Basic (but banging) Birthday Cake with Buttercream Icing

A moist but structured white sponge cake, and the creamiest buttercream you’ll ever make…
Basic, Plain Birthday Cake with the best ever buttercream icing

Full disclosure; today’s post was supposed to be a recipe for some very Bonfire Night appropriate Smores Brownies (*sigh* they were going to be so good! If you’re looking for some Bonfire Bakes then check out this post…). But, the truth is that Mercury Retrograde found me, and last weekend everything mysteriously went a bit Pete Tong. Now, I’m not really someone who really believes in all that astrology stuff (although, when NASA announced that all the star signs were off and that I was actually a Libra instead of a Scorpio, I was understandably outraged), but on Friday it was like some cosmic switch got flicked and everything suddenly and inexplicably went tits up. I just felt a bit off and then I started making these really stupid mistakes all over the place. I managed to cut my finger and split my nail whilst grating a carrot of all things, my steam mop – out of nowhere – gave up the ghost just when I desperately needed to use it (muddy paw prints, everywhere!), I gave my lounge wall a bruising Glasgow Kiss when I bent over to pick something up, and I even managed to cock up not one, but two very simple bakes when I made a really stupid mathematical error in dividing down quantities. Ugh! What the hell had happened?Desperate to find something to blame my sudden inability to count and to function as a normal human being on, I rolled my eyes as I actually googled the words “Is Mercury in Retrograde?”, and ended up feeling a bit freaked out when – surprise! – it was. It had literally shifted on Thursday night. Spooky, no?

Anyway, thankfully one bake did work out this weekend – and that was Sunny’s birthday cake (on the second attempt…). My husband turned a ripe old age over the weekend, and I always make him a birthday cake (even when he protests), but this year I didn’t really have the time or the ingredients to pull anything particularly fancy out of the bag. So, instead, I pulled out my tried, tested and true recipe for plain old white cake with buttercream frosting. Yes, it’s basic – but sometimes that’s exactly what you need when making a birthday cake. You want a sponge that’s moist and easy to bake, but still has structure to it so you can slice it and stack it and mold it into whatever shape you need it to take. You want a simple but delicious flavour that’s going to suit everyone, and isn’t going to be too sweet once you’ve decorated it. And as for the buttercream, it needs to be thick, it needs to be creamy, it needs to hold its shape and it needs to be sweet – but not sickly. And this is the recipe I reach for when I need a cake that’s all of the above. Basic, but banging. And reliable! …Except for when Mercury moves into Retrograde, apparently… *eye roll*

Plain Birthday Cake with Creamy Buttercream Frosting

Basic (but banging) Birthday Cake with Buttercream Icing

Tried, Tested and True, and your Brand New Birthday Go-To…
Ingredients
  • 175g softened, salted butter
  • 100g caster sugar
  • 3 large eggs, beaten
  • 225g self raising flour
  • 1 tsp baking powder
  • 125ml buttermilk
For the Buttercream
  • 250g softened, salted butter
  • 500g icing sugar
  • 100ml double cream

*This should make enough to both sandwich and cover the cake. Make sure you use salted butter – that’s very important!

Method
  1. Set your oven to 180°C and grease a deep, loose-bottomed cake tin (I like to use one with a 15cm diameter for a doorstop slice, without the excess).
  2. In a mixing bowl, cream together your butter and sugar until you get lovely, whipped and creamy mix – the more elbow grease (or electricity if you’re using an electric mixer!) you put in at this stage, the fluffier your cake is going to be.
  3. Pour in the beaten eggs – gradually mixing everything together – then sift in half of the flour.
  4. Next mix in the buttermilk, and then follow it with the last of the flour and finally the baking powder to make a smooth batter.
  5. Bake the cake for about 40 minutes, or until an inserted skewer comes out clean. Leave to cool.
  6. Once the cake has cooled, slice it in half as evenly as you can. Sandwich with a layer of raspberry jam and buttercream, then cover with a smooth, even layer of buttercream – building it up gradually. Decorate with rainbow sprinkles. 🙂

Have a great week everyone! 🙂

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