Ready to make someone’s birthday unforgettable? Whether you’re baking for a crowd or a cozy celebration, our collection of 35 delicious birthday cake recipes has something for every taste and skill level. From classic chocolate to show-stopping creations, these cakes are guaranteed to delight every guest and make your special day even sweeter. Let’s dive in and find your perfect birthday bake!
Classic Vanilla Birthday Cake
Whip up the ultimate celebration centerpiece with this timeless vanilla birthday cake. Grab your apron and let’s bake a crowd-pleaser that’s fluffy, fragrant, and totally Instagram-worthy.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 ½ cups
– Unsalted butter – 1 cup (softened)
– Eggs – 4 large
– Milk – 1 cup
– Vanilla extract – 2 tsp
– Baking powder – 2 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, cream the softened butter and granulated sugar together for 3 minutes until light and fluffy. (Tip: Use room-temperature butter for smoother mixing.)
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. (Tip: Avoid overmixing to keep the cake tender.)
7. Divide the batter evenly between the prepared pans.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. (Tip: Rotate the pans halfway through for even baking.)
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Enjoy slices of this moist, vanilla-forward cake layered with your favorite frosting. Its light crumb and sweet aroma make it perfect for birthdays, or simply slice it up for a weekday treat with coffee.
Rich Chocolate Fudge Cake
Devour this decadent chocolate fudge cake that melts in your mouth. Ditch the box mix—this homemade version delivers intense cocoa flavor with a moist, tender crumb. Dive into layers of rich chocolate bliss that’ll have everyone begging for seconds.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 ½ cups
– Unsweetened cocoa powder – ¾ cup
– Baking powder – 1 ½ tsp
– Baking soda – 1 ½ tsp
– Salt – 1 tsp
– Eggs – 2 large
– Buttermilk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 2 tsp
– Boiling water – 1 cup
Instructions
1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until fully combined.
3. Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients.
4. Beat with an electric mixer on medium speed for 2 minutes until smooth.
5. Gradually pour in boiling water while mixing on low speed; batter will be thin.
6. Divide batter evenly between prepared pans.
7. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Frost with chocolate buttercream or ganache once fully cooled.
Serve this cake slightly warm for an ooey-gooey texture that highlights its fudgy richness. Stack layers with extra frosting for a dramatic dessert centerpiece, or enjoy a simple slice with a cold glass of milk. Seriously, the deep chocolate flavor and moist crumb make it impossible to resist just one piece.
Moist Red Velvet Layer Cake
Whip up the most iconic dessert that’s guaranteed to steal the show. This red velvet cake delivers velvety texture and that signature tang in every bite.
Ingredients
– All-purpose flour – 2 ½ cups
– Granulated sugar – 1 ½ cups
– Unsweetened cocoa powder – 2 tbsp
– Baking soda – 1 tsp
– Salt – 1 tsp
– Buttermilk – 1 cup
– Vegetable oil – 1 cup
– Eggs – 2 large
– Red food coloring – 2 tbsp
– Vanilla extract – 1 tsp
– Distilled white vinegar – 1 tsp
– Cream cheese – 8 oz
– Unsalted butter – ½ cup
– Powdered sugar – 4 cups
Instructions
1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
3. In another bowl, combine buttermilk, oil, eggs, food coloring, vanilla, and vinegar until smooth.
4. Tip: Use room temperature ingredients for even mixing and better rise.
5. Pour wet ingredients into dry ingredients and mix just until combined—do not overmix.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Beat cream cheese and butter together until creamy for the frosting.
10. Gradually add powdered sugar and beat until fluffy and spreadable.
11. Tip: Chill frosting for 15 minutes if it’s too soft for easy layering.
12. Place one cake layer on a plate and spread with a thick layer of frosting.
13. Top with second layer and frost top and sides smoothly.
14. Tip: Use a bench scraper for sharp, clean edges on your cake.
15. Refrigerate for at least 1 hour before slicing to set the layers.
Perfectly moist with a subtle cocoa flavor and tangy cream cheese frosting that balances the sweetness. Serve chilled with a dusting of extra cocoa or fresh berries for a stunning contrast.
Funfetti Celebration Cake
You won’t believe how easy this party-perfect cake comes together. Grab your sprinkles and let’s bake some magic!
