THE ULTIMATE BIRTHDAY CAKE
Get ready to embark on a baking adventure that will transport you back to the blissful days of childhood birthdays. Today, I'm delighted to share with you the recipe for the ultimate birthday cake, a traditional funfetti delight that will make you believe in magic once again. But I must warn you, this cake is not for the faint-hearted! Brace yourself for a laborious journey, with a long list of ingredients and meticulous steps. However, I can assure you that the effort is absolutely worth it. I recently baked this cake, pouring my heart and soul into every step, and the result was nothing short of extraordinary. So, let's dive into the recipe and create a cake that will become an instant classic in your baking repertoire. Get ready to experience the sheer joy of the ultimate birthday cake!
INGREDIENTS
- 2 and 2/3 cups plain flour (330 grams)
- 1 tablespoon (13 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 3/4 teaspoon (3 grams) salt
- 1 cup (8 ounces) unsalted butter, softened at room temperature
- 1 and 1/2 cups (298 grams) granulated sugar
- 6 large egg whites (201 grams), beaten until frothy
- 3/4 cup (170 grams) milk
- 3/4 cup (170 grams) sour cream
- 1/4 cup oil (I used olive oil)
- 1 tablespoon (15 grams) vanilla extract
- 1/2 cup (85 grams) rainbow sprinkles, plus extra for decorating the sides of the cake
For the Cream Cheese Frosting:
- 3 cups (706 grams) very soft cream cheese
- 3/4 cup (170 grams) very soft unsalted butter
- 4 cups (454 grams) sifted confectioners' sugar
- 1/4 teaspoon salt
- 2 tablespoons milk, more if needed
- Sprinkles for decorating
Instructions
Preheat your oven to 350 degrees (F). Grease the bottom and sides of two 9-inch round cake pans generously. Line them with parchment paper rounds and set aside for later use.
In a large mixing bowl, combine the cake flour, baking powder, baking soda, and salt. Sift them together and set aside.
Using a stand mixer fitted with the paddle attachment or a handheld electric mixer in a large bowl, beat the butter on medium-high speed until it becomes smooth and creamy, which usually takes about 1 minute.
Gradually add the sugar, making sure to incorporate it well after each addition. Increase the speed to high and continue beating for 2 minutes.
Reduce the speed to low and add the egg whites gradually, ensuring that they are well mixed after each addition. Remember to scrape down the sides and bottom of the bowl frequently.
In a spouted measuring cup, combine the milk, sour cream, oil, and vanilla. Mix them until they are evenly combined.
Add the flour mixture to the batter in three additions, alternating it with the liquid milk and sour cream mixture. Begin and end with the flour, and mix until just combined. Fold in the sprinkles gently.
Divide the batter evenly between the prepared pans and smooth the tops. Each pan should have approximately 765 grams of batter.
Bake the cakes for 25 to 30 minutes, or until the edges are lightly browned and a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans placed on a wire rack for 15 minutes. Then, invert the cake layers onto cooling racks and let them cool completely.
For the Cream Cheese Frosting:
Using a stand mixer fitted with the paddle attachment or an electric handheld mixer in a large bowl, beat the cream cheese and butter on medium-high speed until they become completely smooth, usually around 2 minutes.
Reduce the speed to low and gradually add the sifted confectioners' sugar. Add the salt and milk, and beat until everything is well combined.
Once all the ingredients are incorporated, increase the speed to high and beat for 1 to 2 minutes, or until the frosting becomes super fluffy.
Transfer 1/2 cup of the frosting into a piping bag fitted with a star tip. Set the remaining frosting aside for use on the cake.
Assembly:
Using a long, serrated knife, slice each cake horizontally, creating 4 even layers.
Place one cake layer on a large plate or cake stand. Spread 2/3 cup of the frosting on top, ensuring that the entire cake is covered.
Top with another cake layer and repeat the layering process, ending with the last cake layer on top. Spread the remaining frosting over the top and sides of the cake. Use the frosting in the piping bag to decorate the cake with stars or decorative swirls, as shown in the photos.
Gently press some sprinkles onto the sides of the cake using your hands.
Allow the cake to set for 20 minutes before slicing and serving. Enjoy!
Recipe adapted from https://bakerbynature.com