Today I’m celebrating Sugar Spun Run’s 4th (un)Birthday* with nothing other than the BEST Birthday Cake Recipe. A classic, soft, and fluffy vanilla yellow cake loaded with colorful sprinkles and frosted with my favorite chocolate cream cheese frosting (though I include other possible frosting substitutions)!
Today marks 4 years of Sugar Spun Run, and we are celebrating with Birthday Cake!
This is a soft, fluffy, moist (sorry), yellow/vanilla birthday cake speckled with colorful sprinkles and covered with a thiiiick coating of chocolate frosting. It’s not the same as my vanilla cake recipe (though I’m dying to hear if you like it as much as that one!), it’s actually an adaptation of my vanilla cupcakes, and it’s so good.
I desperately wanted to share this one on Zach’s birthday a few weeks ago, but he insisted on my chocolate cake instead, probably because he knew it would be pointless for me to try to sneak any sprinkles in there.
This is a classic and uncomplicated 3 layer homemade Birthday cake recipe that’s surprisingly simple to make. Let’s get started.
Let’s Talk Birthday Cake Sprinkles
The sprinkles that you see in my pictures are pastel candy quins — flat, disc-like sprinkles. If you’re wondering, these are the exact sprinkles that I use (affiliate). However, classic colorful sprinkles or “jimmies” will work just as well in this recipe.
One thing I do not recommend is using non-pareils; the tiny colored ball-shaped sprinkles. These are unfortunately likely to bleed through your cake, turning it an ugly gray color.
Tips for the Best Birthday Cake
Avoid over- or under-mixing
With most cake, cupcake, or muffin batters, mixing can make or break the ultimate texture of your baked good. It’s important that you stir well enough that all ingredients are completely combined, but don’t stir too much or your cake will be dense and dry.
For best results, use a spatula to frequently scrape down the sides and bottom of the bowl, that way you don’t have any pockets of un-creamed butter or un-mixed flour. Using all room temperature ingredients will also encourage your birthday cake batter to combine properly.
Alternating adding your dry ingredients and your buttermilk (or buttermilk substitute) to the batter will ensure that everything combines better than if you were to add either of these ingredients all at once. When stirring in your dry ingredients and buttermilk, make sure you do this step by hand, using a spoon or spatula, and not using an electric mixer. An electric mixer is much more likely to over-work your batter, leaving you with a dense/dry crumb.
Always avoid over-baking
A cake that’s been in the oven for even a minute or two too long runs the risk of being dry and crumbly. For best results, check your cake a minute or two before it’s supposed to be done. The cake should spring back when lightly touched and a toothpick inserted in the center should ideally come out with a few moist crumbs. If it comes out clean, it’s definitely done, get it out of the oven ASAP.
Over-baking can also happen if your oven runs too hot. I’ve never owned an oven that ran at the temperature that it said it was, it’s always either been too hot or too cold. To make sure I’m always baking at the proper temperature, I keep two inexpensive oven thermometers (affiliate) in my oven at all times. If your oven is even just five or ten degrees too hot, it can dry out your cake before it’s even supposed to be close to finished.
Birthday Cake Tips, Continued
All-Purpose Flour vs Cake Flour
I tested this birthday cake recipe using equal amounts of all purpose flour and cake flour and was satisfied with it both ways. Using cake flour will give the cake a slightly lighter, softer texture.
When measuring your flour, make sure that you never pack it into a measuring cup. Stir the flour, then use a large spoon to spoon it into a measuring cup before leveling it off with a straight edge (like a knife). For best results, use a kitchen scale and weigh your ingredients, it’s easier, produces fewer dishes, and guarantees accurate results. This is the kitchen scale I use (affiliate, I promise I didn’t mean for this birthday cake post to be a bunch of Amazon links but look what’s happened).
Frosting Options:
I used my chocolate cream cheese frosting to cover this birthday cake. It’s been my frosting of choice ever since I was a kid. However, if you’re not a fan of chocolate or cream cheese, I have plenty of other options for you:
All of the alternative frostings listed above were designed for 2-layer cakes. If you’d like to use one for today’s recipe, just be sure to increase the frosting recipe by 50% so that you have enough to cover this entire 3-layer cake.
Alright, now that we’ve covered our Birthday Cake basics, I need to thank you.
Thank you, thank you, thank you, from the bottom of my heart, for sticking with me over these past four years (or even if you’re new, thank you for finding me and for staying!!)!! Thank you so much to everyone who reads these posts, comments, shares them on social media or Pinterest, or watches me on YouTube. Thanks to you, Sugar Spun Run isn’t just a hobby, it’s my job (which is just the craziest thing in the world to say), and I couldn’t be more grateful.
Enjoy. 💜Sam
*You can check out my previous (un)Birthday celebrations (and learn why I call it an “Unbirthday”) in my Funfetti Cake Recipe and in last year’s Cookie Dough Pops post.
