Birthday Layer Cake might be a good recipe to expand your main course repertoire. One serving contains 2817 calories, 35g of protein, and 117g of fat. This recipe serves 4 and costs $4.3 per serving. 977 people found this recipe to be scrumptious and satisfying. It is perfect for Birthday. If you have imitation vanillan extract, lb cake, baking powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Bake Your Day. Overall, this recipe earns a great spoonacular score of 86%. If you like this recipe, take a look at these similar recipes: Birthday Layer Cake, Chocolate Birthday Layer Cake, and Single Layer Birthday Cake.

Servings: 4

Ingredients:

Equipment:

Cooking instruction summary:

Bake for 3035 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.for the birthday cake crumb:Preheat the oven to 300 and line a baking sheet with a Silpat or piece of parchment.In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles. Mix on low speed until combined.Stream in the oil and the imitation vanilla on low speed and continue beating the mixture until the ingredients clump and form small clusters.Carefully spread the clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes, breaking up occasionally. They will be slightly moist but will harden as they cool. Let them cool completely before using.for the birthday cake soak:Whisk together the milk and vanilla in a small cup or bowl.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, and the cream cheese for 2 to 3 minutes on medium-high until the mixture is smooth and fluffy.Add the glucose, corn syrup, and vanilla, and beat the mixture on medium-high speed for 2 to 3 minutes or until the mixture is smooth and glossy white.Add the powdered sugar, baking powder, and citric acid on low speed until just combined. Crank the mixer to high speed and beat for 2 to 3 minutes or until the mixture is stark white and fluffy.to assemble the layer cake:Directions: Invert the birthday cake onto a sheet of parchment paper or Silpat, and peel off the parchment paper backing. Using the 6-inch cake ring, stamp out two circles from the cake. These will be the top and middle layers. The remaining cake "scrap' will come together to make the bottom layer of the cake.Clean the cake ring and place it on a sheet of parchment paper or Silpat atop a baking sheet. Use one strop of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to press the scraps together into a flat even later.Dunk the pastry brush in the birthday cake soak and give the layer of scraps a good, healthy bath of half of the soak.Spread one fifth of the birthday cake frosting over the base layer. Then sprinkle with one-third of the birthday cake crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place. Top with another fifth of the birthday cake frosting, carefully spreading it so that it is even, but without disturbing the crumbs.With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of the finished cake. Top with a full circle of cake (save the nicest one for the top layer), brush the rest of the cake soak over this layer, top with another one fifth of the frosting, one third of the cake crumbs, and another one fifth of the frosting.Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Give it volume and swirls, or opt for the perfectly flat top. Garnish the frosting with the remaining birthday crumbs.Freeze the cake for at least 12 hours to set the cake and filling. (And to make the unmolding much easier.)Three hours before serving, pull the pan from the freezer, and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. (wrapped well in plastic, it can be refrigerated for up to 5 days.)

Step by step:

1. Bake for 3035 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.for the birthday cake crumb:Preheat the oven to 300 and line a baking sheet with a Silpat or piece of parchment.In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles.

2. Mix on low speed until combined.Stream in the oil and the imitation vanilla on low speed and continue beating the mixture until the ingredients clump and form small clusters.Carefully spread the clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes, breaking up occasionally. They will be slightly moist but will harden as they cool.

Let them cool completely before using.for the birthday cake soak

1. Whisk together the milk and vanilla in a small cup or bowl.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, and the cream cheese for 2 to 3 minutes on medium-high until the mixture is smooth and fluffy.

2. Add the glucose, corn syrup, and vanilla, and beat the mixture on medium-high speed for 2 to 3 minutes or until the mixture is smooth and glossy white.

3. Add the powdered sugar, baking powder, and citric acid on low speed until just combined. Crank the mixer to high speed and beat for 2 to 3 minutes or until the mixture is stark white and fluffy.to assemble the layer cake:Directions: Invert the birthday cake onto a sheet of parchment paper or Silpat, and peel off the parchment paper backing. Using the 6-inch cake ring, stamp out two circles from the cake. These will be the top and middle layers. The remaining cake "scrap' will come together to make the bottom layer of the cake.Clean the cake ring and place it on a sheet of parchment paper or Silpat atop a baking sheet. Use one strop of acetate to line the inside of the cake ring.

4. Put the cake scraps in the ring and use the back of your hand to press the scraps together into a flat even later.Dunk the pastry brush in the birthday cake soak and give the layer of scraps a good, healthy bath of half of the soak.

5. Spread one fifth of the birthday cake frosting over the base layer. Then sprinkle with one-third of the birthday cake crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place. Top with another fifth of the birthday cake frosting, carefully spreading it so that it is even, but without disturbing the crumbs.With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of the finished cake. Top with a full circle of cake (save the nicest one for the top layer), brush the rest of the cake soak over this layer, top with another one fifth of the frosting, one third of the cake crumbs, and another one fifth of the frosting.Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Give it volume and swirls, or opt for the perfectly flat top.

6. Garnish the frosting with the remaining birthday crumbs.Freeze the cake for at least 12 hours to set the cake and filling. (And to make the unmolding much easier.)Three hours before serving, pull the pan from the freezer, and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand.

7. Let it defrost in the fridge for a minimum of 3 hours. (wrapped well in plastic, it can be refrigerated for up to 5 days.)

Nutrition Information: