Have Some Cake on National Cake Day

Cupcake versions of Ro's Birthday Cake.

Cupcake versions of Ro’s Birthday Cake.

Today’s the day that you can make your cake, have your cake, and eat it too — It’s National Cake Day. My favorite cake of all time is a spice cake that I found in Gourmet magazine. It has come to be known as Ro’s birthday cake in our neighborhood. Not only do I eat it for my birthday, but for breakfast several morning’s after until it is all gone. Get the recipe for Ro’s Birthday Cake here. It would make me happy if it became a special cake for your celebrations too! – Chef Ro

Chef Ro’s Birthday Cake

Ingredients
Cake
2 cups all-purpose flour
1 1/4 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
1 cup apple butter
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
2 tbsp light molasses

Frosting
1 1/2 lbs cream cheese
2 cups powdered sugar
2 tbsp light molasses
1/4 cup unsalted butter
1 tbsp vanilla extract

Caramel
1/4 cup firmly packed dark brown sugar
1 tbsp whipping cream

Directions
For Cake: Preheat oven to 350 degrees F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs and molasses in a medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small knife around pan sides to loosen cakes. Turn out cakes onto parchment-lined racks and cool completely.

For Frosting: Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat until smooth.

Place one cake layer on plate. Spread 1 1/2 cups of frosting over it. Top with the second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.

For Caramel: Stir sugar and cream in a heavy small saucepan over medium heat until sugar dissolves. Boil and stir for 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake.

Can be made one day ahead. Cover with a cake dome and fridge. Bring to room temp before serving.

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About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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