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Really Good Birthday Cake

Really Good Birthday Cake

Serves 16

5 from 4 votes
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 3 hrs 50 mins
Course: Dessert
Cuisine: American



  • 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


  • 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



  • 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.


  • 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.


Cake can be stored in an airtight container for up to three days.
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.


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