Celebration Cake
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Celebration cake recipe (also known as Happy Day Cake) made with Swans Down® Cake Flour is the perfect cake for any fun occasion, with chocolate frosting and colorful sprinkles.
Ingredients

CAKE

  • 2 ½ cups Sifted Swans Down® Cake Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • Sprinkles, for topping

FROSTING

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups  powdered sugar
  • 1 teaspoon vanilla extract
  • 3 ounces unsweetened chocolate, melted
  • 1 to 2 tablespoons whole milk
Directions
  1. PREHEAT oven to 350°F. Butter and lightly flour 2 (9×13-inch) rectangular layer pans.
  2. MAKE CAKE: Sift flour once; measure and add baking powder, salt and sugar and sift once more.
  3. MIX  softened butter, flour mixture, 3/4 of the milk and vanilla at low speed for 2 minutes.
  4. ADD eggs and remaining milk and beat 1 minute more.
  5. POUR batter into prepared pans. Bake 20 to 25 minutes, until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
  6. MAKE FROSTING: Cream butter and 2 cups powdered sugar in small bowl. Beat in vanilla and melted chocolate.
  7. ADD remaining powdered sugar gradually, beating well after each addition.
  8. THIN with milk to reach desired consistency; frost cake and top with festive sprinkles if desired.
Reviews
  • Dolbabes says:

    I do really like swansdown cake super cool to make. Please can you give me a recipe cream cheese frosting. Thank you

  • Marilyn says:

    Can you use self rising flour?

    • Swans Down says:

      Hi Marilyn, Yes you can substitute regular Cake Flour with Self-Rising Flour. We recommend that you contact the Self-Rising Flour manufacturer for the conversion, as they are familiar with the component ratios of their products. Thanks and Happy Baking!

  • Marcia Lesser says:

    In my family this cake was known as the Happy Birthday Cake!!!!! My mother would put raspberry jam between the layers and frost it with chocolate or a pink frosting. It was and still is my favorite Home made cake. Now that our 6 kids are grown, I am going to make it for my honey on Valentine’s Day

  • Joan S Plecki says:

    What is a 9-inch rectangular pan? 9×13?

    • Swans Down says:

      Hi Joan, Thanks for the great catch. Yes it calls for 2 – 9″ x 13″ pans. We’ll make this correction to the recipe. The layers will be thin, more jelly roll like vs typical layers. This recipe also works well using 2 – 9-inch round cake pans or 3 – 8-inch round cake pans. Happy baking!

  • Joan E. Schwartz says:

    My mother made this cake into cupcakes and we had them for every birthday. The only change I made was to make cream cheese frosting instead of buttercream. I made them for my children and my grandchildren and hopefully before too long my great-grandchildren. It was, is and will always be a winner!

  • Michelle M Moore says:

    This is the best white on white birthday cake ever! It is better than almost all professional bakeries. Grocery store cakes do not even come close to this.

  • Norma says:

    When I was growing up, my mother made this cake regularly for dessert for our family. It was a favorite, and I am delighted to find the recipe online.

  • Karen says:

    We made this cake for many years! It is scrumptious!

  • Andrea says:

    I made this cake and it was delicious.. I also made the whipping cream pound cake and it was delicious and the moisture in both cakes was perfect..

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