Grown-Up Birthday Cake

By Midge • September 23, 2010 • 107 Comments

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Grown-Up Birthday Cake — 1 of 2 Photo by Sarah Shatz

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Author Notes: I had already started to make my mom's go-to birthday cake--a yellow cake made with white wine that she cribbed from the Chicago Tribune eons ago--when I realized I didn't have the 1 cup of vegetable oil the recipe called for. So, hello olive oil substitute! I did worry that it would overwhelm the delicate taste, but it actually turned out beautifully--richer than the veg oil version and very moist. - Midge - Midge

Food52 Review: We've wanted to award this beauty a Wildcard win for some time but Jenny beat us to it: http://www.food52.com/blog/1610_grownup_birthday_cake. Olive oil and wine make the cake fruity and complex (do use good ones, as you will taste all of their delicious nuances); the jam layer swings in with a little flash and tartness; and the thin coat of creamy chocolate icing seals the deal. It's altogether very grown-up, but with all the pleasure of a sweet, spongy cake. Tips: Line your cake pans with parchment circles to make sure the layers turn out without a hitch. And if you run into any trouble with lumps in the frosting, just whisk like mad till it smooths out. - A&M - A&M

Serves a birthday party

yellow cake

2 1/2 cups AP flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
2 cups granulated sugar
4 eggs
1 teaspoon vanilla
1 cup white wine
1 cup olive oil
7 ounces raspberry jam, preferably homemade, but I used Bonne Maman

Preheat oven to 350.
Butter and lightly flour 2 nine-inch cake pans.
Sift together flour, salt, and baking powder. Set aside.
In a standing mixer, blend sugar and eggs on med-high for a minute. Slowly mix in vanilla, wine, and oil.
Gently fold dry ingredients into cake batter until smooth.
Pour batter into prepared pans and bake for 25-30 minutes until cake tester comes out clean. Cool on wire racks.
Spread jam on one layer; then top with the other. Frost top layer with icing (recipe below).

bittersweet chocolate buttercream icing

1/2 cup unsalted butter, softened
1 cup confectioners sugar
1/2 cup Dutch processed cocoa
1/4 cup whole milk
1 teaspoon vanilla

Blend butter and sugar. Fold in cocoa and gradually add milk until it starts to look like icing. Mix in vanilla.

This recipe is a Wildcard Contest Winner!

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

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about 1 month ago Chelsey1818

This cake was amazing. My family and boyfriend loved it! I put fresh rasberries on the top of it and next time would add a thin layer of chocolate frosting in the middle with the rasberry jam.

2 months ago Cena

I made it as jelly filled cupcakes to bring to a party. A little dry (maybe needed extra jam?), but a big hit.

3 months ago Morgan Brooks

Just made this and it is delicious! Took a chance and used sweet vermouth and blackberry jam. It's rich and just the right amount of sweetness for my taste. Definitely making this again and looking forward to all the possible variations.

4 months ago Shelia Cooks

It was baking soda. Now I see the recipe calls for baking powder, but origanlly it was baking soda. After reduced the baking soda the cake was really good.

4 months ago Negar Mokhtassi

In the recipe under ingredients you say "baking powder" and then in description you say "baking soda" which is it, baking powder or soda? was this a misprint?

4 months ago biffbourgeois
Stephanie is the Head Recipe Tester of Food52.

Hi, Negar. Originally the recipe called for baking soda, but many people were having trouble with it. The recipe has since been adjusted to use 2 1/4 teaspoons baking powder.

4 months ago biffbourgeois
Stephanie is the Head Recipe Tester of Food52.

Based on the feedback about the baking soda, we've adjusted the recipe to 2 1/4 teaspoons baking powder. The cake's olive oil and white wine really shine with the adjustment.

4 months ago zingyginger

Thanks for the fix, it's fabulous with baking powder. Don't forget about Jenny's column too http://food52.com/blog...

3 months ago neighome

Made this again last night. Reducing the baking soda to 2 1/4 tsp was brilliant. Thanks for the fix!

8 months ago Shelia Cooks

Today is Tues. My cake is in the oven now. I'm making it for my daughters birthday on Th. Thank goodness I made a sample. 1 TBSP is way to much baking soda. I'm going to make another one tomorrow (Wed.) and cut the baking soda to 1/2 a TBSP. The texture of this cake is lovely, but the taste of baking soda...not so good. I hope cutting the baking powder by half works. Otherwise I'll be buying a birthday cake.

8 months ago neighome

Mostly loved this cake, especially how lovely and rich the olive was. I did, however, notice a distinct flavor of bicarbonate that was unpleasant. I seemed to be only one that could taste it (or everyone was too polite to say)! So I'm trying to figure out how to reduce the Baking Soda and still get enough leavening. Maybe whip some of the egg whites? Any ideas?

about 1 year ago peppercorn

I followed all the instructions to the T but for some reason the center of the cake never set, and it caved in the middle as it cooled. It tasted SO GOOD, which is why I want to get this kink worked out before I make it again! I saw that a couple of other readers had the same issue from reading the comments on Jenny's post, so if anyone else had this problem and figured out a solution, please share your secrets! This cake is tooooo good!

about 1 year ago Midge

I'm glad you liked the cake, but I am so sorry it caved. I've never had this happen, but I reread some of the comments from Jenny's column and I wonder if using baking powder, rather than soda would help? I also wonder if it depends the olive oil? Might be interesting to make it with half veg oil and half olive oil next time.

about 1 year ago peppercorn

Thanks so much for your thoughts. I just read the article about leavening agents posted yesterday and am going to try out less baking soda or using a tablespoon of baking powder instead. And if that doesn't work, it must have something to do with the fact that I have an old oven with an inaccurate thermostat, especially since others seem to have had success with the recipe just the way it was written originally. Anyway, thanks for sharing thoughts and the recipe - it's a keeper for sure!

11 months ago Gseghi

I made this cake today and my center caved too. Pretty gooey. I made sure the was 350 and even cooked it for a few minutes more (as we have an older stove too). Not sure why this happened. Sad. Will try above changes next time.

over 1 year ago CookinEssexCT

Excellent. A moist well, flavored cake. I made 1/2 the recipe and baked it in a deep 8" cake pan. Sliced the layer in half for the raspberry filling. Perfect for my mom's 85th birthday. Note: used Colavita 100% olive oil - no bitter or strong olive oil taste.

over 1 year ago Midge

Oh I'm so glad it worked out. That's exactly how my mom makes it and then she sifts powdered sugar on top instead of icing. yum!