Paul and I share birthdays. Not just birthday months, or birthday weeks, but the actual DAY. And today is OUR birthday! And I have finally made the poor guy a birthday cake. Too bad I made him wait 4 years for one.
You see, I have been a stickler (read: big brat) about it the past few years because who wants to make a birthday cake on their own birthday?! I've been waiting for him to make me one...hint hint. But that would require him making me a cake on HIS birthday too! It's really a lose lose situation. First world problems, right? But I have finally come around to the fact that we will forever share birthdays, and if I want a cake I'm going to have to make it myself. And you know what? It's kinda nice making your own birthday cake because when you're often making cakes for other people, making what you want is a nice change!
I really do like sharing birthdays with him, despite all the complaining I just did! It's fun, and different. How many couples do you know with the exact same birthday? If you know of any, I'm sure they're awesome.
Paul is a lover of yellow cakes, and I a lover of chocolate anything. So to make us both happy, I made a yellow cake with a decadent chocolate frosting. And I used the least-feminine sprinkles I had, because I was trying to be self-less. ;)
This birthday brings many changes for us. Paul is turning 27, graduating college in 2 weeks, and preparing for his career. I am turning 23, about to transfer colleges, change my major (what is wrong with me?!), move... oh, and did I mention we are engaged??? We're also planning a wedding. We just set our date!!! June of 2016.
And don't even get me started on finals.
So while the future is still unclear, we can still enjoy our special shared birthday in the midst of all the craziness. What better way to celebrate a birthday than this classic combination?
Yellow cake just screams birthday cake, doesn't it?
I adapted my recipe that makes a 8 or 9-inch layered yellow cake here, to make a 6-inch yellow cake. I love this cake. It's soft, fluffy, slightly dense and so delicious. It was meant to be slathered in chocolate frosting. This is a duo that just can't be beat when it comes to classic cake flavors.
I tried chocolate sour cream frosting for the first time. It's definitely different! But really interesting. I'll admit, it takes a bit of getting used to. When it first hits your tongue, it's tangy. But after a second or two it literally morphs in your mouth from tangy, to ultra rich and chocolatey, finishing off a little bitter (I used half unsweetened chocolate). It goes so good with the yellow cake. It's not my new go-to frosting, but it was definitely and interesting switch-up!
The cake is a definite winner though, and my go-to for yellow cake recipes!
- 2 cups, spooned and leveled cake flour
- 1 tea. baking powder
- 3/4 tea. baking soda
- 1/2 tea. salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 tea. vanilla extract
- 1 large egg, room temp
- 2 large egg yolks, room temp
- 1 cup milk, room temp
- 8 oz. semi sweet chocolate, chopped
- 8 oz. unsweetened chocolate, chopped
- 2 tea. instant espresso powder (optional)
- 2 1/4 cups sour cream, room temp
- 1/4-1/2 cup light corn syrup
- 3/4 tea. vanilla extract
Frosting adapted from Smitten Kitchen.