This is a call out to those who only make cakes from mixes. Here is an easy birthday cake recipe that takes just 10 minutes longer to make from scratch and produces a great looking and tasting cake you’ll be proud to show off.
There’s no doubt about it, cake mixes have their place in the kitchen. They are a great way for a novice baker to learn to bake. Also, for people who have hectic lifestyles and limited time, the thought of baking from scratch after a stressful day might not be the most appealing thing in the world. For others, it’s a situation of either bake using a mix or no bake!
In reality, it only takes a few extra minutes more per recipe to make it from scratch and, as we discovered in this article on learning to bake bread, the advantages of baking from scratch certainly outweigh the negatives.
The following recipe will make a classic white birthday cake in less than an hour.
Easy Birthday Cake Recipe
EQUIPMENT
Mixing bowl 4x
Whisk
Mixer – Hand held or standalone
Spatula or spoon
Either 8-inch (20cm) square cake tin 2x, or 9-inch (22.5cm) round cake tin 2x (see recipe conversion guide). Alternatively, you could use a 9-inch x 13-inch (22.5cm x 32.5cm) rectangular baking tin. Grease and flour tins with a little butter or vegetable oil. Line bottom of tins with parchment paper. Round cake tins are traditionally used for birthday cakes.
Toothpick
Wire cooling rack
BAKING TIME
Preheat oven to 176C (350F or Gas Mark 4)
Bake for around 25 minutes
INGREDIENTS
Cake:
Bowl 1
Milk (whole) – 1 cup
Eggs (whites) – 7 medium or 6 large = ¾ cup
Almond extract – 2 teaspoons
Vanilla extract – 1 teaspoon
Bowl 2
Cake flour – 2¼ cups
Sugar (granulated) – 1¾ cups
Baking powder – 4 teaspoons
Salt – 1 teaspoon
Butter (unsalted) – ¾ cup
Icing (frosting):
Cream (38% i.e. heavy or double) – 2 tablespoons
Vanilla extract – 1 teaspoon
Butter (unsalted) – 1¼ cups
Powdered (icing) sugar – 2½ cups
Salt – 1 pinch
Optional:
Fresh berries e.g. blueberry, blackberries
METHOD
Cake:
1) Add milk, eggs, almond and vanilla extract to mixing bowl 1. Blend using a whisk.
2) Add flour, sugar, baking powder and salt to mixing bowl 2. Mix at low speed with an electric mixer and then add in the butter. Aim to produce a crumbly texture.
3) Add ½ the milk mixture from bowl 1 to bowl 2. Mix at medium speed for a few minutes.
4) Add the remaining milk mixer to bowl 2 and mix for another minute.
5) Pour equal amounts of batter into baking tins. Use spatula or back of spoon to even out the batter surface. Do not overfill – maximum of two-thirds full.
6) Place baking tins in the oven and space them out equally. Make sure tins do not touch. Bake them for around 25 minutes at 176C (350F or Gas Mark 4).
7) Insert and withdraw toothpick from the cakes. The toothpick should be clean and not sticky. If not, return the cakes to the oven for a few more minutes, then recheck.
8) Allow cake to cool in baking tin for 15 minutes before turning out onto a wire cooling frame. Allow to cool thoroughly before icing (frosting).
Icing (frosting):
1) Add cream, vanilla extract and salt to mixing bowl 3. Mix well.
2) Add butter to mixing bowl 4. Use an electric mixer on medium power for 1 minute to produce a smooth consistency.
3) Add powdered (icing) sugar gradually to bowl 4 whilst mixing continuously using the electric mixer at low speed for 2 minutes. Once all the sugar has been added, increase speed to medium and mix for 2 more minutes. Aim for a smooth consistency.
4) Add the cream mixture from bowl 3 to bowl 4. Use the electric mixer on medium power for 3 minutes, then on high power for 2 minutes. Aim to produce a light and fluffy icing (frosting).
Assembling the cake:
You have 3 options:
1) Use half of the icing (frosting) to spread on the top of one cake. Then place the other cake on top of this. Use the remaining icing (frosting) to cover the top of the second cake. You end up with a double layer cake with filling in the middle and an icing (frosting) top. This creates a classic white style layered birthday cake.
2) Use all the icing (frosting) to spread on top of one cake. Place the other cake on top of this. Sprinkle powdered (icing) sugar on top of the second cake. This creates a layered cake with a thick central filling.
3) Divide the icing (frosting) mixture in half and spread it evenly across the top of both cakes. You end up with 2 birthday cakes each made of cake and an icing (frosting) top.
Decorating cake:
Although optional (see photo), you can change the last appearance of the cake by texturing the icing (frosting), e.g. create snowscape by fluffing up with a fork, or create scallops using a spatula. Garnishing the top of the cake with fresh berries will further enhance its taste and aesthetic appeal.
SUMMARY
Once you have tried our easy birthday cake recipe, you will realise making a cake from scratch doesn’t have to be a big deal. Sure, it may take a few minutes longer to make compared to using a mix, but it will taste better and you will feel more satisfied when sharing the fruits of your labour with family or friends.
