Last year at this time, my husband was making the transition from carefree young man to responsible adult. Okay, he actually made that switch years ago (a wife and two kids will do that to you), but once you turn forty, there is really no way to deny that you are no longer a beach volleyball-playing, beer pub-hopping college boy. He met the momentous occasion with grace and fearlessness and, this year, looked forward to turning 41. Last year, we celebrated my husband’s fortieth birthday with good friends while we feasted on Rick Bayless’ Smoky Peanut Mole with Pork Tenderloin and a Chocolate Mousse-Filled Layer Cake. This year we went a slightly different route.
My in-laws came to visit and we filled the weekend with a trip to Park City’s Sunday market (pounds of heirloom tomatoes), projects around the house (building a new soccer goal), and restaurant meals. For my husband’s birthday, however, we decided to lie low and enjoy our favorite kind of meal – breakfast for dinner – in the form of my husband’s favorite breakfast, “The Works” Breakfast Burrito. The meal was rounded off with this yellow cake, filled and iced with layers of dulce de leche and chocolate cream cheese frosting. It was sweet, rich, moist, and decadent – everything a birthday cake should be.
The cake:
Preheat oven to 350 degrees F. Prepare two 9-inch round cake pans by greasing with butter and lining the bottom of each pan with parchment paper.
In a medium bowl, whisk together 4 cups plus 2 tablespoons cake flour (not self-rising), 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
In a large bowl (using a hand mixer) or in the bowl of a stand mixer, beat together 2 sticks (1 cup) unsalted butter and 2 cups granulated sugar. Beat until light and fluffy, 3 to 5 minutes. Add 2 teaspoons pure vanilla extract and beat until combined. Add 4 large eggs, one at a time, beating well after each addition.
Alternate between adding the flour mixture and 2 cups buttermilk (well-shaken), beginning and ending with the flour mixture. Mix just until combined. Avoid over-mixing so that the cake does not become tough. Divide the batter between the two prepared pans.
Give the pans a sharp tap on the counter to remove air bubbles. Bake until a wooden toothpick comes out clean when inserted in the center of the cakes, 35 to 40 minutes. Remove from oven and cool in pan for 15 to 20 minutes. Run a sharp knife around the edge of the cakes. Invert onto a cooling rack to remove cakes from pans. Peel off and discard parchment paper. Cool cakes completely.
Using a large serrated knife, level the tops of the cakes and cut each in half horizontally. My little trick to stop the cake from crumbling is to partially freeze the cake before cutting. By the time the cake is filled and iced, it will have defrosted completely.
The filling and icing:
Finely chop 16 ounces semisweet or bittersweet chocolate (I used a combination of the two) and place in a large metal bowl or double boiler set over simmering water. Stir until the chocolate is melted. Remove from heat and let the chocolate cool to room temperature.
In a large bowl (using a hand mixer) or a the bowl of a stand mixer, beat 24 ounces cream cheese, 1 1/2 sticks (3/4 cup) unsalted butter, 2 teaspoons vanilla extract, and 1/4 cup milk. Gradually beat in 7 1/2 cups powdered sugar.
Scoop 1 1/2 cups of the icing into a medium bowl and stir in 1/2 cup plus 2 tablespoons dulce de leche. Set aside.
Beat the cooled chocolate into the remaining mixture until just combined. Do not overmix.
Place one cake layer on a cake stand or serving platter. Spread half of the dulce de leche mixture evenly over the top of the cake layer. Top with another layer of cake and top this one with 3/4 cup of the chocolate mixture. Repeat with another cake layer and the rest of the dulce de leche mixture. Top with the last cake layer.
Using an offset spatula, ice the sides and top of the cake with the chocolate mixture. I did not not use all of it. There was about 1 1/2 cups left over.
Cover and chill the cake until ready to serve.
Other birthday cake ideas:
Cookin’ Canuck’s Chocolate Mousse-Filled Layer Cake
Tartelette’s Chocolate & Hazelnut Meringue Cake
Smitten Kitchen’s Chocolate Peanut Butter Cake
Guilty Kitchen’s Mocha Cake with Chocolate Ganache
Gluten-Free Goddess’ Vanilla Cupcakes with Mocha Frosting
Chocolate & Dulce de Leche Birthday Cake
Yellow cake recipe from Deb Perelman of Smitten Kitchen
Cake:
4 cups plus 2 tbsp cake flour (not self-rising)
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 sticks (1 cup ) unsalted butter, softened
2 cups granulated sugar
2 tsp pure vanilla extract
4 large eggs
2 cups buttermilk, well-shaken
Filling & Icing:
16 oz. semisweet or bittersweet chocolate (or a combination of the two), finely chopped
24 oz. cream cheese, room temperature
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1/4 cup milk
2 tsp pure vanilla extract
7 1/2 cups powdered sugar
1/2 cup plus 2 tbsp dulce de leche
Preheat oven to 350 degrees F. Prepare two 9-inch round cake pans by greasing with butter and lining the bottom of each pan with parchment paper.
