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So, I know my birthday is in September, but I have this theory that it’s never too late for birthday cake. Good theory, right? 😉

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I almost didn’t bake any cake tonight. But, I’ve already put it off a month, so I decided to not wait any longer. Unfortunately, this meant that my room-temp ingredients had to be brought to room temperature faster than normal.

I figured you could put eggs in room-temp water, but a quick google search confirmed my suspicion. I learned on Chow that you basically put the eggs in lukewarm water for 5-10 minutes, until the eggs feel like the temperature of your hand. Check out this handy-dandy video if you want to see all the details.

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And lookie what I found at the grocery store! Unbleached cake flour. It seemed to fluff up just as well as normal cake flour, so why not go for the less-processed option.

I decided to try Smitten Kitchen’s Best Birthday Cake recipe, instead of baking in two 9-inch round pans, I used one 9×13 inch rectangle. I really wanted to do the two layers of round cake, but I only had 8-inch round pans, which wouldn’t work.

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Mix, mix, mix!

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Ready for baking.

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I almost freaked out that my cake wasn’t going to cook up right. At 30 minutes, I checked the cake and it was light brown on top, but totally liquidy in the middle. Yikes!

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I kept adding on time till the center was set. All in all, it took me about 55-60 minutes (though it may take you less time if you don’t open your oven as much as I do.

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While the cake baked, I had Paula Deen’s Old Time Beef Stew on the stove.

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Though, I did use an adapted version. I’ll have to post my version some time soon. 🙂

Anywho, while the cake cooled, we got to dig into the stew! I served it over pasta…I think rice would have been a better base. I tried to talk hubby into letting me add potatoes, in which case I wouldn’t have added any pasta or rice, but he didn’t go for it.

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The stew was such cozy comfort food. I totally had to enjoy it in some plush PJs.

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And then it was time for frosting! I just used the recipe on the back of the Hershey’s Cocoa container. I’ve used it several times now and it always comes out wonderfully tasty.

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Mmm…frosting.

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Time to frost the cake.

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If I don’t eat all the frosting first. hehe.

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Glossy frosting.

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All frosted up and ready for one last decoration…

no, not sprinkles. I wanted to use those, but turns out…we don’t have any!

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But we did have candles!

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Hubby and Bailey even sang Happy Birthday to me. lol

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And finally. FINALLY! The birthday cake was mine to be devoured!

I mean…enjoyed. 😉

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The cake was wonderful! The top was a little crunchy, but the flavor was excellent and the center was very moist.

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Yum!

Now…what do I DO with all this leftover cake!? Anyone want some?

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Oh and if you’ve ever wondered what’s the best way to store frosted cake…look no further!

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Just stick toothpicks evenly spaced into the top of the cake and lay saran wrap over the toothpicks. Your cake will be covered and your frosting will not stick to the saran wrap. Ta-da!

Btw, I do think yellow cake with chocolate frosting is quite possibly my favorite ever birthday cake combo.

What’s your favorite type of birthday cake?