25 Delicious Birthday Cake Recipes for Every Celebration

There’s nothing quite like the joy of celebrating a birthday with a slice of cake that’s as unique as the person blowing out the candles. Whether you’re whipping up a surprise for a loved one or planning your own sweet celebration, our roundup of 25 delicious birthday cake recipes has something for every taste and skill level. From classic chocolate to adventurous flavors, let’s make your next birthday unforgettable with the perfect cake!

Classic Vanilla Birthday Cake with Buttercream Frosting

Unbelievably, the secret to the most comforting vanilla birthday cake lies in the simplicity of its ingredients and the love poured into mixing them. I remember my first attempt at this classic was a disaster, but over the years, I’ve perfected it to share with you today.

Ingredients

• Flour – 2 cups
• Sugar – 1.5 cups
• Butter – 1 cup
• Eggs – 3
• Vanilla extract – 2 tsp
• Baking powder – 1.5 tsp
• Milk – 1 cup
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Room temperature butter mixes more evenly.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine flour, baking powder, and salt in a separate bowl.
5. Add the dry ingredients to the creamed mixture alternately with milk, starting and ending with the dry ingredients. Tip: Do not overmix to keep the cake tender.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Absolutely divine, this cake boasts a moist crumb and a rich vanilla flavor that’s perfectly complemented by the buttercream frosting. For a festive twist, sprinkle edible glitter or top with fresh berries before serving.

Chocolate Fudge Birthday Cake with Ganache

Nothing says celebration quite like a Chocolate Fudge Birthday Cake with Ganache. I remember the first time I made this for my niece’s birthday; the look on her face was worth every minute spent in the kitchen. This recipe is my go-to for special occasions, and I’m sharing it with you because it’s foolproof and always a hit.

Ingredients

• Flour – 2 cups
• Sugar – 1 ¾ cups
• Cocoa powder – ¾ cup
• Baking powder – 1 ½ tsp
• Baking soda – 1 ½ tsp
• Salt – 1 tsp
• Eggs – 2
• Milk – 1 cup
• Vegetable oil – ½ cup
• Vanilla extract – 2 tsp
• Boiling water – 1 cup
• Heavy cream – 1 cup
• Chocolate chips – 1 ½ cups

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
4. Gradually stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared pans and bake for 30-35 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.
7. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
8. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
9. Once the cakes are cool, spread a layer of ganache on top of one cake, place the second cake on top, and cover the entire cake with the remaining ganache.

Moist, rich, and decadently chocolatey, this cake is a showstopper. For an extra touch, garnish with fresh berries or a sprinkle of sea salt before serving to elevate the flavors even further.

Red Velvet Birthday Cake with Cream Cheese Frosting

My love for red velvet cake started at a small bakery in Brooklyn, where the rich color and creamy frosting won me over instantly. Now, I make it for every special occasion, and today, I’m sharing my foolproof recipe with you.

Ingredients

• Flour – 2 ½ cups
• Sugar – 1 ½ cups
• 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
• White vinegar – 1 tsp
• Cream cheese – 8 oz
• Butter – ½ cup
• Powdered sugar – 4 cups
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar to the dry ingredients. Mix until just combined.
4. Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
7. Once the cakes are cool, spread frosting between layers and over the top and sides of the cake.

Zesty and vibrant, this red velvet cake is a showstopper with its velvety texture and tangy cream cheese frosting. Serve it with a sprinkle of edible gold dust for an extra festive touch.

Lemon Drizzle Birthday Cake with Lemon Glaze

Every birthday calls for something special, and this Lemon Drizzle Birthday Cake with Lemon Glaze is my go-to for adding a zesty sparkle to the celebration. I remember the first time I made it; the kitchen was filled with the most incredible citrus aroma, and the cake was gone before I could even take a proper photo!

