Happy Birthday Cake
4 Review(s)
2 Hr 35 Min
Prep : 30 Min Cook: 2 Hr 5 Min
Here's a delightful cake that's perfect for a birthday celebration, or any happy occasion for that matter! This simple and pretty four-tiered cake is easy to make since you start with a boxed cake mix. The sour cream frosting is yummy, not too sweet and has a nice light consistency which makes it easy to spread and work with. And the rainbow sprinkles in this cute cake up the fun factor.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (2-layer size) white cake mix
2
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
3
1/3 cup multi-coloured sprinkles, divided
4
1/3 cup sour cream
5
1/2 cup icing sugar
6
2-1/2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Prepare cake batter as directed on package, adding dry pudding mix to dry cake mix before beating with liquid ingredients. Stir in 3 Tbsp. sprinkles. Pour into 2 greased and floured 9-inch round pans. Step 3
Bake 25 min. or until toothpick inserted in centres comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely. Step 4
Trim tops of cakes to make them level. Place trimmed cake pieces in bowl; tear into small crumbs. Step 5
Whisk sour cream and sugar in large bowl until blended. Stir in Cool Whip. Add 1/4 cup Cool Whip mixture to cake trimmings in bowl; mix well. Reserve for later use. Step 6
Cut each trimmed cake layer horizontally in half to make 2 thin layers. Place 1 cake layer on plate; spread with 1/2 cup of the remaining Cool Whip mixture. Repeat layers 3 times. Spread sides and top of cake with remaining Cool Whip mixture. Step 7
Roll reserved cake crumb mixture into 16 balls, using about 1 tsp. crumb mixture for each ball. Coat balls evenly with remaining sprinkles. Use to decorate cake as shown in photo. Kraft Kitchen Tips!
How to Easily Split the Cake Layers in Half
Refrigerate the cooled layers 1 to 2 hours before cutting in half with long serrated knife.
Food Safety
Keep decorated cake refrigerated.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 4 g
20 %
Cholesterol 35 mg
Sodium 290 mg
12 %
Carbohydrate 37 g
Fibre 1 g
Sugars 24 g
Protein 3 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
6 %
Iron
4 %
Servings
16 servings, 1/16 recipe (78 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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