Birthday Medley Layer Cake
For the vanilla-based layers (chocolate chip, confetti, and cherry chip):
  • 3 cups 345 g cake flour
  • 2 1/4 cups 450 g superfine sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup 170 g unsalted butter, cold and cut into about 15 pieces
  • 1 1/3 cups 320 ml whole milk, room temperature
  • 6 egg whites room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 cup 150 g mini chocolate chips
  • 3/4 cup 115 g confetti quin sprinkles
  • 1/4 cup Maraschino cherries chopped (about 12 cherries)
  • 1 tablespoon Maraschino cherry juice
  • Drop pink gel-paste food color
For the chocolate layers:
  • 1 stick 115 g unsalted butter, softened
  • 3/4 cup 165 g packed light brown sugar
  • 1/2 cup 100 g superfine sugar
  • 2 eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups 155 g all-purpose flour
  • 1/2 cup 60 g dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 240 ml buttermilk, room temperature
For the Vanilla Cooked Flour Frosting
  • 2 cups 480 ml whole milk
  • 1/3 cup 45 g all-purpose flour
  • 2 cups 400 g sugar
  • 1/4 teaspoon salt
  • 2 cups 454 g unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • Few drops turquoise gel-paste food color
  • Confetti quin sprinkles for decorating
For the vanilla-based layers:
  1. Preheat oven to 350°F (180°C). Grease and line the bottoms of 3 round 8-inch pans with parchment. I use Parchment Paper Circles for ease.
  2. In a medium-sized measuring cup, combine and stir 1/3 cup of the milk, egg whites, vanilla, and almond extract. Set aside.
  3. Sift cake flour twice. Into the bowl of an electric mixer fitted with the paddle attachment, sift the cake flour, sugar, baking powder, and salt together, and mix on low-speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter, one piece at a time, and continue mixing until the mixture is a fine, crumbly texture, about 5 minutes. Add the 1 cup of milk and and mix on medium speed for 3 minutes.
  5. Scrape the sides of the bowl, decrease the speed to medium-low, and gradually add the egg/milk/extract mixture. Once the milk mixture has all been added, continue to mix for 30 seconds.
  6. Pour one-third of the batter (~2 1/2 cups)(500 grams) into one of the prepared pans, another third into another of the prepared pans, and keep the remaining batter in the bowl. Gently stir the chocolate chips into one of the pans of batter and spread the batter evenly with a small offset palette knife. Repeat with the sprinkles in the other pan of batter. Bake the 2 cake layers in the center of oven and 2" apart until a cake tester comes clean when inserted into the center, about 22 minutes. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. While the cakes are baking, add a drop of pink gel paste into the remaining batter, along with the chopped cherries. Turn the batter into the third prepared cake pan. Bake once the first 2 layers are out of the oven. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  7. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best enjoyed day 1 or 2.
For the chocolate cake layers:
  1. Preheat oven to 350°F (180°C). Grease and line the bottoms of 2 round 8-inch pans with parchment.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, superfine sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 7 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next, about 30 seconds.
  3. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl.
  4. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently.
  5. Divide the batter evenly between the 2 prepared pans. Smooth the batter with a small offset palette knife, and bake until a toothpick inserted into the center comes out with just a few crumbs, about 25 minutes. rotating once after 20 minutes. Cake is done when toothpick or skewer comes barely clean.
  6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
For the frosting:
  1. In a medium saucepan over medium-heat, whisk together 1/2 cup (120 ml) of the milk and the flour until combined. Continue whisking until the mixture thickens and reaches the consistency of brownie batter, 6-8 minutes. Add the remaining milk, sugar, and salt and whisk constantly until the mixture comes to a boil, about 10 minutes. Remove the mixture from the heat and pour through a sieve and into a medium bowl. Place a piece of plastic wrap directly over the mixture and place in the refrigerator until cool (this can be done the night before to save time).
  2. In the bowl of a stand mixer (or large bowl if using a hand mixer), beat the butter until very fluffy, about 7 minutes. Remove the plastic wrap from the cool milk/flour/sugar mixture and stir until smooth (it will be a slightly gelatinous consistency). With the mixer running on medium speed, gradually add all of the milk mixture to the whipped butter. Beat until smooth well-incorporated. Add the vanilla and beat until combined. To remove some of the air bubbles, beat on low speed for a few minutes.
Assemble the cake:
  1. Put a dollop of frosting on an 8-inch round cake board (or cake plate) or 9-inch scalloped cake board.
  2. Put your confetti cake layer top-up on the cake board or plate, and spread about 3/4 cup of frosting evenly across layer. Put a chocolate layer on top and repeat with another layer of frosting. Add the cherry chip layer on top, more frosting, followed by the second chocolate layer. Now place the final layer (chocolate chip) top-down. Cover the cake with plastic wrap and wiggle the layers into place. Refrigerate the cake for about 20 minutes. Add a few drops of turquoise gel paste to the remaining frosting and beat to combine.
  3. Using a turntable, if possible, frost entire outside of cake with a thin layer of turquoise frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Repeat with another thin layer of frosting, this time working to achieve a smooth finish. Chill for another 15 minutes.
  4. Apply a third coat of frosting to the cake. Holding a small offset spatula in your dominant hand, press it gently against the side of the cake, starting at the very bottom, and keep it steady. Use the other hand to slowly rotate the turntable until you have gone all the way around the cake, raising the spatula just slightly at every full rotation, so you are working your way up the cake. Clean the spatula and then use the same technique on the top of the cake, starting from the outside working in. This time you will hold the spatula flat against the top of the cake. Sprinkle confetti quins around the perimeter of the cake.
  5. The cake will keep at room temperature for up to 3 days.