Grown-Up Birthday Cake

By • September 23, 2010 135 Comments



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. - MidgeMidge

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&MThe Editors

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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
  1. Preheat oven to 350.
  2. Butter and lightly flour 2 nine-inch cake pans.
  3. Sift together flour, salt, and baking powder. Set aside.
  4. In a standing mixer, blend sugar and eggs on med-high for a minute. Slowly mix in vanilla, wine, and oil.
  5. Gently fold dry ingredients into cake batter until smooth.
  6. Pour batter into prepared pans and bake for 25-30 minutes until cake tester comes out clean. Cool on wire racks.
  7. 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
  1. 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!

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