Birthday Cake Recipe
Ingredients
BIRTHDAY CAKE
- 1 cup (265 g) + 2 Tablespoons unsalted butter softened
- 3 cups (600 g) granulated sugar
- 3 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 4 cups (500 g) all-purpose flour (may substitute 500g cake flour)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 cups (475 ml) buttermilk¹ room temperature preferred
- ½ cup colorful sprinkles²
CHOCOLATE CREAM CHEESE FROSTING³
- ¾ cup (175 g) unsalted butter softened
- 12 oz (340 g) cream cheese softened
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 5 ¼ cups (656 g) powdered sugar 656g
- ¾ cup (90 g) natural cocoa powder
Instructions
- Preheat oven to 350F (175C) and grease and flour the sides and bottom of three 8” or 9” baking pans. For extra security I also recommend lining the bottom of each pan with a round of parchment paper cut to fit the bottom of the pan.
- Add butter to the bowl of a stand mixer or to a large bowl. Use a paddle attachment on your stand mixer or an electric mixer to beat until smooth.1 cup (265 g) + 2 Tablespoons unsalted butter
- Add sugar and beat until well-combined.3 cups (600 g) granulated sugar
- Add eggs, one at a time, beating well after each addition.3 large eggs
- Stir in vanilla extract.1 Tablespoon vanilla extract
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.4 cups (500 g) all-purpose flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 ½ teaspoons salt
- Using a spoon or spatula (but NOT the electric mixer any longer) add about a fourth of the flour mixture (no need to measure, just eyeball it) to the butter mixture and stir until just combined.
- Now add approximately ⅓ of the buttermilk and stir again until combined. Repeat alternating adding flour mixture and buttermilk until all ingredients are completely combined. Be sure to scrape the sides and bottom of the bowl.2 cups (475 ml) buttermilk¹
- Stir in sprinkles.½ cup colorful sprinkles²
- Evenly divide batter into prepared pan. Transfer to 350F (175C) oven and bake for about 28 minutes if using 9” pans and 32-34 minutes if using 8” pans, or until a toothpick inserted in the center of cake comes out clean or with a few moist crumbs.
- Allow to cool in pan for 10 minutes then run a knife around the edge of the pan and carefully invert each layer onto a cooling rack to cool completely before frosting. While cakes are cooling, prepare frosting.
CHOCOLATE CREAM CHEESE FROSTING
- You will need a large bowl, this recipe makes a lot of frosting to cover all three layers of cake!
- Combine butter and cream cheese in your stand mixer or in a large bowl with electric mixer and beat until creamy and well-combined.¾ cup (175 g) unsalted butter, 12 oz (340 g) cream cheese
- Stir in vanilla extract and salt.1 ½ teaspoons vanilla extract, ¼ teaspoon salt
- Gradually, with mixer on low-speed, add powdered sugar (check out my video below the recipe for tips on doing this without making a giant mess of your kitchen!). Once all sugar has been added, stir in cocoa powder. Be sure to scrape the sides and bottom of the bowl so that all ingredients are well-incorporated.5 ¼ cups (656 g) powdered sugar 656g, ¾ cup (90 g) natural cocoa powder
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This post contains affiliate links. This means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
heidi
i was surprised that the recipe recommended equal amounts of either cake flour or ap flour. usually, i would translate 1 cup plus 1 tablespoon cake flour = 1 cup ap flour. sadly, i made this cake today for my daughter’s second birthday and didn’t follow my intuition. the cake is dense (no, not overmixed) and too buttery/greasy feeling. if you use cake flour, you may want to add a few extra tablespoons. anyone else had this experience?
Sugar Spun Run
Oh no, Heidi! I have not had anyone else who used cake flour report that they experienced an issue. In most of my recipes when I substitute cake flour I have added the additional 1 tablespoon per cup of all-purpose but never needed to with this recipe. The cake should be light, fluffy. If you didn’t overmix it you could have used too much flour which is a common mistake in baking (reference guide: How to Measure Flour). Again, I am sorry that you had an issue. Regardless, I do hope that it tasted delicious.
ALove
Can this be made in a bundt pan?
Sugar Spun Run
Yes, it can! Please keep an eye on it as the bake time will be different than what is listed. Enjoy! 🙂
Chelsea
When you mention the baking time, do you mean 28 minutes for 1 layer or 28 minutes for 3 layers? I am a beginner so I don’t exactly know which sounds right.
Sam
Hi Chelsea! It is for all three pans. I hope that you love the cake!
Chelsea
Thanks! The cake is for my little sister’s 5th birthday! She will be so happy.
Sugar Spun Run
That is so sweet, Chelsea! I hope that she loves it and that you have a great day celebrating her! 🙂
Chelsea
I am sure the cake will taste great except when you say the baking times, is the 28 minutes for one pan or 3?
Sam
Hi Chelsea! It is for all 3 pans. I hope you love the cake!
Andrew
My first cake and it came out great. Thank you.
But you dont need 3 cups of sugar just 2 is enough and I only used 2 cups of flour and 2 eggs for a smaller but still big cake.
Again dont use 3 cups of sugar the icing and sprinkles are more than enough sugar.
