Birthday Cream Cake
Celebrate any special occasion with this decadent Birthday Cream Cake, a delightful fusion of fluffy layers, luscious whipped cream filling, and a velvety buttercream frosting. Perfectly moist and rich, this cake is created with simple pantry staples like all-purpose flour and unsalted butter, with a dash of vanilla to enhance its classic flavor. The standout feature is the light and airy whipped cream layer tucked between the two golden cake rounds, offering a dreamy contrast to the buttery frosting. Finished with colorful rainbow sprinkles for a festive touch, this show-stopping dessert is ideal for birthdays, anniversaries, or any festive celebration. Easy-to-follow directions ensure foolproof results, making this customizable treat a must-have in your baking repertoire. Indulge in every slice of this timeless, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 2 cups Heavy whipping cream
- 0.25 cups Powdered sugar
- 1 cup Butter (softened, for buttercream)
- 4 cups Powdered sugar (for buttercream)
- 1 teaspoon Vanilla extract (for buttercream)
- 2 tablespoons Whole milk (for buttercream)
- 0.5 cup Rainbow sprinkles (optional, for decoration)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the whipped cream filling, beat the heavy whipping cream and powdered sugar together in a large bowl until stiff peaks form. Keep the whipped cream chilled until ready to use.
To make the buttercream frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, mixing on low speed until fully incorporated.
Stir in the vanilla extract and whole milk, then beat on high speed until the frosting is light and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate and spread a thick, even layer of whipped cream on top.
Place the second cake layer on top of the whipped cream and gently press down.
Frost the top and sides of the cake with the prepared buttercream frosting using an offset spatula.
Decorate the cake with rainbow sprinkles or other garnishes as desired.
Refrigerate for at least 30 minutes before slicing and serving to allow the cake to set.
Nutrition Facts
Calories |
10739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 593.5 g | 761% | |
| Saturated Fat | 357.7 g | 1788% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2307 mg | 769% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 1305.0 g | 475% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 1046.2 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 14.0 mcg | 70% | |
| Calcium | 596 mg | 46% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1135 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
