Birthday Cake
Servings 12 servings
Ingredients
- Cake:
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups unsalted butter softened
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 2 tsp butter extract
- 1/4 tsp almond extract
- 4 large eggs room temperature
- 1 cup buttermilk
- 1/2 cup confetti sprinkles plus additional for decorating the frosting
- Frosting:
- 2 cups unsalted butter
- 1 Tbsp clear vanilla extract
- 1/2 tsp salt (Omit if using salted butter)
- 7 cups powdered sugar
- 2-4 Tbsp heavy cream
Instructions
- Preheat the oven to 350°F. Butter and flour three [8] inch round cake pans or spray with baking spray. [i.e. Baker's Joy]
- In a medium bowl use a whisk to sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside.
- In a large bowl using an electric mixer cream together the softened butter, granulated sugar, vanilla, butter and almond extracts. Beat with a mixer for around 3-4 minutes.
- Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
- Add sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes. Mix in the confetti sprinkles by hand until evenly distributed.
- Divide the batter evenly between the prepared pans. Bounce gently to settle the batter and release air bubbles.
- Place into the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pans on a cooling rack.
- Frosting: In a large bowl using an electric mixer cream the butter on medium high speed for 2-3 minutes using the paddle attachment.
- To the bowl add the vanilla and salt mixing just until incorporated.
- Lower the speed of the mixer and gradually add the powdered sugar 2 cups at a time. Stop and scrap the bowl as needed.
- Halfway through add 2 Tbsp heavy cream. Once all of the powdered sugar has been incorporated add additional heavy cream in 1 Tbsp increments until the desired spreading consistency is reached.
- Place one cake round on a cake pedastal and top with frosting. Repeat until the three layers are assembled. Make a thin crumb coat then freeze for 15 minutes or chill for 30 minutes to set.
- Frost the cake using the remaining frosting as desired and decorate with sprinkles.
- Store in an airtight container chilled.
Notes
To Tint the Frosting: If you want to tint the frosting any color you can. Use a gel food coloring in the color of your choice. To keep it white add a tiny amount of purple gel food coloring or white food coloring and beat just until the desired color is reached. (Purple will cancel out the yellow tint of the butter. (This is optional.)