Children's cake with a layer of cookies

Ingredients:

Cake

• 1 and 1/3 cups premium flour
• 1 teaspoon baking powder
• 1 cup granulated sugar
• 0.5 cups vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cups of milk
• 1/4 cup multi-colored sprinkles + extra for topping

Cookie

• 6 tbsp (90 g) butter, room temperature, plus extra for greasing the pan
• 1 cup premium flour
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 0.5 cup granulated sugar
• 1/3 cup brown sugar
• 1 large egg
• 0.5 tsp vanilla extract
• 1/3 cup mini dark chocolate chips

Curd cream

• 30 g of cream cheese at room temperature
• 1 tbsp. granulated sugar
• 0.5 cups heavy cream
• 1/4 tsp vanilla extract

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (22 cm) springform pan with parchment paper. Grease the parchment and sides of the pan with butter.
2. Cookie layerIn a large bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the butter and both sugars with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and mix. Then beat in the vanilla. Scrape down the sides of the bowl as needed. Reduce the mixer speed to medium, add the flour mixture, and mix until smooth. Stir in the chocolate chips.
3. Spread the dough in an even layer into the prepared pan, press it down, and bake until golden brown and a knife inserted into the center comes out clean, 25-30 minutes. Cool the layer for 10 minutes. It will crack slightly as it cools. To ensure an even layer, press the bottom and sides of the layer with the bottom of a measuring cup.
4. CakeIn a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the granulated sugar and vegetable oil with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time. Stir in the vanilla. Using a spatula, fold in the flour mixture and milk in three additions, beginning and ending with the flour, until the batter is smooth. Stir in the sprinkles (the cake batter will be slightly runny).
5. Pour the cake batter over the cookie layer and bake until the cake springs back when pressed and a knife inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife between the cake and the sides of the pan and cool completely on a wire rack in the pan. Transfer the cake from the pan to a plate, cookie layer facing down.
6. Curd creamIn a large bowl, beat the cream cheese and granulated sugar with a mixer on medium-high speed until smooth and all the sugar is dissolved (rub a little mixture between your fingers; if you feel any sugar grains, continue beating). Add the cream and vanilla and continue beating until medium peaks form. Frost the cake and decorate with sprinkles.
   
   Recipe birthday cake with classic cream.