Brenda's Birthday Cake

Pat Morris

By
@AugustgaPat

This recipe makes a four-layer cake. You can also make it as a two-layer cake. However, you get more filling/icing with four layers. SMILE! This is a sturdy cake; standing up to heavier fillings and frostings. I love cake layers soaked/painted with simple sugars, as it not only gives it a wonderful taste, but keeps layers moist. I made a Brown Sugar and Spice Simple Syrup for the layers, and a Caramel filling/icing for this cake. This yummy cake is what I made for my friend, Brenda's Birthday Cake. Don't let the length of the recipe throw you -I like to go in-depth with instructions.


Featured Pinch Tips Video

Comments:

Serves:

12

Cook:

35 Min

Method:

Bake

Ingredients

CAKE * IF MAKING CAKE OTHER THAN CARAMEL, LEAVE OUT BROWN SUGAR AND INCREASE WHITE SUGAR TO 1-1/2 CUPS

3 c
sifted cake flour or white lily all-purpose flour
1 Tbsp
baking powder
1/2 tsp
salt
1 c
unsalted butter, at room temperature
1-1/4 c
granulated white sugar *
1/4 c
light brown sugar (can use dark -i prefer light)*
4
large eggs, at room temperature
2 tsp
pure vanilla extract
1 c
milk, at room temperature

BROWN SUGAR AND SPICE SIMPLE SYRUP

1 c
brown sugar
1 c
water
3
whole cinnamon sticks
1 tsp
whole allspice berries
1 tsp
whole cloves
1 tsp
grated nutmeg
1 Tbsp
lemon (or orange) zest
1/2 tsp
vanilla extract

CARAMEL FILLING AND ICING

1 1/2 stick
unsalted butter, (or 12 tablespoons) cut into 12 pieces and softened
2 c
packed light brown sugar (you can use dark brown sugar –i prefer light)
1/2 tsp
salt
1/2 c
canned evaporated milk or heavy cream
1 tsp
vanilla extract
2 1/2 c
confectioners' sugar, sifted after measuring

Directions Step-By-Step

1
Cake:
Preheat oven to 350 degrees F with rack in center of oven.

Butter or spray with a non-stick vegetable spray, four (or two) 9-inch x 2 inch) cake pans. Then line the bottoms of the pans with parchment or wax paper, and spray the paper
2
In a medium bowl, sift or whisk together the flour, baking powder, and salt. Set aside.
3
In a large bowl, add the butter and the two sugars; cream/blend together well until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4
With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions) to the egg/butter/sugar mixture (in the large bowl), beginning and ending with the flour.
5
Evenly divide the batter between the four prepared pans, smoothing the tops with the back of a spoon or an offset spatula. NOTE: You can use two cake pans and have a two-layer cake, or use two pans and cut each layer in half horizontally (using a serrated knife or dental floss). I only have 3 cake pans the same size, so I fill three with 1-1/2 cups of batter and save the rest (1-1/2 cup) to bake in one of the pans after the other three are finished baking.
6
Bake 25 to 27 minutes (for three or four pans) OR 30 to 35 minutes (for two pans), or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
7
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack.

Remove the parchment paper and re-invert cakes so that tops are right side up. Using a pastry brush –brush on some of the Brown Sugar Simple Syrup (or you can spoon it over). Let it soak in and brush on more. Cool completely before frosting.
8
Brown Sugar and Spice Simple Syrup:

Bring water and spices to a boil. Add sugar and stir constantly until the sugar is fully dissolved. Remove from the heat and allow to cool completely.

Strain the spices from the syrup by using a fine mesh strainer.

Store leftover syrup in the refrigerator. It will keep a couple of weeks (Or you can freeze it; thaw and heat before using again)
9
Caramel Filling/Icing:
Heat 8 tablespoons butter, brown sugar, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan, about 4 to 6 minutes. Whisk in cream and cook until ring of bubbles reappears, about 1 minute. Remove from heat, and whisk in vanilla extract,
10
Transfer hot filling/icing mixture to a bowl and, with electric mixer on low speed, gradually mix in confectioners’ sugar until incorporated. Increase speed to medium and beat until frosting is pale brown and just warm, about 5 minutes. Add remaining butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.
11
To assemble: Place 1 cake round on serving platter. Spread about 1/4 cup frosting over cake layer, then top with second cake layer.
12
Spread with filling and do the same with the third layer of cake; top with fourth layer and put icing on top and sides of assembled cake. Serve.

NOTE: If just making a two-layer cake, place about 3/4 cup filling/frosting between the bottom and top layers and frost sides and top with remaining Icing.
13
Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Hashtags: #delicious, #easy, #caramel