How To Make The Best Birthday Cake

By Tasty · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Spray three 8-inch cake pans with nonstick spray, line the bases with parchment rounds and spray again.
2. Whisk the sour cream, eggs and egg whites until combined. Add the vanilla and milk and whisk until incorporated.
3. In a stand mixer with the paddle, combine the sugar and salt. Sift in the flour, baking soda and baking powder, and mix on low to combine.
4. Cut the butter into tablespoon-sized pieces and add them one at a time on low speed until a sandy, coarse meal forms, 3–4 minutes.
5. On low speed, add the wet ingredients a quarter at a time, scraping down the bowl between additions, until the batter is smooth.
6. Fold in the sprinkles gently with a rubber spatula.
7. Divide the batter evenly among the pans and tap them on the counter a few times to release large air bubbles.
8. Bake for 25–30 minutes, until a toothpick inserted in the centre comes out clean.
9. Cool the cakes on a wire rack for about 1 hour. Loosen the edges with an offset spatula, invert onto the rack and remove the parchment.
10. For the frosting, whip the butter on medium speed until creamy, about 3 minutes. On low speed, add the powdered sugar about 1 cup at a time, then the cream, vanilla and salt. Beat on high for 3 minutes until fluffy.
11. Level each cake by slicing a thin layer off the top and discarding the scraps. Place one layer on an 8-inch round on a cake stand, spread with frosting, and repeat with the second layer. Place the third layer bottom-side up and spread a thin crumb coat over the top and sides. Refrigerate for 15 minutes until set.
12. Spread a thick, even layer of frosting over the top and sides, then decorate with the remaining frosting and sprinkles as you like.
13. Slice and serve. The cake keeps at room temperature for 2 hours or refrigerated for 3 days.

Summarized from Tasty's video. Watch it for the details.

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