Happy birthday to me!
You know we’re all in quarantine this year, so I had to make my birthday own cake. Honestly, I didn’t mind at all because my cake turned out bomb! I adapted a recipe from Sally’s Baking Addiction and it turned out so delish! I just made a few changes to suit my taste and voila! Dream birthday cake.
Let’s jump right into what you’ll need. I know we’re currently an isolation nation and some of these ingredients may be a tad bit hard to get. Freeze dried strawberries are definitely going to be hard to find, but you can make your own at home using this recipe. If that sounds like way too much work, I feel you. You don’t have to make your frosting strawberry flavored. Just forget the strawberry and it will be vanilla flavored. You can also add an extract to boost that flavor. I think lemon or orange would be great.
Second, it may be hard to get a specific berry, so any berry will work for this. You can make a blueberry cake or blackberry cake. Use what you have! You’ll just need a fruit with some squish and moisture. Something like an apple would make your life hella difficult.
Lastly, if you don’t have cake flour, you can make your own! One cup cake flour is equal to ¾ all purpose flour and 2tbs cornstarch.
When in doubt, just go for it. And you can always message me on Instagram if you have questions.
Here is the original recipe from Sally’s Baking Addiction.
2 and 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks) salted butter, softened to room temperature
1 and 3/4 cups granulated sugar
5 large egg whites, at room temperature
1/3 cup sour cream or plain yogurt, at room temperature (I definitely prefer sour cream.)
1 tablespoon vanilla extract
1 teaspoon almond extract
1/2 cup whole milk, at room temperature (you can use any kind of milk though)
1/2 cup reduced puree
6 oz (1 package) raspberries
8oz (½ package) strawberries
Juice of one lemon
FROSTING (this makes exactly enough to frost. If you want some wiggle room or a more frosted cake, I would do this a time and a half.)
1 cup freeze-dried strawberries
8 oz (1 block)full-fat cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
3 cups confectioners’ sugar (start with 1 ½ or 2 cups and add more to desired sweetness)
1–2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon salt
6oz package raspberries
- Make the reduced fruit puree and allow it to cool completely. In a food processor or blender, blend your berries until pureed. Move to a saucepan on medium low heat and stir occasionally until reduced to roughly half a cup. This took me about fifteen minutes. When finished, add the juice of one lemon.
- Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream, almond extract and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
- Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting– it could slightly fall apart without time in the fridge.
- Line the edges with raspberries. Lightly dust the raspberries with confectioners sugar using a sifter or sieve. Add chocolate swirls to the middle. This gives a little kick of chocolate that pairs so well! If you want to go the extra mile, you could also add a layer of chocolate ganache to the top.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Side note: if you’re making this for someone’s actual birthday and want the rose gold candles, you can purchase them here.
Shop my birthday outfit below:
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