Last year I baked him this Hershey's Perfectly Chocolate Layer Cake with my mom's marshmallow frosting. Boy, you all really love that cake and frosting. I guess I should bake layer cakes more often?
I wish sometimes I could make time stand still. The days go by in mad rushes to take care of business things, school things, life things. Sometimes it's nice to just breath and enjoy the moments. Breath.
I need to remind myself to cherish special moments.
It goes by so quickly.
Breath. Enjoy.
My baby boy. You still have these sweet apple cheeks and all that hair. A mischievous smile with adorable dimples and inquisitive eyes.
Baby boy. You still love to hold my hand when we walk and give me wet kisses.
You are my heart.
You're growing into an amazing artist and quite a good reader! I love when you read me your Dr. Seuss books.
I'm so proud of you.
When you see me about to bake any thing, you're the first to rush in the kitchen. You tell me you're a good baker.
You are a wonderful little baker.
Whenever you are with our friends they tell me how well-behaved you are and that you have such good manners. That makes me so happy to know that my lessons I try to teach you and your sister every day are paying off.
I'm so proud of the both of you.
You still bug your big sister sometimes (she would say all the time) and you two argue over silly things. But at the end of the day, I see the love you have for each other. I know that you would do any thing for each other.
I see how your big sister protects you and looks out for you.
I'm a lucky mommy.
Happy Birthday, baby boy.
Orange Crunch Cake
crunch layer
1 cup graham crackers (7 sheets)
½ cup sliced almonds
½ cup brown sugar
½ cup unsalted butter, at room temperature
cake
2 cups flour
2 ½ teaspoon baking powder
1 teaspoon salt
1 ½ cups sugar
½ cup buttermilk (or whatever milk you prefer)
½ cup orange juice
⅓ cup canola oil
1 teaspoon vanilla extract
2 tablespoon orange zest
3 large eggs
frosting
8 oz cream cheese, at room temperature
½ cup unsalted butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoon orange juice
2 teaspoon orange zest
Directions:
crunch layer: in drum of food processor, pulse graham crackers and almonds until coarsely ground. Add brown sugar and butter; pulse to combine.
Preheat oven to 350 F.
Spray 2 9-inch cake pan with baking spray. Divide and spread crunch mixture evenly on the bottom of the pans. Press down gently with fingers to cover the bottom of pan evenly and set aside.
cake batter:
Divide the batter evenly among the two prepared pans. Bake in preheated oven for 25-30 minutes, until a knife inserted in middle of cake comes out clean. Let cakes cool in pans for 10 minutes. Run a knife along the sides of the first pan to help loosen the cake before inverting it onto your serving plate. Run a knife along the sides of the other cake and invert that cake onto a cooking rack. Completely cool cakes (I resisted just 30 minutes).
while cake cools, make frosting: With your electric mixer, beat the cream cheese and butter together until smooth. Add the orange zest, orange juice, and vanilla extract. On low speed, add powdered sugar (½ cup at a time) and beat until you have a nice and smooth frosting.
make your cake: With a spoon, drop half the frosting onto the cake on the serving plate (you should be doing this on the crunch side of the cake).
With a spatula, spread this thick layer of frosting. Place the second cooled cake crunch side down on top of frosting. Spread the remaining frosting on the top of the cake. Decorate with clementine slices. Slice with a serrated knife and dig in!
Happy Baking! Thank you for stopping by. xo Lora
Orange Crunch Cake
Ingredients
- CRUNCH LAYER
- 1 cup graham crackers 7 sheets
- ½ cup sliced almonds
- ½ cup brown sugar
- ½ cup unsalted butter at room temperature
- CAKE
- 2 cups flour
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups sugar
- ½ cup buttermilk or whatever milk you prefer
- ½ cup orange juice
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 2 tablespoon orange zest
- 3 large eggs
- FROSTING
- 8 oz cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon orange juice
- 2 teaspoon orange zest
Instructions
- CRUNCH
- In drum of food processor, pulse graham crackers and almonds until coarsely ground. Add brown sugar and butter; pulse to combine.
- Preheat oven to 350 F.
- Spray 2 9-inch cake pan with baking spray. Divide and spread crunch mixture evenly on the bottom of the pans. Press down gently with fingers to cover the bottom of pan evenly and set aside.
