birthday cake, gluten free chocolatey goodness

This past week was one of my best friend's birthdays. And lets be honest, who doesn't love birthdays. As you may remember, one of my favorite things about birthdays, is the cake. My roommate from college and I used to make a bee-line for the cake at birthday parties, while everyone else was busy mixing drinks. Who doesn't love an excuse to eat cake?

I'm very lucky to have a wonderful group of girlfriends, dating back to our elementary and middle school days. Flash forward a few years, and I now live with one of my best friends, and one of our other friends (the birthday girl) lives just a short walk away. This weekend two of our other best friends were staying with us in the city as well. We can be a little ridiculous when together, but always have a wonderful time. In addition to buying a fish (hey Beyonce), eating yummy food, cuddling and more, we also celebrated a birthday. Along side a few of our wonderful camp and college friends, we had an amazing weekend.

As I've said before, I believe everyone should have a cake on their birthday, and this was no exception. I definitely get nervous when making a gluten free dessert that is the only dessert at a party. And baking a birthday cake is even more nerve wracking, since its not just a nibble on the side kind of snack--the cake is front and center at the party. This time around, I wanted to make a chocolate cake, knowing my friends would love the chocolate-cream cheese combo. I have to say, it was definitely a success. I think (well, I hope!) the cake was very well received and everyone loved eating it, especially the birthday girl. With the decorating help of my incredibly artistic friends (see pictures below), the cake with certainly fit for a celebration. I'm so happy that I got to spend the weekend with so many people I love. And I will definitely be making this cake again- next time, make sure you get a piece!

happy birthday!!

Chocolate Birthday Cake with Cream Cheese Frosting

1 3/4 cups flour

2 cups sugar

3/4 cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk, shaken

2 large eggs

1/2 cup veg oil

2 tsp vanilla

1 cup hot coffee

2 ounces semi-sweet chocolate (1/4 cup)

Preheat your oven to 350 degrees

Chop the chocolate, and pour into the coffee, stirring and allowing it to melt

Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt

In another bowl combine the buttermilk, oil, eggs, and vanilla

With your mixer on slow, add the wet ingredients to the dry ingredients

With your mixer still on low add the coffee-chocolate mixture

Pour batter into two square or round baking dishes, prepared with non-stick cooking spray

Bake cakes for 35-40 minutes, switching their positions in the oven (top to bottom, bottom to top, half way through), and cool in pans for 30 minutes

just out of the oven

first layer

second layer

2 sticks of butter, softened

12 oz (3/4 lb) cream cheese, softened

2 tsp vanilla extract

4 cups powdered sugar (a bit more or less, depending on how thick you like your frosting)

Candy and sprinkles to decorate

Whisk together the butter and cream cheese on high, stopping often to scrape down the whisk and sides of the bowl, until well combined 

Add the vanilla and mix to combine

Slowly add in the powdered sugar (watch out, it will be snowing in your kitchen) until your frosting has reached your desired consistency

If your frosting is a bit more liquidy, chill it slightly before spreading on your (completely cooled) cake

enjoy!

delicious.

birthday cake, a first gluten free attempt

It's my personal belief that everyone should have a birthday cake on their birthday. Maybe it comes from many years of homemade birthday cakes from my mom, or just my desire to eat cake as much as possible, but it is something that I truly believe in. I love nothing more then presenting a freshly baked cake covered in candles as I sing (off-pitch) happy birthday.

The challenge this time though, was that it was my first gluten free cake. After having stomach troubles for years, I was finally convinced by my loving mother and boyfriend to try out a gluten free diet. And how could I not, after my boyfriend offered to go gluten free along with me. Eating gluten free had been going well for a few weeks, when I realized that my boyfriend's birthday was fast approaching- what would I do about a cake. Growing up with a friend that was gluten free, and having a cousin on the diet as well, I've been around my fare share of gluten-free cakes. Let me tell you, they don't usually taste so great. As a self proclaimed cake queen, both the prospect of a birthday without cake or a birthday with yucky cake was not something I wanted to even think about. Knowing all too well that it might not come out so great, I took the plunge.

What resulted was a two layer yellow-buttermilk cake, with orange cream cheese butter-cream frosting and an almond brown sugar crumble in between the layers. This cake was inspired by my all time favorite cake, which can sadly only be found at the Bubble Room on Captiva Island in Florida (unfortunately, they do not make a gluten-free option).

My cakes cooling, after being baked in my beautiful silicone baking pans, thanks Mom!

Though I was incredibly nervous while making the cake (Xanthum gum?!? What is up with this stuff??), I have to say, it turned out pretty successfully. The cake itself was moist --the texture was an almost perfect match to regular yellow cake. The largest compliments came from our friends who were shocked that such a cake could be gluten free. And the deliciously large amount of icing on top definitely helped.

Moist Yellow Birthday Cake
with Orange Cream Cheese Butter Cream and Brown Sugar Crumble

1 cup butter

2 1/2 cups white sugar

3 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups buttermilk

3 3/4 cups gluten free flower mix (I used King Aurthur Flour)

3 teaspoons xanthum gum

2 1/4 teaspoons baking powder

2 1/2 teaspoons baking soda

1 tablespoon orange juice

1 tablespoon orange zest

1/2 lb butter (softened)

16 oz cream cheese (softened)

8 cups confectioners sugar

1 splash of vanilla extract

2-3 table spoons orange juice (depending on your preference of flavor and texture)

2 teaspoons orange zest

1/4 cup brown sugar

1/4 cup crushed toasted almonds (or slivered almond slices would work as well)

Preheat oven to 350 degrees

Grease and flour two 9x9 inch pans

Sift together flour, baking powder, baking soda, and xanthum gum

In a large bowl, cream together the butter and sugar until light and fluffy

Beat the eggs in one at a time, and then add vanilla, orange, and orange zest

Beat in the flour mixture alternatively with the buttermilk (start and end with dry mix)

Pour batter evenly into two pans and bake for 35-40 minutes

note: this recipe will rise a good amount in the kitchen, so do not fill the pans any higher than 2/3 of the way with batter.

For frosting, combine softened butter and cream cheese with an electric mixer on medium for 4 minutes (until combined well and fluffy). Add sugar at low speed (do NOT turn this up past your lowest speed level, it will fly everywhere). Once combined add vanilla, orange, and zest, and mix for a minute or two on high until all well combined. 

(I also added a few drops of orange food coloring here, for extra effect!)

For crumble, combine brown sugar and crushed almonds.

Once cool, ice bottom layer, and then sprinkle well with crushed almonds mixed with brown sugar. Place second layer on top and ice top and sides

enjoy!