Birthday Cake Recipe From BA Kitchen

This is a great Birthday Cake recipe. It uses an interesting butter-in-the-flour technique. This is a recipe by Claire from the BA Kitchen. If you go to their web site they have some really helpful step by step pictures to go with the instructions. HERE is a link. Every time I have made this cake it turns out rich and fluffy, with a moist crumb, and great flavor.

Pineapple Upside-down Cake

I have used this recipe as the base for Pineapple Upside-down Cake, and it works really well. I make a half recipe of Birthday Cake and pour it into one 10 inch cast iron skillet, over the caramel topping.

Here is the full size recipe, which will make a 9×13 inch cake.

Claire's Birthday Cake

1 cup Butter, softened and cut into 1" pieces

3 1/4 cups Flour

2 cups Sugar

1 Tbsp. Baking Powder

1 tsp. Salt

1/2 tsp. Baking Soda

2 eggs and 5 egg yolks

1 1/4 cup Buttermilk, room temperature

2 Tbsp. Oil

1 1/2 Tbsp. Vanilla Extract

Before starting prepare your 9×13 pan by greasing generously with some butter and then dusting with flour. Also, preheat your oven to 325° F.

First whisk together the flour, sugar, baking powder, salt, and baking soda. Add the soft butter pieces and, with a whisk or whisk attachment on your mixer, mix until the combination looks like cornmeal. You want the butter to be coating all the flour.

In a second bowl combine the eggs and yolks, buttermilk, oil, and vanilla extract, stir until everything is combined.

Make a hollow in the flour mixture and pour half of the buttermilk mixture into the hollow. Stir until all combined. Add the last half of the buttermilk mixture and, again, stir until all combined. Once the batter is smooth beat on high speed for 1 minute, until the batter turns glossy.

Scrape the batter into prepared pan and bake in preheated oven for 45-55 minutes.