I love traditional birthday cakes with funfetti or sprinkles. It’s unfortunate that as adults we rarely eat cake for birthdays, so I decided to take things into my own hands for my birthday (which is today!) I followed the Magnolia’s traditional birthday cake recipe with a few minor tweaks.
Note: I only made one layer of the cake since I’m having a small celebration. For larger groups, you can double the ingredients and make 2 round cakes to layer the cakes (which also makes for a prettier presentation). You can also use this recipe to make cupcakes.
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
3/4 cup self rising flour
1/2 cup all-purpose flour
1/2 cup heavy cream
1 teaspoon vanilla
1/2 cup unsalted butter, very soft
4 cups confectioners’ sugar
1/4 cup heavy cream
1 teaspoons vanilla
sprinkles or funfetti
- Preheat oven to 350°.
- Grease a 9 inch round cake pan (2 if you’re layering the cakes).
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Combine the flours and add in four parts, alternating with the cream and the vanilla extract, beating well after each addition.
- Pour batter into cake pan.
- Bake cake for 20-25 minutes.
- Let cake cool in pan for about 10 minutes.
- Remove cake from pan and let cool completely.
- To make the icing – place the butter in a large mixing bowl.
- Add the sugar and mix, and then the cream and vanilla.
- Beat until smooth and creamy.
- Add some sprinkles for the birthday cake touch and mix some more.
- Chill frosting to set.
- Spread frosting on the cake once it is chilled.
- If you’re layering 2 cakes, add frosting to the top of one cake and add the 2nd cake on top. Spread the frosting to the layered cake and serve.