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  • Gracie Carmichael

Celebrating Hobbit Day with Bilbo Baggins' Birthday Cake

Bilbo and Frodo happened to have the same birthday, September 22nd. "You had better come and live here, Frodo my lad," said Bilbo one day; "and then we can celebrate our birthday-parties comfortably together."

J.R.R. Tolkien, The Fellowship of the Ring

Happy Hobbit day! It's finally here, the most important day of the year—well, to me anyway! September 22nd may be the first day of fall, but far more importantly it's the birthday of Bilbo and Frodo Baggins! Incidentally, it's also the day on which The Lord of the Rings begins, making it the best day of the year to embark upon another reread of Tolkien's legendary epic.


This year, I've spent Hobbit Day making a special two-layered vanilla cake inspired by the one featured in the film, The Fellowship of the Ring. Granted, that cake *is* pretty huge, so I've settled on a more hobbit-sized alternative. :)

I scoured through vanilla cake recipes hoping to find something new to try—and I found the vanilla cake of my dreams from my favorite food blogger, Nagi from RecipeTinEats. Her recipe for the best-ever, fabulously moist vanilla cake was exactly the kind of cake I imagined was under that beautiful white frosting pictured in the film. Dreamy!


I'm linking Nagi's recipe in so you can find all of the notes and instructions on her end. She's wonderfully scientific and has so many clever tricks for getting the perfect results.


Making the Cake

The original Baggins Birthday Cake is two-tiered, so I settled on a 9" bottom layer and an 8" top. I didn't have to adjust Nagi's recipe to fit the batter into the different sized pans—it worked out perfectly.

First things first, I laid out all of my ingredients. I like to start recipes this way to make sure I'm not reaching into the fridge in the middle of beating my eggs having forgotten the milk or some such item. It's incredibly helpful to have everything measured out before-hand, especially with this cake, as Nagi recommends that you don't stop in the middle of the recipe for a moment. It's all your time or none of it!

The batter is light and airy, made so by beating the eggs for seven minutes at the start of the recipe to aerate them and add a lot of rising oomph to the cake. The cake came out of the oven a light golden color, and I let mine cool for about 15 minutes in the cake tin before flipping it over (pictured above).


For the frosting, I again turned to Nagi! She has a particular frosting recipe that is my absolute favorite and the best I've ever made. (Oh, also, I'm not sponsored/affiliated with Nagi from RecipeTinEats—I just genuinely adore her recipes, ha!)

The frosting is utterly creamy, and not overly sweet, which is something I'm really particular about. This is my dream frosting—and I think you'll love it too!

The resulting cake turned out absolutely delicious, so moist, and not too dense. The perfect way to celebrate Bilbo and Frodo's birthday today!


Tonight I'll be embarking upon the start of a Fellowship of the Ring-reread, as I do every other year on this day, and will snuggle up under the blanket with a slice of this scrummy cake in hand, and my favorite Tolkien edition in the other. :)


Happy Hobbit Day!

-Gracie