Pie Birthday Cake
This pie birthday cake is a fluffy, delicious vanilla cake. It's baked on top of a buttery graham cracker crust and has cherry pie filling swirled throughout. It is decorated with cherry vanilla buttercream frosting.
Servings: 8 people
Calories: 770kcal
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs from about 11 full sheets
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
Pie Birthday Cake
- ¼ cup oil canola or vegetable
- 2 tablespoons unsalted butter melted, cooled slightly
- ¾ cups granulated sugar
- 2 large eggs room temperature
- ¼ cup full fat sour cream room temperature
- ½ cup whole milk room temperature
- 1¾ teaspoons vanilla extract
- 1½ cups all purpose flour
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup cherry pie filling pureed
Cherry Buttercream Frosting
- ¾ cup unsalted butter room temperature
- 1 pinch salt
- ½ teaspoon vanilla extract
- 3 cups powdered sugar*
- 3 tablespoons cherry pie filling pureed
Instructions
Graham Cracker Crust
- Preheat oven to 325 F. Lightly spray the bottom of a 9-inch springform pan with non stick baking spray. Place a round of parchment paper on the bottom.
- In a food processor, pulse the graham crackers to finely ground crumbs.
- Pour crumbs into a medium mixing bowl. Stir in the sugar. Stir in the melted butter until combined. Mixture will be sandy.
- Spoon mixture evenly into the prepared pan. Use a small measuring cup to pack the crumbs into the bottom of the pan and up the sides.
- Bake for 8-10 minutes. Remove and place on a wire rack. Allow to cool completely.
Pie Birthday Cake
- Preheat oven to 350 F.
- Use a food processor to puree the pie filling for the cake and the frosting. Set aside.
- In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer, beat together the oil, melted butter and sugar.
- Beat in the sour cream followed by the vanilla. With the mixer running, add one egg at a time.
- Add the dry ingredients alternatively with the milk.
- Pour the batter into the cooled graham cracker crust. Smooth the batter with an offset spatula.
- Evenly drop heaping teaspoonfuls of the pureed pie filling. Drag a toothpick or the tip of a knife through the pie filling. Be careful not to over-swirl or you won’t get the marbled look.
- Bake 30-35 minutes until a toothpick comes out clean when inserted in the center of the cake. Remove cake from oven and place the pan on a cooling rack. Allow to cool completely.
- Once cooled, pipe or spread the frosting on the cake. Serve slices with extra pie filling on top, if desired!
Buttercream Frosting
- In the bowl of an electric mixer or in a large mixing bowl, using a hand held mixer, beat the butter and salt on medium speed until butter is smooth. Scrape down the sides of the bowl.
- Turn mixer to low and add half of the powdered sugar. Beat until combined and smooth.
- Add pureed cherry pie filling and the vanilla extract. Beat til incorporated then mix in the remaining powdered sugar. Beat until frosting is smooth.
Notes
*Add more powdered sugar if needed to reach desired consistency.
Store this pie birthday cake in an airtight container. Store at room temperature for 2-3 days. Freeze the unfrosted cake in an airtight for up to 2 months. Defrost it in the refrigerator or at room temperature.
Nutrition
Serving: 1slice | Calories: 770kcal | Carbohydrates: 103g | Protein: 5g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 354mg | Potassium: 104mg | Fiber: 1g | Sugar: 71g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
