Mile High Birthday Cake Pound Cake

Mile High Birthday Cake Pound Cake

This pound cake tastes just like childhood birthday cake! It's a tender, moist cake full of flavor paired with buttercream. The cake tastes more nostalgic with the cake batter flavor, but if you can't find it, it can be left out.

2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tbsp vanilla extract
1 tbsp cake batter flavor
1 teaspoon salt
1 tsp baking powder
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 lb (2 cups) cups sour cream, room temperature
1 10.5 oz tub (1 3/4 cups) Cake Mate rainbow sprinkles

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes on medium speed). Add extracts, salt, baking powder, and 1/2 cup flour, beat until combined. With the mixer running, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Beat in sour cream, then beat in the last 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds. With a spatula, fold in sprinkles. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 3/4 to 3 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

Buttercream Frosting and Sprinkle Coat

4 1/2 cups powdered sugar
3 sticks butter, room temperature
3 tbsp heavy cream, room temperature
1 tbsp vanilla extract (clear, if you have it)
2 x 10.5 oz tubs (3 1/2 cups) Cake Mate rainbow sprinkles

In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and fluffy. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla. Gradually beat in heavy cream. Switch to whisk attachment and beat until light and fluffy, about 5 minutes at medium speed. Level top of cake and invert on serving plate. Place cake on a tray, add strips of parchment under the cakes edges and frost cake. Don’t worry about how it looks as you’ll be covering with sprinkles. Apply sprinkles (you will not need all of them). Remove parchment strips and serve.

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1 comment

This looks amazing I can’t wait to make one!!

Terri

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