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – ½ cup
• Eggs – 3
• Lemon zest – 2 tbsp
• Lemon juice – ¼ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs blend more smoothly.
4. Mix in the lemon zest and juice.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, whisk together the powdered sugar and enough lemon juice to create a thick glaze. Tip: For a smoother glaze, sift the powdered sugar first.
9. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Zesty and moist, this cake strikes the perfect balance between sweet and tangy. Serve it with a dollop of whipped cream or a sprinkle of extra lemon zest for an extra special touch.

Carrot Cake Birthday Cake with Cream Cheese Frosting

Last weekend, I found myself craving something sweet yet slightly healthy, and what better way to satisfy that craving than with a homemade carrot cake? It’s my go-to for birthdays, but honestly, any day feels special with this cake on the table.

Ingredients

• Flour – 2 cups
• Sugar – 1.5 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 2 tsp
• Eggs – 4
• Oil – 1 cup
• Carrots – 3 cups, grated
• Cream cheese – 8 oz
• Butter – ½ cup
• Powdered sugar – 4 cups
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
3. Add eggs and oil to the dry ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the ingredients are incorporated.
4. Fold in the grated carrots until evenly distributed throughout the batter.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
6. While the cakes cool, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until the frosting is fluffy.
7. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Out of the oven, this carrot cake is moist, flavorful, and perfectly spiced. The cream cheese frosting adds a tangy sweetness that balances the cake beautifully. For an extra touch, garnish with chopped walnuts or a sprinkle of cinnamon before serving.

Funfetti Birthday Cake with Vanilla Buttercream

Picture this: It’s your best friend’s birthday, and you want to surprise them with something homemade that screams celebration. That’s exactly where this Funfetti Birthday Cake with Vanilla Buttercream comes into play. I remember the first time I made it; the kitchen was a mess, but the smiles it brought were totally worth it.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Butter – ½ cup
• Eggs – 3
• Vanilla extract – 2 tsp
• Baking powder – 1 ½ tsp
• Salt – ½ tsp
• Milk – 1 cup
• Rainbow sprinkles – ½ cup
• Confectioners’ sugar – 4 cups
• Heavy cream – 2 tbsp

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Room temperature butter mixes better.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine flour, baking powder, and salt in another bowl; gradually add to the creamed mixture, alternating with milk. Tip: Start and end with the dry ingredients for the best texture.
5. Gently fold in the rainbow sprinkles. Tip: Reserve some sprinkles for decorating the top.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
8. For the buttercream, beat together confectioners’ sugar, ½ cup butter, vanilla extract, and heavy cream until smooth.
9. Spread the buttercream between the layers and over the top and sides of the cake. Decorate with reserved sprinkles.

Rich in flavor and bursting with color, this cake is as fun to make as it is to eat. Serve it with a scoop of vanilla ice cream to take the celebration to the next level.

Strawberry Shortcake Birthday Cake

Strawberry shortcake has always been my go-to dessert for birthdays, especially when I want something that feels both indulgent and a little bit nostalgic. There’s something about the combination of fluffy cake, fresh strawberries, and whipped cream that just screams celebration to me.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Egg – 1
• Milk – ¾ cup
• Vanilla extract – 1 tsp
• Strawberries – 2 cups, sliced
• Whipped cream – 2 cups

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter and mix until the mixture resembles coarse crumbs.
4. Beat in the egg, milk, and vanilla extract until just combined. Tip: Don’t overmix to keep the cake light and fluffy.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, slice the cake horizontally into two layers. Tip: Use a serrated knife for even layers.
8. Spread a layer of whipped cream and sliced strawberries on the bottom layer, then place the top layer over it.
9. Frost the top and sides of the cake with the remaining whipped cream and decorate with more strawberries. Tip: For a more rustic look, leave the sides of the cake slightly exposed.

Buttery and tender, this strawberry shortcake birthday cake is a dream with its layers of sweet cream and juicy strawberries. Serve it with a drizzle of strawberry sauce or a scoop of vanilla ice cream for an extra special touch.

