Using One Cake for Two Occasions

Last week, we celebrated two events, the Christening of Migo in the morning and the 2nd birthday of Pio at night. Since the events were for my two babies, I decided to bake the cake for them. Initially, I thought of using a ready mix cake, but it was out of stock on all the grocery stores that I’ve been to, that is why I opted to bake the cake from scratch. I am not a good baker, I think the last time that I have attempted to bake something was years ago, so I made sure that the recipe that I am going to use is easy to follow and does not require a lot of time to do.

While searching online, I found the Simple Chocolate Cake recipe of Joy of Baking and Martha Stewart’s Cream Cheese Frosting. These were the recipes I followed for my Chocolate Cake with Cream Cheese Frosting.

At first, I wanted to do a two layered cake for each occasion, but since we were trying to limit our sugar intake, I just did one and designed it using printable cake toppers, which I mostly got online.

This was Migo’s Christening Cake. I’ve designed the “Welcome to the Christian World” banner, while the other toppers were from the net.

This was Pio’s 2nd Birthday Cake. The theme that I chose was Superheroes.

That was one cake used in two occasions, the only difference were the printable cake toppers. It was not the perfect cake, the frosting was messy, but my family said that it tasted good.

Sharing with you the recipe that I have followed below.

Have you tried baking a cake? Let me know what it is on the comment section below.

Here’s the Recipe I used for the Chocolate Cake from Joy of Baking.

2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (natural or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs (I used 3 medium sized eggs)
1 cup (240 ml) warm water or coffee (I used warm water)
1 cup (240 ml) milk
1/2 cup (120 ml) corn, vegetable, sunflower or canola oil (I used Canola oil)
1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two – 9 inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper. (I don’t have a parchment paper so I sprinkled the bottom of the pan with flour).

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Dry Ingredients

In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.) Evenly divide the batter between the two pans and bake for about 27 – 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.  

Wet Ingredients

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

I don’t have a cake pan, so what I used are these containers from the chocolate dream cake that we bought before.

Here’s the Recipe I used for the Cream Cheese Frosting from Martha Stewart.

8 ounces cream cheese, room temperature (I used the Magnolia cream cheese)
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioner’s sugar
1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine. (I used mixer to beat the cream cheese recipe.)

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