Everyday birthday cake becomes gourmet with this crowd-pleaser! The moist and colorful confection includes three kinds of sprinkles for your decorating pleasure, as well as 10 gold candles and a cake topper!
This gold-glitter “Happy Birthday” cake topper was hand-crafted here in the USA. For other crafts, check out the online Boutique!
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
Feeling bold? Use some of the sprinkles to write a name on top of your cake.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. In two small bowls, separate 4 eggs into whites and yolks. Set aside whites; use yolks for another culinary adventure (perfect for homemade mayonnaise!).
Butter both 8-inch cake pans, line each with parchment paper rounds provided. Butter the top of each parchment round as well (with 1 tablespoon or less of butter provided).
In a large bowl, using an electric mixer, cream the butter and granulated sugar (for cake) until light and fluffy. In a medium bowl, using an electric mixer, beat the egg whites until frothy (they should be starting to form soft peaks, but not quite). Fold them into the butter and sugar mixture. Add in half the vanilla, then vegetable oil, and stir.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt (for cake). Using an electric mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Once the batter is smooth, fold in the rainbow sprinkles, and mix until incorporated.
Divide the batter evenly between the pans. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 15 minutes in the pans and then carefully invert them onto a wire rack to cool completely before frosting. (Frosting will melt if cake is not completely cooled!) Sift confectioner's sugar over a bowl and set aside.
Using an electric mixer, beat butter (for frosting) and confectioner’s sugar until creamy. Add remaining vanilla and salt, mix to combine. Frost your cakes using an off-set spatula (or non-serrated knife). Use about one-quarter to one-third of frosting to sandwich both cakes, then frost entire cake with remaining icing. Add gold-glitter cake topper and decorate with round pastel and white pearl sprinkles. CELEBRATE!