Birthday Cake Recipes
By: Hillary Marshak
Looking for a special cake to bake for an upcoming birthday? Here is a collection of some of our favorite birthday cake recipes, including unconventional choices and options for those with dietary restrictions. A homemade birthday cake is a great way to show you care on such a special occasion!
Here are some birthday cake recipes, including unconventional choices and options for those with dietary restrictions. A homemade birthday cake is a great way to show you care on such a special occasion!
Click on the recipe title to go to the recipe page, where you can save the recipe to your Recipe Box, add notes, comment, and print. Enjoy!
Orange Chiffon Layer Cake- A delicious dessert topped with a homemade butter frosting.
Turtle Cake- The delicious cake is make with semi-sweet chocolate chips, pecans, chocolate cakes and vanilla caramel pieces.
Better Than Sex Cake- With pineapple and coconut, this cake is so decadent you won't want to share, mmm, how delicious. Serve at your next party.
Red Velvet Cake- Originally served at the Waldorf Astoria in New York, this cake has rapidly become a family favorite.
Postre "Las Tres Leches"- This recipes creates the moistest cake you will ever have the pleasure of eating.
Chocolate Chip Cake Roll- This delicious cake roll is perfect for any children's birthday party.
King Cake- There's a surprise in this cake that will make it the hit of any party.
Bursting Flower Cupcakes- Serve these sunny little cakes and watch the smiles bloom! They're sweet delight with every bite.
S'More Cupcakes- Don't trust your little ones (or yourself) near an open flame? Whip up a batch of these cupcakes that taste just like the real thing… without catching on fire.
Chocolate Mayonnaise Cake with Easy Cocoa Frosting- It may sound different to you, but the mayo keeps the cake moister for longer, so you can make this cake well ahead of a birthday party.
Flourless Chocolate Cake- Wolfgang Puck- My Flourless Chocolate Cake, so dense and rich that it's almost like a sublime fudge, is an excellent choice not only because it's so easy to make well in advance but also because it offers such decadent pleasure for lovers of chocolate.
Decadent Chocolate Cake With Raspberry Sauce- Chocolate and raspberry together make a heavenly combination in this cake.
Chocolate Truffle Cake- Choc-o-holic beware! You pick the chocolate; do you want the sweet taste of dark chocolate or the semi-sweet milk chocolate? Whichever one you chose you will die when you put a piece of this in your mouth.
Fat Free Chocolate Cake- Who says you can't eat chocolate cake on a diet? Try this indulgent-tasting treat.
Sugar Free Carrot Cake- Made with frozen juice concentrate and a carrot mixture of pineapple, nuts, and sesame seeds.
Sugar-Free Impossible Cheesecake- This sugar-free version of a classic recipe makes baking a cinch and eating no-guilt!
Orange Chiffon Layer Cake
2 eggs, separated
1 1/2 C. sugar
2 1/4 C. cake flour
3 tsp. baking powder
1 tsp. salt
1/3 C. vegetable oil
Grated peel of 1 orange
Juice of 1 orange plus enough milk to measure 1 C. liquid
Orange Butter Frosting:
3 C. powdered sugar
1/3-C. margarine or butter, softened
About 2 Tbs. orange juice
2 tsp. grated orange peel
Pineapple Butter Frosting:
3 C. powdered sugar
1/3 C. margarine or butter; softened
1/3 C. well drained crushed pineapple
Preheat oven to 350 degrees. Grease and flour 2 round layer pans, 8 or 9x1 1/2 inches. Beat egg whites on medium speed until foamy. Beat in 1/2 C. of the sugar on high speed, 1 Tbs. at a time; continue beating until very stiff and glossy. Do not under beat. Mix remaining sugar, the flour, baking powder, and salt in large mixer bowl. Add oil and half of the liquid. Beat on low speed until moistened. Beat on high speed, scraping bowl constantly, 1 minute. Add remaining liquid, the peel and egg yolks. Beat on high speed, scraping occasionally, 1 minute. Fold in meringue. Pour into pans. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes; cool. Frost with either Orange or Pineapple Butter Frosting if desired.
