Q: <strong>Can the Cake Layers be Frozen?</strong>

Yes! Just as with most of our cake recipes (from our carrot cake recipe to pineapple cake , strawberry cake and more) these yellow layers freeze beautifully. After baking, cool the cake layers until slightly warm (or room temperature) . Then, wrap each layer individually in plastic wrap followed by foil. For added support, you can place each layer onto a foil wrapped cake board. Freeze for up to three months ! To thaw, move the wrapped layers from the freezer to the kitchen counter. Keep wrapped for about 30-45 minutes. Then, unwrap and assemble the cake as usual. (Some bakers prefer to assemble their cakes while the layers are still partially frozen as they are less fragile and easier to handle.)

Q: <strong>What does Sour Cream do for a Cake Recipe?</strong>

In most of our cake recipes, we add either sour cream, buttermilk, or cream cheese . The boost of acidity in the cake batter softens the strands of gluten, which makes for a much softer, more tender cake. Sour cream also adds richness, thickens the cake batter, softens the texture, and results in a uniquely fine crumb. Some other cake recipes that call for sour cream are our sour cream pound cake , caramel cake , and lemon blueberry cake .

Question 1

Does this cake need refrigeration?

Accepted Answer

This yellow birthday cake can sit out for 1-2 days at room temperature in an airtight container or under a cake dome. After that, we recommend moving it to the refrigerator for freshness.

*If you do refrigerate the cake, it is best to remove it from the refrigerator 2-3 hours before serving. This will allow plenty of time for the cake to warm and soften for best flavor and texture.

Question 2

Can the Cake Layers be Frozen?

Accepted Answer

Yes! Just as with most of our cake recipes (from our carrot cake recipe to pineapple cake, strawberry cake and more) these yellow layers freeze beautifully.

After baking, cool the cake layers until slightly warm (or room temperature). Then, wrap each layer individually in plastic wrap followed by foil. For added support, you can place each layer onto a foil wrapped cake board. Freeze for up to three months!

To thaw, move the wrapped layers from the freezer to the kitchen counter. Keep wrapped for about 30-45 minutes. Then, unwrap and assemble the cake as usual.

(Some bakers prefer to assemble their cakes while the layers are still partially frozen as they are less fragile and easier to handle.)

Question 3

What Frostings and Fillings go with Yellow Birthday Cake?

Accepted Answer

Today we are frosting our cake with a rich chocolate buttercream, but the great thing about yellow birthday cake is that it goes with just about every possible filling and frosting!

Some of our favorite recipes to pair with this yellow birthday cake are: Vanilla Buttercream, Cream Cheese Frosting, Chocolate Cream Cheese Frosting, and Ganache.

We also love these delicious fillings: Lemon Curd Filling and Sweetened Whipped Cream Filling!

Question 4

What does Sour Cream do for a Cake Recipe?

Accepted Answer

In most of our cake recipes, we add either sour cream, buttermilk, or cream cheese. The boost of acidity in the cake batter softens the strands of gluten, which makes for a much softer, more tender cake.

Sour cream also adds richness, thickens the cake batter, softens the texture, and results in a uniquely fine crumb. Some other cake recipes that call for sour cream are our sour cream pound cake, caramel cake, and lemon blueberry cake.

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