Birthday Cake Freezer Kit

This easy Birthday Cake Freezer Kit is perfect for stress-free celebrations! Bake, freeze, and assemble when you’re ready—no last-minute rush. With a rich chocolate cake, creamy buttercream, and fun sprinkles, this kit makes party prep simple. Plus, you can customize it with your favorite syrups and toppings for a delicious homemade treat.

Recipe Ingredients:

Cake:

• Nonstick baking spray, for the pan
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon kosher salt
• 2 sticks salted butter
• 4 heaping tablespoons cocoa powder
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 large eggs, beaten

Buttercream:

• 2 pounds powdered sugar, sifted
• 1 pound salted butter, softened
• 1 teaspoon vanilla extract
• 1 cup sprinkles
• 1 cup caramel syrup
• 1 cup chocolate syrup

How To Make Birthday Cake Freezer Kit?

1. Preheat & Prepare the Pan: Preheat the oven to 180°C (350°F). Line a sheet pan (baking tray) with parchment paper and coat with nonstick baking spray.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
3. Make the Chocolate Mixture: In a saucepan, melt the butter over medium heat, then stir in the cocoa powder. Add the boiling water, stir, and let it boil for 30 seconds. Remove from heat and pour over the flour mixture. Stir to cool slightly.
4. Combine Wet Ingredients & Finish Batter: In a jug, mix together the buttermilk, baking soda, vanilla extract, and beaten eggs. Stir this into the cooled chocolate mixture until smooth.
5. Bake the Cake: Pour the batter into the prepared sheet pan and bake for 20 minutes, or until a skewer inserted in the center comes out clean. Allow to cool completely.

Prepare the Buttercream & Assemble the Kit

1. Make the Buttercream: In a stand mixer with a paddle attachment, beat the icing sugar, butter, and vanilla extract on medium-low speed for 3 minutes, until fluffy. Transfer to a large resealable bag, flatten as much as possible, and place on a tray.
2. Cut & Pack the Cake: Once cooled, cut the cake into four equal rectangles. Wrap each piece tightly in cling film (plastic wrap) and place on the tray with the frosting.
3. Store the Kit: Add a resealable bag of sprinkles, caramel syrup, and chocolate syrup to the tray. Freeze for up to 1 month

Recipe Tips

• Cool the Cake Completely : Wrapping a warm cake traps moisture and makes it soggy. Let it cool fully before cutting and wrapping.
• Use High-Quality Butter :A rich buttercream needs good butter for the best flavor and smooth texture. Avoid margarine!
• Flatten the Frosting Bag : Spreading the buttercream in a thin, even layer before freezing makes it easier to thaw and pipe later.
• Double Wrap for Freshness : Wrap cake layers in plastic wrap, then foil, to prevent freezer burn and keep them moist.
• Let the Kit Thaw Properly : Don’t rush the thawing process. Give the cake and frosting time to soften at room temperature for easy assembly.

How To Store Leftovers?

• Refrigerate: If you plan to use the kit within a few days, keep the cake layers wrapped tightly in plastic wrap and store the frosting in an airtight container in the fridge for up to 3 days. Let everything come to room temperature before assembling.
• Freeze: Store the wrapped cake layers, frosting, and toppings in a freezer-safe bag or container for up to 1 month. When ready to use, thaw the kit at room temperature for 2 to 3 hours before assembling.

Nutrition Facts

• Calories:967
• Total Fat:41 g
• Saturated Fat:25 g
• Carbohydrates:153 g
• Dietary Fiber:1 g
• Sugar:134 g
• Protein:4 g
• Cholesterol:131 mg
• Sodium:467 mg

Check out More Recipes:

• Billie’S Italian Cream Cake With Blueberries
• Big Chocolate Birthday Cake
• Berry Cheesecake Icebox Pie
• Berries With Sweet Tequila Cream