Best 20 Birthday Cake Recipes

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MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING



Magnolia Bakery's Vanilla Birthday Cake and Frosting image

These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"

Provided by Marie

Categories     Dessert

Time 50m

Yield 1 3 layer cake, 16 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°.
  • Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  • Divide batter among the cake pans.
  • Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
  • Let cakes cool in the pans for 10 minutes.
  • Remove from pans and cool completely on wire rack.
  • If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
  • Spoon the batter into the cups about three-quarters full.
  • Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
  • Remove cupcakes from pans and cool completely on a rack before icing.
  • When cake has cooled, ice between the layers, then ice top and sides of cake.
  • To make the icing - place the butter in a large mixing bowl.
  • Add 4 cups of the sugar and then the milk and vanilla.
  • Beat until smooth and creamy.
  • Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
  • If desired, add a few drops of food coloring and mix thoroughly.
  • Use and store icing at room temperature, as icing will set if chilled.
  • Can store in an airtight container for up to three days.

FLUFFY CONFETTI BIRTHDAY CAKE



Fluffy Confetti Birthday Cake image

Using a blend of butter and oil for this cake makes it light but moist. With its tall layers and fluffy frosting, this colorful cake is perfect for any birthday party.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, plus more for the pans (See Cook's Note)
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 tablespoons rainbow sprinkles or jimmies, plus more for decorating
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
  • Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
  • Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
  • For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
  • To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
  • The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

BARBIE BIRTHDAY CAKE



Barbie Birthday Cake image

I was very surprised to not see a recipe for this cake. It is very popular with mothers of young girls. My daughters 4th is tomorrow and I can't wait to see the look on her face when she sees her cake! I welcome as many pics as possible to show all the different styles you can create with this idea. Jan 31st,08 EDIT: I used my Pampered Chef measuring/mixing bowl to bake this in, and it also was too short for the doll to fit down in. I ended up buying a cheap dime store imitation that had hollow legs and just cut them off at the correct height. :)

Provided by DbKnadler

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (18 ounce) box cake mix
1 cup water
1/3 cup oil
3 eggs
2 (16 ounce) cans frosting
2 tablespoons candy sprinkles

Steps:

  • You must also have a Barbie doll for this recipe, but I could not include it in the ingredients list as it is a non-food item.
  • Preheat oven to 350 degrees farenheit.
  • Grease and flour a an 8 cup rounded glass measuring cup, or you can use a metal mixing bowl.
  • Prepare cake mix by adding first 4 ingredients and mixing for 2 minutes.
  • Pour cake mix into prepared measuring cup (or metal mixing bowl, and bake 50-60 mins until knife inserted in center comes out clean.
  • Let cool for 15 mins, then invert onto cake tray.
  • Let cool completely before frosting, about 3 hours.
  • After completely cool use frosting to decorate cake to look like Barbie's dress.
  • Insert Barbie legs all the way down into middle of the cake, then use remaining frosting to cover her bosoms to complete the dress.
  • Enjoy!

Nutrition Facts : Calories 854.9, Fat 36.3, SaturatedFat 6.2, Cholesterol 69.8, Sodium 663, Carbohydrate 127.3, Fiber 0.6, Sugar 106.7, Protein 5.2

BIRTHDAY CAKE FOR YOUR CAT



Birthday Cake for Your Cat image

This is a fun recipe for a tuna fish birthday cake you can make for your favorite cat!

Provided by Nate Bartlett

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 2

Number Of Ingredients 6

cooking spray
1 (6 ounce) can tuna, drained
2 tablespoons all-purpose flour
1 egg white
⅛ teaspoon shredded mild Cheddar cheese
4 peeled, cooked shrimp

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 2 muffin tin cups with cooking spray.
  • Combine tuna, flour, egg white, and Cheddar cheese in a bowl. Fill prepared muffin cups equally with mixture.
  • Bake in the preheated oven for 15 minutes. Cool in the tin for 5 minutes. Invert onto a wire rack to cool completely.
  • Garnish cakes with shrimp.

Nutrition Facts : Calories 145 calories, Carbohydrate 6.1 g, Cholesterol 45 mg, Fat 1 g, Fiber 0.2 g, Protein 26.2 g, SaturatedFat 0.3 g, Sodium 96 mg, Sugar 0.1 g

ICE CREAM BIRTHDAY CAKE



Ice Cream Birthday Cake image

When we were young, Mom made birthday cakes with a small toy on top, chosen just for us. Now that I'm a parent, I go with jimmies. -Becky Herges, Fargo, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 4

4 cups birthday cake-flavored ice cream or flavor of your choice, softened if necessary
1 funfetti cake mix (regular size)
1 carton (8 ounces) frozen whipped topping, thawed
Sprinkles

Steps:

  • Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.

