What is a good use of time is that spent making this cake, which comes together very quickly, is very forgiving, and is always well received by adults and children alike. It’s identical to a recipe I made years ago with the exception of oil substituted for butter, which allows for easy mixing and keeps it moist, and vanilla substituted for the lemon juice/zest/extract. A simple cream cheese-butter frosting + sprinkles completes the job.
Two Notes:
Somehow Ella turns 9 this month. Hard to believe: This is a great cake to have little people help with. It can be mixed by hand (as opposed to with an electric mixer) and, as noted above, it’s very forgiving — little attention is ever paid to the mixing order of ingredients, and it still always turns out well. These are those two 6-inch round pans mentioned above: Let cool completely before frosting. To make the frosting, gather your ingredients: heavy cream, sugar, cream cheese (cold), salt, vanilla. First, place cold cream cheese, sugar, and a pinch of sea salt in a stand mixer. Beat until light and creamy: Then add the cold heavy cream and vanilla: Beat until thick and creamy: Sprinkle hunters: Birthday boy (two years ago). Love these candles! You can also use the recipe to make cupcakes. The batter will give you 13-14 cupcakes. You can also make snowy owl cupcakes if the Halloween spirit is moving you: Separate two Oreos and stick two, icing sides up, on a frosted cupcake facing up. Insert an orange M&M or jelly bean in between as a nose, and affix chocolate M&M onto the Oreos for eyeballs. 4.9 from 23 reviews This is a small cake. I bake the cake in two small cake pans: 6×2-inch round cake pans. You could also use one 9-inch cake pan. Or if you want to make a larger cake, you can double the recipe and use two 9-inch pans. See the notes below the recipe for the larger yield. That said, I can’t say enough good things about investing in those two small cake pans. This recipe makes the perfect size cake with very few leftovers. To make cupcakes: Be sure only to fill the cupcake holes halfway up with batter—they will overflow/not bake properly. There are two frosting recipes below. I prefer the whipped cream-cream cheese frosting recipe, which I adapted from this Stella Park’s recipe. I use Stella’s proportions but use a different method. Find the more traditional cream cheese frosting recipe in the notes below.
