BIRTHDAY CAKE COOKIES RECIPE BY TASTY
Here's what you need: cookie dough, white chocolate chunk, sprinkles
Provided by Alvin Zhou
Categories Desserts
Time 30m
Yield 8 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F (160°C).
- Combine cookie dough, white chocolate, and sprinkles in a bowl until evenly distributed.
- Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
- Bake for 14 minutes.
- Enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 43 grams, Fat 16 grams, Fiber 0 grams, Protein 3 grams, Sugar 29 grams
SOFT BIRTHDAY CAKE COOKIES
These sugar cookies inspired by birthday cake taste better than any other sugar cookies!
Provided by Alexander Petrie
Categories Desserts Cookies Sugar Cookies
Time 55m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine sugar and butter in the bowl of a stand mixer; beat until light and fluffy. Beat in Greek yogurt, eggs, and vanilla extract. Add all-purpose flour, whole wheat flour, baking powder, and baking soda; mix until combined. Fold in sprinkles.
- Scoop out even amounts of dough using a cookie scoop and roll into balls. Arrange on the prepared baking sheets. Use your hand or a glass to flatten the balls.
- Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to a cooking rack and repeat with remaining dough. Allow cookies to cool completely, about 15 minutes.
- Make frosting while the cookies are cooling. Beat butter until creamy; mix in confectioners' sugar. Stir in vanilla extract. Thin frosting with cream if needed.
- Spread frosting over cookies using a knife. Cover with more sprinkles.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 21.3 g, Cholesterol 18.6 mg, Fat 5.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 60.7 mg, Sugar 15.1 g
BIRTHDAY CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: birthday cake mix, white chocolate, oil, eggs, rainbow sprinkle
Provided by Pierce Abernathy
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Garnish with sprinkles.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 33 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 20 grams
THE BEST BIRTHDAY CAKE RECIPE BY TASTY
We spent many weeks in the Tasty kitchen perfecting this birthday cake recipe. We tested every hack, every possible preparation method, and left no cake layer unfrosted. The result was a tender, moist, and vanilla-forward cake packed with unlimited sprinkles and a light and creamy buttercream.
Provided by Katie Aubin
Categories Desserts
Time 4h
Yield 12 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again.
- In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and salt. Sift in the cake flour, baking soda, and baking powder. Mix on low speed to incorporate.
- Cut the butter into tablespoon-sized pieces. With the mixer running on low speed, add the butter to the dry ingredients, one piece at a time. Continue mixing until a sandy, coarse meal forms, 3-4 minutes.
- With the mixer running on low speed, pour in one-quarter of the wet ingredients at a time and mix to incorporate, scraping down the sides of the bowl between each addition. Continue mixing until the batter is smooth.
- Remove the bowl from the stand mixer and gently fold in the sprinkles with a rubber spatula.
- Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a couple of times to release any large air bubbles.
- Bake the cakes for 25-30 minutes, until a toothpick inserted into the center of a cake comes out clean. 8. Set the pans on a wire rack and let the cakes cool completely, about 1 hour. Once cooled, run an offset spatula around the edges of the pans to loosen the cakes, then invert onto the rack and remove the parchment rounds.
- Meanwhile, make the frosting: In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whisk attachment), whip the butter on medium speed until creamy, about 3 minutes.
- With the mixer running on low speed, add the powdered sugar, about 1 cup at a time. Once incorporated, add the cream, vanilla, and salt. Increase the mixer speed to high and beat for 3 minutes, until the frosting is fluffy.
- Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake to create a flat surface. Discard the scraps.
- Smear a bit of frosting onto an 8-inch cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Place the last cake layer, bottom-side up, on top and spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for 15 minutes, until the frosting is set.
- Generously spread a thick, even layer of frosting over the top and sides of the cake. Decorate the cake with the remaining frosting and sprinkles as desired.
- Slice and serve. Cake can be kept at room temperature for 2 hrs and refrigerated for 3 days.
- Enjoy!
BIRTHDAY CAKE IN A JAR RECIPE BY TASTY
Here's what you need: angel food cake mix, yellow cake mix, rainbow sprinkles, water, whipped cream, jar, cupcake liner
Provided by Julie Klink
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Add the angel food cake mix and yellow cake mix to a jar. Place a cupcake liner over the cake mix and add the rainbow sprinkles. Cover with the lid.
- Store in the pantry for up to 3 months.
- When ready to eat, remove the lid and cupcake liner with the sprinkles from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
- Microwave for 20 seconds.
- Pour the sprinkles into the jar and gently stir to distribute, being careful not to push all of the sprinkles to the bottom.
- Microwave for another 40 seconds, until cooked through.
- Top with whipped cream and rainbow sprinkles, if desired.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 36 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 23 grams
BIRTHDAY CAKE BY JACKSON RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, flour, baking powder, salt, milk, heavy cream, strawberry, kiwis, blackberry, blueberry
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, cream the butter and sugar.
- Add eggs, one at a time, and mix thoroughly.
- Add vanilla and mix thoroughly.
- Add dry ingredients and milk. Mix thoroughly.
- Generously butter and flour two 9-inch (23 cm) baking pans. Divide batter between both, and bake for 35 minutes.
- Remove cake from oven, cool completely, and transfer to wire rack.
- In a bowl, beat heavy cream until stiff peaks form when removing the beaters.
- Top bottom layer of cake with whipped cream, then kiwi and strawberry, then more whipped cream. Place the top layer of cake. Cover entire cake with whipped cream and fruit.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 48 grams, Fat 35 grams, Fiber 2 grams, Protein 8 grams, Sugar 18 grams
BIRTHDAY CAKE CHICKPEA COOKIE DOUGH RECIPE BY TASTY
Here's what you need: chickpeas, peanut butter, honey, vanilla, salt, chickpea water, sprinkles, white chocolate chip
Provided by Tara Botwinick
Categories Desserts
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spread drained chickpeas onto a towel and pat dry.
- Remove chickpea shells.
- Place chickpeas, peanut butter, vanilla, honey, and salt into food processor.
- Mix halfway then add chickpea water to help consistency.
- Add sprinkles and white chocolate chips to mixed dough.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 62 grams, Fat 21 grams, Fiber 9 grams, Protein 14 grams, Sugar 34 grams
TRES LECHES CAKE
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
- In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g
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