Birthday Cake: Bakery-Quality Crumb in 80
Master this Birthday Cake recipe for a bakery-quality crumb using the reverse creaming method. Includes exact temperature cues and timing guide for stunning res
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Cooking tools:
- Stand mixer
- Kitchen scale
- Sifter
- Double boiler
- Instant-read thermometer
- Cake pan
- Offset spatula
- Cooling rack
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
Ingredients
- 420g cake flour
- 400g granulated sugar
- 1 1/2 tbsp baking powder
- 1 tsp fine sea salt
- 225g unsalted butter, softened
- 6 large egg whites, room temperature
- 180ml whole milk
- 120g full fat sour cream
- 2 tsp vanilla bean paste
- 5 large egg whites (for buttercream)
- 300g granulated sugar (for buttercream)
- 450g unsalted butter, cubed and cool
- 1 tbsp vanilla extract
- 1 pinch salt
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