Fourth of July Birthday Pie

What exactly is Fourth of July Birthday Pie?  Is it a pie? Cake? Maybe even a large cookie?

It doesn’t really matter…what matters is that it’s delicious, patriotic and easy to make!

This thin “pie” comes together like a “cake” but feels like an over-sized “cookie”.  It’s got a soft interior, a chewy outer crust, crunchy sprinkles, a light almond flavor and creamy frosting.  Are you drooling yet?

The cake-pie-cookie batter is simple.  Start by beating the butter and sugars until fluffy.  Add in the egg and yolk until combined and follow that with the almond and vanilla extracts.

In a separate bowl, whisk together the cake flour, salt and baking powder and add to the butter mixture alternating with the buttermilk.  Fold in some of the sprinkles.

Spread the batter into a tart pan and sprinkle the remaining sprinkles over the top.  This will provide lots of crunch!

Bake this pie-cake-cookie for about 30 minutes or until a pick stuck in the middle comes out clean.  Let it cool for a few minutes and then remove the sides and let it sit on a wire rack until completely cool.

To make the Vanilla-Almond Buttercream, beat the butter and salt for a minute and then add the confectioners’ sugar slowly, alternating with the cream.  Add the extracts and increase the speed.  Beat until it’s light and fluffy.  This can take 2-3 minutes.

Fill a piping bag that’s been fitted with a coupler with the buttercream.  Use different small tips to make decorations on top.  Sprinkle with additional sprinkles or non-pariels, if desired.

Slice and serve!

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Lastly, if you make Fourth of July Birthday Pie, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Fourth of July Birthday Pie

Makes: 8-10 servings

Prep Time: 20 minutes

Bake Time: 35 minutes

Total Time: 55 minutes plus cooling time 1 hour


  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/3 cup firmly packed light brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 & 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 & 1/2 cups unbleached cake flour (188 grams)
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 1/3 cup buttermilk, room temperature
  • 1/3 cup plus 1 tbsp patriotic or rainbow sprinkles, divided
  • Vanilla-Almond Buttercream (recipe follows)


Preheat oven to 325°F. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium; beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one at a time, beating well after each addition. Beat in extracts.

In a large bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in 1/3 cup sprinkles.

Spray a tall-sided 10-inch fluted round removable-bottom tart pan with baking spray with flour. Spoon batter into prepared pan, smoothing top with a small offset spatula. Sprinkle remaining 1 tablespoon sprinkles on top.

Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes. Carefully remove sides of pan; let cool completely on pan base on a wire rack.

Place cake on a serving plate. Spoon Vanilla-Almond Buttercream into a pastry bag fitted with a coupler; pipe buttercream on top of cooled cake using assorted small piping tips (Wilton No. 10, Wilton No. 21, Wilton No. 199). Garnish with sprinkles, if desired.

Vanilla-Almond Buttercream:


  • 6 tablespoons unsalted butter, softened
  • 1/4 tsp kosher salt
  • 1 & 1/2 cups confectioners’ sugar
  • 1 & 1/2 tbsp heavy whipping cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract


In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl.

With mixer on low speed, gradually add confectioners’ sugar alternately with cream, beginning and ending with confectioners’ sugar, beating just until combined. Beat in extracts.

Increase mixer speed to medium; beat until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Use immediately.

Recipe by Bake from Scratch


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