A light and fluffy lemon layer cake with a raspberry cake filling and a vanilla buttercream! Utterly delicious!
Happy birthday to MEEEEE! Let’s eat lemon cake. With raspberry cake filling. And vanilla buttercream. Okay? Okay!
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 cake 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 cake 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!