- CAKE BATTER
- In medium bowl, sift together the flour, baking powder, and salt; set aside. In a large bowl with electric mixer on medium speed, beat together sugar, buttermilk, orange juice, oil, vanilla, and zest. Add the eggs one at a time and mix to combine. Add in the dry ingredients a little at a time and mix until almost combined. Stop mixer to scrape the sides of pan with a spatula and fully combine the ingredients.
- Divide the batter evenly among the two prepared pans. Bake in preheated oven for 25-30 minutes, until a knife inserted in middle of cake comes out clean. Let cakes cool in pans for 10 minutes. Run a knife along the sides of the first pan to help loosen the cake before inverting it onto your serving plate. Run a knife along the sides of the other cake and invert that cake onto a cooking rack. Completely cool cakes (I resisted just 30 minutes).
- FROSTING
- When cake cools, make the frosting With your electric mixer, beat the cream cheese and butter together until smooth. Add the orange zest, orange juice, and vanilla extract. On low speed, add powdered sugar (½ cup at a time) and beat until you have a nice and smooth frosting.
- make your cake: With a spoon, drop half the frosting onto the cake on the serving plate (you should be doing this on the crunch side of the cake).
- With a spatula, spread this thick layer of frosting. Place the second cooled cake crunch side down on top of frosting. Spread the remaining frosting on the top of the cake. Decorate with clementine slices. Slice with a serrated knife and dig in!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
What a sweet post! Life is very precious and it is so important to take time to appreciate it. This cake looks and sounds incredible! Love the different textures.
Love the crunch layer of this cake.. Happy Birthday to your little man..
You never cease to amaze me. Gorgeous pictures.
Awww...Happy Belated Birthday to your handsome little guy! This was such a sweet post..I almost cried, seriously. I've got to make this beautiful cake because I love layers of different textures and that crunch layer paired with sun-kissed orange is driving me crazy! N ow I have to go eat something sweet to stop the mouth watering so I won't be up thinking of this cake all all night! xo
I LOVE THE BUBBLE ROOM!!!! When I saw this cake in my inbox I just about died- I had to revamp their red velvet recipe (on my blog from a week or so ago) because I was dying without it! This looks just like theirs, delicious!!
I love the crunch layer on this cake. Beautiful, Lora!
This cake looks fabulous! But the big hair on your baby boy is so stinkin cute!!!
I remember the Bubble Room in Orlando. I was so sad when they closed that. The desserts always looked 10' tall. (it was the plate I know but still... 🙂 )
Your darling boy has eyes that go straight to his soul. What a lovely child. He deserves this special cake. I got a bit nostalgic for my own boy when reading this. Of course he's older than you are now - long time ago. LOL
This looks sublime. What a sweetie!
Happy birthday to your Prince, He is cute. Wishing many more happy returns of the day. Delicious orange cake Lora. Full of summer flavor.
Happy birthday to your sweet boy. And what a beautiful cake, Lora. I love the simplicity of just putting frosting on top and between layers. So very elegant. Thank you for sharing! I'm glad to be back home after a week of traveling...and finally catching up on my favorite blogs. I hope you have a blessed week!
What a sweet boy! Happy Birthday!
The cake looks beautiful!
This is such a beautiful cake! It is screaming summertime. Happy Birthday to your little guy!
The idea of the crunch layer is amazing Lora! I will bake this, with some peaches and cream in the middle, so much better than a regular vanilla or orange cake. Happy birthday to your gorgeous son!
What a lovely birthday post to your beautiful son and a wonderful cake to match! Happy Birthday to him. I love his tousled hair 🙂
What an adorable boy you have. And the cake looks so refreshing and enticing. Layer cakes definitely take work but can be so worth it.
Lora,
The cake looks delish and your son is adorable. Such a lucky boy to have a devoted Mom like you. Best wishes for many more happy and healthy birthdays.
Annamaria
This is the sweetest post ever. One you'll look back on and you'll remember this day. So special. Gosh, I have dears rolling down my cheeks. Happy tears. This is just so wonderful.
That layer cake looks amazing! I need to bake more too!
What a simple and delicious looking cake!! Love!!
Mr. & Mrs. P