The delicious cake is make with semi-sweet chocolate chips, pecans, chocolate cakes and vanilla caramel pieces.
1 large, double-layer chocolate cake mix
60 vanilla caramels
1/2 C. condensed milk
3/4 C. butter
1 1/2 C. semi sweet chocolate chips
1 1/2 C. chopped and whole pecans
Peel wrapping off caramels. Lightly grease and flour 9 x 13 inch pan. Preheat oven to 350 degrees. Mix cake according to directions on box. Pour and spread half the batter in the pan and bake for 15 minutes. While cake is baking, melt butter, milk and caramels on low heat, constantly mixing. Remove cake from oven and sprinkle the chocolate chips and pecans on top. Cover with the melted caramel mixture. Top with the rest of the chocolate cake mix and bake for another 20 minutes. Can be served warm or cold.
Better Than Sex Cake
1 pkg. Yellow cake mix
1 20 oz. Can crushed pineapple
3/4 C. Sugar
2 pkg. Instant vanilla pudding mix (3 1/2 oz)
3 C. Milk
1 C. whipping cream
1/4 C. Confectioner's sugar
1 t. Vanilla
3/4 C. flaked coconut
Bake yellow cake according to cake recipe. Meanwhile, in medium saucepan, combine crushed pineapple with its juice and sugar. Cook over medium heat, stirring occasionally until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce with a fork at one-inch intervals. Pour pineapple mixture and spread evenly over cake. Cool completely. In a medium bowl, combine pudding mixes with milk, blend until thick. Spread over cake. Chill. In medium bowl, beat cream until soft peaks form. Add confectioner's sugar and vanilla. Beat until soft. Spread over cake. Refrigerate cake for 24 hours. Sprinkle with coconut flakes and serve.
Pan Size: 9 x 13
Red Velvet Cake
2 1/2 C. self-rising flour
1 1/2 C. white sugar
1 C. vegetable oil
1 tsp. baking soda
1 tsp. distilled white vinegar
1 tsp. vanilla extract
1 C. buttermilk
2 oz. red food coloring
1 (8 oz.) package cream cheese, softened
1/2 C. butter, softened
4 C. confectioners' sugar
1 tsp. vanilla extract
1/2 C. chopped pecans
Preheat oven to 350 degrees. Grease and flour three 8 inch round pans. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans. Bake for 10-15 minutes, or until done. Remove from oven, and cool on wire racks. Mix together cream cheese, butter or margarine, confectioners' sugar, and 1 teaspoon vanilla. Stir in nuts. Frost cooled cake with vanilla or cream cheese frosting of your choice.
Postre "Las Tres Leches"
2 C. sugar
2 C. sifted flour
3 tsp. baking powder
½ C. of milk
Vanilla to taste (I use approx. 2 tsp.)
1 1/2 cans of condensed milk
1 1/2 cans evaporated milk (2 1/4 C.)
1 1/2 C. of heavy cream
3 egg yolks
Preheat oven to 350. Separate egg whites from yolks and beat the egg whites until they begin to form firm peaks. Gradually add the sugar, by tablespoonfuls, adding the next when the previous has been mixed in. After the sugar, add the yolks one at a time, beating after each one is added. Add the sifted flour with the baking powder, alternating with dashes of milk. Add vanilla to taste. Pour into a high cake mold, greased and place it in the middle rack of the oven. I usually use a deep 9 x 13 inch pyrex or castaway aluminum foil pan. Bake for 45 minutes without opening the oven. (if you have a powerful oven, this may be reduced to 40 minutes) When finished, remove from oven and poke extensively with a fork so that the milk mixture can penetrate. Mix all of leches ingredients well and pour gradually and evenly over the cake, allowing the milk to filter into the interior of the cake.