Nutrition Facts : Calories 374 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

BARBIE BIRTHDAY CAKE



Barbie Birthday Cake image

When assembling the cake, use a new doll and wrap it in plastic before putting it in the center of the cake. Candles should absolutely not be used, because Barbie's hair is flammable.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 Barbie doll cake

Number Of Ingredients 2

3 recipes Yellow Cake, two in tube shape and one in bowl shape
2 recipes Italian Meringue Buttercream

Steps:

  • Trim the tops off the 2 tube cakes to level. Trim the flat end of the bowl cake to level. Cut a hole through the center of the bowl cake the width of the Barbie doll. Place one tube cake, trimmed side up, on a cake plate. Place the second tube cake, trimmed side up on top, and the bowl cake, trimmed side down, on top. Spread 1 cup of frosting between each layer.
  • Remove all clothing from the doll and wrap the doll's hair in plastic wrap. Insert doll into the hole of the bowl cake up to its waist. Use half of the remaining frosting to completely cover the outside of the cakes, evenly smoothing to form the skirt part of the doll.
  • Tint remaining frosting with food coloring to desired colors. Using pastry bags and decorating tips, decorate the skirt and upper half of the doll with colored frosting, as desired. Remove plastic from the doll's hair, and serve.

GEORGE WASHINGTON'S BIRTHDAY CHERRY CAKE



George Washington's Birthday Cherry Cake image

My mother started making this recipe for George Washington's birthday when I was little. Chock full of cherries, chocolate chips and nuts, this moist cake is a winner any time of the year!

Provided by Laurie Johnson Gonzalez

Categories     Desserts     Cakes     Bundt Cake Recipes     Chocolate

Time 2h

Yield 12

Number Of Ingredients 13

1 teaspoon vegetable shortening
2 cups all-purpose flour
¾ cup white sugar
¾ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 dash salt
1 (21 ounce) can cherry pie filling
1 (6 ounce) package semisweet chocolate chips
1 cup chopped walnuts
2 teaspoons confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 9-inch Bundt® pan with shortening, then dust with flour. Shake off any excess flour from the pan.
  • In a bowl, mix together the flour, sugar, vegetable oil, eggs, vanilla extract, baking soda, cinnamon, and salt until thoroughly combined. Gently mix in the cherry pie filling, chocolate chips and nuts, and scrape the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour. Allow to cool for 10 minutes, then invert pan and remove cake. Allow cake to finish cooling on a rack; sprinkle lightly with confectioners' sugar.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 53.2 g, Cholesterol 31 mg, Fat 25.6 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 160 mg, Sugar 21 g

KEY LIME VANILLA BIRTHDAY CAKE



Key Lime Vanilla Birthday Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 1/2 cups cake flour, plus more for the pans
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups granulated sugar
2 large eggs plus 2 large egg whites
1 teaspoon pure vanilla extract
1 cup buttermilk
1/2 cup pastel sprinkles
3 sticks unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
4 cups (one 1-pound box) confectioners' sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 tablespoon key lime zest, 2 to 3 tablespoons key lime juice and key lime half-moon slices, for garnish
Pastel sprinkles, for garnish

Steps:

  • For the vanilla cake: Butter and flour two 8-inch round cake pans; line the bottoms with parchment rounds. Position an oven rack in the middle of the oven and preheat to 350 degrees F.
  • Sift together the flour, baking powder, baking soda and salt in a bowl. Set aside. Cream the butter and granulated sugar together in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the egg whites. Beat until smooth, about 30 seconds. Beat in the vanilla.
  • Reduce the speed to medium and add the flour mixture in 3 parts, alternating with the buttermilk and beginning and ending with the flour, making sure to scrape the sides of the bowl several times. Beat on high to smooth the batter, 10 to 15 seconds. Remove the bowl from the mixer and fold the sprinkles in by hand.
  • Divide the batter between the 2 pans and smooth the tops with a spatula. Bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes on a rack for about 15 minutes, then remove from the pans, peel off the parchment and cool completely.
  • For the key lime buttercream: Cream the butter and cream cheese in a clean mixer bowl in the stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and beat on the lowest speed until combined. Add the vanilla, lime zest and 2 tablespoons of the juice, then slowly increase the speed to high and beat until very light and fluffy, 1 to 2 minutes, adding the last tablespoon of lime juice if the buttercream seems too stiff to spread easily.
  • Set one cake layer on a serving platter or cake turntable if you have one. Spread the top with about 1 1/2 cups buttercream almost to the edges. Top with the other cake layer, flat-side up. Spread the top of the cake with a heaping cup of buttercream and smooth with a large offset spatula. Spread the remaining buttercream on the sides of the cake. Hold the offset spatula at a 45-degree angle to the cake and rotate the cake (or turntable) to smooth the edges, leaving a thin layer of buttercream with the layers slightly showing through.
  • Sprinkle the top of the cake with sprinkles and decorate the edge with the lime slices. Chill the cake to set the layers for at least 30 minutes or up to 1 hour before serving.

