Best 20 Party Cake Recipes

LEMONADE PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.

MARASCHINO PARTY CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and cherry juice. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Stir in cherries and nuts., Place the batter in two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 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, combine the sugar, egg whites, water, corn syrup and cream of tartar in a heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between the layers and over the top and sides of cake. Garnish with cherries if desired.

PARTY-TRICK PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment.
• In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
• Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
• Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings.

ORANGE PARTY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the gelatin mix and cake mix. Add the eggs, oil, water and vanilla, mix on high speed of an electric mixer for 3 minutes. Pour the batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until cake springs back when lightly touched. Be careful not to overbake.

POOL PARTY CAKE

Steps:

• Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions. Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small bowl, dissolve gelatin in boiling water. Pour cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Discard any remaining ice. Refrigerate for 30 minutes or until soft-set., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add vanilla and salt. Beat in confectioners' sugar until smooth and fluffy. Set aside 2 tablespoons frosting for decorating. Place one cake on a glass or plastic board. Frost top of cake with 2/3 cup frosting. , For pool, cut a 5-in. circle (1 in. deep) in the center of second cake (save removed cake for another use). Place over frosted cake. Slowly pour gelatin into circle. Frost top and sides of cake., For ladder, cut licorice into two 4-in. pieces; gently press 1-1/4 in. apart into frosting, looping top ends for handles. Cut three 1-1/4-in. pieces of licorice for ladder steps; press into frosting. Decorate sides of cake with Swedish Fish and Peachie-O's. , For pool steps, use a small amount of reserved frosting to attach four wafer candies to board. Trim two Air Head candies and bend into chair shapes; with frosting, attach Runts to chairs for legs. For table, attach remaining wafer candy to a lollipop stick; push into cake. Place chairs on cake and board., For diving board, spread frosting between two Now and Later candies; attach gum to top of candies with frosting. Cut Life Savers Gummy in half; attach to sides of gum. Place on cake. , Arrange Smarties on cake for pool tile. Place a line of Smarties on gelatin to form a buoy rope. Place octopus candy in pool. Refrigerate for 1-2 hours or until gelatin is set.

ORANGE PARTY CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, combine toasted coconut, cake mix, and gelatin mix. Make a well in the center and pour in the water, oil and eggs. Beat until smooth.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over cake while still hot.
• To make the Glaze: in a small bowl, combine confectioners' sugar, orange juice and lemon juice. Stir until smooth.

POOL PARTY ICE CREAM CAKE

Steps:

• For the cake:.
• Preheat the oven to 350 degrees F. Line a half-size sheet pan (18 x 13 inches) with parchment paper.
• Tip the cake mix into a large bowl. Add the eggs, vegetable oil and water (in the quantities given on the box of the cake mix). Stir together until smooth. Mix in enough blue food colouring to get a vibrant blue colour.
• Pour the batter into the prepared pan, spread out into an even layer and bake for 15-20 minutes until a skewer inserted into the centre of the cake comes out clean.
• Once baked, set the cake aside on a wire rack to cool completely.
• Prep the ice cream:.
• Let the vanilla ice cream soften for a few minutes then scoop it into a large bowl. Beat with a wooden spoon to soften to a buttercream-like texture. Crush the cookies into rough chunks and add to the bowl of ice cream with the rainbow sprinkles. Stir together until combined.
• Layer the cake:.
• Cut three rectangles of cake using a rectangular (10 3/4 x 5 1/2-inch) ice cream cake pan as a guide/template.
• Line the ice cream cake pan with parchment paper.
• Place the first layer of cake into the bottom of the ice cream cake pan.
• Spread half of the ice cream mixture over this in an even layer.
• Top with a second layer of cake followed by an even layer of the remaining ice cream mixture. Finally, top with the third layer of cake. Cover with a layer of parchment paper and.
• freeze for at least 5 hours, or overnight, until solid.
• For the blue frosting:.
• Once the cake has frozen sufficiently, prep the frosting. Pour the heavy cream and sugar into a large bowl. Add enough blue food colouring to make a vibrant blue colour.
• Use a whisk to beat the heavy cream until thickened to soft peaks.
• Assemble:.
• Remove the frozen cake from the cake pan and turn out onto a serving plate. Remove the parchment paper.
• Cover the top and sides with the whipped cream, making swooshing wave patterns on the top using a small spatula or butter knife.
• Decorate with the finger wafers around the edge of the cake. Place a few gummy rings on top with graham cracker bears inside them. Add a few candy balls to resemble beach balls and add a few more graham cracker bears to the top of the cake like they're swimming.
• Serve immediately.
• Leftovers can be kept frozen, covered for a week more (but keep in mind that the cookie bears on top will soften once you defrost it again).
• Tools:.
• Buy the Pampered Chef pan here: https://www.pamperedchef.com/shop/Bakeware/Silicone/Ice+Cream+Cake+Pan/1551
• OR use a silicone loaf pan (10.5 x 6 x 2.5 inch). Just line with parchment paper leaving some overhang at the edges so you can lift the cake out of it once frozen.

