Birthday Party Cakes:
Fun For All Occasions

Here you'll find recipes and advice for making FUNTASTIC kid birthday party cakes or cakes for any other special occasion. These cake recipes are so easy that your kid chef can join in on the baking fun, too.

Click here for some awesome homemade icing and frosting recipes.

Lazy Ladybug Cake

1 packet butter cake mix
10" x 12" cake board
1/2 cup (125 grams) butter, softened
1 1/2 cups (240g) powdered sugar (icing sugar)
2 tablespoons milk
black and red coloring
1 long black piece of licorice
14 chocolate freckles
2 black pipe cleaners
2 yellow Smarties (or M&M's)

Preheat oven to 350F degrees (180C). Grease one hole of 12-hole (1/3 cup/80ml) muffin pan and 1.25-liter (5 cup) pudding steamer. Make cake according to directions on packet, pour 1/4 cup of mixture into muffin hole and remaining mixture into pudding steamer. Bake muffin in oven about 20 minutes and steamer cake about 35 minutes. Stand cakes in pans 5 minutes; turn onto wire rack to cool. Using serrated knife, level steamer cake top.

Using serrated knife, cut segment from muffin so you have a flat edge to attach it to the ladybird's body. Trim bottom of steamer cake to make more rounded shape for the ladybird's body. Place cake top-side down on cake board you have covered with greaseproof decorative paper, contact, or any type of patterned foil-like gift wrapping.

Beat butter in small bowl with electric mixer until as white as possible. Gradually beat in half of the powdered sugar and the milk, then beat in the remaining sugar.

Tint 1/4 cup of butter cream with black food coloring and remaining butter cream with red food coloring. Spread red butter cream all over the body of the ladybug.

Position muffin against body for head. Secure with a little butter cream then spread all over with black butter cream. Pull an outside strip of licorice from the strap. Position along center of body. Position chocolate freckles on lady bug body.

Curl one end of each pipe and position on cake for antennae. Position Smarties on cake for eyes.

This fabulous lady bug cake recipe was submitted by Cara, age 13, from Australia.

Walnut Hummingbird Cake

Sweet, spicy and very moist. And the flavor becomes even better if the cake is baked and frosted the day before serving. The batter is easily mixed by hand, but you will need an electric mixer for the frosting.


3 cups all-purpose flour
2 teaspoons ground Ceylon cinnamon*
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup fresh pineapple, crushed**
2 cups mashed banana (4 large, ripe bananas)
1 cup chopped California walnuts


¾ cup (1½ sticks) chilled unsalted butter
1½ pounds (three 8-ounce bars) chilled cream cheese, chilled
1 teaspoon vanilla extract
1½ cups sifted confectioners’ (powdered) sugar
1½ cups chopped California walnuts


*Ceylon cinnamon is smoother and sweeter than ordinary supermarket cinnamon. If you can’t find it, and must use regular ground cinnamon, reduce the amount to 1 teaspoon.

**Mash 1 cup fresh pineapple chunks with a potato masher until finely crushed; you will have about ¾ cup crushed pineapple.

Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans. Cover the bottom of each pan with a round of parchment paper or waxed paper, cut to fit, pressing the paper snugly over the bottom of the pan.

Combine the flour, cinnamon, baking soda and salt, then sift them together into a bowl or on to a large sheet of waxed paper; set aside.

Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs, and stir vigorously until smoothly blended with the sugar. When the eggs and sugars are blended, whisk in the oil and vanilla. Add the flour mixture all at once and stir just until moistened and the ingredients are evenly combined. Do not beat. Add the pineapple, banana, and walnuts, and stir just until blended.

Divide the batter among the three prepared cake pans, spreading it evenly. After filling the pans, give each one a bang on the counter top, to dislodge any air bubbles in the batter. Bake for 25-30 minutes, or until the cakes spring back when pressed gently with your finger and a toothpick or cake tester inserted in the center of a layer comes out clean.

Cool in the pans for 5 minutes, and then turn the layers out onto cooling racks to cool completely before frosting. If the parchment or waxed paper has clung to the layers, peel it off.

To make the frosting, you will need an electric mixer, preferably a freestanding one, although a powerful hand-held mixer will work. Cut the butter into 2-inch pieces and put in a large bowl of the mixer.

Start slowly, gradually increasing the speed, and beat the chilled butter on medium speed until it becomes malleable, yet still cool, about 3 or 4 minutes. Cut the cream cheese into 2-inch pieces also, add to the butter, and continue to mix until smooth and thoroughly blended.

Add the vanilla, then slowly add the confectioners’ sugar and mix until blended. Increase speed slightly and continue mixing for 2-3 minutes, until the frosting becomes light and fluffy. By hand, fold in the walnuts.

