Vanilla Birthday Cake Biscotti!
There’s nothing quite like a colorful, great-tasting birthday cake is there? The essence of vanilla, sprinkles, icing, and delicious bite flavor after bite, keep the party going!
Vanilla Birthday Cake Biscotti
Where one great sweet treat meets another and there’s an explosion of taste! Wait until you taste the flavor-packed inside these vanilla birthday cake biscotti.
The exterior seals the deal with icing that is totally off the charts and albeit optional, I would never miss the secret icing!
Why You Will Love Vanilla Birthday Cake Biscotti?
Once your birthday has come and gone, eating a birthday cake is kind of tabu right? You don’t just buy a birthday cake (well we do, but shhh!). Instead of buying or making a birthday cake, these simple to make vanilla birthday cake biscotti will steal the show!
Easy To Make: Vanilla Birthday Cake Biscotti
Really when I said these are 6 ingredients they are, plus one of the ingredients is a boxed cake.
Yep, even better right?
A Word About the Texture and the Above Images: Vanilla Birthday Cake Biscotti
Looking above, you see 3 images. The first is the mixture in the bowl, it’s a bit too moist, then I change that with the addition of flour. Not too much. Your dough will be sticky, but not to the point that you can not pick it up.
You will make the dough, divide it into 2 sections without the bowl and each section will be rolled, flattened, formed, and about 2 1/2″ wide when you are done.
Suggestion for Easiest Cleanup: Birthday Cake Biscotti
Use parchment paper. It makes cleanup so easy. Line each of your trays with biscotti, and if you want you can roll the biscotti (when forming) onto lightly floured parchment paper.
Coloring & Flavor – It’s All Optional
To have the tastiest most decadent birthday cake biscotti, I add vanilla.
Additionally, you can opt to add in funfetti baking chips, they add to the flavor and make these even tastier (again just an option).
As for color, if I am using traditional Royal Icing I color it, if I am using melting chocolate I use the appropriate food coloring for chocolate and color it once it is melted and stirred.
You can theme these such as Red icing or red chocolate dipped for Valentine’s and the big holidays. Or you can dip them in green, etc. The possibilities are endless and this is all personal preference.
Basics of Birthday Cake Biscotti
You will use a box of store-purchased cake mix, but you will not be adding any of the ingredients listed on the box. Rather I will provide you other ingredients to make these biscotti turn out perfectly every time.
Your eggs should be room temperature, which means, take out your eggs, run your tap water until it is warm. Fill some in a mug and place 2 eggs in their shells in the mug until the water cools. Suddenly you have room temperature eggs in about 5 minutes!
In Case of Cake Crumbly Mix…
Use a mixer to combine all ingredients.
Once you mix the cake mix with the ingredients, it may be crumbly. If it is crumbly and you can easily roll it into 2 sections you don’t need to do anything. IF however, your mixture is too dry, add a tablespoon of water at a time not 3 or 4 tablespoons at a time.
Run the mixer each time you add water. Once you get the consistency that you see above in my photos, divide the dough in 1/2. You will use both halves to make loaves.
You can lightly sprinkle your countertop or your tray with some flour which makes rolling these logs easier.
Rolling the birthday cake biscotti
With a little flour on the counter, take one portion of the dough, kind of form it into a log, and then roll that log a bit on the left-back and forth and a bit on the right. You need uniformity in this log formation.
Once you have achieved that, you will have doubled the size of the dough portion and you transfer that to the baking tray. Now you need to flatten the log to about 2 1/2″ wide and about 1″ in height.
The log should reach from end to end of your baking pan (about an 18 x 13″ pan).
For those placing 2 logs on the tray, repeat the same steps above and leave about 4-5″ between each log for baking.
Always Preheat the Oven
Preheat your oven when you begin mixing the batter. By the time you are done mixing and rolling the oven will be to temperature. You will only need to bake these for about 20 minutes, give or take 5 minutes.
If they begin to brown you have baked them too long, if they are soft when you take them out, they will not set up. So your happy medium is a firm press in the middle, and then your fingerprint disappears, yank them out.
Allow them to cool no more than 15 minutes, no less than 10 before you slice. Slice the logs so the cookies are about 2 1/2″ long, the size of a finger. as you slice, lay the cookie on its side. You can cut the cookies as thin or thick as you prefer, this is really up to you. I generally cut mine to about 1/4″.
Remember these are biscotti and we have to do a twice baking!
Twice Baked: The fabulous birthday cake biscotti
Once you have sliced all of your biscotti, place them back in the oven, with the oven still on. Bake these until they are golden brown, not burned. So just about 15 minutes more. Once they are a light golden brown, remove them from the oven.
Now, this is crucial, space them on a cooling rack and allow them to cool, even if it takes a few hours. Why? If you plan on dipping these in melted chocolate or icing, if they are not cooled, they will break as you work with them. COOL Completely then you can add the icing or dipped chocolate and sprinkles!
Insanely Tasty Birthday Cake Biscotti
- 2 large eggs room temperature
- 1 stick of softened salted butter room temperature only
- 1/2 c sugar you can choose not to add, but I never skip this
- 1 tbsp vanilla paste or extract I am VERY Generous with my tablespoon
- 1 birthday cake/sprinkle cake/funfetti cake mix boxe cake
- 1 c flour (all purpose)
- 1 c funfetti chips totally optional but a great add in
Secret Icing For Cookies
- 6-12 oz white dipping chocolate melt and use after cookies are baked and cooled
- 1 c funfetting sprinkles optional for topping melted chocolate with
Alternative: Shiny Icing
- 1 1/2 c powdered sugar
- a few drops of favorite food coloring
- 3-4 Tbsp. Milk add it one TBSP at a time in case you don't need it all. You don't want it runny
- 1 tbsp. karo syrup it gives it a shine
- 1 squirt lemon juice
- Preheat oven to 350°FPrepare baking pan with parchment paper optional
- Combine eggs, sugar, butter and vanilla. Cream and make sure everything is well mixed.
- Add birthday cake mix to mixture
- add flour and combine.
- If you are adding in the funfetti baking chips do it now by folding in by hand.
- Divide the dough in half, rolling each half into a log as long as the baking tray. You may need a tablesppon of flour on the counter or some on your fingers in orfer to keep the dough from sticking.
- Once done transfer to baking tray.
- Press the biscotti loaf to about 2 1/2" wide and 1" high.
- Repeat process for other portion of birthday cake batter.
- Bake 20-25 minutes until the logs are firm to touch, and you can press firmly in middle. Light brown logs arefine, At this point remove from the oven, leave the oven on. Allow the biscotti to cool for no more than 15 minutes, no less than ten.
- Using a long, sharp knife, cut the biscotti, each will be 2 1/2" long and you can cut these as thin or thick as you prefer. I suggest 1/4" slices but this is all prefernce. As you cut each biscotti, lay it on its side, remember you are baking these cookies again. Repeat this until each loaf is fully sliced.
- Return the cookies and tray into the oven for about 15 minutes. The cookies need to lightly brown, not burn so watch them.
- Once they are lightly browned, remove them from the oven, and allow them to cool at least 2 hours.
- If you so desire, take 6 oz of baking chocolate, melt it according to package directions, and dip just the 1/4 of the biscotti into the chocolate. Then top with sprnkles. Or you can make the shiny icing and dip each cookie into the icing as well. Enjoy~ Dana XO