners.
7. Bake the cake for 35 (to be safe- check even earlier) to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

To Make the Chocolate-Cream Cheese Frosting:

1. Make icing while cake cools.
2. Using electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until light and fluffy, about 2 to 3 minutes.
3. Add powdered sugar, sifted cocoa powder, and salt and beat again, scraping down sides of bowl, until completely smooth.
4. Add vanilla and continue to beat until fluffy and lightened in color, another minute.
5. Smooth icing over top of cooled cake (it should not be at all warm to the touch, or else the icing will melt).
6. Top cake with sprinkles, if desired.
7. Cut into pieces and serve.

Do Ahead: Cake can be baked and frosted 2 days ahead. Chill until icing is solid, then cover with plastic wrap and keep chilled. Bring to room temperature before serving.

For the Alternate Cake Toppings:

For the Strawberry Compote & Butterscotch Whipped Cream:

• 4 cups (600 grams) frozen strawberries
• 2 tablespoons (30 grams) apple cider vinegar
• 4 cups (800 grams) granulated sugar
• 2 cups (480 grams) heavy cream
• 1/3 cup (72 grams) brown sugar
• 2 teaspoons (12 grams) pure vanilla extract

To Make the Strawberry Compote:

1. Combine the strawberries and vinegar in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice.
2. Add the granulated sugar 1 cup (200 grams) at a time, stirring between additions until the sugar disappears.
3. Increase the heat to medium and bring the fruit and sugar to a boil. Boil for 12 to 15 minutes, stirring occasionally.
4. Turn off the heat and let the compote cool before using.

To Make the Butterscotch Whipped Cream:

1. Chill a bowl and a whisk.
2. Pour the cream into the bowl and add the brown sugar and vanilla.
3. Whisk the cream until stiff-ish peaks form. Take care that you don’t turn it into butter by overwhipping.(You can use a mixer with the whisk attachment to whip the cream.)
4. Use immediately.

To Serve the Vanilla Sour-Cream Cake with Compote & Whipped Cream: **Two Options:

Option 1: Spoon the Strawberry Compote over the cake. Top the compote with the Butterscotch Whipped Cream, using the back of a spoon to give it some pretty swirls.

Option 2: Use the parchment paper to lift the cooled cake out of the pan. Cut the cake into 12 equal pieces. Spoon some Strawberry Compote over each piece. Top with a generous dollop of Butterscotch Whipped Cream.

Note: The Vanilla–Sour Cream Cake will keep, tightly covered at room temperature, for several days. Once assembled with the Strawberry Compote and Butterscotch Whipped Cream, plan to enjoy this cake the day you assemble it. That said, if you cover and refrigerate it, it will not disappoint the next day or the day after that. Especially for breakfast.

Sunflower Birthday Cake (Yellow Layer Cake with Vanilla Cream Cheese Frosting & Oreo Filling)

My baby celebrated her 13th birthday last week. I officially have two teenagers in my house!

She requested a yellow-themed celebration. Yellow is indeed her favorite color, but I think that it was also an excuse to have vanilla Oreos and goldfish crackers around to nibble on. 😉 Our decor included yellow mums, yellow balloons, yellow streamers, yellow tablecloths and place settings, and “yellowish” birthday cake popcorn. We also had a yellow cake with yellow (sunflower-themed) cream cheese frosting and pale yellow number cookies, our family birthday tradition. It was a solid theme!

The recipe for the yellow layer cake was adapted from The New Best Recipe: All-New Edition from the Editors of Cook’s Illustrated. I used the vanilla cream cheese frosting with Oreo filling from her 12th birthday cake. There was enough frosting for the layer cake and 12 cupcakes- perfect.

Yield: One 9-inch layer cake, generously frosted

For the Cake:

• 7 oz (1 3/4 cups) plain cake flour, sifted, plus more for dusting pans
• 4 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 2 tsp vanilla extract
• 10 1/2 oz (1 1/2 cups) granulated sugar
• 2 tsp baking powder
• 3/4 tsp fine sea salt
• 16 T (2 sticks) unsalted butter, softened but still cool, cut into 16 pieces
• vanilla cream cheese frosting, recipe below

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees, preferably on convection.
2. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess.
3. Beat the eggs, milk, and vanilla with a fork in a 2-cup measuring cup with a spout. Measure out 1 cup of this mixture and set aside.
4. Combine the flour, sugar, baking powder, and salt in the bowl of a standing mixer. Beat at the lowest speed to blend, about 30 seconds.
5. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added.
6. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
7. Increase the speed to medium-high and beat until light and fluffy, about 1 minute.
8. Add the remaining egg mixture (about 1/2 cup) in a slow, steady stream, taking about 30 seconds. Stop and scrape the sides and bottom of the bowl as needed with a rubber spatula.
9. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled, about 15 seconds.
10. Divide the batter equally between the prepared cake pans. (about 1 lb plus 2.5 oz per pan) Spread to the sides of the pans and smooth with an offset or rubber spatula.
11. Bake until the cake tops are light gold and a toothpick inserted in the center comes out clean, 20 to 27 minutes. The cakes will mound slightly but will level when cooled.
12. Cool on a wire rack for 10 minutes.
13. Run a knife around the pan perimeter to loosen. Invert one cake onto a large plate and reinvert onto another wire rack. Repeat for the other layer. Cool completely before frosting.

For the Vanilla Cream Cheese Frosting and Oreo Filling & Sunflower Design:

• 16 ounces cream cheese, room temperature
• 1 cup (2 sticks) butter, room temperature
• 6 cups confectioner’s sugar, sifted
• 1 teaspoon pure vanilla extract
• 15 mini-Oreos, crushed in a food processor, plus more for the center of the cake sunflower
• yellow and green gel food coloring

1. Place cream cheese and butter in the bowl of a stand mixer.
2. Beat until light and fluffy, about 2 minutes.
3. Add sugar and vanilla. Beat, on low-speed to combine.
4. If too soft, chill until slightly stiff, about 10 minutes, before using.
5. Reserve 1/4 cup icing for the green leaves, set aside.
6. Tint the remaining icing pale yellow with food coloring, mixing well.
7. Remove 1 1/4 cup of icing for the Oreo filling and place in separate bowl.
8. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread on one of the layers.
9. Place the second layer on top.
10. Cover cake with a crumb coat and chill briefly, if necessary before continuing.
11. Using an offset spatula, ice the sides of the cake with the pale yellow icing.
12. Tint the remaining icing deeper “sunflower yellow.” Place in a pastry bag fitted with a leaf tip.
13. Tint the leaf icing deep green. Place in a pastry bag fitted with a leaf tip and pipe onto 3 areas of the outside of the cake, or as desired.
14. Then, starting at the outer edge of the cake, begin piping the dark yellow flower petals. Work in circles moving toward the center of the cake.
15. When about 3 rows are complete, place a dollop of the dark yellow icing in the center and form the center of the flower with mini-Oreos. (It seemed easier to start by placing the first Oreo in the center.)
16. Fill the gap between the last piped row of petals and the center by piping an additional row of petals.
17. Chill prior to serving and store any leftover cake in the refrigerator.

BTW- If you thought that was enough… we had another celebration that required another dessert- this time yellow cupcakes with yellow (also sunflower) frosting. We do love our celebrations and yellow cake over here!