I've got this tradition that most people seem to find depressing. I make my own birthday cakes. But guess what, that's not actually depressing. Because nobody I'm friends with can make a cake as good as I can. Sorry for being honest.
Oh and sorry if I wasn't clear. Sunday was my 24th birthday! AKA a national holiday.
Here's the first birthday cake I made for myself, my sophomore year of college. It's a chocolate bundt cake and the recipe was passed along to me from my wonderful grandmother. Okay I take back what I said earlier, my Grandma Marilyn is the only person who can make a cake better than me. Well okay, except for my other Grandma Edwina. Okay I take back everything I've ever said.
Anyway this bundt cake has like a million kinds of chocolate in it, pudding, buttermilk and sour cream. And it's so good. It's the epitome of a chocolate cake, and it's so moist that it doesn't need frosting. Just a light dusting of powdered sugar and you're good to go.
The next cake I made was ambitious. A chocolate chip cookie dough cake. And DAMN was it good. This cake took me two days to make and was so fluffy and light. The inside had no-bake cookie dough bites in it, and the outside has actual cookies slammed on top. I still count this as the best cake I've ever made, but I can't find the recipe anywhere online. I think the blogger who created it must have stopped blogging? R.I.P best cake recipe in the entire world.
*INSERT HEART EYE EMOJI HERE*
I skipped making a cake for my senior year of college. But for my first year in LA I tried to recreate the chocolate cookie dough cake from two years earlier. But, like I said the recipe is nowhere to be found so I tried to piece it together and ended up with this rather boring nutella version. It was good, but didn't make me see god like the cake that inspired it.
But this year I redeemed myself.
I found the recipe for this cake on Sweetapolita and used her recipe exactly, so I won't repost it here. I think if it hadn't been 2,000 degrees in the valley that the frosting would have looked a lot cleaner. I ended up kind of pushing the frosting off the edge to make it have the drippy effect. I'm not mad about how it turned out. The cake is rich and chocolately, so it really doesn't need that much frosting. That's where the lighter whipped frosting comes into play. By just leaving the frosting on the inside you have a nice balance of cake to frosting, and the frosting doesn't overpower anything. The pink layer has a light strawberry taste, and the vanilla and chocolate layers taste just like you'd expect them to.
I'm very proud of this cake. Cakes have always been a little harder for me, as evidenced by how lopsided this one is. But I'm getting better. I dream about the clean lines and perfect shapes that professional bakers manage with their cakes.
No joke I've been eating this cake for dinner and breakfast. Cause it's my birthday and I'm allowed.
Except my birthday is over so now it's time to start eating vegetables again. BEING A GROWN UP IS THE WORST.
You can find the recipe for this cake on Sweetapolita.