This Birthday Cake Pie starts with a crunchy vanilla cookie crust, filled with a creamy no-bake funfetti filling and swirled with edible vanilla cake batter. It's easy to make and the perfect birthday cake alternative to serve at a party!
No-Bake Cake Batter Pie
With classic nostalgic birthday party flavors such as funfetti and vanilla cake batter, this no-bake cheesecake-style pie is the perfect birthday cake alternative. Because pie > than cake in my very humble opinion!
This Birthday Cake Pie can be assembled quickly by combining whipped cream and cream cheese. It's accompanied by colorful sprinkles, and vanilla and almond extracts. The homemade edible cake batter is swirled in for good measure. Also, it's made in an easy peasy vanilla sandwich cookie crust for a truly no-bake dessert.
This pie is easily made ahead of time and stashed away in the freezer for whenever you are ready to serve it, which makes it the perfect last-minute birthday pie.
So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
Birthday Cake Pie Ingredients
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- vanilla sandwich cookies (also known as golden oreos)
- heavy cream
- cream cheese
- unsalted butter
- almond flour (this is for making edible cake batter, and I have not tested any alternatives for this so I can’t recommend any swaps)
- vanilla + almond extract
- rainbow sprinkles (these natural sprinkles are my favorite)
Here is a list of some of the primary tools I use in this recipe. You won't necessarily choose to use them all, but they are exactly what I used. Any links may contain affiliate links.
Making the Pie Crust
This recipe calls for vanilla sandwich cookies, or golden Oreos to make the pie crust. There is a whole post dedicated to making an Oreo Cookie Crust, so check that out if you aren't familiar with making one. However, all the instructions you need are listed here in this recipe below.
In general, crumb crusts are awesome because they don't require much work to put together. They are also a great option because of the contrasting textures they lend to the pie.
You have two options for preparing this crust. You can par-bake it or freeze it.
Freezing the crust works because the melted butter becomes solidified and bonds the crust together. While freezing the crust is undoubtedly easier than having to preheat an oven and par-bake the crust, it is not as sturdy as the baked version. I only recommend freezing the crust if you will be serving your pie when very cold. Otherwise, you’ll just find your crumb crust to be very crumbly! This isn't the end of the world, but it's worth mentioning.
Baking the crust will result in a crispier bite with a slightly deeper flavor. I always par-bake my crumb crusts, even for no-bake pies such as this one. However, it does require turning on the oven for 10 minutes, so it's understandable if you want to avoid this.
A Note on the Edible Cake Batter
Swirled into this no-bake pie is an edible "cake batter" made from almond flour. It is a delicious and safe alternative to using all-purpose flour. Raw all-purpose flour should not be consumed, and even though you can heat treat it to make it “safe” I wanted an alternative to this.
Almond flour is a safe flour to consume raw, and it has a great flavor profile. However, even finely ground almond flour isn’t as smooth as regular flour, so the recipe calls for blending the cake batter in either a blender or a small food processor to get a finer consistency for the cake batter swirl. However, you could just whisk together the ingredients if you don’t mind that the cake batter won’t be as smooth.
I have not tested any alternatives to almond flour. I understand some people have nut allergies and want an alternative to almond flour, but I have a raw wheat allergy, so I cannot test a wheat substitute since heat treating flour doesn't get rid of my allergic reaction. Feel free to experiment on your own though!
Overview of Steps + Make-Ahead Tips
Here is an overview of the steps needed to make this Birthday Cake Pie:
- Make the crumb crust (this can can be done up to two days ahead, but keep frozen until ready to use).
- Make the edible cake batter (this should be done when ready to use as it thickens up as it sits)
- Whip the cream, and transfer to a separate bowl.
- Whip together the cream cheese and other flavorings.
- Combine the whipped cream and the cream cheese.
- Assemble and layer the pie.
- Let chill for at least four hours before serving (the whole pie can be made up to a month in advance, before decorating, and frozen)
This no-bake pie uses cream that has been whipped to stiff peaks to act as the stabilizer, as opposed to using gelatin or egg whites. This is my preferred method to making these types of no-bake pies because it has just the right texture and flavor.
The finished pie needs to be chilled, either in the refrigerator, or the freezer to fully set up. It needs at least 4 hours chilling time, but the overnight method is best. I prefer to serve this from the freezer.
If you want to go the extra mile with this pie, you can add some birthday cake decorations on the top of the pie.
You can make some whipped cream and color it with dye and pipe it around the edge of the pie. Or you can even make a creamy basic buttercream, dye it, and pipe that around the edge. I've tried both ways and they're both good, though the buttercream version is my preferred. I've included a basic buttercream recipe in the notes section of the recipe.
Adding on sprinkles to the top of the pie is also a really easy way to dress it up.
How to Serve It
This pie should be served very chilled. It can be made up to 2 days ahead of time if stored in the refrigerator, or up to 1 month if frozen. Do not decorate it until just before serving.
If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before slicing it, though it’s not essential. It just makes it easier to get neat-looking slices.
To serve from the freezer, let the pie sit at room temperature until it’s easy to slice it, about 15-30 minutes, depending on how warm your kitchen is.
Watch It: Birthday Cake Pie Tutorial
I am so honored when you make a recipe from my site! If you make this Birthday Cake Batter Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!Print
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