Birthday cakes carry some of the fondest memories. Sweet, colourful frosting, the warm glow of birthday candles and making a wish when you blow them out. What’s most important when baking a birthday cake from scratch is to feel the spirit of the occasion. You’re baking this cake for someone you care about, to celebrate them and mark their special day with a shared sweet treat. From choosing the perfect birthday cake recipe to icing tips and tricks, this guide will help you make a memorable and yummy birthday cake.
How to Select a Birthday Cake Recipe
Which Flavour of Cake to Make?
Chocolate and vanilla cake are the most common types of birthdays because they tend to be crowd pleasers. Birthday cakes are for sharing, after all! Lemon and carrot cake follow close behind these top two cake flavours. And if you happen to be baking a cake for my birthday, then consider this Luscious Lemon Coconut Cake, it’s my all-time favourite!
Here are my favourite recipes for the most popular birthday cake flavours.
Chocolate Cake: Anna Olson’s Classic Devil’s Food Cake
Lemon Cake: Anna Olson’s Lemon Swiss Buttercream Hatbox Cake
Carrot Cake: Anna Olson’s Carrot Cake With Cream Cheese Frosting
How Big of a Cake to Make
While an 8-inch or 9-inch round cake might be typical, it’s popular right now to make cakes that are taller with a smaller diameter. You can take a recipe for a two-layer, 8 or 9-inch cake and spread the batter evenly in an 11-x-17-inch sheet pan. This will likely take less time to bake, so set the timer 10-15 minutes sooner, but check the doneness the same way. Then use a large round cutter or a template you can trace to cut smaller rounds and make a 4 or 5-layer cake that will sit wonderfully tall.
The Right Ingredients
Stick to the ingredients called for to make the cake. If the recipe calls for cake and pastry flour, it is because using it will result in a tender cake with a fine and delicate crumb structure, because the flour has a lower protein content than all-purpose. Dutch process cocoa powder has some acidity removed so it will react to the baking powder or soda differently than regular cocoa. Buttermilk really makes a cake moist and nicely balanced.
Make-Ahead Cake Tip
Cake layers can be baked well ahead of time and frozen and then thawed on the counter when ready to assemble. Do not refrigerate unfrosted cake or it will dry out.
Birthday Cake Frosting Tips
There are countless types of frostings to choose from, and my above recipes feature common types: chocolate, basic buttercream, Swiss buttercream and cream cheese. Here are a few quick tips that apply to all frostings:
1. Work with frosting at room temperature. To be smooth and spreadable, frosting needs to be at room temperature. If it’s a warm day, your butter may be softer than room temperature, so pop the frosting in the fridge until it holds it’s shape when you spoon or spread it.
2. Food colouring gel works easily and smoothly into frostings. Just add a little at a time with a toothpick, mixing well before adding more. The colour will intensify the longer it sits, so favour less at first. Also, the colour will fade if exposed to sunlight, so keep that in mind when you display your cake.
3. Buttercream or cream cheese frosting benefits from whipping on high speed to build in structure and a fluffy texture. If you want a fudgy frosting for your chocolate cake, like Devil’s Food Cake, then avoid whipping the frosting.
Make-Ahead Frosting Tip
All of the above frostings can be made ahead and then chilled or frozen to be used later. Thaw the frostings on the counter (do not microwave) and then re-whip them to fluff them up before using.
How to Fill a Layer Cake
If adding a pastry cream or a fruit filling to your birthday cake, you need to prevent it from seeping out the sides. To do this, spoon some of the frosting into a piping bag and pipe a “dam” around the outside edge of the cake, then spoon and spread the filling before topping with the next cake layer.
How to Mask a Cake
Covering the cake smoothly takes a little patience and practice. A fully masked cake has the frosting on the top and sides while a “naked” cake has the sides exposed (no frosting or just a sheer layer). A few hints on masking:
1. More is More! Dollop or spread generous amounts of frosting when first applying. It is easier to scrape away excess frosting than to add more (at the risks of pulling up crumbs).
2. Top, Then Sides: Spread a level layer of frosting onto the top of the filled cake, pushing it right over the edges. This makes it easier to frost the sides and have the edges meet easily and straight.
3. Smooth, Smooth, Smooth! Use an offset palette knife to keep smoothing the top and sides of the cake until it is smooth and seamless.
Birthday Cake Decorating Ideas
– Any sprinkles, cookies or candies should be applied before chilling the cake
– Ribbon can be used, but place a strip of parchment under the actual ribbon, so that grease marks from the buttercream do not appear.
– Practice any piping detail on a plate or sheet of parchment before starting on your cake, but …
– Remember that all piping mistakes are erasable. Simply scrape off and start again.
– The same goes for writing “Happy Birthday” in chocolate. Practice on a plate first.
– Fresh fruits and flowers are a lovely way to finish a cake. Be sure that flowers are non-toxic and that fruits are washed and air-dried before applying.