- Dish type
- Celebration cakes
- Birthday cake
Make sure you have lots of eggs :D
Hampshire, England, UK
13 people made this
- 8 eggs, separated
- 280g icing sugar
- 280g plain flour
- 1 teaspoon vanilla extract
- 1 lemon
MethodPrep:1hr ›Cook:1hr ›Ready in:2hr
- Place egg yolks and sugar in bowl and mix until nice and smooth, then add vanilla extract and juice from lemon.
- In another bowl mix egg whites to soft peaks. Mix the flour and egg whites slowly into the bowl with yolks, and very slowly fold it with a spatula, put it in a pan and place it in the oven for 50-60 minutes on 160 C / Gas 3.
- When finished, decorate it as desired.
Reviews & ratingsAverage global rating:(1)
Reviews in English (5)
Something else.this was no good it come out crap it said-28 Sep 2009
hiya Recipe doesnt state what size tin square and round. I am looking forward to making this lovely sponge i will get back with review. Byes for now.-11 Jul 2009
Best birthday cake ideas with recipes
Looking for the best birthday cake to bake? We’ve got 23 great birthday cake recipes, suited to everyone from cocktail lovers to chocaholics to big kids! There’s also an easy children’s birthday cake recipe that you can decorate how you like, so you’re guaranteed an individual birthday celebration cake.
Kid's chocolate birthday cake
This birthday traybake works brilliantly as a base for any children's birthday cake. It's actually a 'sheet cake', a standard baking treat in Texas. We've added a chocolate frosting here, but you could it personalise it any way you like with icing and toppings.
Red velvet birthday cake
Give your chocolate cake a red tinge in this classic American cake recipe, covered in silky-smooth cheese frosting for extra indulgence.
Chocolate birthday cake
One of our most popular recipes, and so very reliable. The fudge icing is simply butter, icing sugar and dark chocolate… and you will use it all. Plus it's ready in an hour. If you prefer white chocolate, try our white chocolate fudge cake instead.
Or you could try chocolate drips instead. We’re seeing stark white cakes topped liberally with chocolate, that pours down the sides of the cake in pretty patterns. Great for a chocoholic friend, and much easier to do than piping frosting.
Who said your birthday cake had to be made of sponge? Not us. We've taken inspiration from freakshakes to create our OTT freakshake cheesecake.
You don't have to stick to the toppings we've used here – add salted butterscotch popcorn, Oreos™ or even go freestyle!
Boozy birthday cake
Cocktail cakes are great for friends who enjoy a tipple. We love cocktail-inspired food such as pina colada tarts and dirty martini butter on steak, but the winner has to be our Mojito cake. Mint and rum infused sugar syrup brushed liberally over light sponges, and covered with a lime buttercream. It’s a celebration cake and a half.
Why not do a cocktail-inspired three course dinner for the birthday guest of honour?
Devil's food cake
Edd Kimber shares his expert tips for creating a deep, dark chocolate cake. Which glorious frosting will you choose – classic fudge or Swiss meringue?
Naked icing birthday cake
Birthday party guests will love this tropical twist on a retro dessert. We've taken a popular banana cake and given it a banoffee pie make-over. Our cake is packed with bananas, covered in creamy caramel buttercream and topped with caramelised bananas for extra indulgence.
Drip icing birthday cake (gluten-free)
If your friend is having a Caribbean carnival birthday bash bake them this Jamaican rum cake. This layer cake is a real showstopper and makes for the perfect celebration cake, what's more, it's gluten free too.
Malteser birthday cake
Children and adults both love this cake, and it tastes as good as it looks! Chiffon cake is covered in a chocolate icing, and acts as the glue to hold a modest five large bags of maltesers. People remember this cake: it’s a party centrepeice, and the chocolate and malt combo works so well with light, delicate sponge.
Victoria sponge birthday cake
Make our classic victoria sponge cake for a simple but sleek birthday cake idea. Try our passionfruit layer cake with fresh, tropical passionfruit throughout generous layers of fresh cream. Sloe gin layer cake uses plums and a sloe gin syrup to update this simple sponge into a impressive showstopper.
Lemon birthday cake
This is the perfect birthday cake for someone who doesn’t like too much sweet buttercream or fondant icing. Naked cakes, called so because they’re uncovered around the sides, are only sandwiched together with buttercream, so the better the sponge, the better the cake.
