The Birthday Cake Bars I’ll Always Make For You
These birthday cake bars are unapologetically indulgent. Dense, buttery, and topped with a thick layer of cream cheese frosting and celebratory sprinkles, they’re the kind of dessert that doesn’t pretend to be subtle. They’re rich, nostalgic, and meant to be enjoyed in generous squares - because when you are having a birthday cake bar, you’re not aiming for restraint. This is a once-in-a-while treat that hits hard in the best way and feels like celebration every single time.
Years ago, almost a decade ago now, I met a friend who didn’t like chocolate - the first person I’d ever met who felt that way - I thought it was hilarious. When he told me, it almost felt like a challeng: okay, what can I make for this guy that he will actually love and has absolutly no chocolate in it? I’ll will be honest, I was stumped for a bit there. He’s still one of my dearest friends, someone I consider family, and he’s since married to one of my sweetest friends who very much loves chocolate. I do greatly enjoy baking for them both. When I came across a recipe similar to these, I tried it out, however it was just not providing me with the taste and feeling I was in search of. I knew I wanted to make it my own - buttery, deeply indulgent, and completely worthy of being called a dessert. These birthday cake bars are a nod to him and anyone else who skips the chocolate,. There is never any judgment here - only a promise that I’ve always got your back, and I’ll happily make you a non-chocolate treat whenever you need one.
This recipe is meant to be joyful, generous, and shared - whether you’re celebrating something big or just baking for those you love. Below, you’ll find the full recipe and step-by-step instructions, along with photos to guide you through making these birthday cake bars in your own kitchen. Sprinkles highly encouraged!
Celebratory Birthday Cake Bars
Yields: 9 x 13 sheet pan cake
Ingredients:
170g Unsalted Butter, Room Temp
300g Granulated Sugar
3/4t Salt
2 Lg Eggs, Room Temp
1 Lg Egg Yolk
1T Vanilla Extract or Cake Batter Extract
355g All Purpose Flour
1t Baking Powder
1/2t Baking Soda
1/2t Cream of Tartar
Birthday Sprinkles
Instructions:
Prep: Preheat your over to 350 degrees and prepare pan with parchment and cooking spray.
Note: I recommend scaling everything out before you even start the process for a smoother and less stressful bake.
Step 1: In a stand mixer fixed with a paddle attachment, cream butter and sugars together for 2 to 3 mins until fluffy.
Step 2: On speed 1, slowly add eggs, yolks, and vanilla until combined.
Step 3: In a separate bowl mix together dry ingredients, add to butter mixture. Be sure to only mix together only until no dry sport remain.
Step 4: Remove bowl from stand mixer and scoop batter into prepared pan.
Step 5: Using a offset spatula, even our the batter for even cooking, bake for 28 to 30 mins, make frosting in the meantime.
Step 6: Let cool for 20 mins before spreading frosting on top and then add birthday sprinkles
Cream Cheese Frosting:
Yields 2-3 cups
113g Cream Cheese, Room Temp
56g Unsalted Butter, Ro9om Temp
1/8t Salt
240g Powdered Sugar
1t Vanilla Extract
Instructions:
Step 1: In a stand mixer fitted with a paddle attachment, add cream cheese, salt, and butter for 2-3 mins until smooth, scraping down the bowl as needed.
Step 2: Gradually add powdered sugar until fluffy; add the vanilla and beat until combine and fully incorporated.
Step 3: Once the cake comes out of the over, let cool for at least 20 mins before frosting.
Note: Can store frosting in fridge for 2 to 3 days.
Make it Gluten Free: Replace the flour with 1:1 gluten free baking flour that contain xanthan gum already. I recommend Bob’s Red Mill 1:1 Baking flour (blue bag) or King Arthur Gluten Free Measure for Measure; add an additional 1T oil or 1T milk. Let batter rest 15 - 20 mins in bowl before pour into pan so that the GF flour can take the time to absorb moisture - this prevents dryness and grittiness. Bake at same temp but you may need to add 5 mins to the bake time.
Make it Dairy Free: Swap the butter out for a plant-based butter substitute, it behaves closest to butter, avoid tubs that say spread, anything that says “light” or coconut oil alone. Replace milk with oat milk at the same ratio. For the frosting, use a dairy free cream cheese, I recommend Violife cream cheese, but it is important to note that DF cream cheese is softer so chill the frosting for 20 -30 mins before spreading.
