No cake screams "Happy Birthday" to me, more than a cake covered in rainbow sprinkles!
January 25th is my favorite day of all...my own holiday - it's my birthday!!! So, in celebration of another trip around the sun, I thought I'd share an easy and delicious birthday cake recipe and design with you guys!
For this recipe I used Vanilla cake mix and added in some rainbow sprinkles to make it extra festive and birthday appropriate! I covered the cake with my delicious Swiss meringue buttercream frosting and topped it with even more rainbow sprinkles!!!
Make this cake for your next birthday or celebration! It's much easier to put together than it looks!
Ingredients
For the Cake:
2 French Vanilla Cake Mix
2 Vanilla Pudding
2 sticks melted butter
2 C whole milk
8 large eggs, room temperature
2 Tbsp vanilla extract
For the Frosting:
My Swiss Meringue Buttercream Frosting recipe: https://www.karrahgermain.com/blog/swiss-meringue-buttercream-frosting
Instructions
1. Preheat oven to 325 degrees. Grease three 8 inch round cake pans and line with parchment paper.
2. In a large mixing bowl combine cake mix and pudding. Mix together and set aside.
3. In a separate bowl combine melted butter, milk, eggs and vanilla extract. Mix to combine.
4. Turn mixer on low speed and add cake and pudding mixture. Next add wet ingredients in a slow and steady stream. Mix on medium speed for 1 minute. scrape down sides and bottom of bowl, mix for 1 more minute, then add rainbow sprinkles. Mix one last time until sprinkles are evenly distributed in the batter. *Don't over-mix after sprinkles have been added - mix just until they are mixed in to avoid they dye bleeding into the batter.
5. Split cake batter equally between the three cake pans and bake in the oven for 50-55 minutes or until a cake tester is inserted in the center and comes out clean. Remove from pans and place on a cooling rack.
6. Peel off parchment paper from the bottoms of all three cakes and level the domed tops using a serrated knife. *You want the cakes to be flat for easy stacking.
7. Place a dollop of Swiss meringue buttercream on the center of an 8 inch round cake board. Put your first layer of cake on top and firmly but gently press down to hold in place. Cover first layer with a generous amount of buttercream and spread to evenly distribute. Repeat with remaining 2 cakes.
8. Lightly and neatly cover the top and sides of your cake to catch any loose crumbs. Refrigerate for at least 15 minutes.
9. Generously cover the entire cake with more frosting and smooth it out using a cake scraper and/or offset spatula. Throw on rainbow sprinkles all over sides and top of the cake.
10. Make small dollops around the top border of cake and garnish with more sprinkles.
Enjoy!
hands down the best birthday cake i've had