They’re the new addition to vintage-feel weddings and look really rustic, plus they’re easy to do as the frosting is quite rough and uneven. They're usually decorated with flowers, berries or fruit, and tiered sky-high in traditional wedding cake fashion. Try our lemon curd layer cake, then using a spatula scrape around the sides of the cake for that classic naked cake look.
Chocolate layer birthday cake
Triple chocolate caramel cake is olive magazine's answer to the 'ombre' cake. Four sponges with dark chocolate, milk chocolate and caramel to give a gradient shading.
Add three different ganache frostings to the mix, and you've got yourself a real winner. You can create the ombre effect using natural colourings and flavours. It really is easier than you think.
Modern birthday cake
If you have a friend who loves veggie cakes then make them our easy courgette and coconut cake for their birthday. This super moist and moriesh layer cake is packed with fluffy cream cheese icing and topped with crunchy coconut chips, a modern take on the British classic carrot cake.
Chocolate and tahini celebration cake
Check out this chocolate celebration cake with tahini and honey. This indulgent layer cake is a real crowd pleaser and looks impressive too.
Vegan chocolate birthday cake
Decent espresso powder is the key to this luxurious vegan chocolate sponge, sandwiched together with indulgent (and butter-free) chocolate buttercream.
Frozen birthday cake
Whether you’re going for the easy option with our white chocolate and strawberry ice cream cake, or the tricky-but-worth-it devil’s food cake, ice cream is always a welcome addition to our layered cakes.
They're very easy cakes to make, but will obviously melt in time… so eat them up quick! The devil's food cake uses pistachio, strawberry clotted cream and vanilla ice cream - but you can choose whatever flavours you want.
Cupcakes cook in a fraction of the time that sponges do, and they don’t take long to cool either. Perfect if you’re in a rush. Our chocolate and vanilla cupcakes are simple, and everyone will be coming back for a second. Ready in under an hour.
Peanut butter birthday cake
We all know that one person who's absolutely obsessed with peanut butter, so why not surprise them on their big day with this triple layered nutty bake?
White chocolate birthday cake
Our white chocolate fudge cake is covered with American-style whipped frosting, which is lighter than a ganache or butter cream. Even though the icing is quite rough and ready it still manages to look really elegant and is guaranteed to be a crowd-pleaser!
A 1930s whipping cream cake is the internet's latest favorite recipe
This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
Every few weeks, people on the internet obsess over a recipe, and it spreads like wildfire. The source is often social media, frequently Instagram and TikTok, but more and more, Reddit seems to be the source. For most, Reddit is a never-ending list of community-driven forums on everything from news and hobbies to fandom and Bitcoin advice. But it's also an increasingly popular platform for recipe discovery, especially in the subreddit channel /Old_Recipes. This page, with more than 250,000 followers, has come to be a full-blown digital archive of everything from generations-old heirloom recipes to magazine clippings from decades past. It's quickly grown to be one of the more exciting cooking resources on the internet, with an engaged community breathing new life into each recipe. Some recipes remain one-hit wonders, while others gain traction and only pick up speed from there. Recipes spanning from Murder Cookies to Armenian Perok Cake to Nana's Devil's Food Cake have all gone viral, well beyond Reddit. Not only do these get their 15 minutes of fame on the wider internet, they're frequently shared on the /Old_Recipes forum months after they were originally shared. The latest recipe to go viral, a dense buttery Bundt called Whipping Cream Cake, is no exception. What is it about such a recipe that peaks the internet's interest, rocketing many to fame, while others stay stuck in the past?
The sweet stuff
The Whipping Cream Cake first appeared on the forum in a post by user Jamie_of_house_m, who wrote that it is her go-to birthday cake. It hails from her husband's grandmother's cookbook, a relic from an Iowan town's centennial anniversary in 1979. (Similar recipes date back even earlier: The YouTube channel Glen And Friends Cooking shared a video making a whipped cream cake from a North Dakota county's community cookbook from 1936.) This cake is the epitome of the Reddit forum's mission: uncovering the most obscure recipes that have stood the test of time, wedging their ways into our traditions, one tattered, scribbled-on notecard as a time.
Dessert certainly has something to do with the phenomenon. According to Reddit, the top five most discussed recipes in /Old_Recipes in 2020 were all sweets. A coincidence? I think not. Desserts provide comfort and joy, and signal a reason, however small, to celebrate. (Certainly feelings we all tried to find in any way we could last year.)
