The Best Birthday Cake Recipes

White Birthday Cake with Italian Meringue Icing

Ingredients

• Cake:
• Cooking spray
• 2  cups  sugar
• 3/4  cup  unsalted butter, softened
• 3  large eggs
• 1  teaspoon  clear vanilla extract
• 1/2  teaspoon  almond extract
• 3  cups  cake flour
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 3/4  cup  low-fat buttermilk
• Icing:
• 1/4  teaspoon  cream of tartar
• 3  large egg whites
• 1  cup  sugar
• 1/4  cup  water
• 1/4  teaspoon  salt
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  almond extract

Preparation

Preheat oven to 350°.
To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.
Place 2 cups sugar and unsalted butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Carefully peel off wax paper, and cool completely on wire rack.
To prepare icing, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Place 1 cake layer on a plate; spread cake layer with 2 cups icing. Top with the remaining cake layer. Spread remaining icing over top and sides of cake.

Nutritional Information

Calories:

310 (28% from fat)

Fat:

9.7g (sat 5.8g,mono 2.6g,poly 0.5g)

Protein:

3.8g

Carbohydrate:

52.4g

Fiber:

0.3g

Cholesterol:

63mg

Iron:

1.5mg

Sodium:

202mg

Calcium:

 33mg

Banana Split Cake

 

Ingredients

• 3  cups  all-purpose flour
• 2  cups  sugar
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 3  large eggs
• 1  cup  vegetable oil
• 1/2  cup  buttermilk
• 2  cups  mashed banana (5 medium)
• 1  cup  chopped pecans
• 1  cup  flaked coconut
• 1 1/2  teaspoons  vanilla extract
• 1  (20-ounce) can crushed pineapple, undrained
• 1  (16-ounce) jar maraschino cherries, drained
• 1  (8-ounce) package cream cheese, softened
• 1 1/2  cups  powdered sugar
• Garnishes: toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce

Preparation

Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.

Chocolate Coca-Cola Cake

 

Ingredients

• 1  cup  butter
• 1/3  cup  cocoa
• 1  cup  cola soft drink
• 2  cups  all-purpose flour
• 1 1/3  cups  sugar
• 1  teaspoon  baking soda
• 2  large eggs
• 1/2  cup  buttermilk
• 1  teaspoon  vanilla extract
• 1 1/2  cups  miniature marshmallows
• Chocolate Coca-Cola Icing

Preparation

Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

Kitchen Notes
Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

 Berry-lemon Cake

• 2  cups  chilled whipping cream
• 1/4  cup  sugar
• 1  tablespoon  grated lemon peel
• Basic butter cake
• 1/4  cup  raspberry or blackberry jam
• 1  cup  purchased lemon curd
• Fresh berries

Preparation

Beat whipping cream and sugar until soft peaks form; gently fold in lemon peel. Spread the bottom layer of the cake with jam, then with lemon curd. Top with second cake layer. Frost with the lemon whipped cream. Mound the top of the cake generously with fresh berries of your choice.

Nutritional Information

Calories:

489 (46% from fat)

Protein:

6.6g

Fat:

25g (sat 14)

Carbohydrate:

63g

Fiber:

1.1g

Sodium:

285mg

Cholesterol:

 148mg

Toffee Crunch Cake

Ingredients

• Double-layer chocolate cake
• 2  cups  finely crushed toffee candy (such as Heath Bars; about 12 oz. total)
• Caramel crème fraîche
• About 1/2 cup toasted almonds

Preparation

Split the layers of the double-layer chocolate cake, making four. Fold toffee candy into 2 cups caramel crème fraîche; spread a third of the mixture on each of the first three cake layers. Frost the outside of the cake with remaining caramel crème fraîche; sprinkle top with almonds.

Nutritional Information

Calories:

665 (60% from fat)

Protein:

7.8g

Fat:

44g (sat 18)

Carbohydrate:

64g

Fiber:

2g

Sodium:

352mg

Cholesterol:

 109mg

Basic White Cupcakes

Ingredients

• 1  (18.25-oz.) package white cake mix with pudding
• 1 1/4  cups  buttermilk
• 1/4  cup  butter, melted
• 2  large eggs
• 2  teaspoons  vanilla extract
• 1/2  teaspoon  almond extract
• Vegetable cooking spray

Preparation

1. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.
Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.

Chocolate-raspberry Cake

Ingredients

• Double-layer chocolate cake
• 1  cup  raspberry jam
• 3  tablespoons  raspbery-flavored liqueur, such as Chambord
• Foolproof buttercream
• Rinsed fresh raspberries (about 6 oz. total)

Preparation

Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.

Nutritional Information

Calories:

642 (56% from fat)

Protein:

6.7g

Fat:

40g (sat 24)

Carbohydrate:

70g

Fiber:

2.3g

Sodium:

298mg

Cholesterol:

205mg

 Heavenly Candy Bar Cake

• 9  fun-size or 21 mini chocolate-coated caramel and creamy nougat bars
• 1/2  cup  butter or margarine
• 2  cups  sugar
• 1  cup  shortening
• 3  large eggs
• 2 1/2  cups  all-purpose flour
• 1  teaspoon  salt
• 1 1/2  cups  buttermilk
• 1/2  teaspoon  baking soda
• 1  teaspoon  vanilla extract
• Chocolate-Marshmallow Frosting
• Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn

Preparation

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch cakepans.
Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired. Prep: 15 min., Cook: 5 min., Bake: 30 min.
Note: For testing purposes only, we used Milky Way Bars.

