If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 - The Editors
Serves a birthday party
- 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!