Black Forest Birthday Cake with Cherries and Cream

Just when I thought I couldn’t love chocolate cake more, I stumbled upon the Black Forest Birthday Cake with Cherries and Cream. It’s a game-changer, folks. The combination of rich chocolate, tart cherries, and fluffy cream is nothing short of magical. I remember the first time I made it for a friend’s birthday; the look on their face was worth every minute spent in the kitchen.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Cocoa powder – ¾ cup
• Baking powder – 1 ½ tsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Vegetable oil – ½ cup
• Vanilla extract – 2 tsp
• Cherries – 1 cup, pitted
• Heavy cream – 2 cups
• Powdered sugar – ¼ cup

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Tip: Scrape the sides of the bowl to ensure everything is well mixed.
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the cream from melting when assembling.
6. While the cakes cool, whip the heavy cream and powdered sugar until stiff peaks form. Tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping for best results.
7. Place one cake layer on your serving plate. Spread half of the whipped cream over it, then scatter half of the cherries on top.
8. Top with the second cake layer, spread the remaining whipped cream, and decorate with the rest of the cherries.

Rich in flavor with a perfect balance of sweetness and tartness, this cake is a showstopper. For an extra touch, drizzle with melted chocolate or serve with a cherry compote on the side.

Tres Leches Birthday Cake with Whipped Cream

Craving something sweet and memorable for your next birthday celebration? I’ve got just the thing—a Tres Leches Cake that’s as moist as it is delicious, topped with a cloud-like whipped cream that’ll have everyone asking for seconds. It’s a recipe I stumbled upon during a friend’s birthday bash, and let me tell you, it was love at first bite.

Ingredients

• Flour – 1 cup
• Baking powder – 1 ½ tsp
• Salt – ¼ tsp
• Eggs – 5 large
• Sugar – 1 cup
• Vanilla extract – 1 tsp
• Whole milk – ½ cup
• Evaporated milk – 1 can (12 oz)
• Sweetened condensed milk – 1 can (14 oz)
• Heavy cream – 1 ½ cups

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Separate the egg whites and yolks into two large bowls.
4. Beat the egg yolks with ¾ cup sugar until light and fluffy. Stir in vanilla.
5. Alternately add the flour mixture and whole milk to the yolk mixture, starting and ending with flour.
6. In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar until stiff peaks form.
7. Gently fold the egg whites into the batter until just combined. Pour into the prepared dish.
8. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
9. Poke holes all over the cake with a fork. Mix evaporated milk, condensed milk, and ¼ cup heavy cream. Slowly pour over the cake.
10. Refrigerate the cake for at least 4 hours, preferably overnight.
11. Before serving, whip the remaining heavy cream until stiff peaks form. Spread over the cake.

Light, airy, and irresistibly creamy, this Tres Leches Cake is a showstopper. The milk mixture soaks into every pore of the cake, creating a texture that’s wonderfully moist yet not soggy. For an extra touch, garnish with fresh berries or a sprinkle of cinnamon before serving.

Pineapple Upside-Down Birthday Cake

Nothing says celebration quite like a Pineapple Upside-Down Cake, and this version is my go-to for birthdays. It’s a nostalgic twist on the classic, with caramelized pineapple rings that make every bite a sweet surprise. I remember the first time I made it for my niece’s birthday; the way the cake flipped to reveal the glistening fruit was pure magic.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Butter – ½ cup
• Eggs – 2
• Pineapple rings – 6
• Maraschino cherries – 6
• Brown sugar – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Melt ¼ cup of butter in the microwave and mix it with ½ cup of brown sugar. Spread this mixture evenly at the bottom of the pan.
3. Arrange the pineapple rings over the sugar mixture and place a cherry in the center of each ring.
4. In a bowl, cream together the remaining ¼ cup of butter and 1 cup of sugar until light and fluffy.
5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Gradually mix in 1 ½ cups of flour until just combined; overmixing can make the cake tough.
7. Pour the batter over the pineapple layer and smooth the top with a spatula.
8. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Tip: Run a knife around the edge if it sticks.

This cake is a delightful contrast of textures, with a moist, fluffy crumb and a sticky, caramelized top. The pineapple adds a tropical brightness that balances the richness. Try serving it warm with a scoop of vanilla ice cream for an extra special treat.

