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Birthday cake recipes

Birthday cake

Chocolate hot-milk sponge fairy cakes

12 minutes

Birthday cake

Chocolate cake with caramel and almond brittle

50 minutes

Birthday cake

Easy naked chocolate cake

30 minutes

Birthday cake

Caramel popcorn ice-cream cake

15 minutes

Birthday cake

Hot-milk sponge cake with lemon cream-cheese icing

30 minutes

Birthday cake

Any-colour-you-like velvet cupcakes

20 minutes

Birthday cake

Coconut birthday cake

1 hour 15 minutes

Birthday cake

Cupcakes with whipped buttercream

15 minutes

Birthday cake

Cereal milk cake (Strawberry Pops cake)

35 minutes

Birthday cake

Vanilla box cake with caramel frosting

35 - 45 minutes

Birthday cake

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

1 1⁄2 hours

Birthday cake

Natural rainbow cake with cream cheese frosting

45 minutes

Natural rainbow cake with cream cheese frosting

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

57 g butter
200 g sugar
1 1⁄2 T sunflower oil
2 free-range egg whites
1 cup milk
1⁄2 cup buttermilk
1 T vanilla paste
350 g flour
2 t baking powder
1⁄2 t bicarbonate of soda
1 T beetroot juice
1⁄2 t raspberry juice
1 T carrot juice
1⁄2 t fresh turmeric, grated
1 T spinach juice
1 T blueberry juice
For the cream cheese frosting, mix:
1 x 250 g tub full-cream cream cheese
4 T coconut cream
3 T icing sugar, sifted
4 T desiccated coconut, toasted or plain

Method

Preheat the oven to 180°C. Grease and line 4 x 15 cm springform cake tins with baking paper.
Cream the butter, sugar and oil until light and fluffy. Add the egg whites and beat well. Add the milk, buttermilk and vanilla paste. Sift in the dry ingredients and fold into the batter.
Divide the mixture between 4 bowls and pour the red juices into one bowl of batter. Gently fold until well combined. Repeat with the other juices so you have 4 bowls of different coloured batter, i.e. red, orange, green and blue. Add the grated turmeric to the orange batter (with the carrot juice).
Pour the cake batters into the greased cake tins. Bake for 20 minutes, or until a skewer comes out clean when inserted.
Spread the frosting onto each cake and sandwich together. Ice the top with the remainder.

Cook's note: Raspberry, carrot, turmeric, spinach, blueberry and beetroot create the subdued shades of this rainbow cake.

Discover more cake recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chocolate hot-milk sponge fairy cakes

Chocolate cake with caramel and almond brittle

Easy naked chocolate cake

Caramel popcorn ice-cream cake

Hot-milk sponge cake with lemon cream-cheese icing

Any-colour-you-like velvet cupcakes

Coconut birthday cake

Cupcakes with whipped buttercream

Cereal milk cake (Strawberry Pops cake)

Vanilla box cake with caramel frosting

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Natural rainbow cake with cream cheese frosting

Natural rainbow cake with cream cheese frosting

Ingredients

Method