It was recently my birthday!! And I made myself a cake. Yep. A delicious, fancy layer cake.
Growing up, both my cousin Crystal and I really liked spice cake, and since our birthdays are only a week apart, we often had a shared celebration with our family. Spice cake was usually our birthday cake of choice.
When I decided to make myself a true layer cake this year to celebrate my 27 years, I thought back to all those delicious cakes of my youth. Of course, as a 27 year old, I decided that I should make this a grown-up version and that is why this cake has bourbon buttercream frosting. (We all know about my love of bourbon.)
As I celebrate this year, not only am I thankful for this delicious cake, but I am so thankful for my amazing, loving family and all of my wonderful friends! I recently had a bit of a personal self-realization and I am working on changing my life for the better. For that, I can't wait to see what lies ahead. This year is going to be a really good one and I am looking forward to sharing it with everyone!
Spice CakeFrom Dinner with Julie
2 1/2 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/4 cups packed brown sugar
3 large eggs, room temperature
1 teaspoon vanilla
1 1/4 cups milk, room temperature
It is important to make sure that your eggs, butter, and milk are at room temperature in order to have a fluffy and moist cake. You can put your eggs in a bowl of warm water for about 5-10 minutes before using them. I zapped my milk for about 20 seconds in the microwave before using it (it doesn't need to be hot, just not cold). If you forget to take the butter out of the refrigerator, cut it into small pieces (1 inch cubes works), and microwave for 10-15 seconds until softened, but not melted!!
Preheat the oven to 350°F. Butter or spray two 8” or 9” round cake pans.
In a medium bowl, stir together the flour, baking powder, spices, and salt. In a larger bowl, beat the butter with an electric mixer for about half a minute, until it’s pale and creamy. Pour in the sugar and continue to beat for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, beating well after each. Scrape down the sides of the bowl whenever it needs it. It may look separated – it’s OK.
Stir the vanilla into the milk. Add about a third of the flour mixture to the butter mixture and stir it in by hand or with the electric mixer on low speed, just until it’s combined. Add about half the milk in the same manner, then another third of the flour, the rest of the milk, and the rest of the flour, mixing just until the batter is blended.
Divide the batter between the pans and bake for 30-35 minutes, until the cakes are golden and their tops are springy to the touch. Cool completely before frosting.
Bourbon Buttercream FrostingFrom Butter Me Up Brooklyn
2 cups (4 sticks) unsalted butter, softened
6 cups (600 grams) powdered sugar
1 tablespoon good quality bourbon
1/2 teaspoon salt
1/4 teaspoon vanilla
Sift the powdered sugar into a large bowl.
Beat butter in your biggest bowl until light and creamy, or about two minutes. Add the sifted powdered sugar 1/2 cup at a time, beating well after each addition. Add the bourbon, vanilla and salt and beat until smooth and spreadable, or about one minute more.