classic birthday cake

Happy Birthday! A classic birthday cake is one of those recipes any good baker should have up his or her sleeve, to whip up whenever an occasion so presents itself. Over the spring and summer months, it seems like there are hundreds of birthdays being celebrated amongst my family and friends, and this cake is a tried and true winner. While this one in particular is a vanilla cake with raspberry filling and a Swiss meringue buttercream, you can customize it in various ways based on your heart's desire: make a chocolate frosting, switch up the filling, add nuts- you get the idea! I highly recommend checking out my wedding cake post for more specific details and instructions on baking, assembling, and decorating the perfect (or close enough!) layer cake! I hope you enjoy it as much as I do :)

Classic Vanilla Birthday Cake with Raspberry Compote Filling & Swiss Meringue Buttercream:

Cake:

  • 4 cups cake flour

  • 2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1 tsp salt

  • 1 cup unsalted butter, softened

  • 1 1/2 cup cane sugar

  • 1 tbsp pure vanilla extract

  • 4 large eggs, at room temperature

  • 2 cups buttermilk

Buttercream:

  • 1 cup sugar

  • 4 large egg whites

  • 1 1/2 cup unsalted butter, cubed & softened

  • 1 tsp pure vanilla extract

Filling:

  • 2 cups fresh raspberries

  • 1/2 cup granulated sugar

  • 2 tbsp corn starch

  • 1/4 cup water

  • 2 tsp lemon juice

  • fresh raspberries, for serving

Preheat oven to 350°F. Spray two 9" round cake pans with nonstick spray, line with parchment paper, and spray the parchment as well. Mix together flour, baking powder, baking soda, and salt in a medium bowl. In the base of a stand mixer fit with whisk attachment, beat butter and sugar at medium speed until pale and fluffy, then beat in vanilla. Add eggs, beating well and scraping down the bowl to ensure they are fully incorporated. Reduce the speed to low, then mix in buttermilk until just combined. Don't be alarmed if the mixture looks curdled at this point. Add flour mixture until just incorporated, careful not to over-mix. Pour batter evenly among cake pans, and bake until golden, about 35-40 minutes. Allow to cool for a few minutes in the pan, then completely on a cooling rack. 

To prepare raspberry compote, cook raspberries, sugar, cornstarch, water, and lemon juice in a small saucepan until the berries start to break down, about 10 minutes. Lower the heat and simmer until the compote is thick, about 5 minutes. Remove from heat and let cool completely. Store in an airtight container in the fridge (this can be made a week ahead of time). Makes 1 cup.

While cakes are baking, make the buttercream. Whisk egg whites and sugar together in a bowl over a double boiler until sugar is fully dissolved. Transfer mixture into the stand mixer (make sure it's clean & dry!) fit with paddle attachment and whip until it turns white glossy. Add the vanilla, then the butter and continue to whip until buttercream comes together. This may take a good 10-15 minutes, so don't worry if things look curdled or soupy at the start!

Once cakes have cooled, you may level and assemble them, adding filling between the two layers. Spread buttercream evenly around the outside, creating a pattern if desired, and finish with toppings if you choose! You may also make this a 3-layer cake by baking in 6" round cake pans, just make sure you adjust baking time accordingly. Check out my wedding cake post for more assembly and cake decorating instructions. Enjoy!

*Adapted from Best Birthday Cake and Swiss Meringue Buttercream by Smitten Kitchen.

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açaí bowls

My husband has been on a serious açaí bowl kick lately, and to be honest, I'm not complaining! They're refreshing, delicious, and packed full of healthy ingredients like açaí (duh!), nuts, seeds, and other fruit! The options are pretty endless, but a good place to start is with some high quality, unsweetened açaí, either puréed and frozen or freeze-dried and powdered. The recipe for our go-to version is listed below, but feel free to play around with your favorite superfoods! We love including chia seeds, matcha powder, coconut flakes, and almond butter for a healthy, yet satisfying treat. While artfully arranging the toppings over your smoothie is not necessary, it sure does make for a pretty darn beautiful breakfast or snack! PS- Make sure you go follow my husband's catering company, Beck & Call, as well as his soon-to-be casual eatery Scratch BK, for more delicious eats!

Açaí Bowls:

  • 2 packs açaí purée, frozen

  • 1 banana, frozen

  • 1 cup mixed berries, frozen

  • 2 cups milk of choice (we like coconut or almond)

  • 1 tbsp chia seeds

  • 1 tbsp almond butter

  • 1 tsp maca powder

  • honey or agave nectar, to taste

  • toppings: fresh raspberries, strawberries, blackberries, bananas, coconut flakes, granola, almond butter, matcha powder, chia seeds, hemp hearts, flax seeds, etc.

Blend everything together in a high-powered blender, like a Vitamix. You're going for a thick smoothie consistency, so that it can be eaten with a spoon. Scatter desired toppings across the bowl. Enjoy! Makes two bowls.

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loaded chia seed puddings

Sometimes breakfast can get monotonous and boring, but these totally loaded chia seed puddings will get your day started on a delicious, healthy, and satisfying note. I like to keep the chia pudding itself quite simple and not too sweet. The toppings are where you really get to be creative! Feel free to mix them up based on your preference, but more is always better. Just make sure you use toppings with a variety of textures, so your breakfast doesn't turn into a big pile of mush. Think toasted nuts, dried fruit, nut butter, fresh fruit, etc. These chia puddings are colorful and flavorful, not to mention packed full of healthy ingredients to ensure the most important meal of your day is one to remember.

Chia Seed Puddings:

  • 1/2 cup chia seeds

  • 2 cups almond mik

  • 2 tbsp maple syrup

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground allspice

  • zest of one lemon

  • pinch of salt

  • toppings of choice (I used pomegranate seeds, goji berries, almond butter, fresh berries, toasted nuts, granola, dried coconut, and finished with frothy steamed almond milk)

Combine all ingredients in large bowl, stirring until combined. Let sit overnight to thicken. In the morning, serve with preferred toppings and enjoy!

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