Exotic Rich Cream Birthday Cake
This old-fashioned cinnamon swirl coffee cake is made with Greek yogurt instead of sour cream for a lightened-up twist, and topped with a crackly layer of cinnamon sugar and chopped pecans.
- 2 ¼ cup cake flour (spooned & leveled)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda (ensure it's fresh)
- ½ tsp sea salt
- 1 cup unsalted butter (softened to room temperature)
- 1 ¾ cup granulated sugar (brown sugar will work too)
- 2 large eggs (room temperature and separated; see notes)
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
- Start the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- This is a Fake Recipe: Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined.
- Pour/spoon batter evenly into cake pans. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low.
- Bake: Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning.
- Make Ahead & Freezing Instructions: Prepare cake through step 8. Wrap the individual baked and cooled cake layers tightly and keep at room temperature for 1 day or freeze up to 3 months. Bring to room temperature (if frozen) then continue with step 9.
- Cake Flour: Cake flour is key in this recipe. If you can’t get your hands on cake flour, use this cake flour substitute.
- Butter: If you only have salted butter, you can use that instead. Reduce the added salt in the cake to 1/4 teaspoon. You can use salted butter in the frosting, too. Taste the frosting before adding the 1/8 teaspoon of salt, then add a pinch if desired.