You have to bake them from scratch, but they're worth it.
Birthday Cake With Sherry Glaze
1⁄4 pound butter, plus more for greasing pan
2 1⁄2 cups all-purpose flour, plus more for dusting pan
3 1⁄2 teaspoons baking powder
1 1⁄4 cups firmly packed brown sugar
2 large eggs, separated
2/3 cup whole milk
1 teaspoon vanilla
1 teaspoon orange extract
3 1⁄2 tablespoons sherry
1⁄2 cup chopped walnuts
1⁄2 cup raisins
1/3 cup currants
2 tablespoons finely chopped candied orange peel
1⁄2 cup confectioners' sugar
1. Preheat oven to 325 degrees. Butter and flour an angel-food-cake pan. Sift together the flour and baking powder. Using a mixer at medium speed, beat the butter until creamy and slowly add the brown sugar. Mix in the egg yolks, milk, vanilla, orange extract and 2 tablespoons of the sherry. Blend in the flour mixture.
Skip to next paragraph2. In another bowl, beat the egg whites until stiff but not dry. Fold them into the batter. Fold in the walnuts, raisins, currants and orange peel. Scrape into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 15 minutes, then unmold and cool on a rack before glazing.
3. In a small bowl, whisk the confectioners' sugar and remaining 11/2 tablespoons sherry until smooth. Drizzle the glaze over the top. Serves 10 to 12. Adapted from "The Fannie Farmer Cookbook."
Buttermilk Layer Cake
Vegetable oil for greasing pans
2 1/3 cups cake flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
3 large eggs
1 teaspoon vanilla
6 ounces butter
1 1/3 cups sugar
1 cup buttermilk
Chocolate Satin Frosting (see recipe).
1. Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
2. Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
3. Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
4. To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with the second layer and frost the remainder of the cake. Serves 10 to 12. Adapted from "Joy of Cooking."
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Chocolate Satin Frosting
1 cup heavy cream
6 ounces unsweetened chocolate, cut into chunks
3 cups confectioners' sugar
6 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla.
Bring the cream to a boil. Remove from heat and add chocolate. Cover and set aside for 10 minutes. Scrape into a food processor and add the confectioners' sugar, butter and vanilla. Process until smooth, then 1 minute more. Set aside at room temperature until thickened into a spreadable consistency. Makes about 3 cups. Adapted from "Joy of Cooking."
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Chocolate Domino Cake
Vegetable oil, for greasing pan
1/4 cup plus 3 tablespoons unsweetened Dutch process cocoa
2/3 cup sour cream
2 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups plus 1 tablespoon sifted cake flour
1 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons unsalted butter, at room temperature
Chocolate Satin Frosting (see recipe).
1. Preheat oven to 350 degrees. Oil a 9-inch cake pan, line with parchment, and oil again; set aside. In a medium bowl, combine the cocoa, sour cream, eggs, and vanilla; whisk until smooth.
2. In the bowl of a mixer, combine the cake flour, sugar, baking powder, baking soda, and salt. Mix on low speed for 30 seconds, then add the butter and half of the cocoa mixture and mix on medium speed for 2 minutes. Scrape down the bowl and add the remaining cocoa mixture in two batches, mixing for 20 seconds after each addition.
3. Scrape the batter into the pan and bake until the cake surface springs back to the touch and a tester comes out clean, 40 to 50 minutes. Cool in pan for 10 minutes, then slide a thin knife around the edge of pan and invert onto a platter. Allow to cool completely before frosting.
4. To frost cake, leave it upside-down on the platter and use a long thin knife to cut the cake in half horizontally. Lift the top section off the cake (the flat side will be up), and spread a third of the frosting on the cut side of the cake. Replace the top section and frost the remainder of the cake. Serves 10 to 12. Adapted from
The Cake Bible.
Some yummy old-fashioned birthday cakes
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