What are some of your favorite birthday memories?
As a kid, I vividly remember roller skating parties, painting pottery, and tons of sleep overs.
In elementary school, my mom would let me bring in Dunkin Donuts for my class to celebrate.
In middle school, it was cool if your friends decorated you locker with streamers and balloons.
During high school, going off campus for a birthday lunch at Bruegger’s Bagels or Bojangles was where it was at.
These days birthdays seem to come and go with less of a spectacle involved.
There is one thing, however that has always been and always will be a birthday tradition in my family, and that is a big birthday cake.
We’ve done ice cream cakes, cookie cakes, crazy mad hatter cakes with fondant, cupcakes, doughnut cakes, rainbow cakes and pretty much every cake under the sun.
This year, I wanted to do something different for my thirty-third birthday cake.
After lots of brainstorming, I decided to combined two of my favorite desserts into one. Vanilla birthday cake with sprinkles and New York style cheesecake.
Now this cake is not a quick one to make, I will not lie.
I actually made it over the course of two days to break up the steps.
The end result was absolutely amazing and well worth the effort.
However you choose to celebrate your birthday and birthdays of those you love, hope they are filled with happy memories!
(Be sure to scroll down to the end of this post for links to other birthday cake ideas)-
**Also, feel free to try making a chocolate cake and layering it with the cheesecake and raspberry cream cheese buttercream…I’m sure that would be amazing!
Vanilla Sprinkles Cake (adapted from Willow Bird Baking)
3 1/2 cups cake flour
1 3/4 cups milk, at room temperature
9 large egg whites, at room temperature
1 Tablespoon almond extract
1 1/2 teaspoons vanilla extract
2 cups granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
1 cup unsalted butter (2 sticks), softened
Preheat oven to 350 degrees F. Grease three 8 inch round cake pans and lightly dust with flour.
Add the dry ingredients (cake flour, sugar, baking powder, and salt) to the bowl of a mixer fitted with the paddle attachment and slowly mix the ingredients.
Drop small cubes of butter into the mixture and continue to mix until the mixture looks like coarse crumbles.
In another large bowl, combined the wet ingredients (milk, egg whites, almond extract, and vanilla extract) and stir until combined.
Pour the wet ingredients into the dry ingredients and mix until moistened.
Pour the batter evenly into the three cake pans and bake 20-30 minutes or until a toothpick comes out clean.
Remove from the oven and run a knife around the outside of the cakes to loosen the cakes from the sides.
Invert the cakes and let cool on a wire baking rack until ready to use.
Cheesecake (adapted from the Baked cookbook)-
four 8-ounce packages of cream cheese, softened
1 cup sugar
1 Tablespoon all-purpose flour
1 Tablespoon grated lemon zest
1 egg yolk
3 Tablespoons heavy cream
1/3 cup sour cream
Preheat the oven to 500 degrees. Spray a 9 inch round springform pan with cooking spray.
In the bowl of a mixer, beat cream cheese, sugar, flour, and lemon zest until combined.
Add the eggs, egg yolk, and cream and beat until incorporated.
Pour the mixture into the pan and bake for 8-10 minutes or until the top begins to turn golden.
Reduce heat to 350 degrees F and bake until the cheesecake is set around the edges but still giggly in the center, about 30-40 minutes.
Remove from the oven and spread sour cream over the top of the cheesecake.
Chill the cheesecake in the refrigerator for at least 3 hours.
1 medium apple
16 ounces raspberries (fresh or frozen
1 cup sugar
1 Tablespoon lemon juice
In a saucepan, combine the shredded apple, raspberries, sugar, and lemon juice.
Bring to a boil over medium heat and cook uncovered until the mixture begins to thicken, stirring occasionally.
Pour the jam into a bowl and place in the freezer 15 minutes or until the jam has cooled.
Raspberry cream cheese buttercream
1 1/2 cups (3 sticks) unsalted butter, room temperature
8 ounces cream cheese
2 tablespoons grated lemon zest
5 cups sifted confectioners’ sugar
2 tablespoons fresh lemon juice
1/4 cup raspberries
Cream together the butter and cream cheese in a mixer with the paddle attachment.
Add the lemon zest, confectioner’s sugar, lemon juice, and raspberries.
Beat on medium speed until smooth.
Assembly of the cake-
Place one layer of the sprinkle cake on cardboard cake disc and place on top of a turntable (if you don’t have one, you can decorated it without one, but a turntable makes frosting the cake much easier).
Poke small holes in the top of the cake layer with a fork and generously spread several spoonfuls of the raspberry jam over the top of the cake.
Using a large serrated knife, slice the cheesecake horizontally in half (to create two thin layers of the cheesecake).
Place one of the cheesecake layers on top of the raspberry jam.
Top the cheesecake with another layer of cake, raspberry jam, and cheesecake, and top the whole cake off with the final third layer.
Spread the raspberry cream cheese buttercream in a thin layer on the top of the cake and carefully spread along the edges (rotating the cake on the turntable if you are using one).
After there is a thin layer of buttercream on the cake, place the cake in the freezer for 10-15 minutes to firm the up the frosting.
Remove from the oven and cover the cake with another layer of the buttercream.
Top with sprinkles or fresh raspberries if you prefer.
If you are looking for other fun birthday cake ideas, here are a few I thought looked really fun and delicious-