This easy-to-make birthday cake has all that vanilla flavor of a regular baked cake - no oven necessary. Slice into it for a fun surprise: The sprinkles inside are as festive as confetti!
Recipe courtesy of Cooking Channel
Print
Icebox Birthday Cake
Total:
12 hr 5 min
Prep:
5 min
Inactive:
12 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
12 hr 5 min
Prep:
5 min
Inactive:
12 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • One 8-ounce package cream cheese, at room temperature
  • 2/3 cup sugar
  • 3 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 1/2 cup plus 3 tablespoons multi-colored sprinkles
  • 90 round vanilla wafer cookies from one 30-ounce box, such as Nilla Wafers
  • Birthday candles, for serving

Directions

Special equipment: An 8-by-3-inch round cake pan

Completely line an 8-by-3-inch round cake pan with plastic wrap, leaving about a 2-inch overhang all around. 

Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and vanilla and continue to beat, starting on medium speed and increasing to medium-high until stiff peaks form, about 2 minutes. 

Evenly spread a quarter of the whipped cream mixture on the bottom of the cake pan and scatter with 1 tablespoon of sprinkles. Top with about 30 cookies, broken into pieces as needed, to make an even layer. Repeat the layering with a quarter of the cream, 1 tablespoon of sprinkles and 30 cookies 2 more times, for a total of 3 layers. Top with the remaining whipped cream mixture. 

Loosely wrap the cake with the plastic wrap overhang and refrigerate for 12 hours or overnight. 

When ready to serve, unwrap the plastic wrap and invert the cake onto a cake stand or small serving platter. Remove the pan and plastic wrap. Place the cake stand over a baking sheet and pat the remaining 1/2 cup sprinkles into the side of the cake. Decorate with candles and cut into slices with a serrated knife. 

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