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Birthday Cake Recipe

Birthday Cake Recipe

This Birthday Cake recipe yields a moist and festive dessert for your special day! Surprise your guests with your personal touch with this easy recipe!
Course Dessert
Cuisine American
Keyword Birthday Cake
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 12 slices
Calories 944kcal
Author Catalina Castravet


Cake Layers:

  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups unsalted butter softened
  • 1 cup shortening softened
  • 3 cups white granulated sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 1 1/2 cups Whole milk
  • 1/2 cup buttermilk
  • 1 cup water
  • 1/3 cup canola oil
  • 1/2 cup rainbow sprinkles


  • 3 cups unsalted butter softened
  • 3 cups shortening
  • 12 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 6 tablespoons milk
  • 1/2 cup rainbow sprinkles


  • 1 cup rainbow sprinkles


Cake Layers:

  • Preheat oven to 350 degrees F.
  • Lightly spray 3 9-inch cake pans with baking spray and set aside. For best results, add parchment paper on the bottom and spray with baking spray on top.
  • In a large bowl, combine the flour, baking soda, baking powder, and salt. Stir and set aside.
  • In another large bowl, using a standing mixer, cream the butter, shortening, and sugar until light and fluffy. Add the eggs one at a time. Beat in vanilla extract until combined. Stop a few times to scrape the sides and bottom of the bowl.
  • Gradually beat in ⅓ of the flour mixture until combined. Add the water, buttermilk and oil. Beat to combine.
  • Beat in another ⅓ of the flour mixture and beat in the milk. Add the remaining flour mixture and beat to combine.
  • Stir in the sprinkles.
  • Divide the batter between the prepared 3 cake pans.
  • Bake in the oven for 25-30 minutes or until a toothpick comes out clean.
  • Allow the cakes to cool completely before assembling.


  • Using a standing mixer, combine all ingredients except sprinkles and beat until combined, smooth and stiff with peaks. Stop a few times to scrape the sides and bottom of the bowl.
  • If the frosting is not stiff enough, add more powdered sugar, 1/2 cup at a time.
  • Add the sprinkles and mix to combine.
  • Scoop 1 cup of frosting into a piping bag fitted with the star tip and set aside.


  • Using a cake leveler or a sharp serrated knife, remove the domes from the cakes to level them out.
  • Fix a cake board onto the cake stand. Add a few tablespoons of frosting onto the board and place one cake layer onto it.
  • Scoop 1 cup of frosting onto the cake layer and smooth evenly using a spatula.
  • Place the second cake round onto the top of the frosting, add 1 cup of frosting onto the second cake layer and smooth evenly.
  • Add the last cake layer, and using the remaining frosting, frost entire cake.
  • Pipe dollops of frosting onto the top of the cake.
  • Garnish the sides of the cake with sprinkles and add some on top as well.
  • Place into the fridge for at least 4-6 hours, to allow the frosting to harden up a bit before slicing.



Calories: 944kcal | Carbohydrates: 131g | Protein: 9g | Fat: 157g | Saturated Fat: 68g | Cholesterol: 261mg | Sodium: 1210mg | Potassium: 364mg | Fiber: 3g | Sugar: 86g | Vitamin A: 2650IU | Calcium: 209mg | Iron: 4.7mg