Birthday cake is not only an eye-catcher on birthdays. This cake is perfect for so many different events, thanks to the rainbow sprinkles it always has a nice colourful look. The cake itself and the frosting have a nice vanilla note. Between two layers of frosting there is a layer of crispy baked crumbs. The birthday cake is sweet and yet has a pleasant salty touch.
Tools & Equipment
- 1 quarter sheet pan
- 1 large sheet pan
- 2 strips of acetate, 50cm / 20-inch
- Cake ring, 15,2cm / 6-inch
- Curved spoon
- Parchment paper / Silicone mat
- Silicone spatula
- Stand mixer fitted with paddle attachment
- Wire rack
Recipe Tips
Plan ahead: the cake and crumbs need to cool completely after baking, therefore prepare them in advance. The frosting can be used directly, that’s why I make it just before I assemble the cake.
Buttermilk mixture: it is important to add it slowly with the mixer running on low speed, to make sure everything is mixed properly. This will take a couple of minutes and there should be no streaks of fat or liquid.
Storage of Crumbs, Frosting and Cake
The Crumbs: in an airtight container, the crumbs can be stored for 1 week at room temperature or 1 month in the fridge or freezer.
The Frosting: if you do not use it directly, store the frosting in an airtight container in the fridge for up to 1 week. Before use, you should loosen it up in a mixer on medium speed for about 4 minutes.
The assembled Cake: can be kept in the freezer for up to 2 weeks. Let it thaw in the fridge for at least 3 hours. Well wrapped in plastic, the cake can be stored in the fridge for up to 4 days.
How to make a Birthday Cake
Step I: Make the Cake.
Start by weighing all ingredients. In the bowl of a stand mixer, combine the shortening, butter, granulated and brown sugar. Add the eggs, one at a time, and then pour in the buttermilk mixture. Afterwards add the dry ingredients. Make sure to scrape down the sides of the bowl between the different steps in the recipe. Spread the batter in the pan and top with the rainbow sprinkles. Bake for 30-35 minutes on 177°C / 350°F.









Step II: Make the Crumbs.
Mix sugar, cake flour, baking powder, salt and sprinkles. Add the oil and vanilla and stir. Continue paddling until small clumps form. Bake for 20 minutes on 149°C /300°F.





Step III: Make the Frosting.
Combine butter, shortening and cream cheese until smooth and fluffy. Add corn syrup and vanilla and beat until the mixture is white. Finally add powdered sugar, salt, baking powder and citric acid. Mix for another 2-3 minutes until you get a white, smooth frosting.




Assemble the Birthday Cake
Prepare the vanilla milk: mix the milk and the vanilla extract. Place the cake, crumbs, frosting and vanilla milk on your work surface.

Put a piece of parchment paper on your work surface. Invert the cake and remove the parchment paper from the bottom of the cake. Take the cake ring to stamp out 2 whole and 2 half circles from the cake. Use the whole circles for the middle and top layer. Since you use the 2 halves for the bottom layer they do not have to be perfect.
Place the cake ring in the center of a silpate-lined sheet pan. Use 1 strip of acetate to line the inside of the cake ring.
Arrange the cake scraps in the ring and form a flat, even layer. Spoon half of the vanilla soak onto the cake layer. Spread one-fifth of the frosting over the cake and distribute one-third of the crumbs over the frosting. Spread a second-fifth of the frosting as evenly as possible over the crumbs.
Insert the second acetate strip, providing a transparent acetate ring 5 to 6 inches high. Place a cake round on the frosting and repeat the layering: frosting – crumbs – frosting.
Place the remaining cake round into the frosting. Spread the rest of the frosting over the top of the cake. Decorate your cake with the remaining crumbs.
Transfer the baking sheet to the fridge and let it cool for at least 12 hours to allow the cake and filling to set.
Remove the sheet from the fridge and release the cake from the cake ring. Carefully remove the acetate and place the cake on a plate. Slice the cake and serve.

My Summary for Birthday Cake
Difficulty: medium / advanced
Taste: sweet, salty and buttery, with a nice vanilla flavor.
Texture: three fluffy cake layers, combined with a creamy frosting and crispy crumbs placed between the frosting and on top.
PROS: incredibly delicious and a real eye-catcher.
CONS: a bit more complex and you have to plan in advance, because the cake and crumbs have to cool completely and the assembled cake has to be refrigerated for 12 hours to fully set.
2 comments
Wow, sieht wie immer sehr toll aus! Auch wenn es ein komplexer Kuchen ist, finde ich deine Schritt für Schritt Anleitung super und könnte mir vorstellen, dass auch ich den Kuchen nach backen könnte! 🙂 Danke fürs Teilen des Rezepts ❤️ Liebe Grüße, Viola
Vielen lieben Dank für dein positives Feedback 😍. Das freut mich sehr! Liebe Grüße zurück 😊