Not only was my husband’s 31st birthday the very first birthday that we celebrated as husband and wife but it was also the first birthday that we’ve encountered since we moved to rural northeastern Ohio last year, very far away from friends and family in Dallas. Back home we buy all of our birthday cakes from the amazing Cretia’s, a tiny bakery in Duncanville. It has been a tradition in Aaron’s family his entire life. They are known for their fluffy cakes and buttercream icings. It’s the absolute best.
That being said, I knew that I did not want to try to compete with my husband’s lifelong favorite cake (vanilla with buttercream) but I was still dead set on making his birthday extra special regardless of the fact that we had no one to celebrate it with. I told him that I was going to make this birthday significant by doing two things for him that I had never ever done before. Innocent thoughts people . . . innocent thoughts.
Baking! I was going to bake him cinnamon rolls and a birthday cake all from scratch. Nothing pre-packaged. No boxes. No cans. That might not seem like a big deal to some, but to this previously domestically challenged/urban-dwelling/independent woman, it was. I’ll get to the cinnamon rolls recipe post on another day. On to the cake.
He requested a funfetti birthday cake. Funfetti? “Is that the cake with the sprinkles in it?” I asked. I don’t think I have eaten that since I was 8 or 9. Kid at heart. I love it. Done and done. Also, I wanted to do a variation on the buttercream icing that my husband adores. I scoured my mind for flavor ideas and remembered a recent trip to my family’s cattle ranch in west Texas where we roasted s’mores on the campfire one night. I have a vivid memory of Aaron chowing down on about a dozen roasted marshmallows.
Actually, it’s this memory right here.
Now, where was I?
Marshmallow buttercream icing! It’s perfect.
Without further ado. . .
2 1/4 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 egg whites
1 1/2 cups sugar
2 teaspoons lemon zest
1 stick butter, room temperature
1 teaspoon lemon extract
3/4 cup rainbow sprinkles
Sift together cake four, baking powder, and salt.
Whisk together buttermilk and egg whites.
Put the sugar and lemon zest in the bowl of the mixer.
Add the butter and cream together until creamy, 3 minutes.
Add the lemon extract.
Add 1/3 of the flour mixture.
Add 1/2 of the buttermilk mixture.
Repeat until all of the ingredients are added.
Add the sprinkles and fold until combined.
Pour batter into 8 inch pans that have been greased.
Bake at 350 degree for 30 to 35 minutes.
Cool in pans for 10 minutes, then turn out and cool completely.
MARSHMALLOW BUTTERCREAM ICING
1 cup room temperature butter
1 (7-ounce) jar marshmallow creme
2 cups confectioners sugar
1 teaspoon vanilla
Cream the butter until it is light and fluffy.
Add the marshmallow creme.
Whip for 2 minutes.
Add the confectioners sugar and continue to beat for 2 minutes.
Add vanilla extract.
Needless to say that you can take one look at the ingredients in this cake and just know that it tasted divine. The small amount of lemon in the cake batter really kicked the taste up a notch. It reminded me of fruity pebbles, the cereal. Delicious!
My husband was very happy with the cake. Isn’t it gorg? For a funfetti cake and all.
What about his birthday gifts? I knocked it out of the “ballpark”. Check it out! You’re going to want to steal this one.