President Roosevelts Birthday Cake Recipes
PRESIDENTIAL BIRTHDAY CAKE
This is a classic butter layer cake based on a recipe from Seth Greenberg, the master cake maker and the son of the founder of William Greenberg Jr. Desserts and Cafes, in Washington. He spent two days baking a $4,000 version of this cake for President Clinton's birthday in 1996. The recipe calls for a raspberry preserve filling, but use your favorite, then slather the cake with Mr. Greenberg's buttercream icing. The best part is that the cake improves with age, just as a birthday cake should.
Provided by Marian Burros
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees, and place the rack in the middle of the oven. Line the bottoms of two nine-inch cake pans with wax paper or parchment paper, and grease the sides of the pans.
- Cream the butter and sugar until the mixture turns white, scraping the sides often. This takes about 15 minutes.
- Add the vanilla and the eggs, one at a time, beating between additions, until thoroughly blended.
- Blend the flour and baking powder, and slowly mix into the batter with the milk, just until incorporated. Spoon equal amounts of batter into the prepared pans, and bake about 20 minutes. If necessary, switch the pans after the first 15 minutes so that they brown evenly. The layers are ready when a cake tester or toothpick inserted into their centers comes out clean.
- Remove the pans from the oven, and cool on racks for about 30 minutes. Then flip them over, and remove paper from the bottoms. Cool completely. If the layers are higher in the middle than on the sides, slice off the domes to make them flat.
- Place one layer on a serving plate, and spread evenly with the raspberry preserves. Top with second layer, and spread the top and sides with buttercream frosting. Other decorations can be added. Refrigerate until serving time. The cake can be made a day ahead.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 45 grams, TransFat 1 gram
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- To make cake: Preheat oven to 350F. Cream butter and sugar together. Add eggs, one at a time. In a separate bowl, sift flour, salt, soda, and cocoa, making sure to get rid of any lumps. Add coffee and butter mixture to the flour mixture, a bit at a time, stirring well. Stir in vinegar and vanilla. Bake in a 9-inch round cake pan coated with non-stick cooking spray and parchment paper. Bake for 35 to 40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and allow to cool completely before frosting.
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