The Big Bang Theory, Season 9 Episode 17 – The Celebration Experimentation

Bernadette: What kind of cake do you like?
Sheldon: My favorite is chocolate with strawberry frosting, three layers. And if there’s writing on it, make sure it’s not all caps. I don’t want my dessert yelling at me.

Today is my birthday.

Today is Jim Parson’s birthday.

The Big Bang Theory recently celebrated its 200th episode by celebrating Sheldon’s birthday.

Sheldon’s birthday cake was a 3 layer chocolate cake with strawberry frosting.

My birthday cake was a 3 layer chocolate cake with strawberry frosting.

I don’t know what Jim Parson’s cake was, but for the sake of this post I’m going to say it was a 3 layer chocolate with strawberry frosting.

Your next cake should be a 3 layer chocolate cake with strawberry frosting. It’s fantastic. 

Just like Jim Parsons.

Just like Sheldon.

And yes, just like me.

Sheldon’s (& My) Birthday Cake

Chocolate Cake Ingredients:

2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk (1 cup milk plus 1 tbsp white vinegar)
2 eggs
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 cup strong HOT black coffee
3/4 cup unsweetened Cocoa Powder
1­3/4 cups all­purpose flour

Directions:

• PreHeat oven to 350°F.
• Grease and flour 3 8­inch round baking pans.
• Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.

• Add eggs, buttermilk, oil and vanilla; using a hand mixer beat on medium speed until combined.
• Add HOT coffee and mix until incorporated (Batter will be thin).

• Pour batter evenly into prepared pans.

• Bake 30 to 35 minutes, rotating every 10 minutes to ensure they are evenly cooked. When a toothpick is inserted into the center it should come out clean.
• Cool 10 minutes. Remove from pans and allow to cool completely on wire racks.
• Frost cake with Strawberry frosting.

Strawberry Buttercream Frosting:

Ingredients:
(to fill AND frost a 3 layer cake, I recommend doubling the recipe. Its better to have extra then not enough)

2 sticks of unsalted butter, softened
1/2 cup strawberry jam
4 cups powdered sugar
1 tbsp heavy cream

Directions:

• Beat together butter and 1 cup powdered sugar, using a hand mixer set on low, until smooth and creamy.
• Add jam and mix until thoroughly combined.
• Gradually add remaining powdered sugar, and heavy cream, beating until fluffy.

To Frost:

• Line your serving plate with 2” wide strip of parchment paper. This will prevent your dish from getting covered in frosting.
• Place the first cake layer upside down on your serving dish.

• Top with about ½ cup – 1 cup of frosting. Spread frosting into an even layer and top with a second layer of cake.
• Spread about ½ cup – 1 cup of frosting into an even layer and place the last layer of cake on top.

• Put a big dollop of frosting on the center of the cake and, using an offset spatula, spread it to the edges, and down the sides of the cake.

• If you get crumbs in the frosting, simply scrape the dirty frosting off your spatula into a separate bowl.
• Refrigerate cake for about half an hour and spread another thin layer of frosting over the top and sides of the cake.

• The cake may be refrigerated but should be brought to room temperature before serving.