Happy Birthday Cake

Name: Happy Birthday Cake
Prep time: 30 min
Cook time: 40 min
Total time: 130 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 1/4 cup butter at room temperature; butter for greasing; 5 cup all-purpose flour; 1 1/2 tsp kosher salt; 1 1/2 tsp baking powder; 1 tsp baking soda; 1 1/2 cup buttermilk; 2 tbsp vanilla extract; 3 cup sugar; 7 large eggs at room temperature; 1 cup rainbow sprinkles; 2 1/2 cup unsalted butter at room temperature; 2 lb confectioners' sugar sifted; 1 tbsp vanilla extract; 1 tbsp heavy cream; Rainbow sprinkles for decorating; 1 cup unsalted butter; butter for greasing; 2 3/4 cup all-purpose flour; 2 cup sugar; 2 tsp baking soda; 2 tsp kosher salt; 2 cup very ripe bananas smashed; 12 oz sour cream; 4 large eggs; 1 tbsp vanilla extract

Happy Birthday Cake

Cuisine:American

Course:Dessert

30m prep 40m cook 2h ready

A rich banana bread cake with browned butter frosting, reminiscent of a birthday cake. Perfect for breakfast or dessert.

Collect

Gather these ingredients - no prep needed yet.

5 cup all-purpose flour
1 1/2 tsp kosher salt
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 cup buttermilk
2 tbsp vanilla extract
3 cup sugar
1 cup rainbow sprinkles
1 tbsp vanilla extract
1 tbsp heavy cream
1 cup unsalted butter
2 3/4 cup all-purpose flour
2 cup sugar
2 tsp baking soda
2 tsp kosher salt
12 oz sour cream
4 large eggs
1 tbsp vanilla extract

Prepare

2 1/4 cup butter, at room temperature
butter, for greasing
7 large eggs, at room temperature
2 1/2 cup unsalted butter, at room temperature
2 lb confectioners' sugar, sifted
Rainbow sprinkles, for decorating
butter, for greasing
2 cup very ripe bananas, smashed

Let's Cook

Step 1.

Thoroughly butter three 9-inch cake pans, making sure to coat the sides, and line the bottoms with parchment paper. Butter the parchment and set the pans aside. Line three baking sheets with parchment paper and set them aside. Preheat the oven to 325°F.
Step 2.

In a large bowl, sift together 5 cups all-purpose flour, 1½ teaspoons kosher salt, 1½ teaspoons baking powder, and 1 teaspoon baking soda. In a small bowl, combine 1½ cups buttermilk and 2 tablespoons vanilla extract.
Step 3.

In the bowl of a stand mixer fitted with the paddle attachment, cream 2¼ cups (4½ sticks) butter and 3 cups sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add 7 large eggs one at a time, scraping down the bowl after every two eggs. Reduce the speed to low. Add the flour mixture and the buttermilk mixture in three alternating batches, beginning and ending with the flour. Mix in 1 cup rainbow sprinkles. Scrape down the sides of the bowl again and pour the batter evenly into the prepared pans.
Step 4.

Bake until the cake springs back when you touch the center with your finger, and it is pulling away from the sides of the pan just a bit, 30 to 40 minutes, rotating the pans front to back and top to bottom halfway through baking. Let the cakes cool in the pans until you can touch the pans comfortably, about 15 minutes, then flip the cakes out onto the lined baking sheets to cool completely before frosting.
Step 5.

While the cakes cool, make the frosting. In the clean bowl of the stand mixer, mix 2½ cups (5 sticks) unsalted butter and 2 pounds sifted confectioners’ sugar until no clumps remain. Add 1 tablespoon vanilla extract and 1 tablespoon heavy cream and blend until smooth.
Step 6.

Frost between the layers, around the sides, and on top of the cake with the frosting. Garnish the top of the cake with rainbow sprinkles. Optionally, add sprinkles to the sides as well for an extra-special presentation.