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1½ cups
– Unsalted butter – ½ cup
– Eggs – 3
– Milk – 1 cup
– Vanilla extract – 2 tsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Rainbow sprinkles – ½ cup
Instructions
1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. Cream softened butter and sugar in a bowl for 3 minutes until light and fluffy. Tip: Room temperature ingredients blend smoother!
3. Beat in eggs one at a time, then add vanilla extract.
4. Whisk together flour, baking powder, and salt in a separate bowl.
5. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour.
6. Gently fold in sprinkles until just combined—don’t overmix or colors will bleed.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 25-28 minutes until a toothpick inserted comes out clean. Tip: Rotate pans halfway for even baking.
9. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Frost cooled layers with your favorite buttercream and decorate with extra sprinkles. Tip: Chill cake for 30 minutes before slicing for cleaner layers.
Cloud-soft crumb meets bursts of sugary confetti in every bite. Serve thick slices with cold milk, or crumble over ice cream for a next-level sundae!
Decadent Triple Chocolate Cake
Dive into chocolate heaven with this triple-layer masterpiece. Whip up pure indulgence in under an hour—your taste buds will thank you.
Ingredients
– Flour – 1 ½ cups
– Sugar – 1 cup
– Cocoa powder – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2
– Milk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Semi-sweet chocolate chips – 1 cup
– Heavy cream – ½ cup
– Butter – ¼ cup
Instructions
1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together flour, sugar, cocoa powder, baking powder, and salt in a large bowl.
3. Beat eggs in a separate bowl until frothy, about 1 minute.
4. Add milk, vegetable oil, and vanilla extract to the eggs, and mix until combined.
5. Pour wet ingredients into dry ingredients and stir until just incorporated—do not overmix.
6. Fold in ½ cup of chocolate chips gently with a spatula.
7. Pour batter into the prepared pan and smooth the top evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Heat heavy cream and butter in a saucepan over medium heat until it just begins to simmer.
11. Pour hot cream mixture over the remaining ½ cup of chocolate chips in a bowl and let sit for 2 minutes.
12. Whisk the chocolate and cream until smooth and glossy to create a ganache.
13. Spread ganache evenly over the cooled cake with a spatula.
14. Allow ganache to set at room temperature for 20 minutes before slicing.
Nothing beats the moist crumb and rich cocoa depth of this cake. Serve it slightly warm with a scoop of vanilla ice cream for a contrast that’ll have everyone begging for seconds.
Lemon Raspberry Layer Cake
TikTok’s about to lose it over this Lemon Raspberry Layer Cake. Tangy meets sweet in a showstopper that’s pure sunshine on a plate—get ready to bake your feed famous.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 ½ cups
– Unsalted butter – 1 cup
– Eggs – 3
– Lemon zest – 2 tbsp
– Lemon juice – ¼ cup
– Fresh raspberries – 1 ½ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Heavy cream – 1 cup
– Confectioners’ sugar – 2 cups
Instructions
1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Tip: Use room-temperature butter for smoother mixing.
4. Beat in eggs one at a time, then mix in lemon zest and lemon juice.
5. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
6. Fold in 1 cup of raspberries gently to avoid crushing them.
7. Divide batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate pans halfway through for even baking.
9. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Whip heavy cream and confectioners’ sugar in a chilled bowl until stiff peaks form, about 4 minutes. Tip: Chill your bowl and beaters beforehand for faster whipping.
11. Place one cake layer on a serving plate and spread with half of the whipped cream.
12. Top with the second cake layer and spread remaining cream over the top and sides.
13. Garnish with the remaining ½ cup of raspberries.
Moist layers burst with zesty lemon and juicy raspberries, while the light cream frosting balances every bite. Serve chilled for a refreshing twist, or toast slices lightly for a warm, gooey treat that’s pure magic.
Salted Caramel Drip Cake
Tackle your sweet tooth with this showstopper. This salted caramel drip cake delivers pure indulgence in every layer—moist, buttery cake meets rich, salty-sweet caramel. Get ready to bake your most Instagram-worthy dessert yet.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 ½ cups
– Unsalted butter – 1 cup
– Eggs – 3 large
– Whole milk – 1 cup
– Baking powder – 2 tsp
– Salt – 1 tsp
– Vanilla extract – 2 tsp
– Heavy cream – ½ cup
– Light brown sugar – 1 cup
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. Cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar in a bowl until light and fluffy, about 3 minutes.
3. Beat in 3 large eggs one at a time, mixing well after each addition.
4. Stir in 2 tsp vanilla extract until fully incorporated.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup whole milk, beginning and ending with the dry ingredients.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. For the caramel, melt 1 cup light brown sugar and ½ cup unsalted butter in a saucepan over medium heat, stirring constantly.