MARASCHINO PARTY CAKE

Steps:

• In large mixing bowl, cream shortening and sugar.
• Add egg whites and cherry juice.
• Mix well.
• Combine the flour, baking powder and salt.
• Add to the creamed mixture alternately with the milk.
• Stir in cherries and nuts.
• Place the batter in two greased and floured 9" round baking pans.
• Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, combine the sugar, egg whites, water, corn syrup and cream of tartar in heavy saucepan over low heat or double boiler over simmering water.
• With a portable mixer, beat on low speed for 1 minute.
• Continue beating on low over low heat until frosting reaches 160 F, about 8-10 minutes.
• Pour into mixing bowl.
• Add vanilla.
• Beat on high until stiff peaks form, about 7 minutes.
• Spread between the layers and over top and sides of cake.
• Garnish with cherries if desired.

LEMONADE PARTY CAKE

Steps:

• Heat oven to 350 (325 for dark or nonstick pan). Make cake as directed for 13 x 9-inch pan; cool 15 minutes.
• Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long fork, wiping fork occasionally to reduce sticking.
• Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake.
• Cover and refrigerate about 2 hours or until chilled.
• Spread frosting over top of cake. Sprinkle with colored sugar. Store loosely covered in refrigerator.

POOL PARTY ICE CREAM CAKE RECIPE - (3.5/5)

Steps:

• Begin by making the ice-cream base of the pool cake. Let the ice cream soften at room temperature for 15 to 20 minutes, then ask your kids to help you spoon it into an 8-inch round springform pan, souffle dish, or plastic container. Pack the ice cream into the mold and smooth out the top. Cover with plastic wrap and freeze for at least 4 hours or overnight. After the ice cream has frozen solid, unmold it by dipping the container quickly into a pan of hot water; if necessary, you can also loosen the edges of the ice cream with a knife. Invert the mold onto a large plate and carefully lift off the pan to reveal the ice-cream cake. Your kids can then carefully place the fudge sticks (we alternated plain and chocolate-peanut butter) along the sides of the ice-cream pool cake, the cookies will resemble the panels of an aboveground pool. Return the cake to the freezer while you prepare the whipped cream. To make the blue whipped cream waves, pour the cold heavy cream into a bowl. Beat with an electric mixer until the cream begins to thicken and soft peaks form. Add the sugar and vanilla extract and beat until stiff. Mix in several drops of blue food coloring. Frost the top of the frozen cake with the blue whipped cream, then return it to the freezer for 15 to 30 minutes or until set. Next, let your kids turn the cake into a bustling pool with gummy ring inner tubes, Gobstopper beach balls, paper umbrellas, and plastic swimmers. Add a licorice ladder with licorice rungs (use decorators' frosting to glue it together). Now it's time to take the plunge into the pool cake. For best results, serve it immediately and do not let it stand at room temperature for long. Store leftovers in the freezer. Feeds 10 to 12 hungry swimmers. Tips: To add variety, you can layer different flavors of ice cream or mix in candies (chocolate fish, anyone?). The trick is to loosen the ice cream without melting it, so don't hold the mold in the hot water for more than a few seconds. Ask your children to work quickly while they place the chocolate cookies around the outside -- otherwise, they'll have a melted "pool" of ice cream. For foolproof whipped cream, chill the bowl and beaters in advance. Take the kids with you to buy pool accessories at a party supply store, suggests Gail. "They have a better concept than we do about what makes good pool toys." If you can't find plastic swimmers, call Sugarcraft at 513-896-7089 or go to www.sugarcraft.com to place an order.

