Birthday Cake Ideas | Creative & Delicious Designs

2. Chocolate Fudge Layer Cake Recipe

Ingredients:

For the Cake:

1. 1 ¾ cups (220g) all-purpose flour
2. ¾ cup (75g) unsweetened cocoa powder
3. 2 cups (400g) granulated sugar
4. 1 ½ tsp baking powder
5. 1 ½ tsp baking soda
6. 1 tsp salt
7. 2 large eggs
8. 1 cup (240ml) whole milk
9. ½ cup (120ml) vegetable oil
10. 2 tsp vanilla extract
11. 1 cup (240ml) boiling water or hot coffee (for enhanced flavor)

For the Fudge Frosting:

1. 1 cup (227g) unsalted butter, room temperature
2. 1 cup (85g) unsweetened cocoa powder
3. 5 cups (600g) powdered sugar
4. ½ cup (120ml) milk (more if needed)
5. 2 tsp vanilla extract
6. Pinch of salt

Instructions:

1. First, preheat the oven to 350°F (175°C). Then grease and line two 9-inch round cake pans.
2. Mix dry. In a large bowl, stir together flour, cocoa, sugar, baking powder, baking soda, and salt with a wire whisk until well blended.
3. Mix wet. Now add eggs, milk, oil and vanilla. Beat on medium speed of elecric mixer 2 minutes.
4. Mix hot water or coffee: Stir in boiling water or coffee. (The batter will be thin.)
5. Divide the mixture evenly into pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks.
6. Frosting: Cream margarine and cocoa in a small bowl until smooth. Alternately add icing sugar and milk to reach the desired consistency. Stir in vanilla and salt.
7. Assemble: Layer cakes with fudge frosting between them and on top. Smooth downsides or make rustic swirls. If desired, decorate with chocolate shavings or a drizzle of ganache.

3. Red Velvet Cake with Cream Cheese Frosting Recipe

Ingredients:

For the Cake:

1. 2 ½ cups (310g) all-purpose flour
2. 2 tbsp (15g) unsweetened cocoa powder
3. 1 tsp baking soda
4. ½ tsp salt
5. 1 cup (240ml) buttermilk
6. 1 tbsp white vinegar
7. 1 tsp vanilla extract
8. 1 tbsp red food coloring (gel or liquid)
9. ½ cup (120g) unsalted butter, softened
10. 1 ½ cups (300g) granulated sugar
11. 2 large eggs

For the Cream Cheese Frosting:

1. 8 oz (225g) cream cheese, softened
2. ½ cup (113g) unsalted butter, softened
3. 4 cups (480g) powdered sugar, sifted
4. 2 tsp vanilla extract
5. Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan for two cakes.
2. Mix your dry ingredients: In one bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Mix up your wet ingredients: Combine buttermilk, vinegar, vanilla, and red food coloring in a small bowl.
4. Butter and sugar: In a large bowl, beat butter and sugar together until fluffy (2-3 minutes).
5. Add eggs one at a time.
6. Alternating mixing: Add the dry ingredients and colored buttermilk to the butter mixture. Do this in alternating additions, beginning and ending with dry.
7. Bake: Divide the batter evenly into the prepared pans. Bake for 28 – 32 minutes, until toothpick comes out clean. Cool completely.
8. Prepare the frosting: Beat together cream cheese and butter until smooth. Gradually stir in powdered sugar. Beat in vanilla and salt until fluffy.
9. Assemble: Spread a layer of cream cheese frosting on top of each cake layer. Then cover the whole thing with even more of the same. If desired, decorate with red velvet crumbs or white chocolate curls.