Simple is best
Jessie Sheehan, author of The Vintage Baker and general dessert enthusiast, posits that the easier the recipe, the more likely it is to gain traction. "In general, older recipes tended to have fewer ingredients (and certainly none that required a trip to a specialized grocery store), and fewer instructions (partly because the assumption was that the baker knew what she was doing, but also because stand mixers and food processors weren't commonplace)," she adds.
This is certainly true of the Whipping Cream Cake, which calls for just six ingredients and features very few steps, but includes one brilliant technique that seems like a mistake at first: starting the cake in a cold oven. However, since this cake is meant to be dense, baking from cold and warming up only to a relatively low heat (325°F) ensures the cake can slowly cook all the way through, before the outside browns or burns. The bake is simple, but relies on tried-and-true techniques, resulting in a high success rate for those who make it. One emphatic review on Reddit read, "I CANNOT BAKE AND THIS TURNED OUT OK!"
What's in a name?
Sheehan has one more theory on why some cakes go viral: "the whimsical recipe names." In the case of a recipe like Nana's Devil's Food Cake, the relationship implies a level of trustworthiness and experience some cooks find missing in other recipes published online. "If you dig old-fashioned recipes, then you know those from 'Nana's' kitchen are likely legit (and delish)," Sheehan says. At the end of the day, it also has to be delicious. Gaby Scelzo, the co-author of my recipe newsletter, tested the cake for a post, and found this to be the case as well. "It's dense but bouncy a buttery, tight-crumbed pound cake with an almost gooey bottom and a crispy, crackly exterior. This may be the best cake I've ever had."
For Reddit user Jamie_of_house_m's Whipping Cream Cake recipe, check out the original post.
Looking for more vintage recipe inspiration? Give these oldie-but-goodies a try:
Black-Bottom Banana Dream Bars Take it from the vintage baker herself and bake up Jessie Sheehan's delightfully gooey and delicious dream bars (think of the seven-layer bar's modern cousin). A perfectly balanced treat, with more salt and cocoa than its retro predecessors, to counter all the sweetness.
Demon Cake The perfect spooky pairing for Murder Cookies! Just kidding. Unless you're planning a Halloween menu, embrace this cake on its own to appreciate all its dense, spicy goodness. Beware: The intense spicing and dark molasses are not for the faint of heart (or gingerbread haters).
Grape Jelly Meatballs While its name might signal these meatballs were intended for a cocktail party in the 1960s, they are just as delicious now as they were decades ago. Grape jelly only seems weird until you consider all the other sweet sauces we love pairing with ground meat: barbecue sauce, ketchup, and teriyaki sauce, to name a few.
This post contains products independently chosen (and loved) by Food52 editors and writers. As an Amazon Associate and Skimlinks affiliate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Step 1: Preheat oven to 325 F. Grease a 9- or 10-inch cake or springform pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.
Step 2: In the bowl of a food processor, grind 1 1/3 cups sugar, 8 ounces almond paste, and 1/4 cup flour until the almond paste is fine and the mixture resembles sand. In a separate small bowl, whisk together the remaining 3/4 cup of flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt.
Step 3: Once the almond paste is completely broken up, add 1 cup (8 ounces) cubed, unsalted, room-temperature butter, 1 teaspoon vanilla extract and 1 teaspoon almond extract. Process until the batter is smooth and fluffy.
Step 4: Add 6 large, room-temperature eggs, one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are fully mixed.) After you add all the eggs, the mixture may look curdled. Don't worry it'll come back together after the next step.
Step 5: Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the dry ingredients are just incorporated (do not overmix). You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients are incorporated evenly and you don't over-beat them.
Step 6: Scrape the batter into the prepared cake pan and bake for 65 minutes, or until the top is deep brown and feels set when you press the center.
Step 7: Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in the pan. Once cool, tap the cake out of the pan, remove the parchment paper and set on a cake plate until ready to serve.
I know my strengths as a baker and cake decorating is not one of them. So what I do is use the simplest technique to get over-the-top results like this beautiful Birthday Cake covered in sprinkles.
Don’t worry if you are not a great cake decorator. Adding sprinkles covers a multitude of sins. Your cake will look flawless with my method.
You cannot beat a classic vanilla cake, which is easily one of my favorite recipes. The sprinkles on this cake make it over-the-top amazing!
- 1 ½ cups granulated sugar
- 1 cup (8 oz.) unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups (about 11 3/4 oz.) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup whole buttermilk
- 2 cups (16 oz.) unsalted butter, softened
- 4 cups (about 16 oz.) powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons heavy cream
- Rainbow candy sprinkles
Preheat oven to 350°F. Grease and flour 2 (8-inch) round cake pans.