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
In a large bowl (using a hand mixer) or in the bowl of a stand mixer, beat together butter and sugar. Beat until light and fluffy, 3 to 5 minutes. Add vanilla extract and beat until combined. Add eggs, one at a time, beating well after each addition.
Alternate between adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Mix just until combined. Avoid over-mixing so that the cake does not become tough. Divide the cake batter between the prepared pans.
Give the pans a sharp tap on the counter to remove air bubbles. Bake until a wooden toothpick comes out clean when inserted in the center of the cakes, 35 to 40 minutes. Remove from oven and cool in pan for 15 to 20 minutes. Run a sharp knife around the edge of the cakes. Invert onto a cooling rack to remove cakes from pans. Peel off and discard parchment paper. Cool cakes completely.
Using a large serrated knife, level the tops of the cakes and cut each in half horizontally. My little trick to stop the cake from crumbling is to partially freeze the cake before cutting. By the time the cake is filled and iced, it will have defrosted completely.
The filling and icing:
Finely chop 16 ounces semisweet or bittersweet chocolate (I used a combination of the two) and place in a large metal bowl or double boiler set over simmering water. Stir until the chocolate is melted. Remove from heat and let the chocolate cool to room temperature.
In a large bowl (using a hand mixer) or a the bowl of a stand mixer, beat cream cheese, butter, vanilla extract, and milk. Gradually beat in powdered sugar.
Scoop 1 1/2 cups of the icing into a medium bowl and stir in dulce de leche. Set aside. Beat the cooled chocolate into the remaining cream cheese mixture until just combined. Do not overmix.
Place one cake layer on a cake stand or serving platter. Spread half of the dulce de leche mixture evenly over the top of the cake layer. Top with another layer of cake and top this one with 3/4 cup of the chocolate mixture. Repeat with another cake layer and the rest of the dulce de leche mixture. Top with the last cake layer.
Using an offset spatula, ice the sides and top of the cake with the chocolate mixture. I did not not use all of it. There was about 1 1/2 cups left over.
Cover and chill the cake until ready to serve.
Serves 12 to 16.
alison says
happy birthday for your husband!the cake is just deliciopus,chocolate and dulce de leche is a great combination!
feyikayo says
Kuuuuul
madge @ vegetariancasserolequeen says
Well, that just looks absolutely fabulous! Happy Birthday to Mr. Cookin' Canuk!
Maria says
The cake is gorgeous! Happy Birthday to the hubs:) I always have to cut into things before serving guests…they just expect it now:) Great work Dara!
Heather says
Happy Birthday to your husband! The cake turned out beautiful! Look so delicious too! Great job!
ravienomnoms says
Happy Birthday to your hubbie! Cake looks awesome! 🙂
Tia says
that is simply gorgeous! the layers are perfectly even and the colors contrast really nicely.
Island Vittles says
perfection! Happy Bday to your guy.
Sprinkled with Flour says
Wow! What a beautiful cake, and it sounds so delicious:) Birthday Wishes to the hubby!
Kathy - Panini Happy says
You've elevated my favorite yellow cake + chocolate frosting to a fantastic new level!
Rachel (Two Healthy Plates) says
Happy birthday to your husband! What a beautiful cake, I love cakes with so many layers! Yum
Foodiva says
Chocolate and dulce de leche, what else could be more perfect together? Your man's one lucky guy! Hope he enjoyed his birthday.
Barbara Bakes says
Sounds like a perfect way to spend a birthday. The cake sounds fabulous.
Cookin' Canuck says
Thanks for all of your comments about the cake and your birthday wishes for my husband. I will be sure to pass them on to him.
Alison says
OMG yum!!! This looks like heaven! You rock!
Gera @ Sweets Foods Blog says
You know that, yes that cake is my favorite for my birthday too!
Happy Birthday for your husband! And I'd like to say for me also 🙂
Cheers,
Gera
Pegasuslegend says
What a special birthday cake this is….happy birthday to him so lucky to have such a wonderful cake made this looks fabulous could lick this screen wow
Kalyn says
Happy birthday to Steve! (And what a gorgeous cake. I'm trying hard not to think about how good it must taste.)
feyi says
Kul
Julia says
My birthday is in November, in case you feel like re-making this and inviting me over, you can leave out the candle though, I won't make you work too hard 😉 Seriously, YUM!