BIRTHDAY CAKE FUDGE



Birthday Cake Fudge image

This decadent birthday cake fudge is the perfect thing to make your big day special. Or prepare it ahead and package it as a surprise gift for a friend. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 64 servings.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
1-1/2 cups white baking chips
3 tablespoons butter
1/8 teaspoon salt
1-1/2 cups unprepared funfetti cake mix
3 tablespoons sprinkles

Steps:

  • Line an 8-in. square pan with foil or parchment; grease foil lightly. In a large heavy saucepan, cook and stir milk, baking chips, butter and salt over low heat until smooth. Remove from heat; stir in cake mix until dissolved. Spread into prepared pan; top with sprinkles. Refrigerate, covered, until firm, about 2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 59 calories, Fat 2g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHECKERBOARD BIRTHDAY CAKE



Checkerboard Birthday Cake image

Although this cake from our Test Kitchen does take some time to prepare, no special pan is needed. The different batters are simply added in rings in three 9-inch round pans.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 19

1 cup butter, softened
2 cups sugar
4 eggs
3 cups cake flour, divided
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 ounce unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Red liquid food coloring
1/2 teaspoon lemon extract
Yellow liquid food coloring
FROSTING:
6 tablespoons butter, softened
6-1/2 to 7-1/2 cups confectioners' sugar, divided
5 ounces unsweetened chocolate, melted and cooled
3/4 cup milk
1-1/2 teaspoons vanilla extract

Steps:

  • Grease three 9-in. round baking pans; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 2-1/2 cups of cake flour, baking powder and salt; add to the creamed mixture alternately with milk. , Divide batter into thirds. To one portion, fold in melted chocolate and vanilla. To second portion, fold in 1/4 cup flour, almond extract and 3-4 drops red food coloring. To third portion, fold in lemon extract, 3-4 drops yellow food coloring and remaining flour., Spoon a ring of chocolate batter around edge of one prepared pan; spoon a ring of pink batter inside chocolate ring and fill center with yellow batter. Spoon a ring of yellow batter around edge of second pan; add a chocolate middle ring and a pink center. Spoon a ring of pink batter around edge of third pan; add a yellow middle ring and chocolate center., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter and 2 cups confectioners' sugar until light and fluffy. Beat in melted chocolate until smooth. Add milk and vanilla. Beat in enough of the remaining confectioners' sugar until frosting achieves spreading consistency. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 625 calories, Fat 24g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 316mg sodium, Carbohydrate 98g carbohydrate (74g sugars, Fiber 2g fiber), Protein 6g protein.

BIG CHOCOLATE BIRTHDAY CAKE



Big Chocolate Birthday Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h45m

Yield 12 to 14 servings

Number Of Ingredients 13

4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
  • In a mixing bowl, combine the flour, sugar and salt.
  • In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
  • Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
  • Divide the batter among the prepared cake pans and bake for 20 minutes.
  • Cool completely before icing. Refrigerate the layers after cooling for best results.
  • For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
  • Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
  • Frost the cake in between each layer, on the top and around the sides.

BIRTHDAY CAKE MARTINI



Birthday Cake Martini image

Celebrate your special day with this sweet and festive birthday cake martini. If it's too strong for your taste, add more half-and-half. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 5m

Yield 1 serving.

