Keep Your Next Celebration Stunningly Simple With This Chic Yet Easy Birthday Cake Recipe

Everybody needs a good birthday cake recipe in their back pocket and this one is my go-to. Since Katie just celebrated her birthday, I thought it would be fitting to share this for the next celebration you throw! A simple sour cream and vanilla batter is studded with rainbow sprinkles and topped with a tangy cream cheese frosting for a cake that will be adored by all ages, with or without candles. It’s beyond easy to throw together at a moment’s notice, and infinitely customizable: Feel free to swap sprinkles for chocolate chips, add in lemon zest for some zing, or swap vanilla with almond extract for a hint of nuttiness!

Jake Cohen’s Birthday Cake Recipe

Makes 1 (9 by 13-inch) cake

Ingredients

For the Cake

Nonstick cooking spray, for greasing

2 cups granulated sugar 

2 large eggs

1 cup vegetable or neutral oil 

3/4 cup full-fat sour cream

1 teaspoon vanilla extract or vanilla bean paste 

3 cups (405g) all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup rainbow sprinkles, plus more for garnish

For the Frosting

8 ounces cream cheese, at room temperature 

8 ounces (2 sticks) unsalted butter, at room temperature

2 cups confectioners’ sugar

1 teaspoon vanilla extract or vanilla bean paste 

1/2 teaspoon kosher salt

Instructions

1. Bake the cake: Preheat the oven to 350°F. Grease a 9 by 13-inch pan with nonstick cooking spray. 
2. In a large bowl, whisk together the sugar and eggs for 1 minute until light and fluffy, followed by the oil, sour cream, and vanilla. Add the flour, baking powder, baking soda, and salt. Using a rubber spatula, gently stir together the dry ingredients piled above the wet ingredients a few times before folding together into a smooth batter. Add the sprinkles and gently fold to combine. Scrape the batter into the prepared pan and spread into an even layer. 
3. Bake for 40 to 45 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool completely. 
4. Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine all the frosting ingredients. Whisk on low speed until incorporated, then increase the speed to medium until light and fluffy, about 1 minute. 
5. Spread the frosting on the cooled cake and garnish with rainbow sprinkles, then slice and serve.