Coconut Birthday Cake with Coconut Frosting

Kind of makes you think of tropical beaches, doesn’t it? This Coconut Birthday Cake with Coconut Frosting is my go-to when I want to bring a slice of paradise to the table. It’s fluffy, moist, and packed with coconut flavor that’s not too overpowering—just right for celebrating any special occasion.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Eggs – 3
• Butter – ½ cup
• Coconut milk – 1 cup
• Shredded coconut – 1 cup
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour and baking powder. Gradually add this to the butter mixture, alternating with the coconut milk. Tip: Start and end with the dry ingredients to ensure a smooth batter.
5. Fold in the shredded coconut until just combined. Pour the batter into the prepared pan.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Rich in coconut flavor and with a tender crumb, this cake is a dream come true for coconut lovers. Serve it with a sprinkle of toasted coconut on top for an extra crunch and visual appeal.

Banana Birthday Cake with Cream Cheese Frosting

Every birthday in my family calls for a homemade cake, and this Banana Birthday Cake with Cream Cheese Frosting has become our go-to celebration dessert. It’s moist, flavorful, and just the right amount of sweet, making it a hit with both kids and adults.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup
• Sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Bananas – 3, mashed
• Cream cheese – 8 oz
• Powdered sugar – 2 cups

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use parchment paper at the bottom for easy removal.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Tip: Room temperature butter blends more smoothly.
4. Beat in eggs one at a time, then stir in vanilla extract and mashed bananas.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can make the cake dense.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat cream cheese and powdered sugar together until smooth. Frost the cooled cake.

Soft and moist with a rich banana flavor, this cake pairs wonderfully with the tangy cream cheese frosting. Try topping it with fresh banana slices or a sprinkle of cinnamon for an extra special touch.

Mocha Birthday Cake with Coffee Buttercream

Guess what? I stumbled upon this mocha birthday cake recipe during a late-night baking spree, and it’s been my go-to for celebrations ever since. There’s something about the rich coffee flavor paired with chocolate that just screams ‘party’ to me.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Cocoa powder – ¾ cup
• Baking powder – 1 ½ tsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Vegetable oil – ½ cup
• Vanilla extract – 2 tsp
• Strong brewed coffee – ½ cup
• Butter – 1 cup
• Powdered sugar – 4 cups
• Instant coffee granules – 1 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until just combined.
4. Stir in the brewed coffee until the batter is smooth. Tip: The coffee enhances the chocolate flavor, so don’t skip it!
5. Divide the batter evenly between the prepared pans. Bake for 30-35 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. Tip: Cooling the cakes completely prevents the frosting from melting.
7. For the buttercream, beat butter until creamy. Gradually add powdered sugar and instant coffee granules, beating until light and fluffy. Tip: If the frosting is too thick, add a tablespoon of milk to thin it out.
8. Spread the coffee buttercream between the cake layers and over the top and sides of the cake.

Velvety and rich, this mocha birthday cake is a dream for coffee lovers. Serve it with a dusting of cocoa powder or a side of espresso for an extra kick.

Peanut Butter Birthday Cake with Chocolate Ganache

Happy birthday to me! Or at least, that’s what I told myself when I decided to bake this Peanut Butter Birthday Cake with Chocolate Ganache. There’s something about the combination of peanut butter and chocolate that feels like a celebration in every bite, and this cake is no exception.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Peanut butter – 1 cup
• Eggs – 2
• Milk – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Heavy cream – 1 cup
• Dark chocolate – 8 oz

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Use parchment paper at the bottom for easy removal.
2. In a large bowl, mix flour, sugar, baking powder, and salt together until well combined.
3. Add peanut butter, eggs, and milk to the dry ingredients. Mix until the batter is smooth. Tip: Don’t overmix to keep the cake tender.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cakes cool, make the ganache by heating heavy cream until it simmers, then pour over chopped dark chocolate. Let it sit for 2 minutes before stirring until smooth. Tip: For a thicker ganache, let it cool slightly before spreading.
6. Once the cakes are completely cool, spread a layer of ganache on top of one cake, then place the second cake on top. Cover the entire cake with the remaining ganache.

