When you think of birthdays, this is the cake that appears in your imagination. But Classic Birthday Cake tastes even better than you could imagine! The golden, moist, tender cake is like something that popped straight out of your childhood memories, with luscious cream cheese frosting that’s perfectly creamy and sweet. With rainbow sprinkles mixed throughout the cake, each slice is a deliciously whimsical treat. No matter what day it is, Classic Birthday Cake wishes you a wonderful day!
Ingredients
For the cake:
- 6 tablespoons unsalted butter, room temperature, plus more, for greasing the pan
- 2 cups all-purpose flour, plus more, to taste, for dusting the pan
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 tablespoons vegetable shortening
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 3 eggs
- 1 egg yolk
- 2 teaspoons clear vanilla extract
- 1/4 cup plus 2 tablespoons rainbow sprinkles, divided
For the frosting:
- 12 tablespoons unsalted butter, room temperature
- 3 ounces cream cheese, room temperature
- 1 1/3 cups confectioners’ sugar
- 1 1/2 tablespoons light corn syrup
- 1/2 teaspoon kosher salt
- rainbow sprinkles, optional, to taste, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Using the extra butter, grease a 9×13-inch metal baking pan, then using the extra flour, lightly dust the greased pan.
Step 3 –In a stand mixer with a paddle attachment, mix 2 cups of the flour, the granulated sugar, the brown sugar, the baking powder, and 3/4 teaspoon of the salt on low speed.
Step 4 –Cut the 6 tablespoons of the butter and the shortening into small pieces.
Step 5 –Add the butter-shortening mixture to the dry ingredients mixture. Mix on low and allow it to run, about 2 minutes.
Step 6 –Whisk together the buttermilk, the vegetable oil, the eggs, the egg yolk, and the clear vanilla extract in a small bowl.
Step 7 –Add 1/2 of the wet ingredients mixture into the dry ingredients mixture and combine at low speed for 2 minutes. Scrape down the sides of the bowl.
Step 8 –Add 1/2 of the remaining wet ingredients mixture and combine at low speed for 2 minutes. Scrape down the sides of the bowl again.
Step 9 –Add the remaining wet ingredients mixture and combine at low speed for 2 minutes.
Step 10 –Add 1/4 cup of the rainbow sprinkles and fold them into the batter with a spatula.
Step 11 –Pour the cake batter into the prepared baking pan. Sprinkle the surface of the batter with the remaining 2 tablespoons of the sprinkles.
Step 12 –Bake, rotating halfway through, until a toothpick inserted into the center of the cake comes out dry, about 30 minutes.
Step 13 –Allow the cake to cool for 1 hour 30 minutes.
Step 14 –In the bowl of a stand mixer, beat together the remaining 12 tablespoons of the butter and the cream cheese on medium speed for 3 minutes.
Step 15 –Add the confectioners’ sugar and combine at low speed until just incorporated. Then increase the speed to high and beat for 1 minute.
Step 16 –Add the light corn syrup and the remaining salt and beat on medium-high speed until light and fluffy, about 5 minutes.
Step 17 –Once the cake is cooled, spread the frosting over the top evenly.
Step 18 –Top with the extra rainbow sprinkles and serve!