We spent many weeks in the Tasty kitchen perfecting this birthday cake recipe. We tested every hack, every possible preparation method, and left no cake layer unfrosted. The result was a tender, moist, and vanilla-forward cake packed with unlimited sprinkles and a light and creamy buttercream.

Quick Info

⏱️ 240 min • 🍽️ 12 servings • ⭐ 87%

Tags

[North American] • [Desserts] • [Snacks]

Ingredients

• 1 cup sour cream, room temperature
• 3 large eggs, room temperature
• 3 large egg whites, room temperature
• 2 tablespoons vanilla extract
• 1 cup whole milk, room temperature
• 2¼ cups granulated sugar
• 1½ teaspoons kosher salt
• 3½ cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1½ cups (3 sticks) unsalted butter, room temperature
• ½ cup rainbow sprinkles
• 3 cups (6 sticks) unsalted butter, room temperature
• 3 pounds powdered sugar
• ⅓ cup heavy cream
• 2 teaspoon vanilla extract
• 1 teaspoon kosher salt
• Rainbow sprinkles, for decorating
• 1 8-inch cardboard cake round
• Cake turntable

Instructions Preview

1. Make the cake: Preheat the oven to 350°F (…
2. In a large bowl, whisk together the sour c…
3. In the bowl of a stand mixer fitted with a…

…and 12 more steps

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Recipe by: Katie Aubin, Lauren Lee, Mimo Ahmed • From: Tasty