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RECIPE
18 INGREDIENTS8 STEPS1HR 20MIN

Classic Birthday Cake

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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Why choose between chocolate and vanilla? This decadent chocolate cake is slathered in a vanilla swiss meringue buttercream for the best of both worlds!
1HR 20MIN
Total Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Cake

1 cup
Dark Brown Sugar
1 cup
Unsweetened Cocoa Powder
1/2 Tbsp
Baking Powder
1/2 Tbsp
Baking Soda
1/2 tsp
Ground Cinnamon
1 pinch
Fine Salt
or regular salt
1 cup
1/2 cup
Vegetable Oil
1/2 Tbsp
Chocolate Liqueur
I used Godiva® Chocolate Liqueur
1 cup
Water , boiled

Swiss Meringue Buttercream

4
Eggs , separated
just the whites
1 1/2 cups
1 pinch
2 1/4 cups
Butter , softened

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Nutrition Per Serving

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CALORIES
771
FAT
49.8 g
PROTEIN
7.7 g
CARBS
80.9 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with parchment paper and spray them both well with cooking spray.
Step 2
Set up a stand mixer with the paddle attachment and combine the All-Purpose Flour (2 cup), Granulated Sugar (1 cup), Dark Brown Sugar (1 cup), Unsweetened Cocoa Powder (1 cup), Baking Powder (2 teaspoon), Baking Soda (1 1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), and Fine Salt (1 pinch) in its bowl. Mix them together with the paddle just to aerate them.
Step 3
Slowly pour in the Milk (1 cup) and Vegetable Oil (1/2 cup), followed by the Egg (2) and Chocolate Liqueur (2 teaspoon). Very slowly and carefully pour in the Water (1 cup) with the mixer on low.
Step 4
Evenly divide the batter among the two prepared pans, then bake them for 30-35 minutes. A toothpick inserted in the center should come out completely clean.
Step 5
Let them cool in the pans for 15 minutes or so, then turn them out of the pans to cool completely. Clean out the stand mixer bowl and paddle since you will need them for the buttercream.
Step 6
Fill a small saucepan halfway with water and bring it to a low boil. Combine the whites of the Egg (4), Granulated Sugar (1 1/2 cup), and Salt (1 pinch) in a heatproof bowl and set it over the simmering water while you whisk it. Keep whisking while it gently cooks for a couple of minutes.
Step 7
Transfer it into the stand mixer bowl and use the whisk attachment to whip it up to be stiff peaks for a few minutes. It should be white and shiny. Switch to the paddle attachment and slowly add in the Butter (2 1/4 cup) a stick at a time, finishing with the half stick. Finally, mix in the Vanilla Extract (1 teaspoon) to finish it up! It will be a luscious buttercream.
Step 8
Place the first layer on a cake plate and spread a thick layer of the frosting on it. Place the second layer on top and generously frost the top and sides of the cake. Decorate it to your heart's desire with edible beads, sprinkles, you name it! Enjoy!

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Nutrition Per Serving
Calories
771
% Daily Value*
Fat
49.8 g
64%
Saturated Fat
32.0 g
160%
Trans Fat
0.0 g
--
Cholesterol
189.9 mg
63%
Carbohydrates
80.9 g
29%
Fiber
3.4 g
12%
Sugars
61.7 g
--
Protein
7.7 g
15%
Sodium
278.5 mg
12%
Vitamin D
0.5 µg
2%
Calcium
90.2 mg
7%
Iron
2.4 mg
13%
Potassium
181.6 mg
4%
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