Birthday Cake

I hadn’t originally planned on posting this recipe because I wasn’t totally thrilled with the results.  However, after refrigerating the leftovers, I realized the secret is in serving it slightly chilled.  The cake has buttermilk in it, and with the tangy flavor from the cream cheese and sour cream in the frosting, I thought it tasted a little too sour.  But once the frosting is chilled, it’s sweet and creamy with a subtle tangy flavor.

Yellow Birthday Cake

Makes 2 9″ cakes

Adapted from here

  • 1/2 cup butter, melted
  • 1 cup fat-free sour cream
  • 1 1/4 cup granulated sugar
  • 2 1/2 tsp vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup low-fat buttermilk

Preheat oven to 350°F.  Grease two cake pans.

In a large bowl, beat the butter and sour cream together until creamy.  Add the sugar and vanilla and beat with an electric mixer for about 4 minutes.  Add the eggs one at a time, and mix well.

In another bowl, whisk together the flour, baking soda, powder, and salt.  Slowly add the dry ingredients into the wet mixture, alternating with the buttermilk.  Stir until just combined, don’t overmix.

Pour the batter into the cake pans and tap once to release air bubbles.  Bake for about 25-30 minutes, until a toothpick inserted in the middle comes out clean.  Allow cakes to cool for about 10 minutes on a cooling rack before removing from the pans.  Let cakes cool completely before applying frosting.

Chocolate (Sour Cream) Frosting

Makes enough to frost 2 dozen cupcakes, or a 2-layer cake

Adapted from Annie’s Eats

  • 12 oz (1 bag chips) bittersweet chocolate, finely chopped
  • 8 oz. (1 package) cream cheese, room temperature
  • 8 Tbsp (1 stick) unsalted butter
  • 3 cups confectioners’ sugar, sifted
  • 4 Tbsp unsweetened Dutch-process cocoa powder
  • 1/4 tsp salt
  • 2/3 cup sour cream

Melt the chocolate in a microwave safe bowl, by microwaving in 30 second increments on half power stirring after every 30 seconds until smooth.

Using an electric mixer, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the sifted sugar, cocoa powder, and salt.  Beat in the cooled, melted chocolate, and then the sour cream.  Frost cake immediately before the chocolate hardens and the frosting sets.


Refrigerate the frosted cake for an hour before serving.

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