Celebrations

Per Chef Michelle, Here’s a Simple Birthday Cake Recipe

Remember when you used to show up to a birthday party, and there was always some gigantic, themed, sugary cake waiting to be devoured? Every. Single. Time. Now, it’s all about that beautiful dinner, a cocktail (or, cocktails), and a fancy dessert where everyone gets a spoon or two. At Plated, we believe that just because we’re getting older doesn’t mean we don’t deserve birthday cake. Afraid of the whole “baking a cake” thing? Understandable, but fear no longer. This super easy recipe, dreamt up by Plated’s resident baker, Chef Michelle, is all you’ll need for the next birthday on your list of friends and family. While Michelle went with a classic vanilla flavor, feel free to customize it as you wish!

Ingredients

Cake:
2 cups granulated sugar
2 sticks unsalted butter (1 cup)
4 eggs
4 teaspoons vanilla (or flavoring of your choice)
3 cups AP flour
3½ teaspoons baking powder
1¼ cups whole milk

Vanilla Buttercream:
3 pounds unsalted butter (12 sticks)
2 boxes confectioner’s sugar (7 cups)
1 tablespoon vanilla extract (or flavoring of your choice)
6 cups rainbow nonpareils

 

Instructions

Bake Cake:
Whisk together the flour and baking powder in a medium bowl; set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla extract. Add ⅓ dry ingredients alternating with ⅓ milk, until all dry ingredients and milk are mixed in. Transfer batter to greased baking dishes, and bake for 20–30 minutes, depending on the size of your pan.

Make Buttercream:
While cakes bake, whisk butter in a large bowl until very fluffy and pale. Whisk in confectioners sugar until fully combined and mixture is a thick buttercream. Whisk in remaining vanilla until a smooth consistency is reached.

Assemble Cake:
If making a layer cake, create a frosting border on your first cake layer, then fill in the circle with even more frosting. Make your layer of frosting as even as possible. Top with more cake layers and repeat the process—continue to line and fill with frosting. Once all layers are in place, ice cake with remaining buttercream frosting. Place nonpareils on a baking sheet and shake to create an even layer. Carefully roll cake in sprinkles, gently pressing to adhere to buttercream.

Did you know Plated also offers dessert? Try it today!

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