This is one of my mother’s cake recipes for a birthday. I love this recipe and it tastes great.
Happy Birthday Cake
- 1 cup butter
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 3 teaspoons baking powder
- 3 cups all-purpose flour
- 1 cup milk
- 1 pinch salt
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan or three 8 or 9 inch round layer cake pans.
2 Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract.
3 Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one.
4 Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show.
5 Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
6 Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.
Hi, i am from the UK, could you tell me what all-purpose flour is, is all-purpose flour like our plain flour ? also i see that some cakes require cake flour is that like our self-raising flour ? i am a bit confused sorry, for my Birthday cakes i make a madiera sponge i find it sturdy enough to hold sugarpaste bit i find that it is not very moist, so i was looking for something different and like the sound of your cake.
it was really good, but i forgot to spray my 101 Dalmatian cake pan and it looked like the cake exploded, i would definitely make it for my daughters birthday cake, she just loves it :)
jackie0970, I believe all purpose flour is what you said it could be. The self rising is the cake flour. If you want you can wet your cake with a syrop, like we do in Puerto Rico. Use 2 cup of water, 1 cup of sugar and 2 tsp of liquor like Felipe II or yellow rum. It is 1 tsp of rum for each cup of water. When the cake is completely cool and also the syrop turn cake upside down over wax paper and a base that can hold the cake. Put the cake again the pan (will be upside down). The wax will help you turn again the cake. Pour the syrop evenlyover the cake. For a pan 6" 1 cup of syrop, 7" 1 1/2 cup, 8" 2 cups, 9" 2 1/4 cup... You won't regret it. More liquid than the suggested will overload the cake. Maybe can use less because cake and syrop is cool and won't absorb as if it is hot...
Cake flour is just regular flour with cornstarch in it from what I understand. Self-raising cake flour is different than regular cake flour - it already has baking powder and some other stuff added.
Hi i would love to try this but again i am from the uk so i am a little confused as to how much is a cup full could you tell me roughly in ounces please thanks.
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