4. Marble Cake Recipe

Ingredients:

For the Cake:

1. 2 ½ cups (310g) all-purpose flour
2. 2 ½ tsp baking powder
3. ½ tsp salt
4. ¾ cup (170g) unsalted butter, room temperature
5. 1 ¾ cups (350g) granulated sugar
6. 4 large eggs
7. 1 tbsp vanilla extract
8. 1 cup (240ml) whole milk
9. ⅓ cup (35g) unsweetened cocoa powder
10. ¼ cup (60ml) hot water

For the Optional Chocolate Glaze (or Frosting):

1. ½ cup (120ml) heavy cream
2. 4 oz (115g) semi-sweet chocolate, chopped
3. 1 tbsp butter

Instructions:

• Preheat oven to 350°F (175°C). Grease and line a 9-inch bundt or loaf pan (or two round pans).
• Whisk dry ingredients – For example, mix flour, baking powder, and salt in a bowl.
• Cream butter and sugar–It’s time you gave that kitchen aid machine some well-deserved rest, don’t you think? If not, then beat the hell out of it in a big bowl until everything is mixed and light (3-4 minutes).
• Add eggs and vanilla – Add eggs one at a time, beating well after each addition. Add vanilla extract, stirring until well blended.
• Add flour and milk – Stir in dry ingredients (flour mixture, for instance) alternately with liquid (milk, in this case) beginning and ending with the dry ingredients.
• Prepare chocolate batter – In a separate bowl, mix cocoa powder with hot water until smooth. Take about 1/3 of the vanilla batter and stir in the cocoa mixture.
• Marble it–Pour half the vanilla batter into the pan, spoon chocolate batter over top, then the remaining vanilla batter. Use a knife to gently swirl the batter together.
• Bake–Bake for 50-60 minutes or until a toothpick comes out clean. Cool completely.
• Optional glaze–Heat cream and pour it over chopped chocolate and butter. Stir until smooth, let cool slightly, then drizzle over the cake.

5. Lemon Drizzle Cake Recipe

Ingredients:

For the Cake:

1. 1 cup (227g) unsalted butter, softened
2. 1 ¼ cups (250g) granulated sugar
3. 4 large eggs
4. 2 tbsp lemon zest (about 2 lemons)
5. 2 tbsp lemon juice
6. 1 ½ cups (190g) all-purpose flour
7. ½ cup (60g) almond flour or ground almonds (optional, for moisture)
8. 2 tsp baking powder
9. ½ tsp salt
10. ¼ cup (60ml) milk

For the Lemon Drizzle Syrup:

1. ½ cup (100g) granulated sugar
2. ¼ cup (60ml) fresh lemon juice

Instructions:

• At 350°F (175°C), preheat the oven. Once that’s done, grease the pan and add a little flour.
• Mingle sugar with butter: Beat them together well for 3–4 minutes, or until pale and creamy.
• Now stir in the eggs: One at a time, beat them in and then the egg one after another. Stir in the lemon zest and the juice of mo 2.
• Whisk flour, almond flour (if using), baking powder, and salt together until evenly distributed.
• Get the things together: Alternately add in dry ingredients to wet mixture with milk. Only mix until just combined.
• Pour into the chosen pan and bake for about 45–50 minutes, until a skewer comes out clean.
• Make syrup: While cake is baking, the lemon juice and sugar together in a small bowl until well combined.
• Drizzle syrup: While the cake is still warm, use a stick to poke a few holes across the top of it and then pour the syrup onto the surface.
• Optional glaze: Once the cake cools, mix powdered sugar with lemon juice and then drizzle over top.

6. Black Forest Cake (Schwarzwälder Kirschtorte) Recipe

Ingredients:

For the Chocolate Cake:

1. 1 ¾ cups (220g) all-purpose flour
2. ¾ cup (75g) unsweetened cocoa powder
3. 1 ½ tsp baking powder
4. 1 ½ tsp baking soda
5. ½ tsp salt
6. 1 ¾ cups (350g) granulated sugar
7. 2 large eggs
8. 1 cup (240ml) buttermilk
9. ½ cup (120ml) vegetable oil
10. 2 tsp vanilla extract
11. 1 cup (240ml) hot coffee or boiling water

For the Cherry Filling:

1. 2 cups (300g) pitted cherries (fresh or jarred; if jarred, drain well)
2. ½ cup (100g) granulated sugar
3. 2 tbsp cornstarch
4. ½ cup (120ml) water
5. 1 tbsp kirsch (cherry brandy – optional, but traditional)