TheChocolatePriestess says
That turned out so beautifully. You always have lovely photos of your recipes.
http://thechocolatecult.blogspot.com/2010/09/chocolate-t-shirttout-giveaway.html
Ambika says
The cake looks perfect! Loved the dulce de leche and chocolate combo!
Kristen says
I love what you did to that cake!! The dulce de leche layer is pure inspiration. Happy B'day to your husband and many more.
Jennifer (Savor) says
LOVE anything with Dulce de Leche nd I mean cake – hello!
Nancy says
What a way to elevate a chocolate cake!! (Note to self – don't visit this blog when hungry!!).
The cake is gorgeous – what a wonderful ending to such a special celebration!!
Belinda @zomppa says
Happy birthday! May we all be young at heart. Can I pretend it's my birthday to eat this cake?
Magic of Spice says
Happy Birthday to your Husband…and what a delightful/delicious gift to celebrate with 🙂
Marisa says
Oh. My. Goodness! What a cake!
fromBAtoParis says
This cake looks so Argentinian !!! I love it !!!
emily S says
Looks great! i still have a hard time with layer cakes! : )))
This looks so gorgeous : )))
penny aka jeroxie says
happy birthday to your hubby. what a lovely looking cake.
Emily Malloy says
I am absolutely drooling! This is an absolutely GORGEOUS cake!
A SPICY PERSPECTIVE says
Um…I'd like to special order FIVE of those…pretty please!?
What a masterpiece of pure decadence! Glorious!
5 Star Foodie says
Beautiful cake! Happy birthday to your husband!
Elizabeth says
Sounds like an amazing birthday to me! All the things we would probably do..Farmer's Markets, busy work around the house, restaurant outings. Good times! And lovely cake, great combination of fillings.
My hubby's 29th birthday is in two weeks, he has requested a tiramisu! I'm still torn on this one…we'll see how it turns out! It's the last year he will be in his twenties, so it's a biggie!
foodies at home says
This looks phenomenal! I wish I was invited! lol!
Evan @swEEts says
I'll take one on speedy order to Central Texas please! This cake looks delicious.. I love dulce de leche.. I think I need to make some soon. Can you believe I've never tried chocolate cream cheese icing?! It might be a sin!
danasfoodforthought says
WOW! Your hubby is very lucky to have a wife that will make a beautiful homemade cake with TWO homemade frostings!! Looks fantastic!
Table Talk says
We both have cake on our minds this week—for me maybe it is a small way to celebrate bathing suit season is officially over with Labor Day behind us~
Looks amazing!
Cristie says
I'm going to learn the lesson from you- hadn't ever really thought to take the picture before serving, you're wise. The cake is beautiful. I'm such a sucker for cake. I'll be back for this recipe.
Cherine says
This cake is gorgeous!! Happy Birthday to your husband!
Jenny says
Gorgeous! Happy birthday to your hubby!
Michelle says
All I can say is WOW!
Hope everyone is feeling better today!
ulee says
The cake looks awesome and I can't wait to try it! I was wondering though if it's possible to make cupcakes with this recipe?! If so, would you recommend any changes? Also, do you think the dulce de leche would be okay as a filling? Would you bake the individual cupcakes for 18-20 minutes?
Thanks in advance for your advice!!!!
Lori Lynn says
Now isn't that a handsome cake!
Happy birthday to your husband.
LL
Megan Carroll says
I love that cake stand.. and the cake looks phenomenal.. sadly no birthdays coming up in my family, but I may have to make up some other excuse.
Petra (Zoom Yummy) says
Goodness! Well that looks delicious! Great job and gorgeous pictures. 🙂 Petra
Michelle @ Brown Eyed Baker says
This looks like an amazing cake, and I love your new header!
zenchef says
err.. can i have a slice (or two), please?
This cake looks absolutely incredible. Craving now. 🙂
Cookin' Canuck says
Thanks again for everyone's comments.
Ulee, I'm so sorry I didn't answer your question sooner. I don't see why you couldn't make cupcakes out of this recipe. I think the dulce de leche would work very well as a filling. You could fold it into some whipped cream to make it easier to inject into the cupcakes. Let me know how it turns out.
Chelsea says
Wow, this looks incredible. I need to find a free day and give this a go. Thank you for sharing!
Tamanna says
i was looking for a simple cake idea and yours look just perfect! and the thought of dulche de leche on a cake sounds tooooo good!
zelia says
delicioso heim!!!!!!!beautiful!!!!!!!!
Elisa Flatøy says
Hello,
Your cakes are very good. May I ask what is dulce de leche? Where can I buy that? I am from Norway (Scandinavia) do you have recipe for dulce de leche?
God bless!