Home > Desserts > Really Good Birthday Cake

Really Good Birthday Cake

Published: Updated:

Really Good Birthday Cake! This is perhaps, the easiest birthday cake to make. But easy doesn’t mean not good. This is a REALLY GOOD birthday cake that just happens to be easy. It’s a vanilla funfetti cake filled with sour cream American buttercream. It’s not like regular flavorless and overly sweet buttercream, This has a subtle tang and tastes so so good!

Top Down shot of a slice of Really Good Birthday Cake NEW

This cake isn’t about looking perfect because it’s about easy. No fancy tools needed!

Slice of Really Good Birthday Cake with bite taken out NEW

Nick’s favorite thing…

I absolutely love how easy it is to make this cake. It’s simple but it tastes really good. This is the type of cake you can be proud to serve up to your guests and be confident they’ll enjoy. It’s THAT good!

Really Good Birthday Cake Whole NEW

What does Really Good Birthday Cake taste like?

The cake is soft, delicate (nut not crumbly) and moist. It tastes really good and that all comes down to the vanilla. You need to use really good quality vanilla for this cake. You can use pure vanilla extract, or you can use vanilla bean paste or even real vanilla beans.

What are the ingredients I need?

NEW Ingredients image for Really Good Birthday Cake

All-purpose flour – also known as plain flour.

Corn starch – Also known as corn flour. This helps make a lighter cake crumb.

Baking powder – will help the cake rise and become light.

Salt – I used fine salt.

Funfetti sprinkles – I used rainbow sprinkles from Fancy Sprinkles. I just can’t find really good rainbow jimmies in Australia. Of course you can use any type of sprinkles you like, but I’m a looks queen so…

Unsalted butter – make sure your butter is softened.

Caster sugar – also known as superfine sugar. Granulated sugar will also work here.

Eggs – I used large eggs.

Vanilla Extract – Always use good quality vanilla extract. Pure vanilla extract will give you the best flavor!

Milk – I used cow’s milk.

Sour Cream – I would recommend using really good quality sour cream here. Don’t use skim or no name brands. They’re too watery.

Powdered sugar – also known as icing sugar.

Dark chocolate – when you melt your chocolate, which you can do over a double boiler or in the microwave, I would recommend you let it cool slightly before adding to the buttercream so that it doesn’t melt the frosting.

Cocoa powder – I used unsweetened cocoa powder.

Pink food gel – I used Americolor food gel.

Let’s go through each step.

Cake

NEW instructional image for Really Good Birthday Cake 01
  1. Add the flour, corn starch, baking powder and salt to a medium sized mixing bowl and mix using a whisk. Set aside.
  2. Add the sprinkles to a small bowl along with 2 tbsp of the dry ingredients and use a spoon to mix together. This will help prevent the sprinkles from bleeding color and also from sinking to the bottom. Set aside.
NEW instructional image for Really Good Birthday Cake 02
  1. To a separate large mixing bowl add the softened butter and sugar. Use a hand meld electric mixer to cream together for about 3 minutes.
  2. Scrape down the bowl using a spatula and then add the eggs one at a time, mixing each time until well combined.
NEW instructional image for Really Good Birthday Cake 03
  1. Then add the vanilla extract and mix.
  2. Next, Add half the dry ingredients and half the milk and mix on low speed. Add the remaining ingredients and repeat.
NEW instructional image for Really Good Birthday Cake 04
  1. Add the sprinkles and fold through.
  2. Split the batter between two 8-inch cake tins that have been lined with baking paper. Bake for 30 minutes. Allow to cool for 5 minutes and then take out of the cake tin to allow to cool completely to room temperature.

Frosting

NEW instructional image for Really Good Birthday Cake 05
  1. Add the softened butter to a large mixing bowl. I used an electric stand mixer but you can use a hand held mixer to do this. Cream the butter until pale, about 3 minutes.
  2. Add the salt and sour cream and mix until well combined.
NEW instructional image for Really Good Birthday Cake 06
  1. Add the powdered sugar and mix on low speed then gradually bring up to high speed and whip for 5 minutes until pale and fluffy.
  2. Split the mixture into three bowls. To one bowl add the melted and cooled chocolate along with the cocoa powder and mix until well combined.
NEW instructional image for Really Good Birthday Cake 07
  1. To the other bowl add the pink food gel and repeat.

Let’s Decorate!

NEW instructional image for Really Good Birthday Cake 08
  1. Add a little dab of frosting to a cake board or serving plate.
  2. Place the first cake layer on top.
NEW instructional image for Really Good Birthday Cake 09
  1. Next, add frosting on top of the cake layer and use a spatula to spread evenly.
  2. Add the next cake layer on top.
NEW instructional image for Really Good Birthday Cake 10
  1. To crumb coat the cake cover the cake in the remaining white frosting and spread around evenly. Chill in the fridge for 20-30 minutes.
  2. Then cover the cake in the chocolate
NEW instructional image for Really Good Birthday Cake 11
  1. And pink frosting using a spatula.
  2. Finish off by adding sprinkles to the sides of the cake. Slice to serve.
Really Good Birthday Cake Close up with slice taken out NEW

My Top Tips!

