Happy birthday to MEEEEE! Let’s eat cake.
Yep, that’s right. I’m in my last and final year of my twenties. Dun dun dunnnnn.
Nah. Not really. I don’t feel that weird about thirty being right around the corner (okay maybe it’s a leeeetle weird) but I definitely don’t feel old enough to be almost thirty. Does that make sense? Like it doesn’t freak me out, but I don’t feel old enough to be as old my age sounds.
Getting old is confusing.
Things that are not confusing? Cake on your birthday. It’s a no-brainer, right? My dilemma is always choosing what kind of cake to have. Chocolate or vanilla? Vanilla or chocolate? It’s such a hard decision!
You see, I have a special place in my heart for light and airy white cake with fluffy vanilla buttercream frosting, I think it stems from my Chuck-E Cheese birthdays. If you’re not familiar with Chuck-E Cheese’s birthday cake you, my friend, are missing out. If it wasn’t weird for me to walk into a Chuck-E Cheese establishment at my age, without any kids (and pregnant to boot), I would go there and eat cake on my birthday. Since that’d be creepy, I’m stuck making my own cake. #almost30yearoldproblems
ANYWAYS. I love, love, love white cake. But then again, I loooooove chocolate cake. You know – rich, moist, chocolate-on-chocolate cake.
So what’s a girl to do when she is torn like this? Make TWO birthday cakes, that’s what! Or at least that’s what I did.
It might seem weird to you that I made my own birthday cake but let me assure you – I insisted. Marc told me I could only have two birthday cakes if he made both of them but I really, truly, madly, insisted that I make them myself. While baking cakes may not be my specialty or favorite thing to do, there’s something special that I enjoy about making my own birthday cake. Why not make two of them while I’m at it?
First up was this light and lemony layer cake, with a sweet raspberry filling and simple vanilla buttercream. SO GOOD, you guys. If I hadn’t already just eaten a piece, I’d go back and eat another right now. Who am I kidding? It’s birthday week, which obviously calls for two pieces a night.
The lemon cake is tender but holds up really well when sliced. I thought the raspberry filling perfect complemented the lemon flavor of the cake, and the neutral but obvious vanilla buttercream rounded it all out.
I’m thinking this would be a beautiful cake for Easter, with it’s spring flavors and all, and definitely any spring birthday. I can attest it is definitely birthday worthy!
You might be wondering if I’m going to post the chocolate cake I made this weekend, too. Since I pretty much followed this recipe exactly, I’ll just direct you over there. It is, hands down, the best chocolate cake I’ve ever made or eaten.
So tell me – do you prefer a vanilla or chocolate birthday cake? Or another flavor? Or are you non-traditional and like pie or something else for your birthday? I’d love to know!