Breakfast Birthday Cake
Kick off any celebratory morning with this delightful Breakfast Birthday Cake—a fluffy, sprinkle-studded pancake-inspired treat that’s perfect for birthdays, brunches, or simply turning an ordinary day into a festive occasion! Made with a tender buttermilk batter and baked to golden perfection, this easy-to-make cake is crowned with a luscious cream cheese glaze that drips like icing on a classic layer cake. Bursting with colorful rainbow sprinkles inside and out, it’s a whimsical twist on traditional breakfast fare. Ready in just 45 minutes, this crowd-pleasing recipe is as visually stunning as it is delicious, making it the perfect centerpiece for your special morning celebrations.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 cups buttermilk
- 2 large eggs
- 0.25 cups unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.5 cups rainbow sprinkles
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 0.25 cups additional sprinkles (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Fold in the rainbow sprinkles gently to avoid colors bleeding into the batter.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the cream cheese glaze by beating the cream cheese and powdered sugar together until smooth.
Add the milk one tablespoon at a time, mixing until the glaze is pourable but not too runny.
Once the cake has cooled completely, remove it from the pan and place it on a serving plate.
Pour the cream cheese glaze over the top of the cake, letting it drip down the sides.
Sprinkle additional rainbow sprinkles over the glaze for a festive finish.
Slice and serve the Breakfast Birthday Cake immediately, or store it in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 496.9 g | 181% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 299.9 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 815 mg | 63% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1237 mg | 26% | |
*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.