Number Of Ingredients 7

Nonpareils
2 teaspoons honey
Ice cubes
2 ounces cake-flavored vodka
1 ounce white chocolate liqueur
1 ounce amaretto
2 ounces half-and-half cream

Steps:

  • Sprinkle nonpareils on a plate. Moisten the rim of a martini glass with honey; hold glass upside down and dip rim into nonpareils. , Fill a mixing glass or tumbler three-fourths full with ice. Add vodka, white chocolate liqueur, amaretto and cream; stir until condensation forms on outside of glass. Strain vodka mixture into prepared glass; serve immediately.

Nutrition Facts : Calories 592 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 39mg sodium, Carbohydrate 59g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

HAPPY BIRTHDAY CAKE



Happy Birthday Cake image

This is one of my mother's cake recipes for a birthday. I love this recipe and it tastes great.

Provided by Carol

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 8

1 cup butter, room temperature
2 cups white sugar
1 teaspoon vanilla extract
4 eggs, separated, room temperature
3 teaspoons baking powder
3 cups all-purpose flour
1 cup milk, room temperature
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8- or 9-inch round layer cake pans.
  • Cream the butter and sugar together until smooth and fluffy, about 5 minutes. Add the egg yolks one at a time, beating after each one. Mix in the vanilla extract.
  • Sift together the baking powder, flour, and salt. Add the flour mixture to the creamed mixture in three batches, alternating with the milk. Blend after each addition. Scrape down the sides and bottom of the bowl and beat an additional minute.
  • In a separate bowl, beat the egg whites with a dash of salt until stiff peaks form. Fold one third of the egg whites into the cake batter to lighten it; gently fold in the remaining egg whites. Pour batter into prepared pan(s).
  • Bake in preheated oven until cake springs back when touched lightly with a fingertip and a tester inserted in the center comes out clean. Cake layers may be done baking after 25 minutes; a 9x13-inch cake may take 35 minutes. Cool on wire rack.

Nutrition Facts : Calories 414 calories, Carbohydrate 58.6 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 10.5 g, Sodium 276.1 mg, Sugar 34.5 g

ULTIMATE BASIC BIRTHDAY YELLOW CAKE (1 - LAYER)



Ultimate Basic Birthday Yellow Cake (1 - Layer) image

Originally from the post of BettyR at cheftalk.com (FINALLY!!!!!! That perfect homemade yellow cake). I posted here for safe keeping and checking on nutritional values. This recipe makes a 3-layer cake (9x1 1/2 inch pans). This is the scaled down version for a single layer cake using only 1 egg.

Provided by Second2None

Categories     Dessert

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

3/4 cup all-purpose flour (do not sift the flour)
1/2 cup granulated sugar
1 teaspoon baking powder
1/3 teaspoon salt (add just a pinch)
1/3 cup and 2 . 5 tablespoons milk
1 1/2 teaspoons vegetable oil
8 teaspoons butter, softened (1/3 stick)
1/3 tablespoon vanilla extract
1 large egg

Steps:

  • Preheat oven to 350°.
  • Cut wax paper to fit the bottom of a 9 x 1 1/2-inch round pan. Spray the pan with cooking spray, place the wax paper in the pan and spray the paper.
  • In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
  • Combine milk with vegetable oil and stir thoroughly.
  • Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
  • Add the eggs and continue beating an additional 2 minutes. Pour batter into the prepared pan.
  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
  • Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
  • Frost as desired.

Nutrition Facts : Calories 149.4, Fat 5.7, SaturatedFat 3, Cholesterol 34.8, Sodium 189.9, Carbohydrate 22.2, Fiber 0.3, Sugar 12.6, Protein 2.4

ORANGE OMBRE BIRTHDAY CAKE WITH CHOCOLATE FROSTING



Orange Ombre Birthday Cake with Chocolate Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 18