To assemble the cake, place one of the layers, bottom side up, on a plate. Spread with about 2/3 cup of frosting. Top with a second layer, bottom side down, and spread with an equal amount of frosting. Set the third layer, top side up, over the others. Frost the top and sides of the cake with the remaining frosting. Store the frosted cake at a cool but not refrigerated area until serving.

Makes one 9-inch three layer cake, serving 12 to– 16.

Recipe above Courtesy of Chef Scott Peacock of Watershed Restaurant in Decatur, GA on behalf of the Walnut Marketing Board.

Here are my Top 4 Cake Baking Tips:

1) To make sure a cake is done, poke a toothpick in the middle of the cake. It's ready if it comes up clean.

2) To grease and flour a cake pan, use a clean paper towel to spread the oil evenly. Then sprinkle a little flour in the baking pan. Tip the pan and spread the flour so it covers the pan. Tip out any leftover flour. If you're going to serve the cake in the pan, only grease the bottom of the pan. If you want to take the cake out of the pan to serve, grease the bottom and the sides.

3) When baking a cake, preheat the oven to the right temperature before you start making the cake.

4) Instead of icing or frosting, top a cake with powdered sugar (sifted). You can use a doily or cut out a shape and put it on top of the cake, sprinkle powdered sugar, and remove the dowly or paper cut out shape.

To make a truly special birthday cake for your kid's birthday party, you'll need these "ingredients":

1) a delicious cake recipe

2) a quality cake pan

3) the perfect icing recipe

AND 4) some basic cake decorating tools.

Birthday Cake Recipes

This is Uncle Billy's favorite pistachio cake recipe. It's colorful and soooo delicious. You can use it for a St. Patty's Day cake or for many different birthday party cakes.

How about turning this GREEN pistachio cake into a dinosaur cake... click here for a cool dinosaur cake recipe idea. It's sure to be one of the best birthday party cakes you've made for your kids, especially if they are crazy about dinosaurs!

Pistachio Nut Cake

1 box yellow or white cake mix
1 box (3 ounce) instant pistachio pudding
3 eggs
1 cup carbonated water
1 cup oil
1 cup chopped nuts (any kind you like--pecans work well)
green food coloring

Combine cake mix, pudding mix, eggs, oil, and carbonated water in a large bowl. Beat for 3 minutes. Then stir in nuts. Add a few drops of green food coloring. Pour into a greased 13X9X2 inch pan at 350F (175C) degrees for 30 to 35 minutes.

Cool the cake completely before adding the topping.

Serves 10.

Pistachio Nut Cake Topping

1 envelope of whipped topping mix
1 box (3 ounce) pistachio pudding
1 1/2 cups milk
green food coloring
shredded coconut
chopped nuts
maraschino cherries

Put Whipped topping mix and pistachio pudding mix in a bowl. Add milk. Beat until thick. Add A few drops of foood coloring. Spread over cake.

Cover top of cake with shredded coconut, chopped nuts, and maraschino cherries. Refrigerate for at least two hours before serving.

Delicious Dirt Cake

1 package Oreo cookies or other brand of chocolate sandwich cookies
3 1/2 cups milk
2 packages instant vanilla pudding
1 container Cool Whip
1/2 stick butter, softened but not melted
1 package cream cheese, softened
1 cup powdered sugar

Grind cookies as finely as possible in a food processor or blender. Take a clean flower pot and line with foil. Put half the ground cookies in the bottom.

In a bowl, mix together milk and pudding until thick. Mix in Cool Whip and stir. In another bowl, mix together butter, cream cheese, and powdered sugar until smooth. Then add to the milk and pudding mixture and stir together. Pour on top of the ground cookies. Then layer the top with the rest of the cookie crumbs. Cool in the fridge for 2 hours.

Stick a "fake flower" in the middle. Cover the "dirt" with colorful gummy worms. Serve it up with a plastic shovel.

Serves 8.

This was the birthday cake my Grandma always made when I was growing up. We never knew it was this easy to make!

Rainbow Swirl Cake

1 box vanilla cake mix
1 box strawberry cake mix
1 box chocolate cake mix

Follow directions for each cake mix using three separate bowls. Then pour the chocolate mixture in one end of a 13X9X2 or 15X10X1 inch pan,the vanilla mixture in the middle, and the strawberry mixture in the other end. Gently swirl the three colors together with a spatula. (You can make cupcakes with the leftover mixture, filling each cupcake half full of batter).

Bake at 350F (175C)degrees for 30 to 35 minutes.

