Best 2 Birthday Box Cake Bottom Cheesecake Recipe By Tasty Recipes

Indulge in a delightful culinary journey with our Birthday Box Cake Bottom Cheesecake, a unique and visually stunning dessert that combines the classic flavors of birthday cake and creamy cheesecake into one unforgettable treat. This enticing dessert features a moist and fluffy vanilla cake bottom, topped with a layer of rich and velvety cheesecake filling, all enclosed within a chocolate ganache box adorned with colorful sprinkles.

The article offers a comprehensive guide to crafting this masterpiece, providing step-by-step instructions for each component. It begins with the vanilla cake batter, which is prepared using simple ingredients and mixed until smooth. The batter is then poured into a baking pan and baked until golden brown. While the cake cools, the cheesecake filling is prepared using cream cheese, sugar, eggs, and vanilla extract. The mixture is poured over the cooled cake and baked until set.

Once the cheesecake has cooled completely, it is time to construct the chocolate ganache box. The ganache is made by melting chocolate and heavy cream together, creating a smooth and glossy mixture. The ganache is poured over the cheesecake, encasing it completely. The cake is then refrigerated until the ganache has set.

Finally, the Birthday Box Cake Bottom Cheesecake is decorated with a vibrant array of sprinkles, adding a festive touch to this delightful dessert. The article also includes a recipe for a simple vanilla frosting, which can be used to frost the cake for an extra layer of sweetness.

With its combination of classic flavors, visually appealing presentation, and step-by-step instructions, this Birthday Box Cake Bottom Cheesecake is sure to be a hit at any celebration.

Here are our top 2 tried and tested recipes!

BIRTHDAY 'BOX' CAKE BOTTOM CHEESECAKE RECIPE BY TASTY

Birthday 'Box' Cake Bottom Cheesecake Recipe by Tasty image

Here's what you need: birthday cake mix, cream cheese, sugar, vanilla extract, milk, gelatin powder, whipped cream, sprinkles

Provided by Nathan Ng

Categories Desserts

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 box birthday cake mix, with additional ingredients according to box instructions
32 oz cream cheese, softened
1 cup sugar
1 tablespoon vanilla extract
1 cup milk
1 tablespoon gelatin powder
whipped cream, to taste
sprinkles, to taste

Steps:

Preheat oven to 350˚F (180˚C).
Prepare cake mix according to the box directions and pour batter into a greased springform pan.
Bake for 35 minutes, or until a toothpick will comes out dry when inserted.
In a large mixing bowl, add the softened cream cheese, sugar, and vanilla, and mix until combined.
Microwave the milk for 90 seconds, then whisk in the gelatin powder.
Pour the gelatin mixture into the cream cheese mixture and whisk until combined.
Pour the cheesecake mixture over the cooled birthday cake and chill in the refrigerator for at least 3 hours.
Pipe whipped cream along the edge of the cake, then follow with sprinkles all over the top.
Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 7 grams, Sugar 36 grams

THE BEST BIRTHDAY CAKE RECIPE BY TASTY

The Best Birthday Cake Recipe by Tasty image

We spent many weeks in the Tasty kitchen perfecting this birthday cake recipe. We tested every hack, every possible preparation method, and left no cake layer unfrosted. The result was a tender, moist, and vanilla-forward cake packed with unlimited sprinkles and a light and creamy buttercream.

Provided by Katie Aubin

Categories Desserts

Time 4h

Yield 12 servings

Number Of Ingredients 20

Ingredients

1 cup sour cream, room temperature
3 large eggs, room temperature
3 large egg whites, room temperature
2 tablespoons vanilla extract
1 cup whole milk, room temperature
2 ¼ cups granulated sugar
1 ½ teaspoons kosher salt
3 ½ cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
3 sticks unsalted butter, room temperature
½ cup rainbow sprinkles
6 sticks unsalted butter, room temperature
3 lb powdered sugar
⅓ cup heavy cream
2 teaspoons vanilla extract
1 teaspoon kosher salt
rainbow sprinkle, for decorating
1 cardboard cake round, 8-inch
cake turntable

Steps:

Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again.
In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and salt. Sift in the cake flour, baking soda, and baking powder. Mix on low speed to incorporate.
Cut the butter into tablespoon-sized pieces. With the mixer running on low speed, add the butter to the dry ingredients, one piece at a time. Continue mixing until a sandy, coarse meal forms, 3-4 minutes.
With the mixer running on low speed, pour in one-quarter of the wet ingredients at a time and mix to incorporate, scraping down the sides of the bowl between each addition. Continue mixing until the batter is smooth.
Remove the bowl from the stand mixer and gently fold in the sprinkles with a rubber spatula.
Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a couple of times to release any large air bubbles.
Bake the cakes for 25-30 minutes, until a toothpick inserted into the center of a cake comes out clean. 8. Set the pans on a wire rack and let the cakes cool completely, about 1 hour. Once cooled, run an offset spatula around the edges of the pans to loosen the cakes, then invert onto the rack and remove the parchment rounds.
Meanwhile, make the frosting: In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whisk attachment), whip the butter on medium speed until creamy, about 3 minutes.
With the mixer running on low speed, add the powdered sugar, about 1 cup at a time. Once incorporated, add the cream, vanilla, and salt. Increase the mixer speed to high and beat for 3 minutes, until the frosting is fluffy.
Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake to create a flat surface. Discard the scraps.
Smear a bit of frosting onto an 8-inch cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Place the last cake layer, bottom-side up, on top and spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for 15 minutes, until the frosting is set.
Generously spread a thick, even layer of frosting over the top and sides of the cake. Decorate the cake with the remaining frosting and sprinkles as desired.
Slice and serve. Cake can be kept at room temperature for 2 hrs and refrigerated for 3 days.
Enjoy!

Tips:

Use high-quality cream cheese for the cheesecake layer. This will ensure a smooth and creamy texture.
Make sure all of your ingredients are at room temperature before you start baking. This will help them to blend together evenly.
Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
Bake the cheesecake in a water bath to prevent it from cracking.
Chill the cheesecake for at least 4 hours before serving. This will allow it to set properly.
Decorate the cheesecake with your favorite toppings, such as fresh berries, whipped cream, or chocolate chips.

Conclusion:

This birthday box cake bottom cheesecake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be customized to your own liking. With its creamy cheesecake filling, moist cake bottom, and colorful sprinkles, this cake is sure to be a hit at your next party.