Celebrating 10 years!

Today is a crazy day, we are celebrating 10 years of Dessert'D! It's pretty crazy to think - especially with everything that has been going on in the world recently, that we have been a successful business for 10 years!


Recipe by Mimi Council.








Chocolate and Vanilla Layer Birthday Cake Makes 3 layer 6-inch cake Batter 1/2 cup (113 grams) organic salted butter, softened 170 grams (3/4 cup) organic cane sugar 2 large organic eggs, room temperature 1/2 cup organic milk, room temperature

1/4 cup organic heavy whipping cream, room temperature 1/4 cup organic sour cream, room temperature

127 grams (3/4 cup plus 2 1/2 tablespoons) cake flour 43 grams (1/2 cup) organic Dutch cocoa powder, sifted

3/4 teaspoon baking powder 1/2 teaspoon fine sea salt

1/2 teaspoon organic ground vanilla bean Frosting 454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted 1 cup (226 grams) organic salted butter, softened 1 to 2 teaspoons organic milk 1 teaspoon organic vanilla extract

Topping Rainbow Sprinkles Method Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar. Mix on low until combined and there are no chunks of butter. Add the eggs, milk, cream, and sour cream and mix on low to combine, scrape down the sides of the bowl and mix again to combine. In a separate bowl, add the cake flour, cocoa, baking powder, sea salt, and vanilla bean and whisk together. With the mixer on low, slowly add in the dry ingredients to combine completely and mix low until you have a smooth batter, scraping down the sides of the bowl as needed. Divide evenly into the prepared cake pans, they should weigh about 226 grams each. Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minutes or until light and fluffy. Place the first cake layer on a cake stand or spinner, crumb coat the cake. Then frost the rest of the cake smooth, and immediately add the rainbow sprinkles half way up the sides. You have to do this immediately because the sprinkles will stick to the frosting when it's fresh, but if you let the frosting dry they won't stick on. Add rainbow sprinkles to the top. With the remaining frosting, add a little cocoa and water to it to create the writing frosting. Transfer to. a piping bag with decorating tip #4. Write whatever you want! Gluten Free --- Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend. High Altitude --- Bake at 350°F for 17 minutes or until a wooden ipck inserted in the center comes out clean.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!