11. Bring to a gentle boil and cook for 1 minute without stirring.
12. Remove from heat and slowly whisk in ½ cup heavy cream until smooth.
13. Allow the caramel to cool and thicken for 15 minutes at room temperature.
14. Place one cake layer on a serving plate and spread a thin layer of caramel over the top.
15. Top with the second cake layer and pour the remaining caramel over the top, allowing it to drip down the sides.
16. Let the cake set for at least 30 minutes before serving.
The cake is incredibly moist with a tender crumb, while the caramel adds a deep, buttery sweetness balanced by a hint of salt. Serve slices chilled for a firmer texture or at room temperature for a gooey, decadent experience—perfect with a scoop of vanilla ice cream.
Coconut Cream Cake
A coconut dream you NEED to bake tonight—fluffy layers, creamy frosting, tropical vibes in every bite. Grab your mixer and let’s go!
Ingredients
Flour – 2 cups
Sugar – 1 ½ cups
Baking powder – 1 tbsp
Salt – ½ tsp
Eggs – 3
Coconut milk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Coconut extract – 1 tsp
Heavy cream – 2 cups
Powdered sugar – 1 cup
Shredded coconut – 1 cup
Instructions
1. Preheat oven to 350°F.
2. Grease two 9-inch round cake pans.
3. Whisk flour, baking powder, and salt in a bowl.
4. Beat eggs and sugar in a separate bowl for 3 minutes until pale.
5. Mix in coconut milk, vegetable oil, vanilla extract, and coconut extract.
6. Fold dry ingredients into wet ingredients until just combined.
7. Divide batter evenly between pans.
8. Bake for 25–30 minutes until a toothpick inserted comes out clean.
9. Cool cakes in pans for 10 minutes.
10. Transfer cakes to a wire rack to cool completely.
11. Whip heavy cream and powdered sugar to stiff peaks.
12. Frost the top of one cake layer with half the whipped cream.
13. Place second layer on top.
14. Frost the entire cake with remaining whipped cream.
15. Press shredded coconut onto the sides and top of the cake.
16. Chill for 1 hour before serving. Perfectly moist crumb with rich coconut flavor—toast the shredded coconut for extra crunch or serve with fresh mango slices for a tropical twist!
Nutella Swirl Cake
Viral Nutella swirl cake? Yes, please! This decadent dessert combines rich chocolate hazelnut spread with moist cake batter for an Instagram-worthy treat that’s surprisingly simple to make.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Milk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Nutella – ¾ cup
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs lightly with a fork.
4. Add the milk, vegetable oil, and vanilla extract to the eggs and mix until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain—do not overmix to keep the cake tender.
6. Spread half of the batter evenly into the prepared pan.
7. Warm the Nutella in the microwave for 15 seconds to make it easier to swirl.
8. Dollop spoonfuls of the warmed Nutella over the batter in the pan.
9. Top with the remaining batter, spreading it gently to cover the Nutella.
10. Use a knife or skewer to swirl the Nutella through the batter in a figure-eight pattern for a marbled effect.
11. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Zesty and indulgent, this cake boasts a moist crumb with ribbons of gooey Nutella that melt in your mouth. Serve it warm with a scoop of vanilla ice cream for an extra-decadent twist, or enjoy it as a sweet afternoon snack with coffee.
Strawberry Shortcake Layered Delight
Every summer dessert gets a major upgrade with this showstopper. Expect fluffy layers, juicy berries, and pure indulgence in every bite.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Baking powder – 1 tbsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Whole milk – ¾ cup
– Heavy cream – 1 cup
– Fresh strawberries – 2 cups
– Powdered sugar – ¼ cup
Instructions
1. Preheat your oven to 375°F.
2. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
3. Cut the unsalted butter into small cubes and add it to the dry ingredients.
4. Use your fingers or a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs.
5. Pour in the whole milk and stir just until a soft dough forms—do not overmix to keep the shortcake tender.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 equal rounds using a biscuit cutter or glass.
