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.
Cody
Hello, how many cakes does this 1 recipe make?
In the instructions states to butter and flour all 3 pans.
Sam
Hi Cody! It makes 1 cake that is 3 layers, just like pictured. 🙂
Cody
Can you use 2 9in spring foam pans instead of 3, and only make a double layered cake?
Sam
Hi Cody! You can use whatever pans you’d like as long as you don’t over fill the pans. 🙂
Justine
Is it possible to substitute the white sugar for light brown sugar?
Sam
Hi Justine! The cake would be more dense if you use all brown sugar, but it should work here. 🙂
Necia
Hi, in terms of flavor how does this compare to your vanilla cake? Am I able to just leave the sprinkles out of this recipe? I baked your vanilla cake last week and it was delicious!
Sam
Hi Necia! They’re quite similar in taste, I think if I had to choose a favorite I would choose my classic vanilla. Yes you can definitely leave the sprinkles out (or add sprinkles to my other cake).
Yang Yang
Hi,
is okay to use regular sugar but not powdered sugar?
Sam
In the cake you need regular granulated sugar. I would not substitute granulated sugar for powdered sugar in the frosting. It will not turn out. Enjoy! 🙂
Yang Yang
Thanks
Linda Litaker
Mine was a complete fail! 😭😭😭
Sam
What happened? I may be able to help troubleshoot. 🙂
Jennie Honea
If I want to use this recipe for cupcakes, how long should I bake them and do you know how many it will make? Thanks, Jennie
Sam
Hi Jennie! They should take about 17 minutes to bake as cupcakes. 🙂
Jennie Honea
Thanks
Dayana
I so amazingly love this thing it is so delicious.
Sam
I am so glad you enjoyed it so much! 🙂
Veronica
This was awesome! Probably the best birthday cake recipe I’ve made. It was not sickeningly sweet, but just right. Thanks for a great recipe!
Sam
I am so glad you enjoyed it so much, Veronica! 🙂
Subathra
Why in this baking soda and powder same quantity?
Sam
Hi Subathra! That’s really what is needed to achieve the proper texture for this cake. 🙂
JackieGuam
Which cake do you love more? Funfetti or this one?
Sam
Funfetti cake is my all-time favorite!
Nada
Can I decrease the sugar in the cake??
Sugar Spun Run
Hi, Nada! I have tested this recipe over and over before publishing and posted the best results (see recipe). You are welcome to experiment with reducing the sugar, however, I am not certain how it will alter the taste. 🙂
Shannon
What’s the difference between this and the confetti cake recipe?
Sam
The confetti cake is made with egg whites and the birthday cake is a more traditional cake. 🙂
kalle stevens
One of the best cake recipes I have found. Even the frosting was excellent and plentiful. Excellent!!!!!
Sugar Spun Run
That is wonderful, Kalle! I am so glad that you enjoyed the cake and the frosting too. Thank you for trying my recipe and for commenting. 🙂
erica
What can I use to substitute the buttermilk? Can I use milk, any type of milk in specific?
Sugar Spun Run
Hi, Erica! If you do not have buttermilk on hand, you can use my buttermilk substitute. Whole milk will work as well. I hope that you enjoy your cake. 🙂
Michelle Nelson
This sounds and looks delicious! How would you suggest I adjust this recipe (including the frosting) for a 9 x 13” pan? Thank you!!
Sugar Spun Run
Thank you, Michelle! This recipe fits perfectly in a single-layer 9″ x 13″ baking pan. No adjustments are needed to the ingredients, however, the bake time will be different than what is listed. Others who have tried this recipe reported that it took 30 minutes to bake in this size pan. I would keep an eye it just to be sure. I hope that you enjoy your cake. 🙂
Michelle
Oh that’s great! Thank you for your fast response!! I’ll let you later this evening how it went!!
Renee
I found that it took closer to 50 minutes before the center was set.
Saad
Can I make the cake today and put it in the refrigerator. My sister’s birthday is on Tuesday. How many days prior can I make the cake for it to remain fresh?
Sugar Spun Run
Hi, Saad! Yes, you can! Before refrigerating, wrap unfrosted cakes in plastic wrap to protect it from drying out or absorbing refrigerator smells. It will last up to one week if stored correctly. I hope that your sister enjoys it! 🙂