JACOBS’ BIRTHDAY CAKE

My husband, Brent, whom I call “Jacobs,” has a summer birthday. He likes simple, straightforward food, and his yearly birthday cake—white cake with chocolate buttercream icing—is just that: special but completely fuss-free.

1 cup (2 sticks) butter, softened

½ cup vegetable shortening

2 cups sugar

5 large eggs, room temperature

3 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup whole milk, room temperature

½ cup buttermilk, room temperature

2 teaspoons pure vanilla extract

CHOCOLATE BUTTERCREAM

12 ounces semisweet chocolate, plus more for garnish

2 cups (4 sticks) unsalted butter, softened

3 tablespoons milk

1½ teaspoon pure vanilla extract

3 cups sifted powdered sugar

Makes 1 cake, approximately 10 to 12 servings

1. Preheat the oven to 350 degrees. Butter and flour three 9-inch round cake pans.

2. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and shortening until light and fluffy. Slowly add the sugar 1 cup at a time, making sure to fully incorporate the first cup before adding the second. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition.

3. In a separate bowl sift together the flour, baking powder, and salt. Pour the milk, buttermilk, and vanilla into a large measuring cup, and whisk together. In three parts, alternately add the flour mixture and the milk mixture to the batter, beginning and ending with the flour mixture. Mix until just combined.

4. Divide the batter among the pans. Bake, rotating the pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, about 25 to 35 minutes. Transfer the pans to a wire rack. Once cooled, invert the cakes onto the racks, then reinvert, top side up. Cool completely.

5. To make the icing, place the chocolate into a microwave-safe bowl. Microwave on high for 30-second intervals, stirring after each until the chocolate is melted. Allow it to cool 3 to 5 minutes or until lukewarm.

6. In a large bowl beat the butter using an electric mixer fitted with the paddle attachment on medium speed for about 3 minutes or until creamy. Add the milk carefully, and beat until smooth. Add the melted chocolate, and beat well for 2 minutes. Add the vanilla, and beat for 3 minutes. Gradually add in the powdered sugar, and beat on low speed until creamy and of desired consistency.

7. To assemble the cake, slice the cakes in half horizontally to make four layers and ice with the icing. Shave some chocolate on top with a vegetable peeler.

MAKE IT AHEAD: Make the cake the day before serving, and store it in an airtight container at room temperature. Make the buttercream and assemble the cake the day of the event.