Spring Birthday Sheet Cake (Printable)

Tender vanilla cake with lemon curd filling and whipped cream frosting, perfect for festive spring gatherings.

# What You'll Need:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 cup whole milk, room temperature
10 - Zest of 1 lemon

→ Lemon Curd Filling

11 - 4 large egg yolks
12 - ½ cup granulated sugar
13 - ⅓ cup fresh lemon juice
14 - Zest of 2 lemons
15 - ¼ cup unsalted butter, cubed

→ Whipped Cream Frosting

16 - 2 cups heavy cream, chilled
17 - ½ cup powdered sugar
18 - 1 teaspoon vanilla extract

→ Decoration

19 - Fresh berries (strawberries, raspberries, blueberries)
20 - Edible flowers or lemon zest curls

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9x13-inch sheet pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter and sugar with an electric mixer until pale and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until combined.
05 - Add dry ingredient mixture to wet mixture in three alternating additions with milk. Begin and end with dry ingredients. Mix until just combined, being careful not to overmix.
06 - Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a rack in the pan.
07 - In a small saucepan, whisk together egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat, stirring constantly, until thickened (approximately 5-7 minutes). Remove from heat and whisk in cubed butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
08 - In a clean bowl, whip chilled heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Keep refrigerated until assembly.
09 - Once cake is completely cool, carefully slice horizontally to create two layers. Remove the top layer and spread chilled lemon curd evenly over the bottom layer. Replace the top layer.
10 - Spread whipped cream frosting evenly over the entire cake. Decorate with fresh berries, edible flowers, or lemon zest curls as desired.
11 - Refrigerate the assembled cake for at least 1 hour before serving to ensure clean slices and optimal texture.

# Expert Advice:

01 -
  • A delightful balance of sweet vanilla cake and tangy lemon curd creates a refreshing flavor experience.
  • Whipped cream frosting adds a light, fluffy texture without overpowering the flavors.
  • Decorate with fresh berries and edible flowers for a stunning presentation that captures the spirit of spring.
  • Perfect for birthdays, baby showers, or any spring gathering, serving 12 guests with ease.
02 -
  • Chill the cake thoroughly before slicing to achieve clean, neat layers.
  • Use an offset spatula to spread the lemon curd evenly and gently to avoid tearing the cake layers.
  • Whip the cream just until stiff peaks form to prevent it from becoming grainy or turning into butter.
  • For a glossy finish on the lemon curd, use freshly strained lemon juice and zest to avoid any bitterness from pith.
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