PINK LEMONADE PARTY CAKE

Steps:

• Preheat oven to 350 and place rack in the center of oven.
• Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess.
• Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens.
• Pour the batter into the pan, smooth the top and place pan in oven.
• Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes.
• Remove cake from oven and let rest for 15 minutes.
• For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake.
• Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve.
• Delicious served with fresh strawberries!

PARTY CAKE FROSTING

Steps:

• In the top of a double boiler, combine gelatin, egg whites, sugar, water and cream of tartar. Using an electric mixer, beat icing over boiling water until soft peaks form. Remove from heat. Continue to beat until icing forms stiff peaks. Use to frost a completely cooled cake.

SLUMBER PARTY CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch cake pan with shortening or cooking spray. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen; remove from pan to cooling rack. Cool completely, about 1 hour.
• Frost top one-third of cake with yellow cupcake icing to make bedding sheet. Place flattened marshmallows on sheet for pillows; place cookies on top of pillows for heads.
• Frost remaining cake and over sandwich cookies with green cupcake icing to make blanket, leaving tops of cookies unfrosted for faces. Pipe hair and faces on cookies, using decorating icing.
• Outline blanket with frosting, using star tip; sprinkle with stars. Store loosely covered at room temperature.

PINK ALMOND PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake and cool as directed on box for 9- or 8-inch rounds.
• Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
• Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
• In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
• Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
• Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.

SLUMBER PARTY CAKE

Steps:

• Cake:.
• Preheat the oven to 350°F and coat a 9" x 13" baking pan with nonstick cooking spray.
• *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
• Place 1 cup of the cake batter in a small bowl and stir in 1/8 teaspoon green food color; mix well.
• Pour the remaining batter into the baking pan and drop the colored batter by spoonfuls into the batter in the baking pan and swirl with a knife to create a marbled effect.
• Bake according to package directions; Cool completely then invert onto a serving platter.
• Frosting:.
• In a medium bowl, combine one container of frosting with the remaining 4 drops green food color; mix well.
• Lightly frost the entire cake with green frosting then heavily frost the top one-third of the cake lengthwise with the remaining green frosting.
• Assembly:.
• Cut the Twinkies in half lengthwise and place the top halves on the lightly frosted cake section, slightly overlapping the heavily frosted section.
• Frost the Twinkies and the bottom two-thirds and sides of the cake with the remaining container of cream cheese frosting to look like a blanket that covers the Twinkies (the "bodies").
• Place a flattened marshmallow to look like a pillow above each Twinkie on the green frosted part of the cake.
• Decorate the wafers with decorative icing to make hair, eyes, and mouths; Attach the decorated wafers to the marshmallow pillows with leftover frosting.
• Using the decorative icing, make a ruffle around the edges of the blanket; Sprinkle the blanket with decorative sprinkles; serve.
• (If making ahead of time, place toothpicks in the corners and lightly cover with plastic wrap until ready to serve.).
• NOTE: Use more or fewer Twinkies on your cake, depending on how many "slumbering guests" will be attending your slumber party!

POLYNESIAN PARTY CAKE

Steps:

• 1. Preheat oven to 325. Grease and flour a 9 x 13 baking pan.
• 2. In a large bowl, whisk together flour, baking soda and sugar. Pour the following over the flour mixture: Pineapple with the juice, coconut, eggs, vanilla and 1/2 cup of nuts. Stir batter just until all the dry is incorporated.
• 3. Pour batter into baking pan. Bake at 325 for 35-40 minutes until toothpick inserted tests dry. Cool completely in pan on a rack.
• 4. Make the frosting: In a medium bowl, beat together cream cheese and butter. Gradually add powdered sugar and beat on medium speed with mixer until light and fluffy. Frost the cooled cake with the icing You may reserve some for decorating or make a double batch of this recipe. Place extra frosting in a piping bag and make some little swirls as shown. Place 1/4 cup of reserved macadamia nuts on top of cake.
• 5. Cut into squares and serve. Refrigerate leftovers.