Sugar Spun Run
I am glad that you enjoyed the cake, Andrew! Thank you for trying my recipe and for your feedback. 🙂
Trevyn
If I use only the two cups of sugar, do I need to make any other adjustments?
I still want to make the three tiered cake.
Thanks
Sugar Spun Run
If you are still wanting to make a (3) layered cake, all the other ingredients will stay the same. Are you just trying just to cut sweetness? I have tested this recipe to make the perfect cake, so by altering any ingredients, it will alter the taste and texture of the original recipe.
Trevyn
Yes I would just like to reduce the sweetness.
I’m also a mommy that is sugar conscience 🙈 for my littlies.
We are going to make this cake for grannies birthday while we are in lockdown.
Sugar Spun Run
Ok. Then you will try cutting the sugar, but I would leave all other measurements the same. I hope that it comes out delicious and your granny has a nice birthday. 🙂
Tracey
I would like to make this for my son’s birthday. Can I make the cakes a day ahead and frost on the day of? If so, how would you store the cakes? Thanks!
Sam
Hi Tracey! It would be fine to make this cake the day in advance just make sure to wrap them tightly after they’ve cooled so they don’t dry out overnight. 🙂
Jessica McCoy
Can you use your vanilla cake recipe and just add sprinkles??? I ask because it’s a 2 layer cake. I was curious what the difference between the 2 recipes were. I’m comparing, but wasn’t sure to the “why” as much is the same. And I want to use the other chocolate frosting recipe. Please advise.
Sam
Hi Jessica! Yes you can do that! They are different recipes but both produce soft, fluffy, moist vanilla cakes. I’d say this one is a tad bit sweeter but my other vanilla cake seems to be more popular. Enjoy!
Gina
Hey would like to try 2 layers what would be the measurements
Sugar Spun Run
Hi, Gina! This recipe yields a 3 layered cake using 8″ or 9″ pans. If you wish to make a two-layered cake what size pans will you be using?
Gina
Hey there thanks for your reply how awesome…My challenge is I have only 1 8inch pan😉 haven’t been Baking in a while so I guess i will have to bake in 3 rounds 😜😜 but if could do 2 rounds what would be the measurements ?? It’s for my son’s birthday yeah!!
Sugar Spun Run
Happy (early) Birthday to your son. If you wish to bake (2) layers than You will want to cut the recipe by 1/3. Or to make it easier, you can cut it half, but the layers will just be thinner than what is shown. Please keep in mind that when you do this, the bake time will diffur from what is listed. Keep me posted on how it turns out. 🙂
Gina
Looks Yummy I would love to try it all the way in Kenya..Can I use chocolate chips ?
Sam
Hi Gina! Yes you can stir chocolate chips into the batter if that is what you are asking. Enjoy! 🙂
Sarah
This is such a yummy cake recipe! I know you adapted it from your cupcake recipe. Is it possible to make these into cupcakes and just cook them for less time?
Sam
Hi Sarah! Absolutely, I would follow the cooking instructions/time listed on my vanilla cupcakes 🙂
IG
Hi, I made this cake for my husbands birthday and it turned out so good and delicious, I haven’t come across anything as good as this cake recipe, Thankyou so much and I would highly recommend this receipe to everyone.
Sugar Spun Run
I am so glad that everyone enjoyed the cake, IG! I hope that your husband had a nice birthday as well. Thanks for trying my recipe. I can’t wait to hear what recipe you decide to try next. 🙂
Anita
Made for my sons 14th birthday. It turned out perfect! Absolutely delicious!!
Sugar Spun Run
I hope that your son had a wonderful birthday, Anita! Thank you so much for using my recipe. I am happy that everyone enjoyed it. 🙂
Anne
What type of cocoa powder do you recommend?
Sugar Spun Run
Hi, Anne! I usually use Hershey’s Natural Cocoa Powder. 🙂
Anik Sen
If we only have one pan, would you recommend keeping the extra batter at room temp or in the fridge?
Sugar Spun Run
Hi, Anik! I would store the remaining batter covered and in the fridge until you are ready to bake the next layer. 🙂
Maddi Freeman
can almond milk be used as a substitute for buttermilk without affecting the cake texture (I expect it would affect the flavor)?
Sugar Spun Run
Hi, Maddi! Others have used almond milk and reported that it worked fine as a substitute for them. One thing to keep in mind is that it’s very low in fat, so it won’t offer the same richness as whole or 2% milk. Keep me posted on how it turns out for you.
Melinda McKenna
Tastes delicious but mine came out rather dense? I followed it completely! Not sure what happened??
Sugar Spun Run
Hi, Melinda! I am sorry to hear that the cake was dense. Often this happens when you over-mixing the batter. Over mixing, produces too much air. That trapped air expands then deflates in the oven causing a dense cake. Regardless, I am glad that it tasted delicious. 🙂
Dmk
I love baking but not actually knowledgeable about the science behind it. Funny, I always thought over mixing would produce a fluffier cake when in fact you say it does just the opposite! Oops 🙂