I love getting to make a cake for a friend as a treat. It is fun for me – especially when I have planned it, and made time for it, and can enjoy the process. So this week for my friend Scherrie celebrated her birthday, I surprised her with a tasty golden yellow cake with chocolate buttercream.
Celebration cakes do not have to be super fancy. In fact, the birthday girl’s favorite cake is a yellow cake with chocolate icing. So that is what she got. Why does celebration have to mean fancy schmancy? It doesn’t. It should just mean super tasty. And not much is tastier than a simple tried and true cake recipe with a little extra pizzaz on top. Sweet, simple, celebration.
It was a tasty cake, especially since everyone in my office loves milk chocolate. But for my little dark chocolate loving tastebuds, it was a little lighter than I would have liked. I took a chance on trying a new buttercream recipe, but I’m not sure I made the right call. It was simple enough, but as far as depth and flavor go, it just wasn’t as dynamic as I would have liked. It was sweet and tasty, and smooth – but not deep enough to please me. It was definitely better than something out of a can though. However, the cake was beautiful, my layers were perfectly even – it was a hit! So happy birthday weekend dear Scherrie! And for the rest of you, enjoy a nice little celebration cake.
Easy Chocolate Buttercream
from Martha Steweart’s Cooking School
1 lb unsalted butter
1 tsp pure vanilla extract
3/4 c unsweetened dutch process cocoa powder
5 1/4 c sifted confectioners sugar
With an electric mixer, cream butter on medium-high speed until pale and fluffy, about 2 minutes. Add vanilla. Reduce speed to medium; add cocoa. Mix until smooth. Add sugar, 1 cup at a time, mixing well after each addition. Mix on high speed until well blended, 10 to 20 seconds more. (If not using immediately, cover with plastic wrap and refrigerate up to 3 days.)