Prepare the Cake: Beat together sugar and butter with an electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating after each addition, stopping to scrape down sides as needed. Beat in vanilla.
Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Beat at low speed until fully blended after each addition. Divide batter evenly between prepared cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 25 to 30 minutes. Cool in pans 15 minutes, then invert cake layers onto a wire rack until completely cooled, about 1 hour. (For best results, wrap each cake layer in plastic wrap and chill until ready to frost.)
Prepare the Frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 5 minutes. Scrape down sides and bottom of bowl twice while beating. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Beat in vanilla and salt. With mixer running on medium speed, gradually add cream, beating until fluffy and spreadable, about 30 seconds. (For best results, beat frosting by hand with a wooden spoon for about 2 minutes to remove air bubbles.)
Spread frosting between cake layers and on top of cake. Use a bench scraper for smooth sides. Sprinkle candy sprinkles around top edge and around base of cake.
If the kids love chocolate they're just going to love this chocolate giant cupcake. Topped with chocolate icing and Maltesers, this sponge cake is easy to make using a giant cupcake mould and a steady hand when it comes to decorating. Pop a candle in the top and watch the birthday boy or girl's little face light up.
Get the recipe: Chocolate giant cupcake
Are you ready to learn how to make the Queens Favorite Chocolate Birthday Cake Recipe? Darren McGrady shows you exactly the way he makes and decorates this Buckingham Palace tradition and you won’t want to miss it.
We highly recommend that you watch the video, this way you will be sure to achieve the best possible result. To view, click Play above now ^
Makes one 6" layer cake Servings
Preheat oven to 350°. Line a 13x9" rimmed baking sheet with parchment paper and coat with nonstick spray set aside.
Whisk flour, baking powder, salt, and ¼ cup sprinkles in a large bowl. Combine buttermilk, oil, and vanilla in a medium bowl.
Using an electric mixer on medium-high, beat granulated sugar, shortening, butter, and light brown sugar in another large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, about 4 minutes.
With mixer on low, add buttermilk mixture until incorporated. Add dry ingredients, beating until just combined, about 1 minute.
Scrape batter into prepared pan smooth top. Sprinkle with remaining 2 Tbsp. sprinkles. Bake until cake is light golden brown, the center springs back when gently pressed, and a tester inserted into the center comes out with a few moist crumbs attached, 30–35 minutes.
Remove cake from oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating).
Do ahead: Store cooled cake wrapped in plastic in fridge up to 5 days.
Preheat oven to 300°. Line a rimmed baking sheet with parchment paper set aside.
Combine flour, granulated sugar, light brown sugar, sprinkles, baking powder, and salt in a medium bowl. Add oil and vanilla, and using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. As though you were making a crumble topping, break mixture up into clusters (some small, some large) and spread onto prepared baking sheet. Bake, stirring occasionally, until crumble is light golden brown and crunchy, 10–12 minutes (it will firm up as it cools). Let cool completely.
Do ahead: Wrap crumbs tightly in plastic and store at room temperature up to 5 days.
Frosting and assembly:
Combine butter, shortening, and cream cheese in large bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until mixture is smooth and fluffy, 2–3 minutes. Scrape down sides of bowl and slowly stream in corn syrup and 1 Tbsp. vanilla. Beat until mixture is silky smooth and glossy white, about 3 minutes.
Scrape down sides of bowl and, with mixer on low, add powdered sugar, salt, baking powder, and citric acid until just combined. Increase speed to medium-high and beat until you have a brilliant stark white, beautifully smooth frosting, about 4 minutes (it should look just like it came out of a plastic tub at the grocery store!).
Do ahead: Store frosting in an airtight container in fridge up to 1 week.
For the assembly:
Place a silicone baking mat or piece of parchment on a counter. Invert cake onto mat, then peel off parchment. Use cake ring to punch out two 6" rounds from cake (or, using a springform pan as a guide, cut out 2 rounds using a paring knife). These are your top 2 cake layers (the remaining cake scraps will form the bottom layer of the cake).
Line a sheet pan with a clean piece of parchment. Clean cake ring and place it in center of the pan. Use 1 acetate strip to line inside of cake ring. Place cake scraps inside ring and use the back of your hand to press scraps together into a flat, even layer (you never see this layer, so it’s okay that it’s messy—but since it’s the base of the cake, it needs to be flat).
