When you think of birthdays, this is the cake that appears in your imagination. But Classic Birthday Cake tastes even better than you could imagine! The golden, moist, tender cake is like something that popped straight out of your childhood memories, with luscious cream cheese frosting that's perfectly creamy and sweet. With rainbow sprinkles mixed throughout the cake, each slice is a deliciously whimsical treat. No matter what day it is, Classic Birthday Cake wishes you a wonderful day!
Ingredients
For the cake: • 2 cups all-purpose flour, plus more for dusting the cake pan • 1 1/4 cups granulated sugar • 1/4 cup light brown sugar • 1 1/2 teaspoons baking powder • 3/4 teaspoon kosher salt • 6 tablespoons unsalted butter, room temperature, plus more for buttering the cake pan • 3 tablespoons vegetable shortening • 1/2 cup buttermilk • 1/3 cup vegetable oil • 3 eggs • 1 egg yolk • 2 teaspoons clear vanilla extract • 1/4 cup plus 2 tablespoons rainbow sprinkles, divided For the frosting: • 12 tablespoons unsalted butter, room temperature • 3 ounces cream cheese, room temperature • 1 1/3 cups powdered sugar • 1 1/2 tablespoons light corn syrup • 1/2 teaspoon kosher salt • rainbow sprinkles, optional, for toppingDirections
Preheat the oven to 350 degrees F.
Butter and flour a 9x13-inch metal baking pan.
In a stand mixer with a paddle attachment, mix the flour, granulated sugar, brown sugar, baking powder, and 3/4 teaspoon salt on low speed.
Cut the 6 tablespoons of butter and the shortening into small pieces.
Add the cut butter and shortening to the dry ingredients mix. Mix on low and allow it to run while mixing the wet ingredients.
Whisk together the buttermilk, vegetable oil, eggs, egg yolk, and clear vanilla extract in a separate small bowl.
Add 1/2 of the liquid mixture into the dry ingredients mixture and combine at low speed for 2 minutes. Scrape down the sides of the bowl.
Add 1/2 of the remaining liquid ingredients and combine at low speed for 2 minutes. Scrape down the sides of the bowl again.
Add the remaining liquid ingredient mixture and combine at low speed for 2 minutes.
Add 1/4 cup rainbow sprinkles and fold them into the batter with a spatula.
Pour the cake batter into the prepared baking pan. Sprinkle the surface of the batter with the remaining 2 tablespoons of sprinkles.
Bake, rotating halfway through, until a toothpick inserted in the center of the cake comes out dry, about 30 minutes.
Allow the cake to cool for 1 hour 30 minutes.
In the bowl of a stand mixer, beat together the remaining 12 tablespoons butter and the cream cheese on medium speed for 3 minutes.
Add the powdered sugar and combine at low speed until just incorporated. Then increase the speed to high and beat for 1 minute.
Add the light corn syrup and the remaining salt and beat on medium-high speed until light and fluffy, about 5 minutes.
Once the cake is cooled, spread the frosting over the top evenly.
Top with the rainbow sprinkles and serve!
