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Everyone's Favorite Birthday Cake

An easy and delicious cake that's suitable for any occasion from baker Matt Lewis of Brooklyn's Baked bakery.

  • yield: Makes one 8-inch round layer cake

Ingredients

For the Cake:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
  • All-purpose flour, for pans
  • 1 3/4 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cups granulated sugar
  • 1/2 cup firmly packed light-brown sugar
  • 3 large eggs
  • 1 cup sour cream

For the Chocolate Cream Cheese Frosting:

  • 5 tablespoons unsalted butter, softened
  • 5 ounces cream cheese, softened
  • 2 to 2 1/2 cups confectioners’ sugar, sifted
  • 1/4 teaspoon salt
  • 2 ounces dark chocolate, melted and cooled

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds. Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess.

  2. Step 2

    In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside.

  3. Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, and beat until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, scraping down sides of bowl as necessary.

  4. Step 4

    Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and reinvert; let cool completely.

  5. Step 5

    Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioners' sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes firm. Do not over-beat. Frosting can be made up to 1 day in advance if stored in an airtight container in the refrigerator; let soften at room temperature before using.

  6. Step 6

    Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. Cake can be kept in an airtight container, refrigerated, for up to 3 days. Let come to almost room temperature before serving.

Source
The Martha Stewart Show, January 2011

Reviews (17)

  • 23 Sep, 2012

    This was a great recipe! I agree that the cakes did not rise as shown in the video. I would double the recipe next time. It tasted delicious and the frosting was awesome!

  • 3 Sep, 2012

    is that just me or did martha seem unusually obnoxious in this video segment?

  • 1 Jul, 2012

    I omitted the cinnamon and it was delicious. The only criticism I have is that these cakes did not rise as expected. I made 2 batches in order to have a normal sized cake. Should baking soda be exchanged for baking powder?

  • 2 Nov, 2011

    P.S. I'm not sure why it filtered my word- what I said was it left a h o l e in the top of the cake where it oozed. Weird? . . .

  • 2 Nov, 2011

    The cake was rather dry, but not the worst I've had. Also, during baking, one of the cakes oozed what looked like a mix of egg & sugar? It was really shiny. I've never had this happen before & didn't know what the cause was. It left a [filtered word] in the cake in that spot. If you use this recipe, use a simple syrup to moisten the cake before you frost it. This frosting recipe is small- I had to double it. I used raspberry jam filling in the center & frosted w/ the frosting. Wish I could share a pic!

  • 26 Oct, 2011

    Followed the recipe exactly. The cinnamon in the cake was overpowering the rest of the ingredients. Also, it was a rather dry and dense cake. The icing however was divine!

  • 17 Oct, 2011

    This cake is delicious and easy to make and put together for a quick cake everyone can enjoy. (Except vegans) My family loved it.

  • 11 Oct, 2011

    When I watched this episode the man said he used all purpose flour but the recipe says cake flour????

  • 7 Oct, 2011

    I do not see were you can print on the side. this is not the only recipe that cannot be printed.

  • 3 Oct, 2011

    Yes, where is the print button along with the "Save in my collection" button. How do we save these now?

  • 2 Oct, 2011

    I still do not see the print button. Has anyone been able to find it??? If so, where?? Thanks

  • 1 Oct, 2011

    THANK YOU MAILEBEAR

  • 1 Oct, 2011

    Please lets keep this going;
    where is the print button without all the ads,really Marthat are you that cheap
    what about convenience
    WHERE IS THE PRINT BUTTON WITHOUT THE ADS

  • 1 Oct, 2011

    Look to the left in the aqua portion of the page next to the recipe.

  • 1 Oct, 2011

    I too cannot find the print link to print the recipe. Please advise.

  • 29 Sep, 2011

    Where is the "print link" to be able to print this recipe and all the other recipes on your website without the advertisements? HELP and THANK YOU!!!

  • 29 Sep, 2011

    I had so much fun at your tv Birthday Party. Thanks for inviting me. Happy "50th" (smile) Birthday.
    STO LAT!!!!!!!!!!!!!!