There are moments in your life where everything changes. We all know that. Sometimes the change is slow, and sometimes it comes out of nowhere and takes your breath away like cold wind. As a 22 year old, I know I have many of those life-changing moments still ahead of me- kids, marriage, loss of a job, I can only imagine what may come. However, in my short 22 years, I do believe I experienced one of those life changing moments just last week, and I won’t lie, it was hard and beautiful.
Yesterday I said goodbye to a life I have lived for the last three years. In the week leading up to this moment, I graduated college, I moved out of my house, I hugged my roommates, I laughed a lot, and I grieved saying goodbye to a certain man.
Many of the moments sift through my mind like photos- slow and frozen. Then there are others still that I know I have already let go of, as I prepare to move forward.
Life is a funny river.
What I have realized in this week of transition is that grieving hurts, and is exhausting. It is important to keep your head up and to be grateful for what lies ahead. And goodness gracious, it is such a blessing to have people worth missing in your life. I am so very grateful.
On that note (the more positive one), I wanted to share a cake recipe with you all, because this is no ordinary cake. This cake was made at the very special request of a very special person in my life. This is a celebratory cake!
Life is going to change and shift, the river will keep moving. It is important that in that swim, we remember to celebrate, because it is those moments, with those that we love, that will get us through. Also, sprinkles are probably important.
Therefore, from my kitchen to yours, I hope you are rooted, grateful, and periodically enjoying some cake. Add this one to your list. Happy Baking 🙂
- 3 and 1/3 cups all-purpose flour, careful not to overmeasure
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 2 large egg
- ½ cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
- 1 ½ cup milk
- 2 Tablespoons vanilla extract
- 1 1/3 cups sprinkles (not nonpareils)
Vanilla Buttercream Ingredients:
- 2 cups unsalted butter, softened to room temperature
- ½ cup cream cheese
- About 6 cups powdered (confectioners’) sugar
- ½ cup heavy cream
- 5 teaspoons vanilla extract
- salt, as needed
- Preheat the oven to 350˚ F. Grease two 9-inch baking pans (round or square) and set aside.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Mix until blended and set aside.
- In a large bowl, melt the butter in the microwave. Add the sugars to the butter bowl and whisk until smooth. Add the egg, yogurt, milk, and vanilla- whisking until combined.
- Slowly add the dry ingredients to the wet ingredients, stirring until smooth and combined.
- Fold in the sprinkles, being careful not to overmix to avoid the colors from bleeding.
- Pour the batter into the prepared cake pan and bake for 30 minutes. Cover loosely with aluminum foil and bake for an additional 20-30 minutes, or until a toothpick comes out clean from the center.
- Allow to cool for five minutes, and then transfer to a cooling rack. In the meantime, prepare the icing.
- To prepare the icing, beat the softened butter in a medium sized bowl with an electric mixer. Slowly add the powdered sugar, cream, and vanilla extract. Stir in the cream cheese. Beat until smooth, and feel free to add either more cream or more sugar as needed to adjust the consistency.
- Put the icing in the refrigerator until the cake is cooled enough to ice.
Notes and Tips!:
- I found this cake to be too rich in butter, so for a healthier alternative, I would suggest replacing some of the butter in the cake recipe with either Greek yogurt or applesauce! Feel free to experiment as you desire. The butter creates a very moist and rich cake, but could be made healthier with slight adjustments.
- Source: Sallys Baking Addiction
- In the mood for cake? Try these other fun recipes from ‘a rented kitchen’ (Recipe links found below photos):