This is often a three tier chocolate sponge cake sandwiched with chocolate buttercream. The perimeters and top have been covered in the thin layer of chocolate buttercream. A single row of piped stars across the top hold the large chocolate buttons and several pink sprinkles complete the cake. You can use different colour sprinkles for a boy as well more sophisticated for an adult.
1 stick butter
1/4 cup coconut oil *
2 cups sugar
1 tablespoon coconut rum
2 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon sodium bicarbonate
1/2 teaspoon salt
1 cup buttermilk
Grease & flour two 9-inch round cake pans.
Inside a large mixing bowl, beat together butter, coconut oil and sugar. Stir in eggs having a wooden spoon.
(If the coconut oil isn’t soft, pop it within the microwave for about 5 seconds. Within the summer, this doesn’t seem to be a problem. Coconut oil is solid at 70 degrees in winter, but smooth & creamy within the summer. It has a pretty low melting point.)
Sift together dry ingredients.
Stir half the dry ingredients in to the butter/sugar mixture. Stir in half the buttermilk. Repeat.
Pour batter into 2 pans.
Bake at 350 degrees 25-30 minutes.
Remove from oven & cool birthday cake within the pan for 10 minutes.
Top cake having a wire rack & flip the onto rack. Cool to 70 degrees.
Freeze cake (still on wire rack) for half-hour before frosting. Freezing helps make the cake easier to frost without a lot of crumbs floating around.