Zesty and rich, this cake is a dream for peanut butter lovers. The ganache adds a luxurious depth, making it perfect for slicing into thick, indulgent pieces. Serve it with a scoop of vanilla ice cream to balance the richness.

Oreo Birthday Cake with Cookies and Cream Frosting

Unbelievably, the first time I tried making an Oreo Birthday Cake with Cookies and Cream Frosting, it was for my nephew’s 5th birthday. The look on his face was worth every crumbly, creamy bite. Since then, it’s become my go-to for celebrations, and today, I’m sharing the simplest way to whip up this crowd-pleaser.

Ingredients

• Oreo cookies – 24
• Butter – ½ cup
• Sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Flour – 1 ½ cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Heavy cream – 1 cup
• Powdered sugar – 2 cups

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
2. Crush 12 Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
3. Cream together butter and sugar in a large bowl until light and fluffy, about 3 minutes. Tip: Room temperature butter blends more smoothly.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. In another bowl, whisk together flour, baking powder, salt, and Oreo crumbs. Gradually add to the butter mixture, alternating with milk, starting and ending with the dry ingredients.
6. Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, whip heavy cream until stiff peaks form. Gradually add powdered sugar and vanilla, then fold in crushed Oreo cookies from the remaining 12.
9. Spread frosting between layers and over the top and sides of the cooled cake.

Just like that, you’ve got a cake that’s as fun to make as it is to eat. The layers are moist and packed with Oreo flavor, while the frosting is light yet rich. Try topping it with extra Oreos or even a drizzle of chocolate sauce for an extra special touch.

Matcha Green Tea Birthday Cake with White Chocolate Frosting

Yesterday, I stumbled upon the most vibrant matcha powder at my local Asian market, and it inspired me to create something special for my best friend’s birthday. This Matcha Green Tea Birthday Cake with White Chocolate Frosting is not just a treat for the taste buds but a feast for the eyes, blending the earthy tones of matcha with the creamy sweetness of white chocolate.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Matcha powder – 2 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Eggs – 3
• Butter – ½ cup, melted
• Milk – 1 cup
• White chocolate – 1 cup, melted
• Heavy cream – ½ cup

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, matcha powder, baking powder, and salt.
3. Add eggs, melted butter, and milk to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the frosting from melting.
6. For the frosting, whip heavy cream until stiff peaks form, then fold in melted white chocolate.
7. Place one cake layer on a serving plate, spread half the frosting on top, then add the second layer and cover with the remaining frosting. Tip: For a smoother finish, dip your spatula in hot water before spreading the frosting.

Velvety and rich, this cake strikes the perfect balance between the bitterness of matcha and the sweetness of white chocolate. Serve it with a dusting of matcha powder on top for an extra pop of color and flavor.

Tiramisu Birthday Cake with Mascarpone Cream

Last weekend, I found myself staring at a pile of ladyfingers and a tub of mascarpone, wondering how to turn them into something special for my best friend’s birthday. That’s when the idea of a Tiramisu Birthday Cake with Mascarpone Cream hit me—a decadent twist on the classic dessert that’s as fun to make as it is to eat.

Ingredients

• Ladyfingers – 24
• Mascarpone cheese – 16 oz
• Heavy cream – 1 cup
• Sugar – ½ cup
• Espresso – 1 cup, cooled
• Cocoa powder – for dusting

Instructions

1. In a large bowl, beat the mascarpone cheese until smooth and creamy.
2. In another bowl, whip the heavy cream and sugar until stiff peaks form, then gently fold into the mascarpone to create a light, fluffy cream.
3. Quickly dip each ladyfinger into the cooled espresso and layer them at the bottom of a 9-inch springform pan.
4. Spread half of the mascarpone cream over the ladyfingers, then repeat with another layer of espresso-dipped ladyfingers and the remaining cream.
5. Chill the cake in the refrigerator for at least 4 hours, or overnight, to set.
6. Before serving, dust the top with cocoa powder for a classic finish.

