Birthday Cake | Young, Mild and FreeSoooo, it’s October 3rd. Do you know what that means? Yes, it is a date immortalized forever in cinematic history by the glory that is Mean Girls. But it is also the day that this sass pants was born. Mhmm. So today I change my blog bio from “eighteen year old college sophomore” to “nineteen year old college sophomore.” Seriously. Go check it. Change is good Internet. And since I’m not so vain as to dedicate an entire post entirely to detailing the date of my birth, I thought I’d bring you the recipe for a pretty darn amazing cake. Birthday or otherwise.

Birthday Cake | Young, Mild & Free

{A blank edible canvas.}

Birthday Cake | Young, Mild & Free{Pretty pink pastels. In icing form.}

Birthday Cake | Young, Mild & Free{Frosting it up. Like an edible moon.}

Birthday Cake | Young, Mild & Free

{Ready for a decoration celebration.}

Birthday Cake | Young, Mild & Free{We all know by now that I love berries with a passion that cannot be matched. So naturally they had to make an appearance on this cake.}

Birthday Cake | Young, Mild & Free{Ring around the raspberries.}

Birthday Cake | Young, Mild & Free{It’s banner time.}

Birthday Cake | Young, Mild & Free{Boom. We got a banner up in here.}

Birthday Cake | Young, Mild & Free{One more year of teenhood.}

Birthday Cake | Young, Mild & Free{I don’t have birthday candles in my home, apparently.}

What do you do when you want a shot with a candle and don’t have any in your home? Take a skewer and light it on fire. Never have I felt more classy in my entire life.

Birthday Cake | Young, Mild & Free{Beautiful, beautiful berries.}

Birthday Cake | Young, Mild & Free

{Birthday cake. Cake. Cake. Cake. Cake. Cake. Cake. I’m Rihanna.}

So there you go. More pictures of a cake than you could have ever wanted on a Thursday. You’re welcome Internet. To be honest with you, I am definitely not a cake person. In fact, I typically get one of those Mrs. Fields cookie cakes as my birthday “cake” year to year. But this cake is pretty darn fabulous. I highly, highly recommend it. So make it for a birthday, or an un-birthday. Either way, it’s delish.

Recipe Time!

White Cake (original recipe here)

1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk, room temperature
2 teaspoons vanilla extract

1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.

2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.

3. Sift together flour, baking powder, and salt. Add to butter and shortening mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla extract. Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.

4. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Buttercream Frosting (original recipe here)

8 tablespoons butter (1 stick), softened
2½ cups confectioner’s sugar, sifted
2-3 tablespoons half-and-half (I didn’t have half-and-half so I used heavy whipping cream. It worked WELL.}
¼ teaspoon vanilla

1. Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add vanilla and then beat on high for about 20 seconds to lighten the frosting.
2. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape.

Raspberry Buttercream Filling

1 cup Raspberry Preserves
1 cup Buttercream Frosting

1. Mix together preserves and buttercream frosting.

Cake Assembly

1. You will have three layers of cake. Place first layer on your serving plate, and top with Raspberry Buttercream filling.
2. Add the second layer of cake, and frost it with Raspberry Buttercream filling.
3. Add the third layer of cake, and begin frosting with the white buttercream, until entire surface of cake is smooth.
4. Line cake with large fresh raspberries.
5. Top with banner, if desired.
6. Enjoy!

7 thoughts on “Nineteen

  1. Oh my my this cake is so deliciously good looking! Happy birthday girl, take advantage of your last teen year cause let me tell you, it all goes by way too fast once you hit your 20s! Hope you have something fun planned and wishing you an epic time xx

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