I'm looking for an easy, but impressive birthday cake recipe?

Answer 1

Easy from scratch or easy from box? Try the book "The Cake Doctor" for the boxed stuff.

Easy fudge cake:
This recipe doesn't take as long as many "from-scratch" cakes and it always comes out right.
"Shirley Temple Cake" from the Fannie Farmer Baking Book by Marion Cunningham--best baking book ever with detailed technique instructions for everything! (I've change the directions a tiny bit.)

2 oz. unsweetend chocolate
1/3 c. boiling water
8 Tbsp. (i stick) butter
1 1/2 c. sugar
1 tsp. vanilla extract
3 eggs
1 3/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 c. milk

Preheat oven to 350F. Grease and flour two 8" round pans.

Break the chocolate into bits and place them in a small cup or bowl. Pour the boiling water over and stir for a moment, then set aside to finish melting.
Sift the flour, baking soda and salt into a medium bowl. Set aside.
In a large bowl, beat the butter with a mixer until it is smooth and then slowly add the sugar, beating until thoroughly blended (abou 2-3 minutes). Add the vanilla, then the eggs, and beat well. Stir in the flour mixture; add the milk and beat until the batter is well blended and smooth.

Pour into the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Remove from the oven to a cooling rack. Cool in pans for about 5 minutes. Run a butter knife around the edges of the cake and turn onto racks to continue cooling completely.

Easy icing:

5 Tbsp. butter, softened
5 Tbsp. confectioners' sugar
3 Tbsp. jam or jelly (I like strawberry with this cake)

Combine ingredients and beat until smooth. You will need to triple or quadruple this recipe to fill and frost a cake.

Answer 2

I love this cake!! Bake a yellow box cake as you normally would. Let it cool, then take a tooth pick and make of holes ( not to few or too many. I would say 7 per row) on the top of the cake, make sure to leave the cake in the pan. Then take Jell-o any flavor but strawberry is the best and pour it over the cake, put in the refrigerator for 3 hours to let the Jell-O set. Then top it off with Cool-Whip. It looks great when it is cut.

Answer 3

The trick to an impressive birthday cake is the frosting. Almost any standard cake recipe is decent, but you should make real buttercreme frosting from scratch. The standard flavor is vanilla but you can add almost any flavor you want with extracts. Here is the one I use:

http://www.cookingforengineers.com/article.php?id=180

Consider doubling that recipe and making a layered cake with a generous amount of frosting between the layers. You can also change the color of the frosting using food coloring. Also, either match the flavor of the frosting with the cake or complement it. One of my favorites is vanilla cake with almond frosting. Another good variant is chocolate cake with vanilla frosting or, if you can find it, rasberry extract added to the vanilla frosting with red food coloring added.

One thing not mentioned in the recipe is that the butter should be room temperature when you make the frosting (not cold and not melted either). After you frost the cake, put it in the fridge to harden the frosting.

Answer 4

Tres Leches Cake!! So very luscious

Ingredients:
store bought cake mix(white cake)
one can of condensed milk
one can of evaporized milk
one cup of regular milk
any kind of frosting you prefer

What you do:
you bake the cake. You mix the three milks together and pour it over the bread and wait till it absobs it completely. Then you spread the frosting over the top and thats it...its delicious. Just make sure you dont over do it with the milk...so it wont be too soggy...but it should be a little so dont worry if the liquid is oozing out from the bottom....
you could also cut the cake in half and fill it with strawberries or any other fruit you like...enjoy!

Answer 5

Made a birthday cake last week and have to share...I was running short on time and dashed into the grocery store, bought a box mix, which you had to add 3 eggs, oil & water. Must be moist, thought I. Also grabbed two cans of frosting. On my way out picked up red and green ready to use frosting for decorating. Thankfully I was by myself when I decorated, so I wasn't nervous. It turned out great, layer cake with lots of chocolate icing. I experimented with the decorating frosting and found I could make holly leaves and berries pretty good! I swear it was really cute and the cake was very moist and delicious!

Answer 6

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aMDkL

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 7

this looks good!


INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
5 tablespoons all-purpose flour
1 cup milk
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract


DIRECTIONS
To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.


Chocolate cookie cake

INGREDIENTS
1/2 cup butter
2 tablespoons molasses
2 tablespoons white sugar
4 (1 ounce) squares semisweet chocolate
1 1/2 cups roughly broken vanilla wafers
1/4 cup raisins
1/4 cup sliced almonds
1/2 cup candied cherries


DIRECTIONS
Put the butter or margarine, molasses, sugar, and chocolate into a 1-1/2 quart ovenproof glass bowl and microwave on high for two minutes or until fat and chocolate have melted. Stir well. Add the broken cookies or wafers, raisins, almonds, and cherries. Mix well to coat them with the chocolate mixture.
Place a 7 inch plain flan ring on a flat serving plate. Spoon in the cookie mixture. Press down evenly. Chill in refrigerator for about 8 hours or overnight. Remove flan ring and serve.

Answer 8

Angel Food Cake (fresh) with Strawberry or Raspberry toppings, and the use of frozen berries is okay for the toppings because you will puree most of it in the processor. Chocolate sauce around the outside. to bad there are no pictures available on yahoo answers.

Answer 9

There are way 2 many recipes around for someone just to choose for you... I think you should check allrecipes.com... they have so many different recipes that it should be easy for you to find one that you love (and are willing to actually try to make :) )