homemade birthday cake

This Frosted Animal Cookie Cheesecake has frosted circus animal cookies in the crust and throughout the cheesecake! It's thick, creamy, yummy and so fun!

Frosted Animal Cookie Cheesecake

(302 grams) frosted animal cookie crumbs

tbsp (28 grams) salted butter, melted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

eggs, room temperature

(208 grams) chopped frosted animal cookies, divided

oz (169 grams) white chocolate chips

(60 milliliters) heavy whipping cream

Pink gel icing color

Sprinkles

(120 milliliters) heavy whipping cream, cold

tbsp (29 grams) powdered sugar

tsp vanilla extract

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3.

Bake the crust for 10 minutes, then set aside to cool.
4.

Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING

&#8220;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6. In a

large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add

he sour cream and vanilla extract, mixing on low speed until well combined.
8. Add

he eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Stir

in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
10. Pour

small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
11. Pour

he remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
12. Place

springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
13. Bake

ff heat and leave cheesecake in oven with door closed for 30 minutes.
15. Crack

oven door and leave the cheesecake in the oven for about 30 minutes.
16.Remove

cheesecake from oven and chill until firm, 5-6 hours or overnight.
TO FINISH OFF THE CHEESECAKE

truction-step-18&#8243;>17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
18. To ma

e the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
19. Micro

ave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
20. Color t

e ganache with a little pink gel coloring, if desired.
21. Pour th

ganache onto the cheesecake and spread into an even layer.
22. To make

the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Pipe do

lops of the whipped cream on top of the white chocolate ganache.
24. Top the

cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

https://content.jwplatform.com/videos/7MyJnVOs.mp4

This Frosted Animal Cookie Cheesecake has frosted animal cookies in the crust and throughout the cheesecake! Such a fun and delicious treat!

This is the ultimate vegan birthday cake recipe!! Made with a secretly eggless yellow cake and topped with a decadent dairy free chocolate buttercream, this vegan birthday cake tastes just like the classic yellow cake mix! Make it gluten free as needed!

Best Ever Vegan Birthday Cake (Vegan Yellow Cake!)

(300 mL) vegan buttermilk, room temperature

(460 g) organic all purpose flour flour

tsp baking powder

tsp baking soda

turmeric powder or liquid vegan yellow food coloring

(250 g) organic granulated sugar

(170 g) salted vegan butter (I recommend Miyoko’s

(190 g) unsweetened applesauce, room temperature

vegan chocolate buttercream frosting

Prep: 

Preheat the oven to 350 F. Grease three 8&#8243; cake pans with cooking oil, and line them with parchment paper. Set aside.

Whisk: 

In a medium bowl, whisk together the flour, baking powder, baking soda, and turmeric.

Make the batter: 

In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the applesauce and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the dairy free milk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides. Be careful not to over mix.

Bake: 

Divide the batter between the cake pans evenly, and bake for 25-27 minutes, or until the toothpick comes out clean. Be careful not to over bake.

Cool: 

Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your chocolate buttercream.

Prepare the chocolate buttercream

make the chocolate buttercream according to the directions in the post. You should yield about 6 cups of frosting.

Assemble the cake

on a cake stand or a cake turntable, spoon about 3/4 cup of frosting onto the first layer. Use an offset spatula to smooth the frosting to the edges. Then place the second layer on top and repeat. Place the third layer on top and frost the outside of the cake, creating a crumb coat. You can either smooth the edges even more after chilling the crumb coat layer, or you can make swoops in the frosting. Decorate with sprinkles and serve! Enjoy!

Storage

store any leftover cake wrapped in parchment paper and tinfoil, and in the fridge for up to 4 days or the freezer for up to 3 months.

https://www.youtube.com/watch?v=xecn9vBJ2No

Hello friends! Today we're baking an AMAZING vegan birthday cake that literally tastes like a classic yellow cake (you know the one from the mix? Yeah that one!) This vegan yellow cake is incredibly easy, and the dairy free chocolate buttercream is heavenly!

No one will know that this birthday cake is entirely eggless, dairy free, nut free, and can be gluten free!

FULL RECIPE: https://thebananadiaries.com/vegan-birthday-cake/

TIME STAMPS:

00:15 Dry ingredients prep
00:28 Vegan Yellow Cake Batter
02:49 Vegan Dairy Free Chocolate Buttercream
03:17 How to assemble a layer cake
03:47 Slice & serve!

Lots of love,
Britt

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Top 2 homemade birthday cake recipes from across the web

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Frosted Animal Cookie Cheesecake

Best Ever Vegan Birthday Cake (Vega...

Top 2 homemade birthday cake recipes from across the web

The most viewed homemade birthday cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Frosted Animal Cookie Cheesecake

Best Ever Vegan Birthday Cake (Vega...

The most viewed homemade birthday cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine