Birthdays are for young people. I don’t have birthdays anymore. But, if I did, this is the cake I would make. It is a tender white cake with a hint of vanilla. And, by the way, I use a Jamaican rum vanilla extract I brought back from Ocho Rios. The egg whites give the cake batter a light fluffy texture. The frosting is thick, glossy and perfectly chocolatey. You can use an expensive dark chocolate like Lindt, but I used Hershey’s dark chocolate chips and the frosting was perfect. Read this recipe before you start, have all your ingredients at room temperature, prepare your pans and pre-heat the oven. And celebrate your birthday every day of the year.

Now that’s a pretty nice picture of Marilyn Monroe on her birthday. But, here’s a real little cutie, my sister Kim, celebrating her third birthday.

Directions

One of the most important things about this recipe is having the ingredients at room temperature and the butter softened. PREHEAT OVEN TO 325 degrees. Prepare 3 eight inch cake pans by greasing them, lining the bottom with parchment paper, greasing the paper and then dusting with all purpose flour (not cake flour as it will impart a chemical taste). Read this recipe all the way through several times before starting to make the cake.

Step 1

In your Kitchenaid stand mixer, beat the butter and shortening until creamy. It is essential that the butter be soft.

Step 2

Add the sugar to the butter mixture and beat well.

Step 3

Combine dry ingredients in a bowl and stir with a fork to combine.

Step 4

Add the flour and liquids to the butter/ sugar mixture and blend at low speed. Do this in about 4 additions, starting and ending with the flour.

Step 5

Add the vanilla extract and blend mixture at low speed for just a few seconds. Scrape the sides of the bowl and the bottom really well but do not overmix.

Step 6

Beat egg whites with a handheld mixer (start at low speed and increase speed to high). Beat until you have stiff peaks.

Step 7

Fold the egg whites into the batter. Start with a big scoop of egg whites and fold into the batter in three or four additions with a big spatula until there are no white streaks.

Step 8

Pour the batter into 3 eight inch prepared pans.

Step 9

Bake at 325 degrees for 25 to 30 minutes. When I made this cake, I checked it at 25 minutes and then baked it 5 more minutes and that was perfect.

Step 10

Let the cake cool in the pans for a few minutes, then turn them over onto racks, peel off the parchment paper carefully, and let them cool completely.

Step 11

Make the Frosting: Melt the chocolate (see note below) and set aside to cool.

Step 12

Beat the softened butter in the Kitchenaid until creamy.

Step 13

Add the sifted confectioner's sugar. Be careful because sugar will go everywhere. I usually drape a towel over the mixer. Add about 3 1/2 cups, more or less. Be sure you have sifted the sugar because if you don't your frosting will be lumpy.

Step 14

Add the melted chocolate to the butter sugar mixture. The chocolate should already be melted and brought to a tepid temperature. Do this in a double boiler over very low heat. You want a smooth glossy chocolate sauce without lumps. And do not add it to the sugar and butter mixture while it is hot. Wait until it has cooled down to just slightly warm. Beat the frosting until it is smooth and thick.

Step 15

Spread the frosting on and between the cake layers. There is plenty of frosting to spread it on thick and make some swirls.