4 Easy And Quick Birthday Cake Recipes to Impress Your Family and Friends

4 Easy And Quick Birthday Cake Recipes

1. Choco-Berry Surprise Cake Recipe

The stunning chocolate accents on this quirky and beautiful cake scream “party” to anybody who sees it.

INGREDIENTS

FOR CAKE

  • Unsalted butter, for pans
  • 2 c. 

good-quality unsweetened cocoa powder, plus more for dusting

  • 3 c. 

all-purpose flour

  • 2 1/2 c. 

granulated sugar

  • 2 tsp. 

baking powder

  • 1 tsp. 

baking soda

  • 1/4 c. 

plus 3 Tbsp vegetable oil

  • 1 1/4 c. 

sour cream

  • 1 1/2 c. 

strong hot coffee

  • 5 

large eggs, beaten

  • 1 tbsp. 

pure vanilla extract

FOR BUTTERCREAM

  • 8 oz. 

strawberries, hulled

  • 3 1/2 

sticks unsalted butter, softened

  • 7 c. 

confectioners’ sugar

FOR GLAZE

  • 3 oz. 

dark chocolate, chopped

  • 4 tbsp. 

unsalted butter

TO DECORATE

  • Whole strawberries

HOW TO MAKE IT

  1. 350°F oven temperature. Butter two 8-inch round cake pans’ sides, then sprinkle the sides with cocoa powder (tap out excess). Using parchment, line the bottoms.
  2. making cake Mix the flour, sugar, baking soda, salt, baking powder, and cocoa powder in a large basin. Stir together the oil, sour cream, coffee, eggs, and vanilla in a large measuring cup or dish. Mixture of flour and wet ingredients is added; whisk to blend.
  3. Spread the mixture evenly among the prepared pans and bake for 50 to 55 minutes, or until a wooden pick inserted into the middle of the cakes comes out clean. Cakes should cool in the pans for five minutes before being moved to a wire rack to finish cooling.
  4. Creating buttercream: Slice strawberries coarsely. Blend or pulse the ingredients in a food processor until smooth. Set aside. With an electric mixer, soften butter. Half of the confectioners’ sugar should be sifted in, then slowly blend. Mix in strawberry puree after adding the remaining sugar and sifting it in. Boost the speed and beat for 30 seconds or until the mixture is frothy and light.
  5. If necessary, level cakes. To create four layers, horizontally slice each cake in half. Spreading nearly half of the buttercream between each pair of layers as you sandwich the four layers together. Then, cover the cake’s top and sides with a thin coating of buttercream. 20 minutes in the refrigerator. Place cake on a stand or cutting board.
  6. Using the remaining buttercream, frost the cake. 20 minutes in the refrigerator. Make glaze in the interim: In a heatproof dish over a pan of slightly simmering water, combine chocolate and butter; whisk until completely smooth. 5 minutes to cool.
  7. Pour glaze over the chilled, iced cake, letting it trickle down the edges as it does so. Before assembling the strawberry decorations, let the mixture 15 minutes to solidify.

2. Rich Chocolate Cake Recipe

Try this recipe for a decadent and rich birthday cake for the chocolate lovers in your life. For some colour, just add sparklers or sprinkles.

INGREDIENTS

CAKE:

  • 1 1/2 stick unsalted butter
  • 6 oz. unsweetened baking chocolate
  • 1 1/2 c. sugar
  • 2 tsp. baking powder
  • 2 tsp. vanilla extract
  • 4 large eggs
  • 2 1/4 c. all-purpose flour
  • 1 c. milk

CHOCOLATE BUTTERCREAM:

  • 2 stick unsalted butter
  • 4 oz. unsweetened baking chocolate
  • 1 jar Marshmallow Fluff or Creme
  • 1 c. confectioners’ sugar
  • 2 tsp. vanilla extract

HOW TO MAKE IT

  1. 350°F oven temperature. Spray nonstick cooking spray onto two 8 x 2-inch round cake pans. Spray paper; wax paper the bottoms.
  2. Cake preparation: In a food processor, pulse the chocolate and 1 1/2 cups of the sugar specified in the recipe until the chocolate is crushed.
  3. In a large bowl, combine butter, sugar, chocolate, baking soda, and vanilla. Mix on high speed for 3 minutes, or until frothy. One at a time, beat thoroughly before adding each egg. Beat in the flour in three additions, alternating with the milk in two additions, on low speed, just until combined, scraping down the sides of the bowl as necessary. Spread equally among the prepared pans after dividing.
  4. A wooden pick inserted in the centre of the cakes should come out clean after 35 minutes of baking. After 10 minutes, transfer the pans onto the rack, remove the paper, and allow the pans cool fully.
  5. In order to make chocolate buttercream, combine the butter and chocolate in a large bowl and beat until creamy. Add marshmallow fluff by beating. Add vanilla and confectioners’ sugar after blending. Beat for 3 to 4 minutes on high speed, until fluffy.
  6. On a serving dish, place 1 cake layer. Put 1 cup icing over the top. Add a second cake layer on top. Frost the sides, then add more frosting to the top.

3. Classic Vanilla Cake Recipe

You can’t go wrong with this traditional vanilla sheet cake recipe if you’re trying to decide what kind of cake is ideal for birthdays. Also, if you want to get creative with your own DIY decorations, it’s a perfect blank canvas.