This Tiramisu Birthday Cake is a dreamy combination of coffee-soaked ladyfingers and velvety mascarpone cream. The layers meld together beautifully after chilling, offering a perfect balance of sweetness and bitterness. Try serving it with a drizzle of chocolate sauce or fresh berries for an extra special touch.

Salted Caramel Birthday Cake with Caramel Drizzle

Nothing says celebration quite like a homemade cake, and this Salted Caramel Birthday Cake with Caramel Drizzle is my go-to for making any day feel special. I remember the first time I made it for my niece’s birthday; the way the caramel dripped down the sides was almost as sweet as her smile when she saw it.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Butter – 1 cup
• Eggs – 3
• Baking powder – 1 tsp
• Salt – ½ tsp
• Caramel sauce – 1 cup
• Sea salt – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, cream together 1 cup of butter and 1 ½ cups of sugar until light and fluffy. Tip: Room temperature butter creams better.
3. Beat in 3 eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Sift together 2 cups of flour, 1 tsp of baking powder, and ½ tsp of salt, then gradually add to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared pans and 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. Tip: Cooling cakes upside down can help flatten the tops for easier stacking.
7. Once cooled, spread ½ cup of caramel sauce between the layers and over the top, allowing it to drizzle down the sides.
8. Sprinkle 1 tsp of sea salt over the top for that perfect sweet and salty contrast.

How this cake comes together is nothing short of magical, with layers that are moist and tender, perfectly complemented by the rich, buttery caramel and a hint of salt. Serve it with a scoop of vanilla ice cream to take it over the top.

Blueberry Lemon Birthday Cake with Lemon Cream Cheese Frosting

Sometimes, the best recipes come from the simplest cravings. I remember one summer afternoon, the sun was high, and all I could think about was the tangy sweetness of blueberries paired with the zesty punch of lemon. That’s how this Blueberry Lemon Birthday Cake with Lemon Cream Cheese Frosting was born—a perfect balance of flavors that’s as joyful to make as it is to eat.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Butter – ½ cup, softened
• Eggs – 2
• Blueberries – 1 cup
• Lemon zest – 1 tbsp
• Lemon juice – 2 tbsp
• Cream cheese – 8 oz, softened
• Powdered sugar – 2 cups

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for a smoother mix.
3. Beat in the eggs one at a time, then stir in the lemon zest and juice.
4. Gradually mix in the flour until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
5. Fold in the blueberries carefully to avoid crushing them.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, beat the cream cheese and powdered sugar together until smooth for the frosting. Tip: For a fluffier frosting, beat on high speed for 2 minutes.
8. Once the cake is completely cool, spread the frosting evenly over the top.

Out of the oven, this cake is a masterpiece of moist crumb and bursting blueberries, with a frosting that’s creamy with just the right amount of tang. Serve it with a sprinkle of extra lemon zest on top for a photo-worthy finish that tastes as good as it looks.

Raspberry Almond Birthday Cake with Almond Buttercream

Every birthday deserves a show-stopping cake, and this Raspberry Almond Birthday Cake with Almond Buttercream is my go-to for making celebrations extra special. I remember the first time I baked it for a friend’s surprise party—the combination of tart raspberries and nutty almond was an instant hit, and now it’s a requested favorite.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Butter – ½ cup
• Eggs – 3
• Almond extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Raspberries – 1 cup
• Heavy cream – 1 cup
• Powdered sugar – 2 cups

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the almond extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the raspberries, being careful not to overmix.
7. Divide the batter evenly between the prepared pans and 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, make the buttercream by beating the heavy cream until stiff peaks form, then gradually add the powdered sugar and almond extract until smooth and spreadable.
10. Once the cakes are cool, spread a layer of buttercream on top of one cake, place the second cake on top, and cover the entire cake with the remaining buttercream.

