Easy Bake Birthday Cake and Frosting

Easy Bake Birthday Cake and Frosting – This moist, melt in your mouth, birthday cake recipe, is a butter pecan cake, topped with a sensational, molasses buttercream. Ideal for adult birthdays, as it quite unique and different from the traditional, yet still decadently delicious! A one-of-a-kind, quick and easy recipe for birthday cake.

Prep Time: 15 mins
Cook Time: 35-40 mins
Main Ingredient: Cake, Frosting
Difficulty Level: 2

Ingredients to make Easy Bake Birthday Cake and Frosting

  • 2-3/4 cups (675 mL) cake-and-pastry flour;
  • 2 tsp (10 mL) baking powder;
  • 3/4 tsp (4 mL) baking soda;
  • 1/4 tsp (1 mL) salt;
  • 1 cup (250 mL) unsalted butter, softened;
  • 1-2/3 cups (400 mL) granulated sugar;
  • 4 eggs;
  • 1/3 cup (75 mL) dark rum;
  • 1/2 tsp (2 mL) vanilla;
  • 1 cup (250 mL) buttermilk;
  • 1-1/2 cups (375 mL) finely chopped pecans.

Molasses Buttercream:

  • 3 egg whites;
  • 2/3 cups (150 mL) granulated sugar;
  • 1-1/4 cups (300 mL) unsalted butter, softened;
  • 2 tsp (10 mL) fancy molasses;
  • 1/2 tsp (2 mL) vanilla.

Directions to make Easy Bake Birthday Cake and Frosting

Step 1:

In a bowl, whisk together flour, baking powder and soda, and salt. Grease two 9-inch/23 cm round cake pans. Line bottoms with parchment paper; flour sides.

Step 2:

In large bowl, beat butter until light and creamy. Beat in sugar, 1/3 cup (75 mL) at a time, on high speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in rum and vanilla (mixture may look curdled but will come together). Gradually mix in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk.

Step 3:

Divide between cake pans, smoothing tops. Bake in center of 350F/180C oven until tester inserted in center comes out clean, 35 to 40 minutes.

Step 4:

Let cool on a rack for 10 minutes. Slide a knife around edges and remove from pans; peel off the paper. Let cool on a rack.

Step 5:

Molasses Buttercream: In a heatproof bowl, whisk egg whites with sugar until frothy. Place over a saucepan of boiling water; cook, whisking, until thermometer registers 110F/43C or finger can remain in the mixture for no longer than 10 seconds, 1 to 2 minutes.

Step 6:

Beat with heavy-duty or stand mixer until cool, 7 to 10 minutes. Beat in butter, 1/4 cup (60 mL) at a time, until silky; beat in molasses and vanilla. Trim top of cake layers until level; spread with buttercream.