TEDDY BEAR BEACH PARTY BIRTHDAY CAKE

Steps:

• 1. Prepare the cake according to package directions.. You can use any flavor cake. I did chocolate because it was her favorite. You want to have a 9 x 13 " cake when finished.
• 2. Cool the cake completely before decorating.
• 3. Take one graham cracker out of the package. carefully break it as follows.
• 4. break off one square piece (2 of the rectangle sections. This will be your picnic blanket.
• 5. Break off one single rectangle section. This will be your fishing pier
• 6. Set the "blanket" and "pier" aside.
• 7. Take the rest of the sleeve of grahm crackers and place them in a zipper bag.
• 8. Crush the crackers. This will be your sand.
• 9. Take the "blanket" cracker and frost one side with the white icing.
• 10. Next use the red gel icing to draw a checkered pattern on the blanket.Set aside.
• 11. Take the 2 wheat thin crackers and a small amount of the chocolate icing. Put the icing on the edge of one cracker in a thin line. attach the other cracker to the first using the icing like glue. leave the crackers at an angle to look like an open picnic basket.Place this picnic basket on the decorated "balnket.
• 12. Take one of the oval cookies and one teddy graham. Attach the bear to this "surfboard using a small amount of the white frosting. Set aside
• 13. Take the small rectangle graham cracker (pier) and one teddy graham. Uses a small amout of frosting to attach the bear to the pier.
• 14. Take the pier cracker and carefully use a toothpick to make a hole in the cracker in front of the bear. You are going to make it just big enough to place the end of the pretzel stick into the hole.
• 15. Cut a toothpick and cut a short piece off. Stick this piece into the top end of the pretzel stick and use it to attach the short piece of red licorice lace to the pretzel.
• 16. Cut another short piece of toothpick. Place it in the other end of the red lace. Use this to attach the goldfish to the lace. This will be the fishing pole.
• 17. Take the remaining white icing and add blue food coloring to it. Mix the frosting to turn it blue. **NOTE: I didn't mix it completely so that when you put it on the cake the white streaks make it look more like white caps on the waves.
• 18. Use the chocolate icing to frost roughly half of the cake but make sure to not do a straight line so it will look like the shore.
• 19. Frost the remaining part of the cake with the blue "water " icing.
• 20. Take the crushed graham crackers and carefully cover the chocolate frosting with them. This will make your beach.
• 21. Place the Pier at the edge of the beach and the water.
• 22. Place the surfer on the water.
• 23. Place the dolphin crackers in the water.
• 24. Place the sour apple ring on the water and place a teddy grahm in the center.
• 25. Place the 2 gum slices on the beach. Lay a teddy graham on each.
• 26. Place the cocktail umbrella over them.
• 27. Place the "blanket with the picnic basket on it onto the beach. Place two teddy grahams around it.
• 28. Place the other oval cookie on the beach by sticking one end into the sand to look like a surfboard stuck in the beach.
• 29. Place a surfer bear in a standing position near the board.
• 30. Place the gumball on the beach.
• 31. Place 2 bear by it to look like they are playing with the "beach ball"

EASY PARTY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and water. Mix well and pour into a 9x5 inch loaf pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BIRTHDAY PARTY CAKE

Steps:

• Beat eggs and sugar together for 5 minutes. Cover and place in the refrigerator overnight. In the morning, beat the egg and sugar mixture for 5 minutes more.
• Preheat oven to 350 degrees F (175 degrees C). Grease three 8 inch cake pans.
• Sift the flour, salt, and baking powder together. Add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture. Stir in vanilla extract. Pour the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Let cakes cool then fill and frost with Seven Minute Frosting.

RASPBERRY PARTY CAKE FILLING 1968

Steps:

• Thaw and drain the frozen raspberries.
• Strain the syrup and reserving a quarter cup .
• Make sure you have drained the berries well.
• In a 1/4 cup of the syrup sprinkle in the gelatin, and stir, to bloom.
• Then melt over boiling water to warm and dissolve gelatin mixture.
• Set aside and cool, to lukewarm.
• Beat the 2 1/2 cups of whipping cream and when it begins to thicken add in the cooled gelatin mixture all at once and continue to beat.
• When it is almost stiff add in the powdered icing sugar gradually, and whip until thick.
• Now fold in the well drained raspberries .
• Fill and frost your desired sponge cake.