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COOK WITH MEG: The Perfect Birthday Cake

This light and spongy cake will become your number one GO TO when you need the perfect birthday cake. We’re also giving you chocolate + vanilla frosting options! Be sure to send us pics!
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Print Recipe Pin Recipe

Equipment

  • 9x13 baking pan (we will bake, frost and serve from it)
  • Mixing bowl + electric mixer (or a stand mixer with paddle attachment)
  • Spatula

Ingredients
  

CAKE INGREDIENTS

  • 1 cup softened butter
  • 1 + ¾ cups granulated sugar
  • 5 large egg whites
  • 1 Tbsp. vanilla
  • ½ to 1 tsp. almond extract (optional but amazing)
  • 2 & ¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup sour cream
  • ¾ cup milk

VANILLA CREAM FROSTING - enough to frost the cake. If you wish to have a bigger batch to frost the sides of a layered cake, double this recipe

  • ½ cup softened butter (room temperature)
  • 2 cups powdered sugar
  • 1 ½ tsp. vanilla
  • 2 Tbsp. cream or milk (as needed)
  • Pinch of salt

OR YOU CAN ALSO MAKE EPIC CHOCOLATE BUTTERCREAM FROSTING

  • ½ cup softened butter (room temperature)
  • 2 cups powdered sugar, sifted
  • ½ cup cocoa powder, sifted
  • 3 tsp. milk or cream *you might need a little more
  • 1 tsp. vanilla extract
  • Pinch of salt

Instructions
 

LET’S MAKE THE CAKE

  • Preheat the oven to 350°F. Generously grease a 9 ×13 inch cake pan
  • In a stand mixer with paddle attachment, or a large bowl with electric hand mixer, whip the softened butter and sugar for about 6 - 7 minutes until super fluffy.
  • Add in the egg whites, vanilla and almond extract and continue to whip for another 3 - 4 minutes.
  • In a separate bowl, measure and mix together your dry ingredients.
  • Alternate adding dry ingredients, milk and sour cream until everything is super creamy.
  • Pour into prepped cake pans and bake for around 32-35 minutes or until the cake is baked through. If making in 2 pans they won’t need as much time. Begin checking around the 20ish mark.

LET’S MAKE THE FROSTING

  • Whip the softened butter together until smooth in a large bowl, for a few minutes until super fluffy.
  • Add in vanilla extract. WHIP again.
  • IF MAKING CHOCOLATE: Add your cocoa powder next and combine fully before adding in powdered sugar.
  • Add powdered sugar a ½ cup at a time, not adding NEW sugar, until each batch is fully incorporated. This will ensure you get the creamiest frosting.
  • Ultimately we want to whip this frosting for at LEAST 7 - 10 minutes.
  • Slowly stream in a little cream or milk until frosting reaches desired consistency.
  • Scrape sides and whip again until light, fluffy and smooth, 1 - 2 minutes.
  • Once your cake is fully cooled, frost away!

Notes

PRO TIP | FUN TIP: If you put your frosting in a piping bag, you can pipe little rosettes all around the perimeter of the pan once the cake is frosted, so it looks like a store bought/fancier version! No need to take it out of the pan to serve!
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
BE SURE TO TAG US IF YOU MAKE THE RECIPE!@cookwithmegtoday and @eggfarmersofnb on Instagram!