Professional Baker Teaches You How To Make BIRTHDAY CAKE!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta is a lighter alternative.

Measure 3 tablespoons of water into a pot.

Pour in 1 cup of sugar and add 1 tablespoon of white corn syrup.

Turn on high heat and bring to a full boil without stirring.

Occasionally brush the sides of the pot with water to keep it clean.

Once it turns a nice rich amber color, remove from heat and stir in 1 cup of whipping cream using a long whisk.

Let the caramel sauce cool completely to room temperature.

Start making the vanilla cake by beating 3/4 cup of unsalted butter with 1 1/3 cups of sugar until fluffy.

Add 3 whole eggs one at a time, breaking them in a bowl first for easier addition.

Scrape down the bowl occasionally.

Add 2 teaspoons of vanilla extract.

Sift together 2 1/4 cups of cake and pastry flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

Measure 1 cup of buttermilk and let it come to room temperature.

Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with flour, while scraping down the bowl.

Spread the batter evenly into two greased and floured 8-inch cake pans lined with parchment.

Tap the pans to settle the batter and preheat the oven to 350°F.

Bake for 25 to 35 minutes until done, checking with a skewer.

Cool the cakes in their tins for 20 minutes before turning them out to cool completely.

Prepare the frosting by beating 3/4 cup of unsalted butter until fluffy.

Add 2 cups of sifted icing sugar and mix.

Add 6 tablespoons of milk and 1 1/2 teaspoons of vanilla extract, then add another 2 cups of icing sugar, adjusting for consistency.

Assemble the cake by placing the first layer on a cake board and piping a ring of buttercream frosting around the outside.

Fill the center with half of the caramel pastry cream.

Place the second cake layer on top with the bottom facing up.

Apply a crumb coat of frosting to encase the cake and refrigerate for an hour to set.

Once set, apply a thin layer of frosting on top of the cake.

Use a straight-sided tool to create straight sides on the cake.

Run a cake comb around the outside of the cake for a decorative pattern.

Mix the remaining caramel pastry cream with the remaining cooled caramel sauce and spread it on top of the cake.

Chill completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens