Somebody super cute and very special had a half birthday recently! MiMi always made us half birthday cakes when we were kids, so I wanted to carry on the tradition. Any excuse for cake, am I right?! I did think in moderation though and really only made a half of a cake, rather than making a "half" cake that was really just twice as tall. Though the thought did cross my mind!
Jax was happy to help. He loves to be involved when I am in the kitchen. He helped me get the ingredients in the bowl and was also quick to volunteer to like the paddle when we were done. This makes a nice moist cake. It is more dense than a box mix cake, but has a love of vanilla flavor. I will happily make it again! It is perfect that you can make just 1 9" round cake. That way I don't end up overindulging quite as much! Just PLEASE make sure your cake pan is at least 2" deep. Otherwise make two thinner layers and reduce the baking time a bit.
I made a quick Mascarpone Frosting for the cake and topped it with some sprinkles at the half-birthday boy's request. Afterall, everything is more fun with sprinkles. I have to say the result was quite delicious. Who's half birthday is next?! We're ready for more!
Classic Yellow Half Birthday Cake
makes 1 9" cake
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs, at room temperature
1 T vanilla
1/2 tsp salt
2 tsp baking powder
3/4 tsp baking soda
1 2/3 cups flour
1 cup sour cream
1 recipe Mascarpone Frosting
- Preheat oven to 350 F. Prepare a 9" round cake pan that is at least 2" deep. You can grease and flour it, or I usually just use a spray with flour in it.
- Cream the butter for a minute. Add sugar and cream until completely incorporated.
- Add the eggs, one at a time. Beat well after each addition and scrape the sides of the pan as you go. Turn the mixer to high and whip for about 2 minutes.
- Add the vanilla, salt, baking powder and baking soda. Mix until combined.
- Add 2/3 cup flour, mixing until just combined. Then stir in 1/2 cup sour cream. Add 1/2 cup of flour, 1/2 cup sour cream and then the last 1/2 cup flour, stirring until just combined after each addition.
- Pour batter into prepared pan and bake for 30 minutes or until a cake tester comes out clean.
- Cool for 10 minutes before turning the cake onto a wire rack to cool the rest of the way.
- When cake is completely cooled, frost and add sprinkles!
Recipe adapted from: Bunny's Warm Oven