Birthday Cake Mousse



Move the hell over Birthday Cake. There's a new treat in town.



  • 2.5 cups heavy cream

  • 4 egg yolks

  • 3 tablespoons + 2 teaspoons sugar

  • 1 teaspoon vanilla

  • ½ teaspoon coffee extract (you can buy this on Amazon, or you can omit it)

  • ¾ cup dark chocolate chips (1 cup if you want it extra chocolatey)

  • Sea salt

  • ½ teaspoon white cake batter flavoring (this is made by Bakto Flavorings and is SO fun to have on hand, but again, you can omit this if you like!)


  1. Heat 3/4th of a cup of cream in a medium-sized pot over a low flame

  2. While the cream is heating whisk together the egg yolks, 3 tablespoons sugar, vanilla extract, coffee extract and a pinch of sea salt in a medium-sized mixing bowl

  3. Once the cream is hot to the touch, slowly pour it into the eggs whisking constantly to avoid clumps

  4. Pour the egg mixture back into the pan and put it over a low heat, constantly whisk for about 5 minutes until it’s quite thick (if you want to be certain it’s done use a candy thermometer and check for 160 degrees)

  5. Take the pot off of the stove and add in the chocolate chips, whisking until all the chocolate is melted and evenly distributed

  6. Clean your mixing bowl real fast with hot soapy water, give it a quick dry, and then pour the what is now chocolate custard into the bowl

  7. In a stand mixer (or however you make whipped cream) add the rest of the cream, a pinch of salt and the remaining 2 teaspoons of sugar

  8. Whip until it forms soft peaks

  9. Remove 1 cup of the cream and then keep whipping the rest of the cream until it forms stiff peaks

  10. Add the stiff whipped cream into the custard in a few batches, making sure to use a folding motion to keep it light and airy

  11. Pour the custard into 4 bowls and refrigerate for 4 or more hours

  12. Add ½ teaspoon white cake batter flavoring into the remaining soft peak whipped cream and throw that in the fridge too

  13. Just before serving top each mousse with a dollop of whipped cream and sprinkles (if you’ve got em)