I made my own birthday cake. Of course I did. Didn’t ask, just told my mom I was going to bring it over for the family birthday dinner.
I honestly thought about what kind of birthday cake I wanted to make for a whole week. I had it narrowed down to three different options, all pretty complicated. And, I don’t know, sometimes you have a moment where you think, “why am I making things so hard on myself?”
Moment of clarity.
You know what I mean? Where you think, what I really want to do is sleep in then go out and get coffee (yes, I can and do make coffee at home, but sometimes you want to go out) and then come home and make a simple but delicious cake and be done with it.
I also realized that I didn’t actually have a chocolate buttercream recipe in my archives yet.
Yeah, I know. It’s pretty essential. So I made a yellow buttermilk cake with a chocolate buttercream frosting. And it was good. Oh-and thank you all for the warm birthday wishes yesterday. You are too too kind. Thank you!
Chocolate Buttercream Frosting, makes around 3 cups (maybe a touch less)
Needed: 1 cup (two sticks) softened butter, 1 teaspoon vanilla extract, 3 cups powder sugar, 1/2 cup cocoa powder (use the best kind you can get), a pinch of salt and 5 tablespoons cream (I used half and half, you could use heavy cream or milk if you prefer).
Cream together the butter and vanilla. In a separate bowl sift together the powder sugar, cocoa and salt (I skipped the sifting and my frosting was a bit more grainy in texture than it really needed to be, so sift. Don’t be lazy like me.). Add the sugar/cocoa mixture 1/2 cup at a time to the butter, beating and scraping down the sides of the bowl in between. After you’ve added all the sugar/cocoa add in the cream (all at once is fine) and beat until frosting looks… well…. like frosting should.