HAPPY BIRTHDAY to ME! Happy Birthday to Meeeeeeee, Happy Birthday, Dear Me-e-e-e, Happy Birthday TO ME!
Oh, pardon me. Didn’t see you there…
Why, YES, it IS my birthday today! How did you know??
Who doesn’t love their birthday? Weirdos, that’s who. I can’t think of a single person who doesn’t (at least deep down inside) enjoy being told how special they are – and that’s what birthdays are ALL about. Today’s recipe is made to say “I love you.” But even more than that, this low sodium cake says, “Your health matters, and so does taste.”
This cake is beautiful. It is delicious. It is easy to make. It is every thing you want for you and your loved one, wrapped up in one simple recipe. So look no further. Get out those pans, preheat that oven, and get ready for the party.
NOTE: This recipe can be made as follows (yielding one large heart shaped cake), or can be baked in 2- 8-inch round pans for a layer cake, 1- 9×13-inch sheet pan, 2- 9-inch square pans, or 24 standard size cupcakes. Baking time will need to be adjusted accordingly.
Recipe adapted from Bake and Make Amazing Cakes (Kids Can Do It).
SODIUM CONTENT: 18 mg per serving
1 3/4 c. sugar
2/3 c. (10 2/3 T.) unsalted butter, softened
2 t. pure vanilla extract
3 c. flour
2 1/2 t. Featherweight sodium free baking powder
1 1/2 c. low fat milk
4 c. powdered sugar
1/2 c. (1 stick) unsalted butter, softened
1/3 c. low fat milk
1 t. pure vanilla extract
Preheat oven to 350 degrees. Get out 1- 8-inch round cake pan and 1- 8-inch square cake pan. Grease and flour both pans and set aside.
Using a mixer, cream the sugar and butter in a large bowl. Add the eggs and vanilla and blend well. Sift together the flour and baking powder in another bowl. Add the flour mixture to the wet batter, about 1/3 at a time, alternating with the milk. Repeat until everything has been added, mixing well.
Pour the batter into the prepared baking pans. Place on middle rack in oven and bake 30-40 minutes, or until tester inserted into the center of cake comes clean. Remove pans from oven and place on wire rack to cool. Cool fully before carefully running a knife around edges, inverting pans and gently removing cakes.
Before assembling, prepare a base for the cake. I used a large baking sheet covered in aluminum foil.
If necessary, level the two cakes so they are roughly equal in height (as shown below).
Carefully cut the round cake in half.
Then assemble the three pieces to form the heart shape. Place the square cake at the bottom – diamond style – then align the cut halves at the top to complete the heart.
Set the cooled heart aside and prepare the frosting. Sift the powdered sugar into a large bowl. Add the butter, and cream together using an electric mixer. Add the milk and vanilla, and beat until smooth. To tint the frosting, add 3 drops of food coloring at a time, beating and adding more food coloring as necessary. Spread frosting gently on top and sides of cake, then decorate as desired. HAPPY BIRTHDAY!