Recipes for "birthday cake"

1. Preheat the oven to 350° F. Butter 3 (8-inch) round cake pans and line with parchment paper.

2. In a medium size bowl, combine the flour, baking powder, baking soda, and salt.

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the butter and sugar until light and fluffy. With the mixer on low, beat in the eggs, one at a time, until incorporated. Add the greek yogurt and vanilla and beat until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low, alternating with the buttermilk and ending with flour until just combined.

4. Remove 1/3 of the batter (about 3 cups) and spread in 1 of the prepared cake pans. Set aside.

5. To the remaining batter, beat in the cocoa powder and coffee. Divide the chocolate batter evenly between 2 cake pans. Transfer all 3 cakes to the oven and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

6. To make the frosting. Beat the butter and powdered sugar in the bowl of a stand mixer until the butter is light and fluffy, about 4 minutes. Add the vanilla and beat until combined. Remove 1 cup of the vanilla frosting and set aside.

7. To the remaining frosting, add the cocoa powder and cream and whip the frosting for 2-4 minutes more or until light and fluffy.

8. Place a chocolate layer on a plate or cake stand and spread the top with chocolate frosting. Place the vanilla cake on top and spread with vanilla frosting. Add the final chocolate layer and frost the top and sides of the cake with chocolate frosting. If desired, you can alternate between chocolate and vanilla frosting to create a marbled, swirled look. Slice and serve.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 muffin tin cups with cooking spray.

Combine tuna, flour, egg white, and Cheddar cheese in a bowl. Fill the prepared muffin cups equally with the mixture.

Bake in the preheated oven for 15 minutes. Let cool in the tin for 5 minutes. Invert onto a wire rack to cool completely.

Garnish cakes with shrimp.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).

Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.

Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the bottoms and sides of the pans, making sure to remove excess flour.

Beat 1 ¾ cups plus 2 tablespoons sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, until well incorporated.

Sift together flour, 1 tablespoon plus ¾ teaspoon baking powder, and salt in a separate bowl.

Mix milk, vanilla, and almond extract together in a third bowl.

Alternate adding flour mixture and milk mixture to butter mixture; blend well. Evenly distribute batter between the 2 prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Remove cakes from the oven; let sit for 5 minutes. Let cool completely on wire racks before removing cakes from the pans.

Whisk melted butter, milk, and eggs together in a large bowl; whisk in cupcake mix just until ingredients are moistened. It's okay if there are some lumps.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Serve with whipped cream and sprinkles if desired.

Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.

Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.

Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.

Whisk flour, sugar, and baking powder in a bowl until well mixed. Add butter; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Pour in milk and vanilla extract; beat until creamy, 1 to 2 minutes. Pour batter into the prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan.

In a large bowl, combine flour, sugar, baking powder, soda and salt. Make a well in the center and add eggs, vanilla, oil and water. Mix until smooth. Pour batter into 10 inch round cake pan.

Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool before frosting.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18x2-inch cake pan with cooking spray.

Combine sugar and butter in the bowl of a stand mixer and beat until light and fluffy, about 8 minutes. Add in eggs, 1 at a time, mixing well after each addition and scraping the mixing bowl sides. Add vanilla bean paste and almond extract. Mix well.

Sift together cake flour, baking powder, salt, and baking soda in a separate bowl. Combine milk, cream, and half-and-half in a measuring cup.

Alternate adding sifted cake flour mixture and liquids to the creamed sugar mixture, 4 to 5 times, until everything is well combined and batter is smooth. Pour batter into the prepared cake pan and loosely cover with a piece of foil.

Bake in the preheated oven for 45 minutes. Remove foil and bake until a toothpick inserted into the center comes out clean, about 15 more minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes. Decorate with frosting of your choice.