Let cool and top with vanilla, chocolate, or strawberry frosting or icing. Click here to top your birthday party cakes with the yummiest icing or frosting.
Serve with fresh strawberries. Slice Neopolitan ice cream in squares so there is a strip of chocolate, vanilla, and strawberry in each ice cream slice. It looks great with this cake and tastes even better.

Serves 15.

Scrumptious Strawberry Cake

1 box white cake mix
1/4 cup flour (sifted)
1 box (3 ounce) strawberry gelatin
4 medium eggs
1/2 cup water
3/4 cup vegetable oil
red food coloring
1/2 cup strawberries cut up (or frozen strawberries thawed)

Mix together the cake mix, flour, gelatin, eggs, water, and oil. Beat on medium speed for 3 minutes until smooth. Add a few drops of red food coloring.

Next add strawberries and beat for another minute or so until well mixed. Pour into two greased and floured 9X2 inch round baking pans. Bake at 350F (175C) degrees for 30 to 35 minutes.

Top both cakes with vanilla frosting. Add a few drops of red food coloring to the frosting to get a nice pink color. Place one cake on top of the other and frost the rest of the cake.

Decorate this strawberry cake with fresh strawberries, candied hearts, or sprinkle it with a colorful topping. Use a heart shaped cake pan for fun. This is a nice cake for Valentine's Day. You can make lots of birthday party cakes with this one. Fairy cakes are a big hit.

Serves 12.

Tasty Banana Cake

2 cups flour
1 cup sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup vegetable oil
2 medium eggs
1 teaspoon vanilla
4 medium bananas mashed

Combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Set aside. Mix oil, eggs, and vanilla then add.

Beat on medium speed for 3 minutes. Mash the bananas, add to mixture, and beat for one more minute. Pour mixture into two 9X9X2 inch baking pans.

Bake for 30 to 35 minutes in a 350F (175C) degree oven.

Serves 10.

Oh So Easy Blueberry Cake

1 yellow cake mix
1 cup plain yogurt
1/2 cup vegetable oil
3 eggs
1 cup fresh blueberries or 1 can (16 ounce) of blueberries
1 teaspoon vanilla
1 teaspoon cinnamon
cinnamon sugar mixture for topping

Combine cake mix, yogurt, oil, and eggs. Mix well. Then add blueberries, vanilla, and cinnamon. Stir it all up. Pour into a greased and floured 9X13X2 inch cake pan. Sprinkle cinnamon sugar mixture on top. Bake at 350F (175C)degrees for 40 to 45 minutes, or until done.

Serves 6.

Everybody loves a German chocolate cake. This is a quick and easy recipe turned upside down...

German Chocolate Cake Turnover

1 1/2 cups chopped pecan nuts
1 1/2 cups shredded coconut
1 box German chocolate cake mix

Mix German chocolate cake according to cake mix directions and set aside. Grease a 9X13X2 inch cake pan. Pour pecans and coconut in the bottom of the pan and spread evenly. Pour the cake batter in to the cake pan covering the pecans and coconut.

Bake at 350F (175C) degrees for 30 to 35 minutes. Let the cake cool and turn over so the pecan and coconut is on the top.

Serves 10.

Sheet Cake Recipes

Sheet cakes always make terrific birthday party cakes. They're simple, and you can decorate them any way your kid likes.

Texas Chocolate Sheet Cake

2 cups flour
2 cups sugar
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup melted butter
1/2 cup water
1 cup buttermilk
2 medium eggs
1 teaspoon vanilla

Mix together flour, sugar, cocoa, salt, and baking soda in a large mixing bowl. Melt butter in saucepan, then add water and bring to a boil. Add the butter and water to the bowl and mix well. Add buttermilk, eggs, and vanilla and mix some more.

Pour the mixture into a greased and floured 10X15X1 inch baking sheet. Bake at 400F degrees for 20 to 25 minutes.

Make chocolate butter frosting and spread over cake when the cake is hot out of the oven.

Serves 20.

Peanut Butter Sheet Cake

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup vegetable oil
3/4 cup butter
1 cup water
1/2 cup smooth peanut butter
1/2 cup buttermilk
2 medium eggs
1 teaspoon vanilla

Mix together flour, sugar, salt, and baking soda. In a saucepan, melt butter and add, water, and peanut butter and bring to a boil. Add liquids to the bowl with the dry ingredients and mix well. Add buttermilk, eggs, and vanilla and mix well.

Pour the mixture into a greased and floured 10X15X1 inch baking sheet. Bake at 350F (175C) degrees for 15 to 20 minutes.

Make peanut butter frosting and spread over the cake when it is still warm.

Serves 20.

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