Nonstick baking spray with flour, for cake pans
3 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1/3 cup vegetable oil
2 tablespoons orange juice
1 tablespoon orange zest
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 packed cup light brown sugar
6 large eggs
Orange food coloring
Chocolate Frosting, recipe follows
1 1/2 pounds semisweet chocolate, finely chopped
3 sticks (1 1/2 cups) unsalted butter, room temperature
5 cups confectioners' sugar
1/3 to 1/2 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F; position racks in the upper and lower thirds of the oven. Spray three 9-by-2-inch round cake pans with nonstick spray and line the bottom of each with parchment paper. Spray the parchment. Set the pans aside.
  • In a large bowl, whisk to combine the flour, baking powder and salt; set aside. In a separate bowl or measuring cup, combine the milk, oil, orange juice and zest; set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy, about 8 minutes. Add the eggs, one at a time, beating well after each addition.
  • Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the wet ingredients, and beginning and ending with the dry.
  • Pour one-third of the batter into a medium bowl, add 1 or 2 drops of orange food coloring, and stir to combine. Pour into one of the prepared cake pans.
  • Pour another third of the batter into the same bowl and add 3 or 4 drops of food coloring. Stir to combine, then pour into the second cake pan.
  • Add 5 or 6 drops of food coloring to the remaining batter and stir to combine. Pour into the third cake pan.
  • Bake the cake layers until a toothpick inserted in the center comes out clean, about 25 minutes, rotating the pans halfway through. Cool in the pans on wire racks for 5 minutes. Then invert the cakes, peel off the parchment and let cool completely on wire racks. Trim the tops if domed.
  • To assemble the cake: Place the darkest cake layer on a cake stand and frost the top completely. Stack the next darkest layer and again frost the top. Stack the final layer and frost the top and sides of the cake. Slice to serve.
  • Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. Remove the bowl from the pan and let the chocolate cool to room temperature.
  • In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. Add the melted chocolate and beat until combined. Add the cream and beat until the frosting is smooth and spreadable.

ONE BOWL CHOCOLATE BIRTHDAY CAKE



One Bowl Chocolate Birthday Cake image

This recipe calls for mixing all the ingredients together into a bowl, then dividing the batter into cake pans, then baking them. How easy is that?

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes three 8-inch round layers, two 9-inch round layers, one 9-by-13 inch sheet or 3 to 4 dozen cupcakes

Number Of Ingredients 12

Unsalted butter, for pans
1 1/2 cups unsweetened cocoa powder, plus more for pans
3 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
Chocolate Frosting for One-Bowl Chocolate Cake

Steps:

  • Preheat oven to 350 degrees. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
  • Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
  • Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.
  • Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.

CONFETTI BIRTHDAY DRIP CAKE



Confetti Birthday Drip Cake image

This is a moist and fluffy vanilla drip cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! -Courtney Rich, Highland, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 20 servings.

Number Of Ingredients 20

1 cup unsalted butter, room temperature
1/3 cup vegetable oil
1-3/4 cups sugar
3 large eggs, room temperature
3 large egg whites, room temperature
1 tablespoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1/4 cup rainbow sprinkles
BUTTERCREAM:
2 cups unsalted butter, softened
6 cups confectioners' sugar, sifted
4 tablespoons heavy whipping cream
1-1/2 teaspoons clear vanilla extract
DRIP:
1/4 cup heavy whipping cream
1 cup white baking chips
Soft blue paste food coloring

Steps:

  • Preheat oven to 350°. Line bottoms of 4 greased 6-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add cream and vanilla. Beat until light and fluffy, 5-7 minutes., For drip, in a microwave, heat cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Tint as desired with food coloring. Cool slightly, stirring occasionally., To assemble cake, place 1 cake layer on a serving plate; spread with ½ cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ½ cup frosting. Freeze until set, about 10 minutes. Frost top and sides with 1 cup frosting. Pour drip over top of cake, allowing some to flow over sides. Pipe remaining frosting around top edges; top with additional sprinkles. Gently press additional sprinkles into frosting on sides of cake.

Nutrition Facts : Calories 658 calories, Fat 38g fat (21g saturated fat), Cholesterol 110mg cholesterol, Sodium 223mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 0 fiber), Protein 5g protein.

BARBIE DOLL BIRTHDAY CAKE



Barbie Doll Birthday Cake image

A toddler girl's dream come true! After looking all over the place for instructions, I finally put a few different construction ideas together. I bought a cheap barbie, undressed her, wrapped her legs in cling film and used her in the cake. After the cake had been cut, I unwrapped her from the cling film and dressed her and gave her to my daughter, who still talks about her doll's 'beautiful cake dress'! I used a 2-litre/4-pint oven-proof mixing/pudding Pyrex bowl and a 20cm round cake tin. Barbie's legs are long, hence the extra 20cm cake under the bowl-shaped one. Prep time includes decorating time.