  • When adding the melted chocolate to the frosting, make sure you let it cool slightly to prevent the frosting from melting.
  • Crumb coating the cake with a thin layer of frosting is optional, but I would highly recommend it.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Recipes You Might Like!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Birthday Cake - Thumbnail 24

Really Good Birthday Cake

Really good vanilla and funfetti birthday cake!

Serves 16

4.3 from 7 votes
Print Recipe Pin Recipe
Prep: 30 minutes
Cook: 45 minutes
Total: 3 hours 50 minutes
Course: Dessert
Cuisine: American
Calories: 641kcal

Ingredients

Cake

  • 2 cups / 300 g all-purpose flour
  • 2 tbsp / 20 g corn starch
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup / 65 g sprinkles
  • 1 cup / 250 g unsalted butter
  • 1 1/2 cups / 315 g caster sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 cup / 250 m milk

Buttercream

  • 2 cups / 500 g unsalted butter, softened
  • 1 tsp salt
  • 1/4 cup / 60 g sour cream
  • 3 cups / 450 g powdered sugar
  • 1 tsp vanilla extract
  • 1 cup / 200 g dark chocolate, melted
  • 1/2 cup / 50 g cocoa powder
  • 2 drops pink food gel
  • 1/3 cup / 65 g sprinkles

Learn How To Make it! [VIDEO]


Instructions

Cake

  • Preheat your oven to 175°C / 350°F. Line two 8-inch cake tins with baking paper and set aside.
  • Add the flour, corn starch, baking powder and salt to a medium sized mixing bowl and mix using a whisk. Set aside.
  • Add the sprinkles to a small bowl along with 2 tbsp of the dry ingredients and use a spoon to mix together. This will help prevent the sprinkles from bleeding color and also from sinking to the bottom. Set aside.
  • To a separate large mixing bowl add the softened butter and sugar. Use a hand meld electric mixer to cream together for about 3minutes.
  • Scrape down the bowl using a spatula and then add the eggs one at a time, mixing each time until well combined. Then add the vanilla extract and mix.
  • Add half the dry ingredients and half the milk and mix on low speed. Add the remaining ingredients and repeat.
  • Add the sprinkles and fold through.
  • Split the batter between two 8-inch cake tins that have been lined with baking paper. Bake for 30 minutes. Allow to cool for 5 minutes and then take out of the cake tin to allow to cool completely to room temperature.

Frosting

  • Add the softened butter to a large mixing bowl. I used an electric stand mixer but you can use a hand held mixer to do this. Cream the butter until pale, about 3 minutes.
  • Add the salt and sour cream and mix until well combined. Add the powdered sugar and mix on low speed then gradually bringup to high speed and whip for 5 minutes until pale and fluffy.

Let’s Decorate!

  • Add a little dab of frosting to a cake board or serving plate and place the first cake layer on top. Add frosting on top of the cake layer and use a spatula to spread evenly. Add the next cake layer on top. To crumb coat the cake cover the cake in the remaining white frosting and spread around evenly. Chill in the fridge for 20-30 minutes. Then cover the cake in the chocolate and pink frosting using a spatula. Add sprinkles to the sides of the cake. Slice to serve.

Notes

Storage
Cake can be stored in an airtight container for up to three days.
Frosting
Even though the cake has sour cream in it, it does not need to be stored in the fridge and can last for up to three days.

Nutrition

Calories : 641kcal
Carbonhydrates: 52g
Protein: 5g
Fat: 42g
Saturated Fat: 26g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 11g
Trans Fat : 1g
Cholesterol: 126mg
Sodium: 362mg
Potassium : 214mg
Fiber: 3g
Sugar : 34g
Vitamin A: 1160IU
Vitamin C: 1mg
Calcium: 75mg
Iron: 3mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

8 comments

Camila September 1, 2021 - 2:59 am

5 stars
Lovely!

Reply
Nick Makrides September 19, 2021 - 2:33 am

Thanks Camila! N x

Reply
Tram Lila November 5, 2021 - 6:20 am

5 stars
It’s very delicious and simple cake. Thanks

Reply
Nick Makrides November 7, 2021 - 9:12 pm

Thanks so much Tram! So glad you liked it! N x

Reply
Katie November 17, 2021 - 9:29 am

1 star
unfortunately I threw out the whole cake. it was too greasy and too sweet. I was expecting a delicate creamy cake, but this recipe didn’t work.

Reply
Nick Makrides November 1, 2022 - 4:54 am

It never ceases to amaze me when people complain that a cake is too sweet. It’s a cake. As for greasy, that can be caused by a number of factors. It can be a measuring issue, it can be an oven temperature issue or it can be caused by over-greasing the cake tin.

Reply
Matilda T March 13, 2024 - 1:36 pm

5 stars
Thank you for sharing your beautiful birthday cake recipe. I made your cake for my daughter’s 21st birthday which is tomorrow. Happy to share my image.

Reply
Nick Makrides May 30, 2024 - 8:35 am

Hi Matilda! Congrats on 21 years of parenting your daughter! As a parent I just felt I should say that haha. Glad you loved this recipe! N x

Reply

Leave a Comment

Recipe Rating