Happy Birthday to me! This cake had a rough start and was almost never posted. Why? Because my wife and daughter did not like the cake at the first tasting. I liked it and my son liked it and also thought the more for me and my son. BUT, after being in the Frig over night both my wife and daughter now love it. My son and I continued to enjoy it cold and yes it did taste better cold so I knew I had to post this experience.
A little background on how I came up with recipe and even knew before I cooked it that this might get mixed reviews. I was on one of my regular walks enjoying the weather trying to think of a cake to make for my birthday. I wanted something different then I have made before and maybe even try something a bit risky. The risky part was putting strawberry syrup in a white cake which of course is going to make it heavy and not so white. Plus I wanted to use up the heavy whipping cream to make coco frosting, which could make it look bland or like sandpaper.
Well enough chatting, onto the recipe which started out as the recipe found on the back of the Swans Down Cake Flour box and morphed into what you see below.
I used two 9″ round pans which should have been 3. I cooked it longer to compensate.
- 3 cups Swans Down Cake Flour, sifted
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Butter, softened
- 2 cups Sugar
- 4 large Eggs
- 3/4 cup Skim Milk
- 1 teaspoon Vanilla Extract
- Strawberry Syrup (see my recipe here using all strawberries)
- Coco Frosting:
- 1 cup Heavy Whipping Cream
- 2 tablespoons of Cocoa Powder – I used Nestle
- 1 tablespoon of Sugar substitute – if you want it sweeter add more to taste
The steps to a tasty result
- Sift flour with baking powder and salt
- Cream butter and sugar until light and fluffy in your mixer
- Beat on medium speed, adding eggs one at a time, yes one at a time
- Add a bit flour mixture then milk and extract until all used up but cream until smooth after each addition
- Pour into 2 greased 9 inch round pans then swirl in homemade strawberry syrup (see picture below) using the end of a wooden spoon handle to do the swirl. Don’t swirl to much.
- Bake at 325 degrees for 25-30 min using the tooth pick method making sure it comes out clean
- Cool in pan for 10 minutes then remove cake from pan and cool completely on racks
- While the cake is cooling make the frosting. First things first put the mixing bowl and whisk attachment into the freezer for at least 15 minutes
- Remove bowl and whisk from freezer and immediately pour the heavy whipping cream into the bowl and whisk away starting at a slow speed increasing to a high speed until stiff peaks form. Watch carefully testing often!
- Add coco and sugar substitute to the mix and blend well
- Spread layer of frosting onto of a layer of cake then stack the cakes and frost the entire cake.
- At this point you can add more strawberries to the cake top to enhance the look but me I ran out of strawberries
- Now an important step according to two members of my family, refrigerate the cake before eating
- Eat but before you do sing happy birthday to me first