Every bite of this birthday cake bread brings me back to childhood celebrations—colorful sprinkles, buttery crumbs, and a sweet glaze that melts in your mouth.
It’s a treat that’s cheerful, easy to bake, and makes any day feel like a party.
Why I Love This Recipe
Packed with fun sprinkles and a soft crumb.
No mixer needed—just a whisk and bowl.
The glaze adds a festive, polished finish.
What You’ll Need (Ingredient Highlights)
All-purpose flour & sugar: The base for a moist loaf.
Baking powder & baking soda: Helps the bread rise just right.
Buttermilk & melted butter: Adds richness and tenderness.
Almond extract: Gives the bread its classic birthday cake flavor.
Sprinkles & nonpareils: For color, crunch, and fun!
Pro Tips Before You Start
Use aluminum loaf pans for even baking.
Don’t overmix the batter—just combine until you no longer see dry flour.
Let the bread cool completely before glazing to avoid melting the topping.
How to Make Birthday Cake Bread
Step 1: Preheat and Prep
Preheat oven to 350°F and place the oven rack in the upper third.
Line a 9×5-inch aluminum loaf pan with parchment paper.
Step 2: Mix the Batter
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, egg, melted butter, and almond extract.
Pour the wet mixture into the dry and stir until just combined. Gently fold in sprinkles.
Step 3: Bake the Bread
Transfer the batter to the prepared loaf pan.
Bake for 45–50 minutes, or until the center is set and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool fully (1–2 hours).
Step 4: Glaze and Decorate
Whisk together powdered sugar, buttermilk, and corn syrup until smooth and pourable.
Spoon the glaze over the fully cooled bread and top with nonpareils.
What to Serve It With
A scoop of vanilla ice cream
Birthday brunch spread with fruit and mimosas
A cup of coffee or milk
Variations / Substitutions
Swap almond extract with vanilla if preferred.
Add a handful of mini chocolate chips for extra indulgence.
Use Greek yogurt in place of buttermilk.
Storage & Leftovers
Store at room temperature for up to 3 days.
Wrap tightly and freeze for up to 2 months.
Glaze just before serving if freezing.
FAQs
Can I use low-fat buttermilk?
Yes, it works just as well.
What kind of sprinkles are best?
Jimmies hold up best in the batter and don’t bleed.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend.
Is the corn syrup required?
It helps with the glaze’s shine, but you can skip it.
Why did my bread sink in the middle?
It likely needed more bake time—test with a toothpick.
Can I double this recipe?
Yes, bake in two separate pans.
Can I make it into muffins?
Absolutely! Bake for 20–25 minutes at 350°F.
Final Thoughts
This birthday cake bread is like a celebration in loaf form—sweet, colorful, and made to share.
It’s one of those bakes that always gets compliments and brightens any table.
Birthday Cake Bread (With Buttermilk Glaze)
Ingredients
Bread
- 2 cups all-purpose flour
- 1 cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg lightly beaten
- ½ cup unsalted butter melted and cooled
- ½ teaspoon almond extract
- ½ cup sprinkles
Glaze
- 2 cups powdered sugar sifted
- 3 tablespoons buttermilk plus more as needed
- 1 tablespoon light corn syrup
- Nonpareils for topping
Instructions
- Preheat oven to 350°F. Line a 9×5-inch aluminum loaf pan with parchment.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In a second bowl, whisk buttermilk, egg, butter, and almond extract.
- Add wet mixture to dry and stir until just combined. Fold in sprinkles.
- Pour batter into pan and bake 45–50 minutes.
- Cool 5 minutes in pan, then transfer to rack to cool fully.
- See full steps with tips & photos → https://wimpysdiner.net/birthday-cake-bread/
Notes
- Use jimmies (long sprinkles) in the batter to avoid bleeding colors.
- Almond extract gives this bread a cake-like flavor, but you can swap for vanilla.
- Glaze sets best when loaf is completely cool.
