"best birthday cake" recipe for my husband?

Question

My husband just turned 31 and his birthday party is tommorrow. I would like to find a nice recipe for a yellow or white cake- something a little different. help!

Answer 1

get into a cook book and and make a 3 tier german chocolate cake be sure to use cake flour and double the frosting recipe costly to make although it will be a huge hit ps...beauitiful when done too

Answer 2

EVERY DAY IS SOMEBODY'S BIRTHDAY CAKE

2 1/3 c. self-rising flour
1 1/2 c. sugar
1/2 c. shortening
1 c. milk
1 tsp. vanilla flavoring
2 eggs, unbeaten

In a large mixing bowl, combine flour, sugar and shortening. Mix well. Add milk and flavoring gradually, scraping bowl frequently. Add unbeaten eggs and beat another 2 minutes. Pour into 2 (9") layer pans or this almost fail-proof cake is excellent for use in mold cake pans. Bake at 350 degrees for 35 minutes if using regular cake pans or for 45 minutes if using a mold pan. Cool and ice with Birthday Cake Icing (below).

BIRTHDAY CAKE ICING:

1 box confectioners' sugar
1 c. shortening
1 tsp. almond flavoring
1/4 c. evaporated milk

Combine all ingredients and mix well (at least 5 minutes). For chocolate icing, add 1/4 cup cocoa.

Birthday Cake Icing can also be used for decorating and it stays soft for days. Left over icing can be refrigerated and used later.

Answer 3

Vanilla Butter Birthday Cake

1/2 cup (1 stick) butter, softened
1/3 cup sugar
4 eggs
4 teaspoons McCormick® Pure Vanilla Extract
1 package (2-layer size) yellow cake mix
1/4 teaspoon baking powder
1 cup milk
1 container (16 ounces) ready-to-spread white frosting
1/2 cup strawberry or raspberry preserves or jelly
Sprinkles (optional)


1. Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla, cake mix, baking powder and milk. Beat 3 minutes, scraping sides of bowl occasionally. Spoon batter into 2 greased and floured 8- or 9-inch round cake pans.
2. Bake 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert cakes onto wire racks. Turn layers right side up and cool completely.

3. Spread one cake layer with icing and a layer of strawberry or raspberry preserves, if desired. Top with second cake layer. Frost top and side of cake with remaining icing. Cover the frosted sides of the cake with sprinkles, if desired.

Tip: Mix a few drops of your favorite classic McCormick Food Color or McCormick Neon Food Color into the cake batter or frosting--or both! (Keep in mind that if you start with a yellow cake mix, any color you add to it will be yellow plus the color you are adding. For instance, if you add blue food color to a yellow cake mix, you'll get a green cake!)

For a birthday cake that is second to none, but quick and easy too, start with a cake mix and add McCormick® Pure Vanilla Extract. You will give the sweetest gift of all.

Answer 4

If your looking for something simple but delicious...this is a great yellow cake recipe that I use often. I usually use chocolate icing but it tastes great with whatever icing you prefer.
2 cups flour
1 1/3 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
2 teaspoons vanilla
2 eggs
Heat oven to 350*.
Mix dry ingredients in a large bowl.
Add shortening, milk and vanilla.
Beat on medium for 2 minutes.
Add eggs and beat for 30 seconds more.
Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.

And for something a little different...I don't know if your husband likes carrot cake but if he does ...this is the absolute best recipe!

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
DIRECTIONS
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Answer 5

if you go to www.craftideas.com then go to cakes and it will give you a bunch of different cakes you make. some of there are Hawaiian beach cake and prince cake and this is just for fun ideas to shape and icing your cake you will have to use the regular yellow or white cake mix

Answer 6

I know you asked for a recipe, but if your low on time go to Cold Stone Creamery, they got great ice cream/combo yellow cakes. And you can design them anyway you want. They are amazing. Trust me.

Answer 7

bake a white cake according to the recipe. when cooled, take a wooden spoon handle and poke holes in it. then take strawberry jello and pour over the top. refrigerate and then cover with strawberries and coolwhip. it's yummy

Answer 8

Make him one with 3 layers and some kind of white icing, then put blackberry jam (thin layer) on top of each layer of icing. It's delicious!!!

Answer 9

does he likes Billiards?
look here:
http://www.coolest-birthday-cakes.com/free-cake-recipes.html

Answer 10

Birthday Cake
1 1/2 cups unsalted butter (3 sticks), at room temperature, plus more for preparing the pan
2 1/4 cups sugar
3 cups cake flour, sifted, plus more for preparing the pans
1 tablespoon baking powder
3/4 teaspoon fine salt
1 cup whole milk, at room temperature
1 1/2 teaspoon vanilla extract, at room temperature
6 large egg whites, room temperature
About 4 to 6 cups VANILLA FROSTING or CHOCOLATE FROSTING, recipes follow
Food coloring (optional)
Enough candles to equal the age of the birthday celebrant

Lightly butter and flour two 9 x 1 1/2-inch round cake pans. Position a rack in the middle of the oven and preheat to 350 degrees F.
In a standing mixer fitted with the paddle attachment, cream the butter at low speed until smooth, about 1 minute. Slowly add the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Meanwhile, sift the flour, baking powder, and salt together into a large bowl. In a small bowl, whisk together the milk and vanilla.
Reduce the mixer's speed to low. Alternately add the flour mixture and milk mixture, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
Thoroughly clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites on high speed, until stiff peaks are formed.
Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated.
Divide the cake batter evenly between the prepared cake pans. Place the pans on the middle oven rack evenly spaced apart. Bake, rotating the pans halfway through the cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place one layer, rounded-side down, in the middle of a rotating cake stand. (If using the vanilla frosting, reserve about 1 to 2 cups for coloring and decorating.) Using a palette knife or offset spatula spread about half of the frosting all over the cake. (Spread enough frosting over the top to make a 1/4-to-1/2-inch layer.) Carefully set the other layer on top, rounded-side up, and spread all over with the remaining frosting.
If coloring the vanilla frosting, place the reserved frosting in a medium bowl and stir in the food coloring, little by little, until the desired color is reached. Transfer the colored frosting to a pastry bag with small, round or fluted tip, or a plastic baggie with a small portion of a corner cut off.
Using the colored frosting, creatively write "Happy Birthday" to whomever and decorate the edges in fringes and whirls, if desired. Serve immediately with lit candles or store at room temperature or in the refrigerator covered with a cake or pie lid. (If storing the cake in the refrigerator, remember to remove it several hours before serving, to bring it to room temperature.)

Vanilla Frosting:
1 1/2 pounds unsalted butter, at room temperature
4 1/2 cups confectioners' sugar
1/2 cup plus 1 tablespoon whole milk, at room temperature
1 tablespoon plus 3/4 teaspoon vanilla extract, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and sugar and mix on low until incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Meanwhile, in a small bowl, whisk together the milk, vanilla, lemon juice, and zest.
Reduce the speed of the mixer to low. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to high and mix briefly until fluffy. Use as desired. May be stored, covered, in the refrigerator for 3 days.
Yield: about 6 cups

Chocolate Frosting:
1 pound semi-sweet chocolate, roughly chopped
1 1/2 cup heavy cream
1/3 cup dark corn syrup, plus more to taste

Put the chocolate in a large bowl and set aside.
In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.
Transfer the chocolate mixture to the bowl of a standing electric mixer, or with a hand-held mixer and whip on high speed until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week.

Yield: about 4 cups
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Yield: 6 to 8 servings