Birthday Cake Club: Raspberry Brownie Nutella Cake
Hi Bakers! Happy October!
This might be one of my favorite months of the year. But before we jump into all the pumpkin and spice, I want to introduce you to this Raspberry Brownie Nutella Cake and what I am calling the “Birthday Cake Club.”
Do you have a birthday this season? Is it always being skipped over or intertwined with the holidays? With my baby due the week before Christmas, I got to thinking - how do we make sure to make fall and winter birthdays special and separate from all the holiday hustle?
My son was born in January, so we have some experience with keeping things festive and fresh for him after months of PSL and gingerbread exhaustion. But before Christmas? This might be tricky. I promise to make her birthday its own special day - not subbing poinsettias for balloons or candy canes for streamers. And of course, a unique birthday cake!
Allow me to introduce the Birthday Cake Club! Of course this will exist long after Christmas, but I am excited to kick it off during this very holiday-centric season.
Birthday Cake Club will consist of a monthly layer cake recipe that I hope you will all love and bake for anyone you know celebrating a birthday that month (or for yourself). As you can see, we are skipping the pumpkin spice and apple in favor of more year-round flavors and designs. Just because you are born in October doesn’t mean you should feel stuck with an orange birthday cake every year.
I am super excited about this project. It brings me back to developing recipes for my first book, Layered. I hope you enjoy these new creations as much as you have loved the ones from the book. So please bake, share, and spread some birthday cheer with Birthday Cake Club!
Now about this cake - Rich chocolate brownie layers, silky Nutella frosting, and raspberry jam. At six layers tall, it is packed with decadence and pops of tangy raspberry. The brownie layers are chewy and fudgy while the cake layers are super moist. Nutella is folded into Swiss meringue buttercream to make the frosting. It might sound like a lot of chocolate, but the buttercream is still surprisingly silky and much lighter than a heavy fudge frosting.
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