Happy Birthday CAKE
- 30m Prep Time
- 40m Cook Time
- 2h Ready In
A rich banana bread cake with browned butter frosting, reminiscent of a birthday cake. Perfect for breakfast or dessert.
Ingredients
- 532 ml butter at room temperature
- butter for greasing
- 1.18 L all-purpose flour
- 7.39 ml kosher salt
- 7.39 ml baking powder
- 4.93 ml baking soda
- 355 ml buttermilk
- 29.6 ml vanilla extract
- 710 ml sugar
- 7 large eggs at room temperature
- 237 ml rainbow sprinkles
- 591 ml unsalted butter at room temperature
- 907 g confectioners' sugar sifted
- 14.8 ml vanilla extract
- 14.8 ml heavy cream
- Rainbow sprinkles for decorating
- 237 ml unsalted butter
- butter for greasing
- 651 ml all-purpose flour
- 473 ml sugar
- 9.86 ml baking soda
- 9.86 ml kosher salt
- 473 ml very ripe bananas smashed
- 340 g sour cream
- 4 large eggs
- 14.8 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 22 of 26 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 126 mg
- Iron: 3.62 mg
- Magnesium: 29.4 mg
- Phosphorus: 204 mg
- Potassium: 268 mg
- Zinc: 1.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.18 L all-purpose flour
- 7.39 ml kosher salt
- 7.39 ml baking powder
- 4.93 ml baking soda
- 355 ml buttermilk
- 29.6 ml vanilla extract
- 710 ml sugar
- 237 ml rainbow sprinkles
- 14.8 ml vanilla extract
- 14.8 ml heavy cream
- 237 ml unsalted butter
- 651 ml all-purpose flour
- 473 ml sugar
- 9.86 ml baking soda
- 9.86 ml kosher salt
- 340 g sour cream
- 4 large eggs
- 14.8 ml vanilla extract
Prepare
- 532 ml butter, at room temperature
- butter, for greasing
- 7 large eggs, at room temperature
- 591 ml unsalted butter, at room temperature
- 907 g confectioners' sugar, sifted
- Rainbow sprinkles, for decorating
- butter, for greasing
- 473 ml very ripe bananas, smashed
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.