I love creating wow-worthy birthday cakes for my kids. With 5 kids, I’m constantly making those birthday cakes! To ensure my birthday cakes come out every time, I’ve found and modified a birthday cake recipe that holds up to whatever fun birthday themes you dream up.
I love making cakes for my children’s birthdays though I don’t go all out with the decorating every time. I prefer to make a great tasting cake with an even greater tasting icing.
For my youngest son’s 3rd birthday party, I made a sour cream pound cake from Kid’s Birthday Cakes: Spectacular Cakes for That Special Day with a butter cream icing. To make the cake a little different, I found deeper round cake pans at Joanne Fabrics and used those. Since my son was into ducks at the time, I rolled out store-bought fondant and used cookie cutters to cut out duck-shapes. My kids still talk about the cake. Definitely a winner!
This year, with my husband away at a conference for 4 days and my days revolving around getting ready for my 8 year old son’s First Communion, I went with the sour cream pound cake again. This time, I kept the decorations very simple. With only the kids and I celebrating, I didn’t feel as much pressure to create a great-looking cake. The local eggs I used for the butter cream icing give the icing a deep golden yellow tone.
- 1 cup unsalted butter cut into Tablespoon-size pieces
- 2 cups whole wheat pastry flour
- 1 cup all purpose flour
- ½ cup wheat germ
- ½ tsp baking powder
- ¼ teaspoon baking soda
- 2 cups organic sugar
- ½ cup local honey
- 6 large local eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract or almond extract
- 1 cup sour cream
- Grease and flour cake pans of your choice. I used 2 deep 8-inch round cake pans
- which added to the cooking time. Another option is the standard angel food cake pan.
- Mix flour, baking powder, and baking soda in a bowl.
- Cream butter and sugar. Beat the eggs into the mixture one egg at a time. Make sure the eggs are thoroughly incorporated before adding the next one. Mix in the vanilla and lemon extracts.
- Mix in ⅓ of the flour mixture along with ½ of the sour cream. Scrape the sides of the bowl. Add in the flour and sour cream, ending with mixing in the sour cream. Scrape the sides of the bowl to ensure all the ingredients are mixed in the batter.
- Pour your cake batter into the prepared pan(s). Smooth the top evenly.
- Bake at 325 F for 1 hour and 15 minutes until done. A deeper pan make take 10 minutes longer.
- Let the cake cool in the pan for 15 minutes before removing and cooling thoroughly. If you need to frost the cake soon, pop it in the freezer for about 15 minutes before frosting.