Light and fluffy with a perfect balance of sweet and tart, this cake is a dream come true for almond and raspberry lovers. Serve it with a sprinkle of sliced almonds on top for an extra crunch, or alongside a cup of coffee to complement its rich flavors.

Pistachio Birthday Cake with Pistachio Cream Frosting

Sometimes, the best recipes come from the simplest ideas, like wanting to bake a cake that tastes like your favorite ice cream flavor. That’s exactly how this Pistachio Birthday Cake with Pistachio Cream Frosting came to life in my kitchen. It’s a celebration of flavors, textures, and, of course, pistachios.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Butter – ½ cup, softened
• Eggs – 3
• Pistachio paste – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – 1 cup
• Heavy cream – 1 ½ cups
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother blending.
3. Beat in the eggs one at a time, then stir in the pistachio paste.
4. Combine the flour, baking powder, and salt; gradually add to the creamed mixture alternately with milk.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cakes from sinking.
6. Let the cakes cool in pans for 10 minutes before removing to wire racks to cool completely.
7. For the frosting, whip the heavy cream and powdered sugar until stiff peaks form, then fold in the remaining pistachio paste. Tip: Chill your mixing bowl and beaters for quicker whipping.
8. Spread the frosting between the layers and over the top and sides of the cake.

Absolutely divine, this cake boasts a moist crumb and a rich, nutty flavor that’s perfectly balanced by the light and creamy frosting. Serve it with a sprinkle of crushed pistachios on top for an extra crunch and a pop of color.

Chai Spice Birthday Cake with Vanilla Frosting

Last weekend, I found myself craving something uniquely comforting yet celebratory, and that’s how this Chai Spice Birthday Cake with Vanilla Frosting came to life. It’s the perfect blend of warm spices and sweet vanilla, a cake that feels like a hug in every bite.

Ingredients

• Flour – 2 cups
• Sugar – 1.5 cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – 1 cup
• Eggs – 2
• Butter – ½ cup
• Chai spice mix – 2 tbsp
• Vanilla extract – 1 tsp
• Powdered sugar – 3 cups
• Heavy cream – 2 tbsp

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans. Tip: Use parchment paper at the bottom for easy removal.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and chai spice mix until well combined.
3. Add milk, eggs, and melted butter to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cakes cool, make the frosting by beating powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Tip: If the frosting is too thick, add a teaspoon of milk at a time until desired consistency is reached.
6. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake.

Perfect for any celebration, this cake boasts a moist, spiced crumb paired with a creamy vanilla frosting that’s not overly sweet. Serve it with a hot cup of chai to double down on the cozy flavors, or slice it thick for a satisfying dessert that keeps everyone coming back for more.

Hummingbird Birthday Cake with Cream Cheese Frosting

Very few cakes can claim to be as uniquely Southern as the Hummingbird Cake, and I’ve been obsessed with it since my first bite at a friend’s birthday party. This version, with its creamy frosting and fruity undertones, is my go-to for celebrations, and today, I’m sharing my tried-and-true recipe.

Ingredients

• Flour – 3 cups
• Sugar – 2 cups
• Eggs – 3
• Vegetable oil – 1 cup
• Bananas – 2, mashed
• Crushed pineapple – 1 cup, drained
• Vanilla extract – 1 tsp
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cream cheese – 8 oz, softened
• Butter – ½ cup, softened
• Powdered sugar – 4 cups

Instructions

1. Preheat your oven to 350°F and grease three 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add eggs and oil to the dry ingredients, stirring until just combined.
4. Fold in mashed bananas, crushed pineapple, and vanilla extract. Tip: Don’t overmix to keep the cake tender.
5. Divide the batter evenly among the prepared pans. Tip: Use a scale for accuracy.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter together until smooth.
9. Gradually add powdered sugar, beating until fluffy. Tip: Chill the frosting for 15 minutes for easier spreading.
10. Assemble the cake by spreading frosting between layers and over the top and sides.

