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macarons on a plate surrounded by sprinkles

Birthday Cake Macarons

Birthday cake flavored buttercream is filled between two french macaron shells with lots of confetti sprinkles!
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: birthday cake, cake batter
Servings: 18 macarons
Prep Time 20 minutes
Cook Time 13 minutes
Resting Time 30 minutes
Total Time 2 hours
Calories: 149kcal


  • 124 g powdered sugar
  • 140 g blanched almond meal
  • 107 g egg whites
  • 110 g sugar
  • ¼ teaspoon cream of tartar

Cake Batter Buttercream

  • ½ cup + 2 tablespoon butter, very soft
  • 1 cups powdered sugar
  • 3-4 tablespoon boxed yellow cake mix add more or less for a stronger cake batter flavor!
  • ½ tablespoon milk
  • 1-2 tablespoon confetti nonpariel sprinkles


  • Sift the almond meal and powdered sugar together into a large bowl. If there are any large pieces of almond meal, discard. Set the bowl aside.
  • Add your room temperature egg whites to a stand mixing bowl with the whisk attachment. Begin whipping on medium speed (3-4) for 1 minute until foamy.
  • When the whites are foamy, add the cream of tartar.
  •  After adding the cream of tartar, start sprinkling in the sugar. Do not add too much at once or it will deflate your egg whites! Once all of the sugar has been added, increase the speed to medium high (5-6) for 6-7 minutes, or until the whites get glossy, shiny, and hold a stiff peak! 
  • Using a rubber spatula, add the whites to a large bowl. Sprinkle in ⅓ of the dry ingredients and gently fold them into the whites. Try not to fold too aggressively, you want to preserve as much air as possible in this step. Continue adding the dries in thirds until all of it has been added.
  • Then use the spatula to scrape the batter against the sides of the bowl. Every few scrapes test to see if the batter is ready. Pick up some of the batter and let it flow back down into the bowl. If it flows slowly and looks like ribbons, try to form a figure '8' . If you can make a figure 8 without the batter breaking, its ready! 
  • Fill your piping bag with a #12 round tip. Better to have a smaller tip than a larger one! Flip a sheet pan upside down and lay down your parchment paper or silicone baking mat. Pipe directly from above into desired size.
  • Grab your pan and firmly tap it on the counter. Make sure you tap all sides of the pans. This will release any air bubbles and bring them to the surface. Use a tooth pick to pop any bubbles that come to the surface for the smoothest shell possible.
  • Let them sit at room temperature until they form a skin. You should be able to touch the top of the shells with your finger and it shouldn't leave a mark.
  • Bake the macarons at 275-300 for 13-14 minutes. Do not open the oven too soon. 10 minutes into their baking, open the door and touch the top of the shell. The top should not move from the feet when they're ready!
  • Allow to cool completely on a wire rack before removing.

Making the Cake Batter Buttercream

  • In a mixing bowl, add the very soft ½ cup + 2 tablespoon butter and mix for 1-2 minutes until smooth.
  • Add the 1 cup powdered sugar in ½ cup at a time and mix on low until incorporated.
  • When all the powdered sugar has been added, add the 3-4 tablespoon of yellow cake batter and ½ tablespoon milk. Mix until combined, then increase the speed to medium high and whip until the buttercream is very light, white in color, and super fluffy.
  • Add the 1-2 tablespoon of confetti sprinkles and mix to combine.
  • Pipe a dollop of buttercream on one macaron shell and top it with a second shell.
Nutrition Facts
Birthday Cake Macarons
Amount Per Serving (1 g)
Calories 149 Calories from Fat 83
% Daily Value*
Fat 9.2g14%
Saturated Fat 3.6g23%
Cholesterol 14mg5%
Sodium 52mg2%
Potassium 70mg2%
Carbohydrates 15.8g5%
Fiber 1g4%
Sugar 13.9g15%
Protein 2.4g5%
Calcium 25mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tell us how you liked it in the comments section below!