Birthday Cake
There are some nasty consequences in having a birthday right after tax day. As you are planning the party, perhaps you are envisioning oysters and minionette followed by steak tartare and a never-ending river of champagne. But then you write a couple checks to the government and you realize lasagna it is!
If there’s one thing you can say about lasagna and layer cake, though, it’s that they are crowd-pleasers. Have you had a party and served lasagna recently? Strangely, one of the unknown secrets of the universe is that guests will go nuts for lasagna! Who knew?
A real source of inspiration for this dinner, though, was my pen pal friend Sara Rose. She had lots of ideas about how to make special, yet budget-friendly twists on the menu. The starter, for example, was her idea and a hit (roasted asparagus and broccoli, tossed with lemon juice and toasted pine nuts upon their exit from the oven), and she also suggested I dress up my plain jane birthday cake with some orange zest. Duh. How did I not think of this myself, as chocolate and orange is one of the most heavenly combinations on earth? Thank heaven for friends, both the ones who will come and wish you well as you blow out the candles and those who kindly advise from afar. I felt so lucky, in fact, sitting around the candlelit table, full of cheese and good cheer, that when it came time to make a wish, I honestly couldn’t think of a thing. So I spent my wish on someone else.
I think 27 will be a magical year.
Orange Butter Cake with Dark Chocolate Frosting
adapted from Martha Stewart Baking Handbook
Makes two 9-inch cake layers
2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon grated orange zest
1 1/4 cups milk
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in orange zest. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
Dark Chocolate Frosting
1 pound best-quality semisweet chocolate, finely chopped
6 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water
3 sticks (1 1/2 cups) unsalted butter, room temperature
1/2 cup confectioners’ sugar
Pinch of salt
Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add melted chocolate; beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Beat in cocoa mixture.
Using a serrated knife, trim tops of cakes to make level; brush off crumbs. Set one cake on cake stand and spread frosting all over. Top with second cake and cover with remaining frosting.
Sara Rose: Whoa. That cake looks effing amazing. I’m blushing at the mention. I’m just glad you had a wonderful birthday, even if it was followed up by a miserable, bed ridden weekend. I need to make me one of those cakes pretty quickly!2 years ago
There just aren’t enough opportunities for cake baking in regular life!2 years ago
MrsB: raaaaaaaaaaaaaaaaaar!! happy happy birthday, lovely lady! I am full of conviction that 27 will indeed be a magical year!! For magic lies everywhere and some people have the fairy-like gift of seeing it, even in the seemingly mundane. I think you may just be one of them!! (We were definitely friends in a last life! Kindred spirits (as Anne Shirley would say!) xxxxx2 years ago
Karen: That sounds delicious…and you know, I’m not normally a citrus-in-cake type of person. Maybe my tastes are changing though because I could eat a slice or two of that right now! Happy Birthday!2 years ago
Julia: my mom makes lasagna for almost every big holiday event or party she throws. it’s her go to thing. everyone likes it enough, although i personally don’t LOVE it, but yours was probably better (my mom is not the greatest cook).2 years ago
Kokie: Question: My sister is a vegetarian and I love lasagna, do you have a good veg lasagna recipe I could use?2 years ago
Diane Carol: pasta….chocolate…..cheese…..(ok, well all not “together”), just add bread and butter and I’d follow you anywhere (oh and wine…must have wine)
2 years ago
kokie, i like vegetarian lasagna best. i basically made this version but put sauteed mushrooms in instead of the sausage.2 years ago
Sara Rose: Ooooooh my mom makes a yummy veg lasagna with roasted veg like eggplant, mushrooms, squash, etc (just use whatever veggies are cheapest that week, I say). Now I want lasagna and cake. This may be the plan for my weekend. Mama’s gotta feed the baby in my belly!2 years ago
Katie: Happy birthday! I’ve been enjoying your blog for at least a year now, but never commented before. I made the same cake (sans orange peel, but added a teaspoon of almond extract) for a dear friend’s birthday about a month ago, and it was a hit. Bet it tasted fantastic with the orange peel. A layer of raspberry jam would also be nice. And with a different frosting, I bet it would be great with lemon…2 years ago
Julia: Happy-belated-birthday! How sweet of you to use your wish for someone else, I think that’s lovely.
2 years ago
I have recently discovered the joys of lasagne, after having hated even the idea of it as a child. I don’t eat meat so I make veggie ones; usually either roasted veg (anything really, but peppers, carrots, tomatoes, onion & garlic is a nice combination) with a bit of cheese sauce, or spinach, ricotta and pine nuts (sooo quick to make yet quite impressive – especiallly for a week night ‘do or unexpected guests). Yes, people love the lasagne. Perhaps it’s part of the whole comfort-food revival? Or perhaps just cos it’s nice
Margaret Roach: Perfect timing (great minds think alike?). We are looking for a half-birthday cake for The Sister Project, and maybe this is it.
And P.S., nobody is 27.2 years ago
kat: Happy Birthday. My mother never made it with meat so it always confused me when I saw it made that way. Hope this year is full of wonderful times.2 years ago
shauna: Happy birthday… 27 has a nice to ring to it! Rhymes with heaven… Devon… ummm. And the cake sound divine
2 years ago
Lisa (dinner party): Yum. I love orange and chocolate too. Happy belated birthday!2 years ago
ann: This sounds like a wonderful birthday meal, Sarah! You’re making me crave orange butter cake with chocolate frosting now…2 years ago
Joy: Happy Birthday lovely lady! I hope 27 gives you everything you want and more. I am halfway through it and it’s not too bad at all. I love having pen-pals – so lovely to get a hand written letter through the post xx2 years ago
Renata N: I guess I’m a little late, but I’d still like to wish you a very happy birthday!
That cake really does look delicious!2 years ago
Jane of Jane's Sweets: Yep, we all know they’re not hip, cool, or minimalist foods, but I’ll take traditional lasagna and cake for any kind of celebration. I love that you wrote about serving these delicious homey foods for your birthday. Hope you had a great celebration!2 years ago