Pastel Buttercream Sprinkle Birthday Cake PT70M https://img3.recipesrun.com/201907/2019/1107/91/c/973254/300x200x50.jpg 8 servings Ingredients: 2 tbsp. milk 1/4 tsp. almond extract, optional 1 tsp. vanilla bean paste, or vanilla extract 3 1/2 cups powdered sugar 1 1/2 cup unsalted butter, softened 1/2 cup rainbow sprinkles 1 cup buttermilk 1 whole egg 3 egg yolks 2 tsp. pure vanilla extract 1 1/2 cups granulated sugar 3/4 cup unsalted butter, at room temperature 1/2 tsp. salt 1 tbsp. baking powder 2 1/3 cups cake flour
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Pastel Buttercream Sprinkle Birthday Cake

By Tracy

8 Person
70 Minutes
0 Calories
Sprinkle Birthday Cake filled and frosted with simple, whipped vanilla buttercream. Pastel rosettes and swirls make the outside just as cheery as the inside! Speaking of love, this cake is all about loving yourself. I unapologetically covered this cake in buckets of buttercream because that's what made me happy. The inside is filled with sprinkles, because duh – it's a birthday cake. But the frosting is were art meets pastry.

Ingredients

Whipped Vanilla Buttercream

  • 2 tbsp. milk

  • 1/4 tsp. almond extract, optional

  • 1 tsp. vanilla bean paste, or vanilla extract

  • 3 1/2 cups powdered sugar

  • 1 1/2 cup unsalted butter, softened

Sprinkle Birthday Cake

  • 1/2 cup rainbow sprinkles

  • 1 cup buttermilk

  • 1 whole egg

  • 3 egg yolks

  • 2 tsp. pure vanilla extract

  • 1 1/2 cups granulated sugar

  • 3/4 cup unsalted butter, at room temperature

  • 1/2 tsp. salt

  • 1 tbsp. baking powder

  • 2 1/3 cups cake flour

Method

  • 01
    Pre-heat oven to 350 degrees F. Grease and line with parchment three 6-inch round cake pans and set aside. Sift together the flour, baking powder, and salt. Set aside.
  • 02
    Using an electric stand mixer, cream together the butter and sugar until light and fluffy (3 to 5 minutes). With the mixer running on low, add in the egg yolks and whole egg – one at a time. Stop the mixer and scape down the bowl. Add in the vanilla extract. Mix on medium until combined.
  • 03
    With the mixer on low, add in half of the dry ingredients. Once incorporated, stream in the buttermilk. Add the remaining dry ingredients and mix until just combined. Stop the mixer and fold in the sprinkles.
  • 04
    Evenly distribute the batter between the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool a a wire rack for 10 to 15 minutes before removing the cakes from their pans. Flip upside down and carefully peal off the parchment. Flip right-side-up and continue to cool.
  • 05
    Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 3 minutes.) Gradually add 3 1/2 cups powdered sugar, vanilla bean paste or extract with mixer at low speed, scraping bowl occasionally. Mix until blended.
  • 06
    Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white. If needed, add the additional powered sugar or milk until desired consistency.

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    Pastel Buttercream Sprinkle Birthday Cake

    4.3

    ( By Tracy )

    Sprinkle Birthday Cake filled and frosted with simple, whipped vanilla buttercream. Pastel rosettes and swirls make the outside just as cheery as the inside! Speaking of love, this cake is all about loving yourself. I unapologetically covered this cake in buckets of buttercream because that's what made me happy. The inside is filled with sprinkles, because duh – it's a birthday cake. But the frosting is were art meets pastry.
    01 Information
    • Grade medium
    • Serving 8 servings
    • Prep Time 20 Mins
    • Cook Time 50 Mins
    • Total Time 70 Mins
    02 Ingredients
    Whipped Vanilla Buttercream
    2 tbsp. milk
    1/4 tsp. almond extract, optional
    1 tsp. vanilla bean paste, or vanilla extract
    3 1/2 cups powdered sugar
    1 1/2 cup unsalted butter, softened
    Sprinkle Birthday Cake
    1/2 cup rainbow sprinkles
    1 cup buttermilk
    1 whole egg
    3 egg yolks
    2 tsp. pure vanilla extract
    1 1/2 cups granulated sugar
    3/4 cup unsalted butter, at room temperature
    1/2 tsp. salt
    1 tbsp. baking powder
    2 1/3 cups cake flour
    03 Method
    Step 1
    Pre-heat oven to 350 degrees F. Grease and line with parchment three 6-inch round cake pans and set aside. Sift together the flour, baking powder, and salt. Set aside.
    Step 2
    Using an electric stand mixer, cream together the butter and sugar until light and fluffy (3 to 5 minutes). With the mixer running on low, add in the egg yolks and whole egg – one at a time. Stop the mixer and scape down the bowl. Add in the vanilla extract. Mix on medium until combined.
    Step 3
    With the mixer on low, add in half of the dry ingredients. Once incorporated, stream in the buttermilk. Add the remaining dry ingredients and mix until just combined. Stop the mixer and fold in the sprinkles.
    Step 4
    Evenly distribute the batter between the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool a a wire rack for 10 to 15 minutes before removing the cakes from their pans. Flip upside down and carefully peal off the parchment. Flip right-side-up and continue to cool.
    Step 5
    Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 3 minutes.) Gradually add 3 1/2 cups powdered sugar, vanilla bean paste or extract with mixer at low speed, scraping bowl occasionally. Mix until blended.
    Step 6
    Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white. If needed, add the additional powered sugar or milk until desired consistency.
    04 Author
    Tracy Tracy
    647 Recipes

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