Maple Pecan Cake

Ingredients

• 1  cup  all-purpose flour
• 1  cup  pecan flour (see notes)
• 2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 3  large egg yolks, beaten to blend
• 2/3  cup  maple syrup
• 1/3  cup  pecan or vegetable oil
• 1  tablespoon  brandy
• 6  large egg whites
• 1/3  cup  sugar
• Maple-cream cheese frosting
• 1/2  cup  chopped toasted pecans

Preparation

1. Butter and flour a 9-inch cake pan with a removable rim. In a bowl, stir together all-purpose flour, pecan flour, baking powder, and salt.
2. In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy. Pour into flour mixture; stir to combine.
3. In a large bowl, with a mixer, beat egg whites until soft peaks form. Beat in sugar, a tablespoon at a time, and continue to beat until glossy, about 2 minutes. Stir a quarter of the egg-white mixture into yolk mixture. Scrape into remaining egg-white mixture and fold in gently.
4. Pour batter into prepared pan. Bake in a 350° oven until cake springs back when lightly pressed in the center, 30 to 35 minutes. Transfer in pan to a rack and let cool about 1 hour.
5. Remove pan rim. Cut cake in half horizontally and place bottom layer on a cake plate. Spread half the maple-cream cheese frosting on bottom layer; top with remaining layer. Spread remaining frosting over top (leave sides bare). Sprinkle with chopped pecans.

Yellow Sheet Cake with Chocolate Frosting

Ingredients

• Cake:
• Cooking spray
• 1  tablespoon  all-purpose flour
• 1/2  cup  butter, melted
• 1  (8-ounce) carton fat-free sour cream
• 1 1/2  cups  granulated sugar
• 2  teaspoons  vanilla extract
• 1/2  cup  egg substitute
• 2  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 3/4  cup  low-fat buttermilk
• Frosting:
• 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla extract
• 1/3  cup  unsweetened cocoa
• 1  to 2 tablespoons evaporated fat-free milk
• 1/8  teaspoon  salt
• 3  cups  powdered sugar, divided

Preparation

Preheat oven to 350°.
To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.
Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Nutritional Information

Calories:

291 (25% from fat)

Fat:

8.1g (sat 4.1g,mono 3.3g,poly 0.4g)

Protein:

4.3g

Carbohydrate:

51.6g

Fiber:

0.9g

Cholesterol:

22mg

Iron:

1mg

Sodium:

285mg

Calcium:

 54mg

 

Orange Ribbon Cheesecake

Ingredients

• For topping
• 1  large thin-skinned orange, such as Valencia
• 1  cup  sugar
• 2  teaspoons  lemon juice
• For cheesecake
• 1 1/4  cups  graham cracker crumbs
• 3  tablespoons  butter, melted
• 3  packages (8 oz. each) cream cheese, at room temperature
• 3/4  cup  sugar
• 4  large eggs, at room temperature
• 2  tablespoons  all-purpose flour
• 1/2  cup  sour cream
• 1  tablespoon  orange-flavored liqueur, such as Grand Marnier or Cointreau, or 2 tsp. vanilla
• 3  tablespoons  fresh orange juice

Preparation

1. For topping: Rinse and dry orange. With a sharp knife, slice into thin rounds (between 1/8 and 1/16 in. thick; see Notes), discarding ends and seeds. In a deep 10-in. frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they're slightly candied and translucent and liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill at least 15 minutes and up to 2 days. 2. For cheesecake: Preheat oven to 300°. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan. 3. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until incorporated. Pour into crust-lined pan. 4. Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days. 5. Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake. 6. Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (you may have extra syrup). 7. Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice. Note: Nutritional analysis is per slice.

Nutritional Information

Calories:

433 (56% from fat)

Protein:

7.6g

Fat:

27g (sat 16)

Carbohydrate:

41g

Fiber:

0.6g

Sodium:

279mg

Cholesterol:

45mg

Cranberry Crown Cheesecake

Ingredients

• 1  cup  graham cracker crumbs
• 2  tablespoons  butter or margarine, melted
• 1 1/2  teaspoons  unflavored gelatin
• 2  tablespoons  orange-flavor liqueur or orange juice
• 2  teaspoons  vanilla
• 3  cups  Yogurt Cheese (see notes) or cream cheese
• 1  cup  sugar
• 4  large eggs
• 1 1/2  to 2 cups cool Baked Cranberry-Orange Sauce

Preparation

1. In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
2. Bake crust in a 350° regular or convection oven until slightly browner, 8 to 10 minutes.
3. In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.
4. In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.
5. Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day.
6. Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges.
Nutritional analysis per serving with yogurt cheese: 259 cal., 15% (39 cal.) from fat; 7.9 g protein; 4.3 g fat (1.8 g sat.); 48 g carbo (1 g fiber); 116 mg sodium; 77 mg chol.
Nutritional analysis per serving with cream cheese: 419 cal., 52% (216 cal.) from fat; 6.9 g protein; 24 g fat (14 g sat.); 45 g carbo (1 g fiber); 251 mg sodium; 138 mg chol.

Chocolate Chip Cheesecake

Ingredients

• 2/3  cup  (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
• 1 1/2  tablespoons  melted butter or margarine
• 3  packages (8 oz. each) nonfat cream cheese
• 1  can (14 oz.) nonfat sweetened condensed milk
• 3  large egg whites
• 2  teaspoons  vanilla
• 1/2  cup  miniature chocolate chips

Preparation

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

Nutritional Information

Calories:

283 (17% from fat)

Protein:

14g

Fat:

5.3g (sat 2.6)

Carbohydrate:

44g

Fiber:

0.0g

Sodium:

461mg

Cholesterol:

 15mg