For the Whipped Cream Frosting:

1. 2 cups (480ml) heavy whipping cream, chilled
2. ½ cup (60g) powdered sugar
3. 1 tsp vanilla extract

Instructions:

• Preheat oven to 350°F (175°C). Grease and line two or three 8-inch cake pan
• to make the cake:
• In a large bowl, sift together flour, cocoa, baking soda, baking powder, salt and sugar.
• Stir in buttermilk, eggs, oil, and vanilla. Mix until smooth.
• Add in hot coffee/water–the batter will be thin. (2)
• Divide into pans and bake for 25-30 minutes. Cool completely.

Make the cherry filling:

1. In a saucepan, combine cherries + sugar + cornstarch + water.
2. Cook over medium heat until thickened and bubbly, stirring constantly. Add kirsch (if using) then cool.
3. Make whipped cream:
4. Beat cold cream or chilled evaporated milk with product 9 until it becomes thick all over! Keep refrigerated so that it stays chilled.

Assemble:

1. Slice cake layers horizontally if desired (for 4 thinner layers).
2. Place one layer on a plate. Spread with whipped cream, then deposit some of the cherry filling spoon by spoon on top.

Repeat with the remaining layers.

1. Frost top and sides with whipped cream. Decorate with cherries and chocolate curls.

7. Carrot Cake with Walnuts Recipe

Ingredients:

For the Cake:

1. 2 cups (250g) all-purpose flour
2. 2 tsp baking soda
3. 2 tsp baking powder
4. ½ tsp salt
5. 2 tsp ground cinnamon
6. ½ tsp ground nutmeg
7. ½ tsp ground ginger
8. 1 cup (200g) granulated sugar
9. 1 cup (200g) brown sugar
10. 1 cup (240ml) vegetable oil
11. 4 large eggs
12. 2 tsp vanilla extract
13. 3 cups (300g) grated carrots
14. 1 cup (100g) chopped walnuts
15. ½ cup (120ml) crushed pineapple, drained (optional but adds moisture)
16. ½ cup (90g) raisins (optional)

For the Cream Cheese Frosting:

1. 8 oz (225g) cream cheese, softened
2. ½ cup (113g) unsalted butter, softened
3. 3 ½ – 4 cups (420–480g) powdered sugar, sifted
4. 2 tsp vanilla extract
5. Pinch of salt

Instructions:

• Preheat oven to 350°F (175°C ). Grease and line two 9-inch round cake pans or a 9×13-inch pan.
• Mix dry ingredients: A bowl of flour, baking soda, baking powder, salt, t, and spi.s.
• Combine wet ingredients:  Grease lightly a large ball, and beat sugars, oil, and Chicago utilities, until smooth with vanilla.
• Add carrots and extras: Add the grated carrots, chopped walnuts, pineapple, and if using raisins as well.
• Combine: Stir dry ingredients into wet ones until just combined d.  It is important to not overmix.
• Ba ke: Pour into pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely.
• Make frosting:Beat the cream cheese and butter together until fluffy. Add powdered sugar, vanilla extract, and salt. Beat until smooth.
• Assemble:Spread frosting in between cake layers and over the top. If wanted, garnish with extra walnuts.

8. Coconut Cream Cake Recipe

Ingredients:

For the Cake:

1. 2 ½ cups (310g) all-purpose flour
2. 2 ½ tsp baking powder
3. ½ tsp salt
4. 1 cup (227g) unsalted butter, softened
5. 1 ¾ cups (350g) granulated sugar
6. 4 large eggs
7. 1 tsp coconut extract (or vanilla extract)
8. 1 cup (240ml) canned coconut milk (full-fat)
9. 1 cup (80g) shredded sweetened coconut (optional)

For the Coconut Cream Filling:

1. ½ cup (120ml) heavy cream
2. ½ cup (120ml) canned coconut milk
3. 2 tbsp granulated sugar
4. 2 tbsp cornstarch
5. ½ tsp vanilla or coconut extract

