brenda's birthday cake

How To Make brenda's birthday cake

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  1

  Cake: Preheat oven to 350 degrees F with rack in center of oven. Butter or spray with a non-stick vegetable spray, four (or two) 9-inch x 2 inch) cake pans. Then line the bottoms of the pans with parchment or wax paper, and spray the paper
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  2

  In a medium bowl, sift or whisk together the flour, baking powder, and salt. Set aside.
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  3

  In a large bowl, add the butter and the two sugars; cream/blend together well until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
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  4

  With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions) to the egg/butter/sugar mixture (in the large bowl), beginning and ending with the flour.
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  5

  Evenly divide the batter between the four prepared pans, smoothing the tops with the back of a spoon or an offset spatula. NOTE: You can use two cake pans and have a two-layer cake, or use two pans and cut each layer in half horizontally (using a serrated knife or dental floss). I only have 3 cake pans the same size, so I fill three with 1-1/2 cups of batter and save the rest (1-1/2 cup) to bake in one of the pans after the other three are finished baking.
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  Bake 25 to 27 minutes (for three or four pans) OR 30 to 35 minutes (for two pans), or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
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  7

  Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment paper and re-invert cakes so that tops are right side up. Using a pastry brush –brush on some of the Brown Sugar Simple Syrup (or you can spoon it over). Let it soak in and brush on more. Cool completely before frosting.
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  8

  Brown Sugar and Spice Simple Syrup: Bring water and spices to a boil. Add sugar and stir constantly until the sugar is fully dissolved. Remove from the heat and allow to cool completely. Strain the spices from the syrup by using a fine mesh strainer. Store leftover syrup in the refrigerator. It will keep a couple of weeks (Or you can freeze it; thaw and heat before using again)
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  9

  Caramel Filling/Icing: Heat 8 tablespoons butter, brown sugar, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan, about 4 to 6 minutes. Whisk in cream and cook until ring of bubbles reappears, about 1 minute. Remove from heat, and whisk in vanilla extract,
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  10

  Transfer hot filling/icing mixture to a bowl and, with electric mixer on low speed, gradually mix in confectioners’ sugar until incorporated. Increase speed to medium and beat until frosting is pale brown and just warm, about 5 minutes. Add remaining butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.
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  11

  To assemble: Place 1 cake round on serving platter. Spread about 1/4 cup frosting over cake layer, then top with second cake layer.
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  12

  Spread with filling and do the same with the third layer of cake; top with fourth layer and put icing on top and sides of assembled cake. Serve. NOTE: If just making a two-layer cake, place about 3/4 cup filling/frosting between the bottom and top layers and frost sides and top with remaining Icing.
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  13

  Enjoy!
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