Today is officially my birthday! What better way to celebrate than making my very own Birthday Celebration Cake! Took my hours to complete, but it came out perfect in my eyes. This is not my first time making myself a cake. One of my college jobs was working at Häagen Dazs decorating ice cream cakes. Very time consuming, but it worth the time.
This moist and fluffy, melt in your mouth white cake recipe is wrapped in a creamy, dreamy, and light Whipped Cream Frosting that is easy to make and so versatile you’ll be whipping it up nonstop! To give it that “Birthday Celebration” vibe, I added Rainbow Sprinkled all over.
This white cake recipe has all the taste and wonderful crumb you’d expect from a delicious cake, however the Strawberry Mousse layer will leave you speechless.
By the way, I made this cake with two eight inch cakes layer. You can easily scale up it down to three six inch cakes or a nine inch cake by multiplying this recipe by 1.
HOW DO YOU DECORATE A LAYER CAKE?
The side was smoothed with a bench scraper and I used an offset spatula for the top. To make the swirl pattern on top aka a ring of dollops, I placed whipped cream frosting in large pilling bag fitted with a large closed star tip. Then I put gloves on, got a hand full of sprinkles and added all around the cake. I also put some sprinkles in the center of the cake on top! Do whatever you desire!
You can even leave the cake plain like in the pictures below. To create the lines on the side of the cake, use a cake decorating comb with the zigzag edges.
Let’s get started…..
This is where unusually put all times it takes to make this recipe, to sum it up over 2 hours!
For the Cake:
- 3 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp salt
- 1 1/2 cup butter; room temp
- 2 cup sugar
- 6 egg whites
- 4 tsp pure vanilla extract
- 2 cup milk
- 1/2 cup heavy cream
- 1 envelope unflavored gelatin
- 2 cups sliced fresh strawberries; or frozen
- ¼ cup granulated sugar
- 1 cup whipping cream
Whipped Cream Frosting:
- 1 ¾ cups heavy whipping cream
- 1 cup powdered sugar
4 Bottles Rainbow Sprinkles
- Preheat oven to 350F. Butter and flour two 8 inch round pans. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix vinegar, sour cream, and milk in a small bowl and set aside.
- Cream butter and sugar in a stand mixer using a paddle attachment.
- Add extract and egg whites one at a time mixing until incorporated before adding the next. Scrape the bowl down.
- Add flour and milk mixtures to the butter in alternating batches.
- Bake at 350F for about 30 minutes or until the centers are set and springy.
Prepare Strawberry Mousse:
- Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes.
- Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
- Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
- Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
Prepare whipped Cream Frosting:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form.
- Slowly add the powdered sugar and vanilla extract. Continue beating on high speed until stiff peaks form.
For the Assembly:
- Add strawberry mouse to the first layer. Then place second cake layer on top.
- Cover cake in whipped frosting and smooth.
- Use a large star tip to pipe dollops on top
- Add confetti sprinkles wherever you like on the cake. I like them on the sides and the center.
Did you make this?
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