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As is understandable with all that’s going around us, sometimes you just might forget that you need to bring someone a birthday cake. And while that isn’t really the end of the world, most options available out there are either cloyingly sweet or too expensive. What you could do alternatively, is fix up a last-minute birthday cake that feels personal but doesn’t involve the laboriousness of building one from scratch. Enter store-bought sponge cakes – your key element to making a delicious but inexpensive cake, which also holds a lot of sentiment for the special person who’s celebrating their big day. Whip up a quick homemade buttercream frosting to sandwich between the layers, and you have yourself the most amazing cake of all time!
Recipe:
Image Credits: Lil' Luna
Ingredients
- 2, 8-inch vanilla sponge cakes
- ¼ cup sugar syrup
- 1.5 cups butter
- 1 tablespoon vanilla extract
- 550 grams powdered sugar
- 3 tablespoons whole milk/heavy cream
- Crushed digestive biscuits
- Rainbow sprinkles
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Method
- Cut open the vanilla sponge cakes from their packaging and slice a thin layer on the top, off the sponge to make them even. Moisten both the sponges by drizzling some sugar syrup on each one and set aside.
- To make the frosting, cream together the butter and sugar before adding the vanilla extract and heavy cream to whisk into a fluffy, airy mixture. Using a spatula, take half of the buttercream and slather on top of one of the sponge cakes.
- Add a layer of crushed digestive biscuits for some texture and place the second sponge cake, cut-side down onto the frosted sponge. Coat the entire cake with the remaining half of the frosting and even out the sides and the top of the cake so it looks smooth.
- Add as many rainbow sprinkles as you like on your cake and a light sprinkling of the crushed biscuits on top. Allow it to sit in the fridge for at least an hour before you’re ready to cut it and serve at room temperature.
