Birthday Pancake Cake

By: Charlotte Rutledge, King Arthur Baking Co.

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: one 4” to 5” five-layer cake

This recipes comes from Charlotte Rutledge and our friends at King Arthur Baking Co.:

“Nothing kicks off a birthday quite like a towering stack of pancakes. Well, nothing except a birthday pancake cake! Layer quick and easy confetti pancakes with maple-sweetened whipped cream, then top the “cake” with whatever embellishments you choose: We highly suggest a thin coat of sweet maple glaze followed by whipped cream and more confetti/sprinkles on top.”

Share

Share on Facebook Share on Twitter Share on Pinterest

Ingredients

Pancakes
Filling

  • 1 cup (227g) whipping cream or heavy cream

  • 2 tablespoons (39g) Sparkle Syrup

Glaze

  • 1/4 cup (28g) confectioners’ sugar

  • 1/2 to 2 tablespoons (29g to 39g) Sparkle Syrup

Toppings

Instructions

  • 1 To make the pancakes: In a medium bowl, whisk together the pancake mix and water until just combined; small lumps in the batter are OK.
  • 2 Set the batter aside to rest for 5 minutes while you preheat a skillet or griddle to medium-high, 350°F.
  • 3 Lightly grease the griddle or skillet. Scoop the batter by the 1/4-cupful onto the hot surface; note that you’re making slightly larger pancakes than indicated on the packaging.
  • 4 Cook the pancakes until you see bubbles form on top, then flip and cook until lightly browned, with no wet batter around the edges.
  • 5 Remove the pancakes from the heat and transfer them to a rack to cool to room temperature.
  • 6 To make the filling: Combine the cream and maple syrup in a large bowl and whip until stiff peaks form.
  • 7 Transfer the filling to a piping bag fitted with a star or round tip, if desired. Otherwise, set it aside until you’re ready to assemble the cake.
  • 8 To make the glaze: Combine the confectioners’ sugar and enough maple syrup to make a smooth, drizzle-able glaze. Set aside.
  • 9 To assemble the cake: Place one cooled pancake onto a plate. Pipe or dollop and spread about 50g filling onto the surface of the pancake to make a layer that’s about 1/2" tall. Add another cooled pancake, top with filling, and continue the layering process until you’ve added the fifth and final pancake. Mound any remaining filing on top.
  • 10 Finish the cake as desired, using the glaze, sprinkles, and maple syrup. Serve immediately.
  • 11 Storage information: Refrigerate leftover cake, well wrapped, for a day or so.