Provided by froglet

Categories     Dessert

Time 2h30m

Yield 15-25 serving(s)

Number Of Ingredients 9

635 g self-raising flour
510 g caster sugar
510 g butter (softened)
9 eggs
4 tablespoons milk
250 g butter (softened)
500 g icing sugar
1 -2 tablespoon hot water
fondant (optional)

Steps:

  • Preheat oven to 150 degrees celcius/300°F.
  • Wipe a little butter around the inside of the bowl and tin, then line with greaseproof/baking paper.
  • Sift the flour into a mixing bowl.
  • Add the sugar, butter, eggs and milk.
  • Mix until it looks pale and creamy, using electric mixer or wooden spoon.
  • Divide proportionately between the pudding bowl and the tin and smooth the tops.
  • Bake for approximately 1 1/2 hours (If you stick a skewer into the centre it should come out clean).
  • Remove from oven, turn them out and gently remove baking paper. Allow to cool completely.
  • Mix the icing ingredients well.
  • If desired, carefully slice both cakes in half, horizontally and fill the middle with icing. (Cover and save the rest of the icing until later).
  • Place upside-down pudding bowl cake on top of round cake, with icing between them.
  • Wrap in foil or cling film and place in freezer for 20 mins or fridge for an hour. (this will firm up the cake to allow you to cut the hole for Barbie's legs, and create less crumbs when icing the cake).
  • Use a long knife(eg bread knife) to cut a hole in the centre of the cake, long enough for Barbie's legs, up to just below her waist.
  • Wrap Barbie's legs in cling wrap up to her waist and insert her into the hole in the cake.
  • Colour and flavour the buttercream and/or fondant icing as desired.
  • Ice a thin layer of buttercream all over the cake. Place in fridge for 15 minutes.
  • Smooth another layer of buttercream OR roll out the fondant icing and drape around the cake, imitating the folds of a dress. If using buttercream, you can neaten it by dippng a knife in hot water and smoothing it over the icing.
  • Pipe buttercream or wrap a piece of fondant icing around Barbie's torso.
  • Embellish as you please!

Nutrition Facts : Calories 818.9, Fat 44.4, SaturatedFat 27, Cholesterol 235.8, Sodium 872.1, Carbohydrate 99.1, Fiber 1.1, Sugar 67, Protein 8.5

CHOCOLATE BIRTHDAY CAKE AND DOUBLE CHOCOLATE SOUR CREAM FROSTING



Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting image

This makes 2 little miniature cakes, using 14-15 ounce metal cans as pans. I haven't tried this yet, but hope to soon. From Small-Batch Baking by Debby Maugans Nakos.

Provided by Vino Girl

Categories     Dessert

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

1/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
3 tablespoons buttermilk
1 egg yolk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
6 ounces milk chocolate, finely chopped (1 cup)
3 ounces bittersweet chocolate (1/2 cup) or 3 ounces semisweet chocolate, finely chopped (1/2 cup)
1/4 cup sour cream, plus
3 tablespoons sour cream, at room temperature
1 pinch salt

Steps:

  • Preheat the oven to 325°F.
  • Grease and flour the insides of two 14-14.5 ounce cans.
  • Place the cans on a baking sheet, and set aside.
  • Whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
  • Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
  • Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
  • Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
  • Divide the batter between the prepared cans.
  • Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Place the cans to a wire rack to cool for 15 minutes.
  • Run a knife around the edge of each can and invert them to release the cakes.
  • Turn the cakes upright and let them cool completely on the rack.
  • Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (May also do this in the microwave.).
  • Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well.
  • Let the frosting cool to room temperature, stirring it occasionally.
  • When frosting and cakes have cooled, cut each cake in half horizontally.
  • Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
  • Frost the top and sides of the cake.
  • Repeat with the remaining cake and frosting.
  • Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.

Nutrition Facts : Calories 969.9, Fat 55.5, SaturatedFat 30.5, Cholesterol 181.2, Sodium 424.8, Carbohydrate 107.9, Fiber 5.3, Sugar 78.6, Protein 13.6

BIRTHDAY CAKE MIX COOKIES RECIPE BY TASTY



Birthday Cake Mix Cookies Recipe by Tasty image

Here's what you need: birthday cake mix, white chocolate, oil, eggs, rainbow sprinkle

Provided by Pierce Abernathy

Categories     Desserts

Time 30m

Yield 12 cookies

Number Of Ingredients 5

1 package birthday cake mix
¾ cup white chocolate, broken into chunks
⅓ cup oil
2 eggs
rainbow sprinkle

Steps:

  • Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
  • Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
  • Bake at 350°F (180°C) for 10-12 minutes.
  • Garnish with sprinkles.
  • Enjoy!

Nutrition Facts : Calories 242 calories, Carbohydrate 33 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 20 grams

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