Birthday Cakes for Kids
Chocolate Chip Cake Roll
1 pkg. chocolate cake mix
2 pkg. vanilla pudding
1/2 C. semisweet chocolate chips
Mix cake mix according to pkg. directions. Grease and flour a cookie sheet and pour cake mix onto cookie sheet. Bake at 350 degrees for only about 15 minutes or until toothpick comes out clean when inserted in the middle of the cake. Allow cake to cool, remove from cookie sheet and place on wax paper. Dust with powdered sugar. Mix pudding according to pkg. directions; you may use instant pudding to save on time if you wish. When pudding is set, pour the chocolate chips in and stir well. Spread pudding out evenly on cake. Roll up cake gently and sprinkle cake roll with confectioner's sugar. Slice cake with a serrated knife. This cake is easy to make but the finished result looks fancy.
2 (.25 oz.) packages active dry yeast
1/2 C. white sugar
1 C. warm milk (110 degrees F/45 degrees C)
1/2 C. butter, melted
5 egg yolks
4 C. all-purpose flour
2 tsp. salt
1 tsp. ground nutmeg
1 tsp. grated lemon zest
tiny (1") plastic baby doll
1 (8 oz.) package cream cheese
1/2 C. confectioners' sugar
2 C. confectioners' sugar
1/4 C. lemon juice
2 Tbs. milk
1 Tbs. multicolored candy sprinkles
Preheat oven to 350 degrees. In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes. Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 C. confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll it out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands, shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring, and press the baby doll into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to help it maintain its shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.
Makes 1 ring shaped loaf.
Bursting Flower Cupcakes
1 bag Snickers Miniatures, chopped
1 bag M&M'S Milk Chocolate Candies
2 16 oz. cans vanilla frosting
1 18.2 oz. box yellow cake mix
Yellow food coloring
Prepare yellow cake mix according to the package directions. Fold the chopped Snickers Miniatures into the batter before transferring it to the paper cupcake-lined muffin tins. Bake in a preheated 350 degree oven for 20 minutes. Tint frosting to the desired shade of yellow with the food coloring. Set half the frosting aside, and transfer the remaining half to the pastry bag fitted with the pastry tip. Once cupcakes are completely cool, spread a thin layer of frosting on top of each cupcake. Using the pastry bag with tip, pipe petals around the edges of each cupcake. Fill the middle with M&M'S. Finish by piping a second layer of little petals around the M&M'S.
Variation: Try Pop'ables Snickers Candies, chopped, instead of Snickers Miniatures in Step 1.
Yield: 24 cupcakes
Don't trust your little ones (or yourself) near an open flame? Whip up a batch of these cupcakes that taste just like the real thing… without catching on fire.
24 paper liners for cupcake pan
7 whole graham crackers, coarsely chopped (do not use boxed graham cracker crumbs)
1 C. sour cream
1 18 1/4 oz. plain German chocolate cake mix
1 3.4 oz. pkg. vanilla instant pudding mix
1/2 C. water
1/2 C. vegetable oil
4 large eggs
1 C. milk chocolate chips
1 13 oz. jar marshmallow creme
3 Tbs. sour cream
1 tsp. pure vanilla extract
2 Hershey's milk chocolate bars, broken into 24 small pieces
Place rack in center of oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside. Place 1 scant Tbs. of chopped graham cracker crumbs in the bottom of each liner. Set aside. Reserve the remaining graham cracker crumbs for garnish. Set aside 3 Tbs. of the sour cream for the frosting.
Place the cake mix, pudding mix, remaining sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides if needed. The batter should look thick and well-combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter.
Spoon or scoop 1/4 C. batter into each lined cupcake cup, filling it 2/3 of the way. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they spring back when lightly pressed with your finger, 19-22 minutes.
Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners; lift the cupcakes from the bottoms of the cup with the end of the knife and pick them out of the cup carefully with your fingertips. Place them on a wire rack to cool 15 minutes before frosting.
Carefully remove the liner from each cupcake, taking care that the graham cracker crumbs don't fall off, before frosting them. Place a heaping Tbs. of frosting on each cupcake and with a metal short spatula or spoon, swirl to spread it out, taking care to cover the tops completely. Garnish with the reserved chopped graham crackers and a piece of milk chocolate and serve.
To make frosting, remove the lid from the glass jar of marshmallow creme and place the jar in the microwave on high power for 45 seconds. With small rubber spatula, scrape the creme out of the jar and into a mixing bowl. Add the sour cream and vanilla extract. With an electric mixer, beat the mixture on medium speed until the frosting is fluffy and well- blended, 1 minute.
Yield: 24 cupcakes
From: "Cupcakes: From the Cake Mix Doctor" by Anne Byrn
Chocolate Birthday Cakes
Chocolate Mayonnaise Cake with Easy Cocoa Frosting
Because it's so moist, this cake keeps longer than most.
2 C. all-purpose flour
1 C. granulated sugar
1/3 C. + 1 Tbs. cocoa powder (not Dutch processed)
2 tsp. baking soda
1/4 tsp. salt
1 C. mayonnaise
1 C. cold strong brewed coffee
1 tsp. vanilla extract
1 1/4 C. confectioners' sugar
2/3 C. cocoa powder (not Dutch processed)
3 Tbs. unsalted butter, at room temperature
1/3 C. heavy cream
1/2 tsp. vanilla extract
To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 13-by- 9-inch baking pan. Dust the inside with flour and tap out the excess flour. Sift the flour, sugar, cocoa, baking soda, and salt into a medium bowl and make a well in the center. In another bowl, whisk the mayonnaise, coffee, and vanilla. Pour into the well. Mix with an electric mixer on low speed, scraping down the sides of the bowl as needed, just until the batter is smooth; do not overbeat. Pour the batter into the pan and smooth the top. Bake until a wooden toothpick inserted into the center of the cake comes out clean, about 30 minutes. Transfer to a wire cake rack and cool completely.
To make the frosting, sift the confectioners' sugar and cocoa onto a piece of waxed paper. Beat the butter with an electric mixer in a medium bowl on low speed. Using the waxed paper as a funnel, gradually add the sugar-cocoa mixture, alternating with the heavy cream, and beat until smooth. You may use more or less cream to reach the desired consistency. Beat in the vanilla.
Spread the frosting over the top of the cake. Cut into squares to serve. (The cake will keep for up to 3 days, covered tightly with plastic wrap and stored at room temperature.)
Yield: 12 servings
From: "Jeff Nathan's Family Suppers" by Jeff Nathan
Flourless Chocolate Cake
8 oz. good-quality bittersweet chocolate, cut into small pieces
4 oz. unsalted butter, cut into small pieces
5 eggs, separated
Pinch of salt
2/3 C. sugar
Powdered sugar, for garnish
Unsweetened whipped cream, for garnish
Fresh raspberries, for garnish
Preheat the oven to 325 degrees. Butter and flour a 10-inch round cake pan. Bring about 1 inch of water to boil in the bottom half of a double boiler or in a medium saucepan. Reduce the heat to a bare simmer. Put the chocolate and butter in the top half of the double boiler or in a heatproof mixing bowl large enough to rest on the rim of the saucepan without the bowl's bottom touching the water. Place the pan or bowl over the simmering water and melt the chocolate and butter, stirring them until blended.
Meanwhile, in another mixing bowl, whisk together the egg yolks, pinch of salt and all but 3 Tbs. of the sugar. Stirring continuously, pour the melted chocolate-butter mixture into the egg yolks until thoroughly combined. In a third, clean bowl, put the egg whites. With an electric mixer on medium speed, beat the egg whites until they form soft peaks that droop slightly when the beaters are lifted out. Still beating at medium speed, gradually sprinkle in the remaining sugar, continuing to beat the egg whites until they form stiff but not yet dry peaks.
With a rubber spatula, fold a generous dollop of the egg whites into the chocolate mixture, just until a few streaks of white remain. Add the chocolate mixture to the remaining egg whites and gently fold together until thoroughly combined. Pour the mixture into the prepared cake pan. Bake in the preheated oven for 1 hour and 15 minutes.
Remove the pan from the oven and immediately invert a cardboard cake round and a wire cake rack on top of it; then, protecting both hands with pot holders or oven mitts and clasping the rack and pan together, invert them to unmold the cake onto the cardboard and rack. Leave the cake to cool to room temperature. Don't worry that its center sinks and cracks slightly. Refrigerate until serving time. Before serving, dust the cake with powdered sugar by spooning some sugar into a fine-meshed sieve held over the cake, then gently tapping the sieve. Cut the cake into wedges and serve with whipped cream and raspberries.
Yield: 1 10-inch cake
(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck's latest cookbook, Wolfgang Puck Makes It Easy, is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)
©2005 WOLFGANG PUCK WORLDWIDE, INC.
DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
Decadent Chocolate Cake With Raspberry Sauce
1 (6 oz.) package semisweet chocolate chips
1/2 C. butter
1/2 C. all-purpose flour
4 egg yolks
4 egg whites
1/2 C. white sugar
1/2 C. semisweet chocolate chips
2 Tbs. margarine
2 Tbs. light corn syrup
1/2 C. whipped cream
1 recipe Raspberry Sauce (below)
1 C. fresh raspberries
Preheat the oven to 325 degrees. Grease bottom and side of Springform pan, 8x2 1/2 inches. Melt 1 package chocolate chips and 1/2 cup margarine in 2-quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Gently stir chocolate mixture into egg whites. Spread in pan. Bake 35 to 40 minutes (top will appear dry and cracked), or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of pan. Turn cake upside down onto wire rack; remove bottom of pan and cool completely. Place on serving plate. Heat 1/2 cup chocolate chips, 2 tablespoons margarine, and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with tip. Pipe a rosette on each serving.
Serve with raspberry sauce:
1 (10 oz.) package frozen raspberries - thawed and drained, juice reserved
1/4 C. white sugar
2 Tbs. corn starch
2 Tbs. raspberry flavored liqueur
Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool slightly before serving. Refrigerate any remaining sauce. Garnish with fresh raspberries.
Makes 1 8-inch cake
Chocolate Truffle Cake
8 oz. dark sweet or semi-sweet chocolate
1 C. butter (room temperature)
1-1/2 C. sugar
5 eggs, beaten until foamy
12 oz. semi-sweet chocolate
1 C. heavy cream
Melt the 8 oz. of chocolate; stir until smooth. Remove from heat. Cool 1 minute. Add butter, bit by bit, beating with a wire whisk. Add sugar; beat 1 minute. Add eggs. Beat until mixed. Butter an 8-inch round cake pan and line with parchment or waxed paper. Pour in batter. Set cake pan in larger pan. Pour hot water in larger pan about 1 inch deep.
Bake at 350 degrees for 1 1/2 hours. Cool 1 hour. Cake will fall. Refrigerate 2 hours. Prepare the Ganache - boil chocolate and cream together, stirring to blend. Refrigerate until it is thick, like frosting. Invert cake on plate and spread Ganache on top and sides.
Warren Wilcox of Pelham, NH
Healthy Birthday Cakes
Fat Free Chocolate Cake
Non-stick cooking spray
1 1/4 C. flour
1/2 C. unsweetened cocoa
1/4 C. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
Courtesy: Articles Factory
About the Author: Caley Walsh is a former writer and editor for Recipe4Living.com, a recipe sharing Website.