Combine milk and remaining 1 tsp. vanilla in a small bowl. Dunk a pastry brush in milk mixture and use half of it to generously moisten the base layer.
Use the back of a spoon to spread about 3 Tbsp. frosting evenly over cake. Sprinkle ⅔ cup birthday crumbs evenly over frosting. Use the back of your hand to press them in place. Use the back of a spoon to spread another 3 Tbsp. frosting as evenly as possible over crumbs.
With your index finger, gently tuck second acetate strip between cake ring and the top ¼" of the first acetate strip, so that you have a clear ring of acetate 5–6" tall—high enough to support the height of the finished cake. Top with a cake round (if 1 of your 2 cake rounds is less pretty than the other, use it for the middle layer and save the most perfect one for the top). Brush layer with remaining milk mixture. Repeat frosting-crumb layering process.
Nestle remaining cake round into frosting. Cover top of cake with remaining frosting. Use an offset spatula to form decorative swirls, or do as they do at Milk Bar and shape it into a perfectly flat top. Top with remaining birthday crumbs.
Transfer cake to freezer and freeze at least 3 hours to set cake and filling.
At least 3 hours before serving the cake, pull sheet pan out of freezer and, using your fingers and thumbs, pop cake out of cake ring. Gently peel off acetate and transfer cake to a platter or cake stand. Defrost in fridge at least 3 hours.
Do ahead: Cake will keep up to 2 weeks in freezer or 5 days in refrigerator.
How would you rate Momofuku Milk Bar’s Birthday Layer Cake?
Contrary to the negative comments, this cake is just fun! Granted it isn’t a fancy dessert such as a Paris Brest but it’s an enjoyable Birthday Cake. I’ve made it a few times and always gets the happy reaction ! With the leftover cackle scraps I make cake truffles. It’s just a delightful extra! The cake is super -sweet and goes well with a nice cuppa tea or coffee for the adult and a big glass of milk for children. The addition of the pinch of citric acid to the frosting gives a nice hint of tartness. The cake itself is moist. The crumb is good to munch on. I’ve made many desserts from Tosi’s Milk Bar Cookbook and even my Parisien husband who is EXTREMELY particular about his desserts will indulge in a small slice! Cakes, as people, shouldn’t take themselves too seriously.
This cake is insane. I've made many-a-cake in my day, and while this is not the most elaborate cake I've ever made it is in the top three for sure. I made it for my nephew's birthday last year and WOW is it sweet. Incredibly sweet. I love sweets and candy and anything with sugar but I gotta say, this is hurt your teeth sweet. A few bites is all that most people will want, but kids love it. It's a really fun cake to make and super pretty. Worth giving it a try if you're considering it. I'm going to use the crumb recipe in some birthday cake cookies soon. They're also good in vanilla ice cream!
Do not make at altitude. I don’t even know why I’m giving this two stars instead of one. I made the cake, crumbles, and frosting earlier today. When I took the cake out of the oven? Devastation. The whole middle, like everything except the two outermost inches, was totally sunken down to a half inch. I thought maybe my baking powder had gone old, so I opened a brand new one. Remade the cake, again following to the letter. Exact same results. I didn’t open the oven until 30 minutes was up, didn’t bang the pan around, just barely incorporated the dry ingredients, whipped for the requisite amount of time. this cake just does not work if you live at altitude, period. I can’t believe I made this garbage twice, and now I have 2 disgusting, sunken, oily-looking cakes, as well as a full batch of icing and crumbles I don’t even want to look at anymore. I invested literally 6 hours of my day to make and remake this cake. Ugh.
All the moving parts make the process a little overwhelming, but in the end the cake came together very nicely. It still looks cute if it's a bit dodgy and it tastes amazing regardless. In fact, this cake was so good that my ex asked his (unsuspecting) new gf to make it for his birthday! But you know what they say - Bake a man a cake, and he'll forever ask his subsequent girlfriends to make the same intricate cake.
Does anyone have any recommendations as to the measurements so you can make it into a one layer cake instead?
I followed the recipe to a T, and it did not rise at all.
I have made this recipe 3 times in the last 2 weeks. I wanted to work on the look of the cake and decide on which type of vanilla is best - also - quarantine. When the cake is completely done, (and frozen & unfrozen), the imitation vanilla taste is best. Even with the video, it took me a minute to really ‘get’ the fact that this is not supposed to be an elevated dessert taste - it’s a party cake. The instructions for this cake may seem complicated at first, but it is really very simple and straightforward. The end result is a cute little cake with lots and lots of sprinkles. It is incredibly sweet, so a little 6” cake can serve 8-10 people. I also ordered myself a set of 6” silicone cake pans for the 3rd attempt which made assembly a snap. The edges are a little chewier this way but it was much less hassle.
