What is the best cake to make for birthdays?

Question

I need to know a cake recipie please.

Answer 1

Hi !!!
Here you go...*PHOTOS OF THESE CAKES ARE ON THE WEBSITES IN THE "SOURCES" BOX.

Incredibly Delicious Italian Cream Cake

Original recipe yield:
1 - 3 layer 9 inch round cake

PREP TIME 30 Min
COOK TIME 35 Min
READY IN 1 Hr 35 Min

INGREDIENTS:
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour

Frosting:
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Servings Per Recipe: 12

-------OR THIS ONE...

HERSHEY'S KISSES Birthday Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

* VANILLA BUTTERCREAM FROSTING(recipe follows)

HERSHEY'S KISSES Brand Milk Chocolates

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost with VANILLA BUTTERCREAM FROSTING. Remove wrappers from chocolates; garnish top and sides of cake. 10 to 12 servings.

* VANILLA BUTTERCREAM FROSTING
1/3 cup butter or margarine, softened
4 cups powdered sugar
3 to 4 tablespoons milk
1-1/2 teaspoons vanilla extract

Beat butter in large bowl until creamy. Gradually add about half of the powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. Add additional milk, if necessary, until frosting is spreading consistency. About 2-1/3 cups frosting.

Answer 2

My wife really likes the red velvet cakes you can buy at the store, but as an added twist, add a chocolate pudding mix in while mixing. Makes for a much richer and tastier cake. As a frosting, butter cream is best. To make it, put room temp butter in a mixing bowl and add powdered sugar. You will need a lot of both. Add a drop or two of both vanilla and almond extract, warning- not too much of either, just a drop or two. Then keep adding sugar and butter. There are no measurements to get this right, you will need to taste test it. It shouldn't taste too much like either butter or sugar when you are done.

Then you can color it any color you like with food coloring.

Happy Baking.

Answer 3

Make a layer cake, cause those are cool.

Or make it to look like something. anything. Liiikke...a musical instrument? or a purse? a sunshine? something you are interested in. Just ditch the idea of the regular rectangular sheet cake if you want something different :)

Answer 4

here's something light, citrusy and not your ordinary chocolate cake.....

Sunshine Cake
one box yellow (butter) cake mix
one can mandarin orange slices (drained) you can save a few for decoration if you like
one stick butter
two eggs
Mix all ingredients and bake in three batches in an eight inch round cake pan. (i put wax paper in the bottom of the pans, makes for easier removal) Let cool completely before applying frosting.....
FROSTING
one package of cheesecake mix (you don't need the crumb crust part...I always save it though)
One small can crushed pineapples (drained)
eight oz container sour cream
one small container cool whip
Mix all ingredients together then apply to each section of cake then on all sides until completely coated. plenty of frosting apply liberally! Decorate with reserved orange slices.
This cake is really delicious and the citrus makes it light and sweet. My whole family loves it.

Answer 5

If you go to www.hershey.com you can click on recipes and find some really good chocolate cakes. If it's a child's birthday I bet they would love chocolate. Adults seem to prefer a more sophisticated flavor, like carrot cake or german chocolate.

Answer 6

I say buy a dairy queen ice cream cake. Those are the best.

Answer 7

Here's a great site I just found - I need to make a birthday cake myself next week!

http://www/coolest-birthday-cakes.com

Good luck!

Answer 8

buy a choclate cake mix and bake it ! its simple and delicious

Answer 9

chocolate cake, chocolate frosting M&MS,and ice cream.
MMMMMMmmmmmmm. tasty!

Answer 10

Make a good chocolate cake. You can get mixtures at the store. Put recess cups on the cake. MMM yummy.
Note: Don't put to much frosting on the cake it will fall to it's death because of the weight.

Here is the recipe:
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
~
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
~
Special equipment
two 10- by 2-inch round cake pans
preparation
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.



If you don't like chocolate try this:

2-1/2 cup sifted cake flour
1-1/2 cups sugar
3-1/2 tsp. baking powder
1/2 cup butter, softened
1/2 tsp. salt
3/4 cup milk
1-1/2 tsp. vanilla
4 egg whites, at room temperature
~
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour two 9" round layer cake pans and line the bottoms with waxed paper; set aside. Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, milk and vanilla. Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed.
Pour batter into prepared pans and bake at 350 degrees for 20 to 30 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool 15 minutes in pans, then carefully remove layers from pans and cool completely on wire rack.


And here is a quik cooking cake:

250g Butter
2 Cups Castor Sugar
6 Eggs
4 Tablespoons Lemon Rind
3 Lemons
2 Cups Plain Four
2 Teaspoons Baking Powder
1 Tub Sour Cream (250g)
~
Preheat oven 160 degrees
Cream Butter and Sugar (or melt a little on stove or in microwave to make creaming easier)
Once mixture is cold add Eggs and mix in well
Add dry ingredients and Sour Cream alternately (to make mixing easier)
Bake in oven for 1hr or up to 1and 1/2 hrs depending on oven, check cake after 1 hr to see if middle is cooked.
~
Glaze:
The Juice of 2 - 3 Lemons
1/4 Cup Castor Sugar
Mix Castor Sugar with Lemon Juice (heat in the microwave or over the stove if you want really tangy lemon glaze).
Once cake and glaze are both totally cooled, pour glaze over cake and serve.