Birthday “Pie” – Bake from Scratch

birthday pie sliced with sprinkles and colored candles on white background birthday

With vibrant colour and crave-worthy crunch, rainbow sprinkles merely add further pleasure to a celebration. If you’re seeking to fulfill a pie fanatic on their birthday or looking for a method to swap up your standard cake, this Birthday Pie is the last word occasion deal with.

Birthday “Pie”

  • ⅓ cup (73 grams) firmly packed mild brown sugar
  • 1 giant egg (50 grams), room temperature
  • 1 giant egg yolk (19 grams), room temperature
  • 1½ teaspoons (6 grams) vanilla extract
  • ½ teaspoon (2 grams) almond extract
  • 1½ cups (188 grams) unbleached cake flour
  • 1 teaspoon (3 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • ⅓ cup (80 grams) entire buttermilk, room temperature
  • ⅓ cup (64 grams) plus 1 tablespoon (10 grams) rainbow sprinkles*, divided
  • Vanilla-Almond Buttercream (recipe follows)
  1. Preheat oven to 325°F (170°C).
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low pace simply till mixed. Enhance mixer pace to medium; beat till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, separately, beating properly after every addition. Beat in extracts.
  3. In a big bowl, whisk collectively flour, salt, and baking powder. With mixer on low pace, regularly add flour combination to butter combination alternately with buttermilk, starting and ending with flour combination, beating simply till mixed after every addition. Gently fold in ⅓ cup (64 grams) sprinkles.
  4. Spray a tall-sided 10-inch fluted spherical removable-bottom tart pan with baking spray with flour. Spoon batter into ready pan, smoothing high with a small offset spatula. Sprinkle remaining 1 tablespoon (10 grams) sprinkles on high.
  5. Bake till a picket choose inserted in middle comes out clear, 30 to 35 minutes. Let cool in pan for 10 minutes. Fastidiously take away sides of pan; let cool fully on pan base on a wire rack.
  6. Utilizing a big offset spatula, fastidiously loosen cake from pan base; place cake on a serving plate. Spoon Vanilla-Almond Buttercream right into a pastry bag fitted with a coupler; pipe buttercream on high of cooled cake utilizing assorted small piping ideas (Wilton No. 10, Wilton No. 21, Wilton No. 199). Garnish with sprinkles, if desired.

*We used Betty Crocker Rainbow Jimmies.


Vanilla-Almond Buttercream

  • 6 tablespoons (84 grams) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1½ cups (180 grams) confectioners’ sugar
  • 1½ tablespoons (22.5 grams) heavy whipping cream
  • ¼ teaspoon (1 gram) vanilla extract
  • ¼ teaspoon (1 gram) almond extract
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium pace till creamy, about 1 minute, stopping to scrape sides of bowl.
  2. With mixer on low pace, regularly add confectioners’ sugar alternately with cream, starting and ending with confectioners’ sugar, beating simply till mixed. Beat in extracts.
  3. Enhance mixer pace to medium; beat till mild and fluffy, 2 to three minutes, stopping to scrape sides of bowl. Use instantly.




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