I just have to laugh about the person below me complaining about "thin privilege". B*tch. What? Health, fitness, these are things that you work for. Unless you have some serious health issue preventing you from being thin, there aren't many, weight is not arbitrary. You weren't created fat. Eat less, or stop complaining about it. We know Portland is the capital of being annoying but, please, get over yourself.
What is this "fat girl moment" comment about in this video? Do you think that's cute, relevant, or a good idea at all coming from two ladies with thin privilege?
As long as you are aware that this cake is WAY too sweet, it's exactly what youɽ expect. I made this for a birthday and it was a big hit. Most people loved it, but could only handle a petit slice because of the richness. If I make this cake for my fat self, I prefer to make the cake recipe without the frosting and snack on it or mix it with ice cream. The cake can hold its own without the frosting - it's moist and delicious!
Made this for my bf's birthday and he loved it! The only change I would make is to use all butter instead of half shortening half butter in the frosting
Based on the comments, this cake is divisive. I thought it was one of the best cakes I’ve ever made. My husband called it a work of art and capital B birthday cake. “If I could have a bite of birthday cake, it would be this cake. If I’m eating a whole piece, I want a different cake.” I beg to differ. Truly amazing.
The spirit of the cake is really fun, but most of the extra ingredients are more to make the cake stable after freezing. I get it, but I find that reverse-engineering the cake into a standard layer cake was more fun than following the directions.
Following the steps in this recipe will generate a cake that looks exactly like the one in the picture. Pretty and fun. However, it tastes worse than a 1980s boxed artificially flavored funfetti cake with canned cream cheese frosting, glistening with all the trans fats of yore. I'm sorry if this is what evokes nostalgic childhood memories of birthday cake for a certain generation. I hope someday you can get over it. Each component did not taste great on its own, and they really should have. The cake was very sweet but a bit dry and bitter from the artificial colors in the sprinkles and the artificial vanilla extract. The milk soak with additional artificial vanilla extract did not help the flavor situation. The crumble was initially tasty, especially the browner bits, but the bitterness of the artificial colors and extract took over again after a couple of bites. The frosting was tangy, and not in a good way. It was, at best, odd. Like opening a container from the fridge, smelling and/or tasting it a couple of times and then asking, "is this still good?" All totaled, this too-sweet-oddly-tangy-bitter-headache-inducing-technicolor hot mess (but pretty and fun to look at) is a palate killer. If all of this sounds like how you recall the 1980s, then by all means, rock on! But for me, life is too short to eat crappy birthday cake.
THIS IS THE BEST CAKE EVERRRRR. I made this 4 years ago when I was 9 and it came out PERFECT! Christina is MEEEEEE and I NEED to meet her! I love this sooooo much. I definitely recommend.
- Cooking spray
- 1 recipe Better Boxed Cake Mix (no frosting)
- 1 cup assorted sprinkles, divided, optional
- 2 recipes Cream Cheese Frosting
- 9 half-pint regular mouth mason jars with lids
Preheat oven to 350°F. Lightly grease 1 rimmed (18x13-inch) baking sheet with cooking spray, then line with parchment paper. Or, alternatively, lightly grease 2 (9x13-inch) rimmed baking sheets with cooking spray and line with parchment paper. Prepare cake mix according to recipe instructions. Fold 2/3 cup sprinkles into batter if using, then spread batter into prepared baking sheets. Bake in preheated oven 20-23 minutes, rotating halfway through, or until a toothpick inserted in the center of the cake comes out clean.
Let cake cool 10 minutes in pan, then invert onto a wire rack to cool completely, about 30 minutes. Meanwhile, prepare Cream Cheese Frosting and place in a piping bag. If all frosting does not fit in one bag, do this in batches. Place cooled cake on a cutting board. Use a mason jar to cut 18 circles of cake set aside.
Assemble the Jars: Place one circle of cake in a mason jar, lightly pressing cake to very bottom of jar. Pipe frosting about 1/2-inch thick on top of cake layer, then top with a second cake layer. Pipe another 1/2-inch of frosting on top of second layer, then add one final layer of cake and a final 1/2-inch layer of frosting. Sprinkle with sprinkles, if desired. Place lid on mason jar and repeat with remaining cake, frosting, and sprinkles.