Chef Sarah Simmons Birthday Cake doesn’t limit sprinkles strictly to an outside garnish—they’re folded into the actual batter. This is definitely a case of more is more. Chef Sarah Simmons, owner of the beloved Birds & Bubbles on New York City’s Lower East Side, firmly believes you don’t need a birthday to celebrate with cake. She shared her favorite birthday cake recipe with us.
Sarah Simmons Birthday Cake
Makes 1 (9-inch) cake
Ingredients
- 3⅓ cups (417 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1 cup (227 grams) unsalted butter, melted
- 1½ cups (300 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 2 large eggs
- 1½ cups whole milk
- ½ cup sour cream
- 2 tablespoons plus 1 teaspoon vanilla extract
- 1⅓ cups multicolored nonpareil sprinkles
- Buttercream (recipe follows)
- Garnish: multicolored nonpareil sprinkles
Instructions
- Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray with flour.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment, add melted butter. Add sugars, and beat until thoroughly combined. Add eggs, milk, sour cream, and vanilla, and beat until combined. Gradually add flour mixture to butter mixture, beating until no lumps remain. (Batter will be thick.) Using a rubber spatula, fold in sprinkles. Divide batter between prepared pans.
- Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Buttercream between layers and on top and sides of cake. Garnish sides of cake with sprinkles, if desired.
Tried this recipe?Let us know how it was!
Buttercream
Makes 4½ cups
Ingredients
- 2 cups (454 grams) unsalted butter, softened
- 1 (2-pound) package (910 grams) confectioners’ sugar
- Pinch kosher salt
- ¼ cup whole milk
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter until creamy, 4 to 5 minutes. Gradually add confectioners’ sugar and salt, beating until fluffy. Beat in enough milk to make frosting a spreadable consistency.
Tried this recipe?Let us know how it was!
Read the whole article in Bake From Scratch Summer 2016.
