Celebrating Baking a Moment’s First Birthday with a Classic Yellow Buttermilk Layer Cake with Fudgy Chocolate Frosting, and a Giveaway from KitchenAid.
Even though I’ve been thinking about this post for months, here I am, finally sitting down to write it, at the last possible minute.
There’s just so much on my heart, it’s hard to even know where to begin!
The thing is, Baking a Moment is something I’ve put my whole heart into. On this day, and with pretty much every one of the 156 posts I’ve written, since starting this blog one year ago today.
It’s like my third child, and I love it. For so many reasons. I love it because it gives me a reason to get into my kitchen and challenge myself. I love it because it led me to photography, which is so fulfilling to me creatively. I love it because it helped me to realize how much I enjoy writing, too.
But most of all, I love it because it brought me to you. I hope that doesn’t come off sounding corny, because I mean it so sincerely. Creating a post is fun and exciting, and I totally lose myself in the process of building it, but it doesn’t hold a candle to that warm, happy feeling that comes over me when I return to it later, to find such sweet and kind and encouraging words from you, my readers.
Every single word I read from you, every single “like,” or “follow,” or “pin,” even just looking at my stats and knowing that you’re there, without ever even hearing a peep from you, is just such a tremendous joy to me.
So thank you. Thank you for reading. And thank you to the other bloggers who have welcomed me into this community so graciously. I feel so immensely proud and blessed to be a part of it!
Now. Enough of the mushy stuff! Let’s talk cake
This is a straight-up, good old-fashioned yellow buttermilk cake with chocolate buttercream. Just like grandma used to make. Vintage. Diner-style. What could be better for a birthday celebration?! Am I right?
I based it off of my Even Simpler, More Perfect Vanilla Cupcake recipe, but used buttermilk instead of Greek yogurt. It bakes up incredibly moist. It’s got a beautifully fine crumb, and a gloriously buttery vanilla flavor. This will be your go-to yellow cake recipe, for sure. It really doesn’t get any better than this, my friends!
You can bake it in two 8-inch pans (double the recipe), or do like I did and get a smaller 6-inch diameter cake with thicker layers. I just love the look of a 6-inch cake.
To prevent the layers from puffing up too much in the oven and getting that big hump in the middle (that you’ll have to slice off and discard- nothing’s more sad than wasted cake!), bake it at a slightly lower temperature, and extend it’s time in the oven a bit to make up for it.
The frosting is an American-style buttercream, but with a slight twist. My heart belongs to Swiss meringue buttercream, and it probably always will, but this one takes a close second. There’s a little bit of cream cheese that just makes it so rich, and so fudgy. It really is a delicious recipe, and I found it in The Brown Betty Cookbook, which was written by the two women who founded the legendary Philadelphia bakery. Philly foodies, ftw!
- 1 cup cake flour
- ½ cup all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 3 ounces cream cheese, softened (the kind in a brick; I used full-fat)
- 2 teaspoons vanilla extract
- ½ cup unsalted butter, softened
- ½ cup unsweetened cocoa powder
- 2 teaspoons light corn syrup
- 3½ cups powdered sugar
- 2-3 tablespoons milk (I used 1%)
- Preheat the oven to 325 degrees F. Lightly mist (2) 6-inch cake pans with non-stick spray and line with parchment.
- Place the first 6 (dry) ingredients in a large mixing bowl, and mix on low speed to combine.
- Add the butter, stirring on low speed until the mixture resembles damp sand (about a minute).
- Add the eggs, one at a time, scraping the sides and bottom of the bowl to be sure all of the ingredients are fully incorporated.
- Add the buttermilk and vanilla extract. Stir until fully combined.
- Divide the batter equally between the two pans, and bake for 40 minutes, or until a bamboo skewer inserted into the center of the cake comes out clean or with a few moist crumbs. Cool completely before frosting.
- Place the cream cheese and vanilla in a large mixing bowl and mix until smooth.
- Add the butter and beat until combined.
- Stir in the cocoa and corn syrup on low speed. Add the powdered sugar and beat until smooth.
- Add the milk, a little at a time, while whipping, until the frosting reaches a spreadable consistency.
And now it’s time for me to put my money where my mouth is. I told you I loved you! I told you I appreciate you! Now I’m showing you just how much:
One very lucky reader will receive their very own, brand spankin’ new KitchenAid mixer, just like the one I use in my own kitchen. Almost every day. For close to fifteen years. I’m telling you, this thing is a workhorse! You will love having this beautiful, solidly built and powerful appliance in your kitchen. It’s like my right hand! HUGE thank you’s go to KitchenAid for providing this fabulous prize!
And huge thanks to the four other bloggers that you see there, that are also helping me to celebrate my first blog anniversary! These women have become my support system, and I love each one of them so much! We talk nearly every day and I feel so grateful that they have come into my life. They are all so hardworking, talented, and inspiring! Their blogs are fabulous! You should definitely subscribe Or at the very least, follow them using the PromoSimple widget below. It will get you extra entries for the giveaway if you do!
The giveaway: Eligible to one (1) winner residing in one of the 48 contiguous states. Must be 18 years of age to enter giveaway. Starts 8 am 6/12/2014 (EST time) and ends 7:59 am 6/26/2014 (EST time). To enter the giveaway, you must participate in at minimum, one of the listed entries in the Rafflecopter and an email address must be provided. Winner will be announced via email and must respond to the subject line: “Congratulations You’ve Won Baking a Moment’s KitchenAid Giveaway” from BakingAMoment@gmail.com within 24 hours of deliverance. Failure to respond will forfeit your chance in winning and a new winner will be chosen. KitchenAid will ship the product directly to the winner. Please be advised items may appear different from the photo shown. Baking a Moment and its owner are not held responsible for missing/broken items received by the winner. Good luck and thank you for your entries. There will be more fun recipes, as well as giveaways coming soon! See more at http://bakingamoment.com.
Good luck! And thank you so much for making Baking a Moment’s first year an amazing one!!! Here’s to year two
*The Stand Mixer prize for this giveaway is being provided free of charge, by KitchenAid. All opinions stated here are straight from my heart.*
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