Birthday Cake Recipes

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 1/2 cups self rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup unsalted butter, very soft
  • 8 cups confectioners' sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla

Magnolia Bakery's Vanilla Birthday Cake And Frosting


Author: Marie

These Comments Are From Their Cookbook: "at Magnolia We Decided To Make Our Cake Not Quite A Traditional Yellow Cake Or A Traditional Sponge Cake, Given The Use Of Whole Eggs In Our Recipe. We're Sure You'll Agree This Recipe Is Moist, Delicious And Makes A Beautiful Layer Cake Or Cupcakes For Birthdays Or Any Celebration. Frost With Pink Buttercream Icing And Lots Of Colored Sprinkles As We Do, And Feel As Though You're At Your Seventh Birthday Party All Over Again!"

Time: 50m

Yield: 1 3 layer cake, 16 serving(s)

Number Of Ingredients: 11

  • Preheat oven to 350°.
  • Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  • Divide batter among the cake pans.
  • Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
  • Let cakes cool in the pans for 10 minutes.
  • Remove from pans and cool completely on wire rack.
  • If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
  • Spoon the batter into the cups about three-quarters full.
  • Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
  • Remove cupcakes from pans and cool completely on a rack before icing.
  • When cake has cooled, ice between the layers, then ice top and sides of cake.
  • To make the icing - place the butter in a large mixing bowl.
  • Add 4 cups of the sugar and then the milk and vanilla.
  • Beat until smooth and creamy.
  • Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
  • If desired, add a few drops of food coloring and mix thoroughly.
  • Use and store icing at room temperature, as icing will set if chilled.
  • Can store in an airtight container for up to three days.
Nutrition Facts:

  • 30 cream-filled chocolate sandwich cookies (such as Oreo®)
  • ½ cup butter
  • 2 cups confectioners' sugar
  • 9 tablespoons unsweetened cocoa powder
  • 1 tablespoon vegetable oil
  • 2 eggs, beaten
  • ½ gallon peppermint ice cream

Cookies And Peppermint Ice Cream Cake

Desserts , Cakes , Birthday Cake Recipes

Author: Jamie Nygaard

If You Love Mint, You'll Love This Dessert! The Combination Of Cream-filled Chocolate Cookies, Fudge, And Peppermint Ice Cream Is Mouth-watering Delicious!

Time: 1h50m

Yield: 8

Number Of Ingredients: 7

  • In batches of 5 cookies at a time, pulverize the cookies in a blender until fine. Set the last batch of 5 crumbled cookies aside; place the remaining cookies into the bottom of a 9x13-inch pan, and smooth into a crust.
  • Melt butter in a saucepan over low heat, and stir in the confectioners' sugar, cocoa, and vegetable oil into a smooth mixture. Pour in the beaten eggs, and whisk constantly until the mixture is hot (do not boil) and thickened to a fudgy consistency, about 5 minutes. Pour the thickened fudge over the crushed cookie crust, smooth into a layer, and freeze cake at least 30 minutes.
  • Set the peppermint ice cream out to soften for about 10 minutes. Cut the softened ice cream into slices, and place the ice cream slices over the fudge filling. Smooth the ice cream out into an even layer, and sprinkle reserved crushed cookies on top for garnish. Freeze the dessert for 1 to 2 hours before serving.
Nutrition Facts:

Calories 710.7 calories, Carbohydrate 92.6 g, Cholesterol 135.1 mg, Fat 37 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 18.7 g, Sodium 387.5 mg, Sugar 69.4 g

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