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SeasonalOccasionPartyBudgetDairyGlutenEggsCakesHolidaysUnder 1 HourUnder 45 MinutesSpecial OccasionBakery GoodsBakingDessertsComfort Food

Birthday Suit Cake

This funfetti cake has nothing to hide. Two fluffy layers, frosting piled high in the middle and on top, and bare sides that let the sprinkles shine. No crumb coat, no fuss — just a party-perfect cake that shows up dressed for fun (and nothing else).

Casey Elsass
Tasty Team
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Birthday Suit Cake
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Ingredients

for 10 servings

Cake

  • cooking spray
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large egg whites
  • 2 tablespoons pure vanilla extract
  • ¾ cup whole milk
  • ¼ cup vegetable oil
  • ¾ cup rainbow sprinkles

Frosting

  • 1 stick (½ cup) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 (8-ounce) block cream cheese, cubed and chilled
  • ¼ cup rainbow sprinkles, plus more for garnish

Nutrition Info

  • Calories 723
  • Fat 38g
  • Carbs 89g
  • Fiber 0g
  • Sugar 62g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Make the cake: Preheat the oven to 350°F (180°C), and set a rack in the center position.
  2. Trace the bottoms of 2 (8-inch) round cake pans on parchment paper, then cut around the circles. Coat the bottom and sides of the pans with cooking spray, then press in the parchment rounds, and spray again.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a big bowl using a handheld mixer), beat the softened butter with the flour, granulated sugar, cornstarch, baking powder, and salt on low to combine into a crumbly mixture, about 1 minute.
  4. Add the egg whites 1 at a time, letting each 1 mix in before adding the next, then mix in the vanilla, about 3 minutes total. Remove the bowl from the mixer, and scrape down the sides and bottom of the bowl.
  5. In a liquid measuring cup, whisk the milk and vegetable oil. With the mixer on low speed, slowly pour the milk mixture into the egg mixture. Increase the speed to medium, and beat for 1 minute to aerate the batter. Remove the bowl from the mixer, and fold in the sprinkles by hand.
  6. Evenly divide the batter between the prepared cake pans. Bake for 30 to 35 minutes, until a toothpick in the center of each cake comes out clean. Let the finished cakes cool completely in the pan, about 2 hours.
  7. When the cakes are cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or a big bowl using a handheld mixer), beat the softened butter, powdered sugar, and vanilla on low to combine, about 1 minute. Increase the speed to medium-high to aerate the mixture, about 2 minutes. Stop and use a rubber spatula to scrape the sides and bottom of the bowl.
  8. Add the cream cheese cubes, and mix on low until combined, 1 to 2 minutes, then mix on medium-high for 1 more minute to make a super-fluffy frosting. Remove the bowl from the mixer, and use the spatula to fold in the sprinkles. Refrigerate the frosting for 15 minutes before spreading.
  9. On a cake platter or serving plate, flip 1 cake layer upside down, and center it on the platter. Use the spatula to scoop about half of the frosting on top of the cake, and spread it in an even layer right to the edge. Coat the frosting with a few generous pinches of sprinkles.
  10. Flip the second layer upside down, and center it over the bottom layer, making sure the edges line up. Spread the rest of the frosting on top, this time leaving about a 1⁄2-inch border around the edge and flicking some waves over the surface. Coat with a good layer of sprinkles again.
  11. Enjoy!
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