INGREDIENTS

FOR THE CAKE

  • 1 c. 

(2 sticks) unsalted butter, at room temp, plus more for pan

  • 3 c. 

all-purpose flour

  • 1 tbsp. 

baking powder

  • 1 tsp. 

kosher salt

  • 1 3/4 c. 

granulated sugar

  • 4 

large eggs, at room temp

  • 2 tsp. 

pure vanilla extract

  • 1 1/4 c. 

whole milk, at room temp

FOR THE FROSTING

  • 2 c. 

confectioners’ sugar

  • 1 c. 

(2 sticks) unsalted butter, at room temp

  • 1/2 tsp. 

kosher salt

  • 1/4 c. 

heavy cream

  • 1 1/2 tsp. 

pure vanilla extract

HOW TO MAKE IT

  1. making cake 325°F oven temperature. Grease a cake pan measuring 9 by 13 inches, then cover the bottom with parchment paper, leaving an overhang on two sides.
  2. Mix the salt, baking powder, and flour in a bowl.
  3. To combine, whip butter and granulated sugar in a large bowl with an electric mixer on low speed. Raise the speed to medium-high; beat for about 3 minutes, or until fluffy and light. Eggs should be added one at a time, beating each one thoroughly before adding the next. Vanilla is beaten in.
  4. Now down the speed, add the flour mixture in three portions, alternate with the milk, and beat just until combined.
  5. Pour the batter in the prepared pan and bake for 40 minutes, or until a wooden pick inserted in the middle comes out clean. After 10 minutes, remove from pan using overhangs and allow cool fully.
  6. To make frosting, use an electric mixer to combine the confectioners’ sugar, butter, and salt. Next, increase the speed to medium and beat for about 3 minutes, or until frothy. Add cream gradually as the mixer is running. For roughly 3 minutes, beat until fluffy. Vanilla is beaten in.
  7. Pour icing over the cooled cake and add any desired decorations.

4. Chocolate Stout Layer Cake Recipe

This cake is just screaming “celebration,” and it looks as great as it tastes.

INGREDIENTS

Chocolate Stout Layer Cake

  • 9 cup all-purpose flour
  • 6 cup granulated sugar
  • 3 cup Dutch dark cocoa powder
  • 6 teaspoon baking powder
  • 3 teaspoon baking soda
  • 3 teaspoon kosher salt
  • 3 teaspoon espresso powder
  • 12 large eggs
  • 3 cup vegetable oil
  • 3 cup Guinness stout beer, dark
  • 3 cup buttermilk
  • 6 teaspoon vanilla extract
  • 3 cup roughly crushed pretzels

Bailey’s Irish Buttercream

  • 6 cup (12 sticks) butter, softened to room temperature
  • 18 cup powdered sugar
  • 3 teaspoon vanilla extract
  • 3/4 cup Bailey’s Irish Cream

Chocolate Ganache

  • 3 cup semi-sweet chocolate chips
  • 1 1/2 cup heavy whipping cream
  • 3 teaspoon vanilla extract

HOW TO MAKE IT

Chocolate Stout Layer Cake

1.the oven to 350 degrees Fahrenheit. Three (8-inch) 8-inch cake pans should be lined with parchment paper, and the pans should also be sprayed with baking spray.

2.Mix the flour, sugar, baking soda, salt, cocoa powder, baking powder, and coffee powder in a big basin.

3.Buttermilk, vanilla extract, eggs, oil, and strong beer should all be added. Combine with dry ingredients by stirring to completely integrate.

4.Spoon the mixture equally into the prepared cake pans, and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.

5.Cakes should be allowed to cool in their pans for about 15-20 minutes before being turned upside down and allowed to finish cooling on a wire rack. When baking cakes in advance, wrap each one in plastic wrap before putting it in the fridge or freezer.

    Bailey’s Irish Buttercream

    1. Beat the butter together on medium speed for 5 to 6 minutes, either in a stand mixer with the paddle attachment or with an electric hand mixer.
    2. Turn down the speed to the smallest setting and gradually add the powdered sugar. After adding vanilla extract and Bailey’s Irish Cream, return the speed to medium. Beat mixture for a further 6-7 minutes, or until well mixed, light, and fluffy.

    Chocolate Ganache

    1. Place a small heatproof bowl immediately on top of a double boiler (a small sauce pan with a cup of water inside) that is being heated to medium-high. The bottom of the bowl shouldn’t contact the water in the pot. Chocolate chips should be added to a bowl and stirred to melt.
    2. Add vanilla essence and cream after that. Remove from heat after continuing to mix until everything is well incorporated.

    To Assemble

    1. Be sure to level the cakes if required. Frost the cake layers and cover the top, sides, and crumb base with icing. Place in refrigerator and allow it sit for at least 30 minutes. Then, cover the entire cake with the remaining frosting and smooth the top if you’re using a chocolate ganache drip. Place cake back in the refrigerator for additional 15 minutes of setting.
    2. For the finest results, use a plastic squeeze bottle to apply the ganache drip. Apply mild pressure with the squeeze bottle to the outside edges of the cake to encourage the ganache to “leak” down the sides. Continue the procedure all the way around the cake, and then use the leftover ganache to fill in the centre. Serve with pretzels on top, crushed.

    Notes

    1. For best results, place finished cake into refrigerator to set for at least 15 minutes. This allows for cake to be cut cleaner and with less mess.

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