For the Frosting:

1. 1 ½ cups (360ml) heavy whipping cream
2. ¼ cup (30g) powdered sugar
3. 1 tsp vanilla extract
4. 1 cup (80g) shredded sweetened coconut, for decorating

Instructions:

• Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans.
• Mix dry ingredients: In a bowl, sift together flour and baking powder-then throw in salt.
• Cream butter and sugar: Beat until light and fluffy. Add eggs one at a time–then stir in extract.
• Add dry ingredients & coconut milk: Begin by adding a portion of the flour mixture and then half the coconut milk. Repeat, using flour to end with. Mixed in shredded coconut (optional).
• Bake: Divide batter into greased pans and bake around 25-30 minutes or until a toothpick stuck comes out clean. Let cool.
• Make coconut cream filling: In a saucepan, whisk together heavy cream, coconut milk, sugar, and cornstarch over medium heat. When thickened, stir constantly strokes. Remove from heat, add extract, and allow the mixture to cool entirely.
• Make whipped cream frosting: In the refrigerator, beat together heavy cream, powdered sugar, r, and vanilla until stiff peaks form. Chill until ready for use.
• Assemble:
• Put coconut cream filling between the cake layers.
• Frost the cake’s sides with whipped cream
• Shred coconut into the top of the cake to decorate.

9. Strawberry Shortcake Recipe

Ingredients:

For the Cake (Shortcake Layers):

1. 2 cups (250g) all-purpose flour
2. 2 tsp baking powder
3. ½ tsp baking soda
4. ½ tsp salt
5. ⅓ cup (70g) granulated sugar
6. ½ cup (113g) unsalted butter, cold and cubed
7. ¾ cup (180ml) buttermilk
8. 1 tsp vanilla extract

For the Strawberry Filling:

1. 1 lb (450g) fresh strawberries, hulled and sliced
2. ¼–⅓ cup (50–65g) granulated sugar (adjust to taste)
3. 1 tsp lemon juice (optional)

For the Whipped Cream:

1. 1 ½ cups (360ml) heavy whipping cream
2. 3 tbsp powdered sugar
3. 1 tsp vanilla extract

Instructions:

• Prepare the strawberries: Put the sliced strawberries and sugar in a bowl and squeeze with lemon juice. Let stand 30-60 minutes, occasionally stirring the entire contents to improve the flavor

• Make the shortcake layers:

• Preheat oven to 425° F (220° C).
• Mix In a bowl: flour, baking powder, soda and sugar
• Add salt along with butter, blending well until the mixture resembles coarse crumbs.
• Buttermilk and vanilla in till the flour is just combined. Do not overmix or you’ll have a tough pastry.
• Drop dough into a greased 8-inch round cake pan or shape it into 2 rounds on a baking sheet.
• Bake for 12 to 15 minutes, until golden. Cool.
• Make the whipped cream: Beat heavy cream, powdered sugar, and vanilla together until soft peaks form
• Assemble:
• SSplit the ake horizontally if using one large shortcake.
• Put the bottom half with whipped cream and strawberries with their juices. This may be followed by more whipped or it might stop there.
• Then comes the top layer with the same layer of strawberries in between. Rinsewit extra strawberries and more whipped cream..am

10. Pineapple Upside-Down Cake Recipe

Ingredients:

For the Topping:

1. ¼ cup (60g) unsalted butter
2. ½ cup (100g) brown sugar
3. Pineapple rings (canned or fresh, about 6–8 slices)
4. Maraschino cherries (optional, for the center of pineapple rings)

For the Cake:

1. 1 ½ cups (190g) all-purpose flour
2. 1 ½ tsp baking powder
3. ¼ tsp salt
4. ½ cup (113g) unsalted butter, softened
5. 1 cup (200g) granulated sugar
6. 2 large eggs
7. 1 tsp vanilla extract
8. ½ cup (120ml) whole milk
9. ¼ cup (60ml) pineapple juice (from canned pineapple or fresh)

Instructions: