Happy Birthday to Me!

by Jennifer Wieland
Chocolate Almond Cake

Today was my birthday and I turned a new number. We will not be discussing what that number may or may not be. We are however going to talk about my birthday cake. I have been trying to decide for days what kind of cake to make and finally settled on a chocolate cake with almond buttercream. It turned out really yummy. The little ones ate their entire pieces of cake instead of just the frosting so you know it was good… lol. I was really happy with my choice. Since I am still fighting off this cold so my cake and the kids and hubby singing to me was the highlight of my birthday.

Chocolate Almond Cake

Chocolate Almond Cake

Chocolate Cake
makes one 3 layer cake

2 c. cake flour
3/4 c. good quality cocoa powder
2 tsp. baking soda
1 tsp. espresso powder
1 3/4 c. sugar
1/2 c. butter, softened
1 1/2 c. milk
4 large eggs
1 tsp. vanilla


Preheat oven to 350 degrees. Spray a 10″ round 3″ deep pan with baking spray.

Sift the cake flour, cocoa powder, baking soda & espresso powder into a bowl and stir until it’s all combined. In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until light in color. Scrape down the bowl and slowly add the flour mixture scraping down the bowl as needed. Combine and beat the milk, eggs and vanilla and then add to the mixer bowl. Once combined scrape down the sides and bottom of the bowl and then mix on medium-high for two minutes. Pour the batter into the prepared pan and bake 45-55 minutes or until toothpick inserted in cake comes out clean.

Cool for 10 minutes and then remove from pan and cool completely on a wire rack.

Almond Buttercream

1/4 c. water
4 tsp. meringue powder
4 c. confectioner’s sugar, sifted
1/2 c. butter, softened
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3 tbsp. whipping cream

In the bowl of a stand mixer fitted with the whisk attachment whip the water and meringue powder on high speed until peaks form. This usually takes 4-5 minutes. Turn the mixer to low and add one cup of the sifted confectioner’s sugar 1/4 cup at a time. Once that is done continue to mix on low alternately adding the confectioner’s sugar and butter (1 tbsp. at a time). Scrape down the sides and add in the extract and mix on medium until smooth.

Place half of the frosting into another bowl. Add the whipping cream to the frosting remaining in the mixer bowl and beat on medium until combined.

Assembling the Cake

1/4 c. mini semi-sweet chips
semi-sweet chocolate bar, if desired.

Cut the cake into three even layers. On the bottom layer spread half of the thinned frosting leaving a 1/4″ around at the edge. Sprinkle with 1/3 of the chocolate chips. Repeat the same steps for the second layer. Place the top layer and frost only the top with the thicker frosting. Make sure to smooth the frosting as much as possible. Sprinkle the top with the remaining chips and shave some chocolate on the top as well if desired.

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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 8-24 so things are always crazy with everything from school life, to autism and to college and beyond. She tries to bake, craft, travel and blog her way through all of the chaos and craziness that life, her kids and her husband throw her way.

4 Responses to “Happy Birthday to Me!”

  1. 1
    bakearama says:

    Happy birthday! What a delicious looking cake

  2. 2

    Another fabulous recipe, Jennifer! You are right, if the kids eat the cake AND the frosting, it must be good. I need help in the baking dept though. I’m not familiar with meringue powder, but I’m pinning this one too. Thanks for linking up to Traffic Jam Weeekend!
    Kimberly H. Smith recently posted…Traffic, a Proposal, and a QuizMy Profile

  3. 3

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