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–+ servings
A round frosted cake with pink and chocolate icing, colorful sprinkles around the base, and seven lit pink candles on top, sitting on a light green plate against a white tiled background.

Really Good Birthday Cake

Really good vanilla and funfetti birthday cake!
Author: Nick Makrides
4.29 from 7 votes
Print Recipe Pin Recipe
Prep 30 minutes
Cook 45 minutes
Total 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 641 kcal

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

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.

Video

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 | Carbohydrates: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
Keyword Birthday, Cake, Rainbow
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