Happy Birthday Cake

This soft, fluffy, and ultra-moist (sorry!) yellow-vanilla birthday cake is packed with colorful sprinkles and slathered in a thick layer of rich chocolate frosting.

It’s not the same as my classic vanilla cake (though I’d love to hear how you think it compares!). This recipe is actually an adaptation of my vanilla cupcakes, and trust me, it’s so good.

I originally wanted to share this on Zach’s birthday a few weeks ago, but he insisted on my chocolate cake instead, probably because he knew I wouldn’t be able to sneak sprinkles into that one!

This is a classic, no-fuss, three-layer homemade birthday cake that’s surprisingly simple to make. Let’s get started!

Let’s Talk Birthday Cake Sprinkles:

When it comes to adding sprinkles to your birthday cake, not all sprinkles are created equal!

 Best Options

• Candy Quins : These flat, disc-shaped sprinkles add a fun pop of color and won’t bleed into the batter.
• Jimmies : The classic rod-shaped sprinkles work well and keep their color while baking.

What to Avoid

• Nonpareils : The tiny, round sprinkles tend to dissolve into the batter, creating an unappealing grayish hue.

Ingredients:

Cake

• Unsalted butter : 1 cup + 2 tbsp (265g), softened
• Granulated sugar : 3 cups (600g)
• Eggs : 3 large, preferably at room temperature
• Vanilla extract : 1 tbsp
• All-purpose flour : 4 cups (500g) (cake flour can be used as a substitute)
• Baking soda : 1 ½ tsp
• Baking powder : 1 ½ tsp
• Salt : 1 ½ tsp
• Buttermilk : 2 cups (475ml), at room temperature
• Colorful sprinkles : ½ cup

Chocolate Cream Cheese Frosting

• Unsalted butter : ¾ cup (175g), softened
• Cream cheese : 12 oz (340g), softened
• Vanilla extract : 1 ½ tsp
• Salt : ¼ tsp
• Powdered sugar : 5 ¼ cups (656g)
• Natural cocoa powder : ¾ cup (90g)

How to Make a Birthday Cake:

Preparing the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour the sides and bottoms of three 8” or 9” cake pans. For extra assurance, line the bottom of each pan with parchment paper.
2. In the bowl of a stand mixer or a large mixing bowl, beat the softened butter until smooth and creamy using a paddle attachment or an electric hand mixer.
3. Gradually add sugar and continue beating until the mixture is well combined and fluffy.
4. Add eggs one at a time, making sure to mix well after each addition.
5. Stir in the vanilla extract until fully incorporated.
6. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
7. Using a spatula (not the mixer), mix about a quarter of the dry ingredients into the wet batter until just combined.
8. Pour in roughly a third of the buttermilk and stir gently. Continue alternating between adding the dry ingredients and buttermilk until the batter is fully mixed, ensuring to scrape the sides and bottom of the bowl for even incorporation.
9. Gently fold in the sprinkles, distributing them evenly throughout the batter.
10. Divide the batter evenly among the prepared cake pans. Bake for approximately 28 minutes if using 9” pans or 32-34 minutes for 8” pans, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
11. Let the cakes rest in their pans for about 10 minutes before running a knife around the edges. Carefully turn each cake out onto a wire rack and let them cool completely before frosting.

Chocolate Cream Cheese Frosting

1. In a large mixing bowl or stand mixer, beat the softened butter and cream cheese together until smooth and creamy.
2. Add vanilla extract and salt, mixing until fully combined.
3. Gradually incorporate the powdered sugar, mixing on low speed to prevent a mess.
4. Add the cocoa powder and continue mixing, making sure to scrape down the sides and bottom of the bowl to ensure a uniform consistency.

Tips for the Best Birthday Cake:

Mixing Matters

1. Achieving the right texture depends on proper mixing. Over-mixing can make the cake dense and dry, while under-mixing may leave pockets of unincorporated ingredients.
2. Use a spatula to frequently scrape the sides and bottom of the bowl, ensuring even distribution of ingredients.
3. For a well-blended batter, make sure all ingredients are at room temperature before starting.
4. Alternate between adding dry ingredients and buttermilk, stirring gently by hand with a spatula or spoon instead of an electric mixer. This prevents overworking the batter and helps maintain a soft crumb.

Baking Perfectly Every Time

5. Keep a close eye on baking time. Even an extra minute or two in the oven can dry out your cake.
6. Start checking a couple of minutes before the suggested baking time. A properly baked cake should spring back when lightly touched and have a few moist crumbs on a toothpick when tested.
7. If your oven runs hotter or cooler than the set temperature, it may affect baking time. Use an oven thermometer to ensure accuracy, as even small temperature differences can impact the final texture.

Flour Choices and Measuring Tips

8. This recipe works well with both all-purpose flour and cake flour. Cake flour gives a lighter, softer texture, while all-purpose flour provides a slightly sturdier structure.
9. Always measure flour correctly, never scoop directly from the bag. Instead, fluff the flour, spoon it into a measuring cup, and level it off with a straight edge.
10. For the most precise results, use a kitchen scale to weigh your ingredients. This ensures accuracy, reduces cleanup, and leads to consistent baking success.

Frosting Options:

I chose my favorite chocolate cream cheese frosting to coat this birthday cake, it’s been my go-to since childhood! But if chocolate or cream cheese isn’t your thing, here are some delicious alternatives:

1. Classic Cream Cheese Frosting 
2. Chocolate Buttercream
3. Vanilla Frosting 
4. Peanut Butter Frosting 

All of the frosting options listed above were originally created for two-layer cakes. Since today’s recipe makes a three-layer cake, you’ll need to increase the frosting recipe by 50% to ensure you have enough to fully coat and decorate your cake.

Bon Appetit!