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BIRTHDAY CAKE

INSPIRED BY

SIXTEEN CANDLES

This simple-but-delicious layer cake is inspired by the climactic final moments in John Hughes’s beloved 1980s Brat Pack–filled flick. Few on-screen foods are as memorable as the birthday cake at the end of Sixteen Candles, which is impressive considering that it goes uneaten while two star-crossed teenage protagonists finally get to kiss. This cake is best served as a gesture of affection for the Molly Ringwald in your life.

Makes 1 cake (about 12 servings)

Ingredients

For the cake:

2 sticks unsalted butter, softened, plus more for the pans

3 cups cake flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

1½ cups granulated sugar

2 tablespoons vanilla extract

3 large eggs

1½ cups whole milk

1 cup rainbow sprinkles

For the frosting:

3 sticks unsalted butter, softened

1 tablespoon vanilla extract

5 cups sifted confectioners’ sugar

3 tablespoons whole milk

Pink food coloring (or other color of your choice)

Make the cake: Preheat the oven to 350°. Grease two 9-inch cake pans with butter.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with a paddle, cream together the butter and the granulated sugar until light and fluffy, then add the vanilla and eggs. With the mixer running at low speed, slowly add the flour mixture and mix until combined. Once the flour mixture has been added, slowly add the milk while the mixer runs. Add the sprinkles and mix until combined.

Pour the batter into the prepared cake pans and bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Invert the cakes onto a wire rack, remove the pans and let cool completely, about 2 hours.

Make the frosting: In the bowl of a stand mixer fitted with a paddle, cream together the butter, vanilla, confectioners’ sugar and milk. Transfer about one-fourth of the frosting to a bowl and blend in the food coloring, a small amount at a time, until it’s the desired color. Transfer the pink frosting to a pastry bag fitted with the tip of your choice.

If necessary, cut off the domed tops of the individual cakes with a serrated knife. Place a small amount of frosting on the bottom of a cake stand and place the first cake on top. Frost liberally with the white frosting, top with the second cake and repeat. Cover the entire cake with an even layer of frosting and decorate as desired with the piped pink frosting. Cut into slices and serve.

Jake: “Happy birthday, Samantha. Make a wish.”

Samantha: “It already came true.”