8. Place the rounds on a parchment-lined baking sheet, spacing them 2 inches apart.
9. Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
10. Let the shortcakes cool completely on a wire rack to prevent sogginess when assembling.
11. While the shortcakes cool, hull and slice the fresh strawberries into thin pieces.
12. In a chilled bowl, whip the heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
13. Slice each cooled shortcake in half horizontally to create a top and bottom layer.
14. Place the bottom half of a shortcake on a plate and top it with a generous spoonful of whipped cream.
15. Add a layer of sliced strawberries over the whipped cream.
16. Place the top half of the shortcake over the strawberries and repeat for all layers.
17. For the best presentation, assemble just before serving to maintain crisp textures.
Fresh from the oven, this delight boasts a buttery, crumbly shortcake that contrasts perfectly with the creamy whipped topping and sweet, juicy strawberries. Serve it chilled for a refreshing treat, or add a drizzle of honey for extra sweetness.
Black Forest Cherry Cake
Ready to level up your baking game? This Black Forest Cherry Cake delivers rich chocolate layers, tart cherries, and fluffy whipped cream in every bite—perfect for impressing guests or treating yourself.
Ingredients
– Flour – 1 ½ cups
– Cocoa powder – ¾ cup
– Sugar – 1 ½ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 3
– Milk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 2 tsp
– Canned cherries – 1 (21 oz) can, drained
– Heavy cream – 2 cups
– Powdered sugar – ¼ cup
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until fully combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, and mix on medium speed for 2 minutes until the batter is smooth and no lumps remain.
4. Divide the batter evenly between the prepared pans and tap them lightly on the counter to remove air bubbles.
5. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely—this prevents sogginess.
7. While the cakes cool, whip the heavy cream and powdered sugar with an electric mixer on high speed for 3–4 minutes until stiff peaks form.
8. Place one cake layer on a serving plate and spread half of the whipped cream evenly over the top.
9. Scatter half of the drained cherries over the whipped cream layer.
10. Top with the second cake layer and repeat with the remaining whipped cream and cherries.
11. Chill the assembled cake in the refrigerator for at least 1 hour before serving to set the layers.
Not just a dessert—this cake boasts a moist, tender crumb from the chocolate layers, balanced by the bright acidity of cherries and the lightness of whipped cream. Serve it chilled with a dusting of cocoa powder or alongside a scoop of vanilla ice cream for an extra indulgent twist.
Carrot Cake with Cream Cheese Frosting
Whip up this classic dessert that’s moist, spiced, and downright irresistible. Packed with fresh carrots and topped with tangy cream cheese frosting, it’s a crowd-pleaser every time.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Vegetable oil – ¾ cup
– Eggs – 3
– Grated carrots – 2 cups
– Baking powder – 2 tsp
– Cinnamon – 1 tsp
– Salt – ½ tsp
– Cream cheese – 8 oz
– Unsalted butter – ½ cup
– Powdered sugar – 2 cups
– Vanilla extract – 1 tsp
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
3. Add vegetable oil and eggs to the dry ingredients, mixing until just combined.
4. Fold in grated carrots until evenly distributed.
5. Pour batter into the prepared pan and spread it evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
8. In a medium bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth.
9. Gradually add powdered sugar and vanilla extract, beating until fluffy and well combined.
10. Spread the frosting evenly over the cooled cake.
Fluffy, spiced layers meld with creamy frosting for a perfect bite. Serve chilled for a firmer texture or at room temperature for ultimate indulgence—slice into squares and enjoy with a drizzle of honey or a sprinkle of nuts for extra crunch.
Mocha Espresso Cake
Ready to caffeinate your dessert game? This mocha espresso cake delivers bold coffee flavor with chocolate richness—perfect for when you need that extra kick. Bake it up and watch it disappear!
Ingredients
Flour – 1 ½ cups
Sugar – 1 cup
Cocoa powder – ½ cup
Instant espresso powder – 2 tbsp
Baking soda – 1 tsp
Salt – ½ tsp
Eggs – 2
Buttermilk – 1 cup
Vegetable oil – ½ cup
Hot water – ½ cup
Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together flour, sugar, cocoa powder, espresso powder, baking soda, and salt in a large bowl until no lumps remain.
3. Tip: Sift dry ingredients if your cocoa tends to clump for a smoother batter.
4. In a separate bowl, beat eggs lightly, then stir in buttermilk, vegetable oil, and vanilla extract.
5. Pour wet ingredients into dry ingredients and mix just until combined—do not overmix.
6. Carefully add hot water and stir until the batter is smooth and thin.
7. Tip: Hot water blooms the cocoa and espresso, intensifying their flavors.
8. Pour batter into the prepared pan and tap gently on the counter to remove air bubbles.
9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Check at 30 minutes to avoid overbaking; the cake should spring back when touched.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Light and moist with a deep coffee-chocolate harmony, this cake stays tender for days. Serve it warm with a dusting of cocoa or as a base for espresso-spiked frosting—it’s a caffeine lover’s dream come true.
