Home > Really Good Birthday Cake

Really Good Birthday Cake

by Nick Makrides
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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!

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

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Nicks 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!

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What does it 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?

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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

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  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.

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  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.

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  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.

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  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

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  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.

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  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.

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  1. To the other bowl add the pink food gel and repeat.

Let’s Decorate!

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  1. Add a little dab of frosting to a cake board or serving plate.
  2. Place the first cake layer on top.

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  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.

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  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

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  1. And pink frosting using a spatula.
  2. Finish off by adding sprinkles to the sides of the cake. Slice to serve.

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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.

Other Recipes You Might Like!

 

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Really Good Birthday Cake

Really Good Birthday Cake

Serves 16

5 from 3 votes
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 3 hrs 50 mins
Course: Dessert
Cuisine: American

Ingredients

Cake

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

Buttercream

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


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

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2 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

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