Unbelievably moist and packed with flavor, this cake is a showstopper. Serve it with a sprinkle of toasted pecans for an extra crunch, or enjoy a slice with your morning coffee—it’s that good.

German Chocolate Birthday Cake with Coconut Pecan Frosting

This German Chocolate Birthday Cake with Coconut Pecan Frosting is a showstopper that never fails to impress. Trust me, the first time I made it, my kitchen smelled like a bakery, and the compliments didn’t stop coming. It’s the perfect blend of rich chocolate and sweet, nutty frosting that makes any birthday feel extra special.

Ingredients

• Flour – 2 cups
• Sugar – 1 ¾ cups
• Cocoa powder – ¾ cup
• Baking powder – 1 ½ tsp
• Baking soda – 1 ½ tsp
• Salt – 1 tsp
• Eggs – 2
• Milk – 1 cup
• Vegetable oil – ½ cup
• Vanilla extract – 2 tsp
• Boiling water – 1 cup
• Evaporated milk – 1 can (12 oz)
• Butter – ½ cup
• Brown sugar – 1 ¼ cups
• Egg yolks – 3
• Vanilla extract – 1 tsp
• Shredded coconut – 1 ⅓ cups
• Chopped pecans – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in boiling water until the batter is smooth. The batter will be thin; this is normal.
5. Pour the batter evenly into the prepared pans. Bake for 30-35 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.
7. For the frosting, combine evaporated milk, butter, brown sugar, egg yolks, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes.
8. Remove from heat and stir in shredded coconut and chopped pecans. Let cool to spreading consistency.
9. Once the cakes are cool, spread the frosting between the layers and over the top of the cake.

Unbelievably moist and rich, this cake is a chocolate lover’s dream. The coconut pecan frosting adds a delightful crunch and sweetness that balances the deep chocolate flavor. Serve it with a scoop of vanilla ice cream for an extra decadent treat.

Angel Food Birthday Cake with Fresh Berries and Whipped Cream

Craving something light yet celebratory? I recently whipped up this Angel Food Birthday Cake with Fresh Berries and Whipped Cream for a friend’s surprise party, and it was a hit. The airy texture paired with the freshness of the berries and the lightness of the whipped cream made it the perfect summer dessert.

Ingredients

• Egg whites – 12
• Sugar – 1 1/2 cups
• Cream of tartar – 1 1/2 tsp
• Vanilla extract – 1 tsp
• Flour – 1 cup
• Salt – 1/4 tsp
• Heavy cream – 2 cups
• Mixed berries – 2 cups

Instructions

1. Preheat your oven to 350°F. This ensures your cake bakes evenly.
2. In a large bowl, beat the egg whites until foamy. Tip: Make sure your bowl and beaters are completely clean and dry for maximum volume.
3. Add cream of tartar and continue beating until soft peaks form.
4. Gradually add sugar, beating until stiff peaks form. This is crucial for that signature angel food cake texture.
5. Gently fold in vanilla extract, flour, and salt. Tip: Fold gently to keep the air in the batter.
6. Pour the batter into an ungreased angel food cake pan. Tip: The ungreased pan helps the cake climb and hold its shape.
7. Bake for 35-40 minutes, or until the top is golden and springs back when touched.
8. Invert the pan onto a cooling rack and let it cool completely, about 1 hour.
9. While the cake cools, whip the heavy cream until stiff peaks form.
10. Once the cake is cool, run a knife around the edges to release it from the pan.
11. Top the cake with whipped cream and fresh berries just before serving.

Zesty and light, this cake is a dream with its cloud-like texture and the fresh burst of berries. For an extra touch, drizzle with a little honey or sprinkle with lemon zest before serving.

Conclusion

Whether you’re celebrating a milestone or just craving something sweet, our roundup of 25 Delicious Birthday Cake Recipes offers something for every taste and occasion. We hope these recipes inspire your next celebration. Don’t forget to try one (or a few!), share your favorites in the comments, and pin this article to your Pinterest board for your next party planning session. Happy baking!

Bella Bacinos