Peanut Butter Chocolate Cake
Zap your tastebuds with this epic peanut butter chocolate cake! It’s rich, decadent, and ridiculously easy to make. Get ready to wow everyone with this showstopper.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Unsweetened cocoa powder – ¾ cup
– Baking powder – 1 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Eggs – 2
– Milk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Boiling water – 1 cup
– Creamy peanut butter – 1 cup
– Powdered sugar – 2 cups
– Heavy cream – ½ cup
Instructions
1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients.
4. Mix on medium speed with an electric mixer for 2 minutes until smooth.
5. Gradually pour in boiling water and mix until combined—batter will be thin.
6. Divide batter evenly between the prepared pans.
7. Bake for 30–35 minutes until a toothpick inserted comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Beat peanut butter, powdered sugar, and heavy cream with an electric mixer on high for 3 minutes until fluffy.
10. Place one cake layer on a serving plate and spread half the frosting on top.
11. Top with the second cake layer and frost the top and sides with remaining frosting.
Serve this moist, fudgy cake chilled for the best texture. The peanut butter frosting adds a creamy, salty contrast to the deep chocolate layers. Slice it thick and pair with cold milk for the ultimate indulgence.
Rainbow Layered Cake Extravaganza
Haven’t you seen those jaw-dropping rainbow cakes all over your feed? Here’s how to make your own showstopper that’s guaranteed to break the internet. Grab your tools and let’s bake!
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 ½ cups
– Unsalted butter – 1 cup
– Eggs – 4
– Milk – 1 cup
– Vanilla extract – 2 tsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Red food coloring – 1 tsp
– Orange food coloring – 1 tsp
– Yellow food coloring – 1 tsp
– Green food coloring – 1 tsp
– Blue food coloring – 1 tsp
– Purple food coloring – 1 tsp
Instructions
1. Preheat your oven to 350°F and grease six 6-inch round cake pans.
2. Cream together the unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Divide the batter evenly into six bowls.
7. Add red food coloring to one bowl and mix until vibrant; repeat with orange, yellow, green, blue, and purple for the other bowls.
8. Pour each colored batter into a prepared pan and spread evenly.
9. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
11. Stack the cooled layers with frosting between each, starting with purple at the bottom and ending with red on top.
12. Frost the outside of the cake smoothly and decorate as desired.
Zesty and vibrant, this cake boasts a moist, tender crumb with a burst of vanilla flavor in every colorful layer. Serve it sliced to reveal the rainbow inside—perfect for birthdays or just to brighten any day!
Banana Pudding Cake
Mash those bananas into submission—this cake is about to become your new obsession. Layer creamy pudding between tender cake layers for a dessert that screams Southern comfort with a modern twist. Get ready to impress with minimal effort and maximum flavor.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Ripe bananas – 3 medium
– Eggs – 2 large
– Milk – 1 cup
– Unsalted butter – ½ cup
– Vanilla extract – 2 tsp
– Instant vanilla pudding mix – 1 box (3.4 oz)
– Heavy cream – 2 cups
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Mash the bananas thoroughly with a fork until smooth—no lumps for a uniform texture.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Add the mashed bananas, eggs, milk, melted butter, and vanilla extract to the dry ingredients.
5. Mix just until combined; overmixing can make the cake tough.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. While the cakes cool, prepare the pudding by whisking the pudding mix with the heavy cream until thick—chill it for 10 minutes to set.
10. Place one cake layer on a serving plate and spread half of the pudding over it.
11. Top with the second cake layer and spread the remaining pudding on top.
12. For best results, refrigerate the cake for at least 1 hour before serving to let the flavors meld.
Expect a moist, tender crumb from the banana cake paired with a rich, creamy pudding that melts in your mouth. Serve it chilled with a sprinkle of crushed vanilla wafers for extra crunch, or enjoy it as is for a nostalgic yet elevated treat.
Conclusion
Joyful baking awaits with these 35 scrumptious birthday cake recipes! Whether you’re a novice or expert, there’s a perfect treat here to wow your guests. We’d love to hear which ones become your favorites—drop a comment below and share this sweet inspiration on Pinterest. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
