Eggless Birthday Cake With Cream Cheese Frosting
This classic birthday cake without eggs is nostalgic and simple! This Eggless Birthday Cake With Cream Cheese Frosting will be a hit, even if you eat eggs!
Equipment
- Digital Food Scale
- Stand Mixer
- Piping Bag
- Ateco Tip #827
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- ½ cup milk (room temperature)
- 113 grams sour cream (room temperature)
- 57 grams applesauce (room temperature)
- ¼ cup heavy whipping cream (room temperature)
- 142 grams cake flour
- 57 grams Dutch cocoa powder (sifted)
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 680 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 113 grams vegetable shortening
- 113 grams cream cheese
- 2 tablespoons milk
- 85 grams Natural Nonpareil Sprinkles
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the milk, sour cream, applesauce, and whipping cream and mix to combine.
- In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. Add into the stand mixer with the butter.
- Mix until a smooth batter forms, making sure to scrape down the sides of the bowl party way through mixing to ensure you have a smooth cake batter.
- Divide the batter evenly into each cake pan, about 9.3 ounces each.
- Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, shortening, cream cheese, powdered sugar, and milk. Mix on low until combined, then speed up the mixer to high for 1 minute, or until light and fluffy. Add in the sprinkles and mix on low until combined. Scrape the sides of the bowl and mix again to ensure sprinkles throughout. Transfer the batter to a piping bag with Ateco tip #827.
- Place the first cake layer on your cake stand or plate. Starting on the outer edge of the cake, spiral the frosting around the boarder and then into the middle. Top with the second cake layer, repeat the process, top with the third layer, and repeat again.
Notes
Tips
- Always weigh ingredients for the best results.
- Be sure your butter is soft for the cake and for the frosting.
- If you normally use cake strips, you don't need to for this eggless cake as it won't dome.
- If you don't have vegetable shortening, you can use all butter. But, the vegetable shortening adds a lightness that more resembles funfetti cream cheese frosting.
- I use India Tree Nature's Colors Nonpareils sprinkles, this is optional but it makes this cream cheese frosting funfetti frosting with no artificial colors!
- If you want to frost the entire cake instead of making a naked cake, you can do that as well. Check out How to Crumb Coat a Cake if you'd like to frost the whole cake.
- Be sure to store leftover cake in an airtight container in the fridge because of the cream cheese frosting.
- Gluten Free — Replace the cake flour with 3⁄4 cup plus 2 tablespoons (142 grams) gluten-free flour blend.
- High Altitude — Bake at 350°F for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 939kcalCarbohydrates: 127gProtein: 6gFat: 49gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 3gCholesterol: 94mgSodium: 429mgPotassium: 213mgFiber: 3gSugar: 107gVitamin A: 1126IUVitamin C: 0.2mgCalcium: 98mgIron: 1mg
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