13th birthday cake recipe
This funfetti birthday cake is colorful, nostalgic, and full of joy. Each slice bursts with rainbow sprinkles and sweet buttercream — perfect for teen birthdays, parties, or any celebration that calls for happiness and a little magic.
Equipment
- 4 x 8-inch cake tins
- Mixing Bowl
- Electric Mixer
- Spatula
- Wire Rack
Ingredients
For the Sponge
- 400 g salted butter room temperature
- 400 g caster sugar
- 8 large free-range eggs
- 3 tbsp vanilla extract
- 400 g self-raising flour
- 90 g colorful sprinkles
For the Buttercream
- 500 g salted butter room temperature
- 1000 g icing sugar sifted
- 3 tbsp vanilla extract
- 2 dashes milk
To Decorate
- 120 g pastel sprinkles
- a few drops pink food coloring
Instructions
- Preheat oven to 170°C (150°C fan). Grease and line four 8-inch cake tins and lightly dust with flour.
- Cream butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- Fold in flour in two batches, then gently stir in the colorful sprinkles.
- Divide batter evenly among tins and bake for 30–35 minutes or until a skewer inserted comes out clean.
- Let cakes cool completely. Chill layers for easier assembly if desired.
- To make buttercream: Beat butter until pale, gradually add icing sugar, vanilla, and milk. Tint half pink.
- Stack cake layers with buttercream in between. Apply a crumb coat, chill, then apply final coat and decorate with pink frosting and pastel sprinkles.
Notes
Use room-temperature ingredients for the best texture. Chill before slicing for clean edges. Customize with different sprinkle colors or frosting shades.