Recipes of Homemade Birthday Cakes

Those who have birthdays coming up this month may not be able to throw a massive party due to coronavirus lockdown. However, that shouldn’t stop you from celebrating a birthday party.

Especially if you have a little kid at your home, chances that they will be unfortunate if they can’t celebrate it. So, why not have a lockdown birthday party at home this time?

Today, we will provide you with some yummy birthday cake recipes that you can make at home to surprise your little one.

Recipes of Homemade Birthday Cakes

1. Chocolate Unicorn Cake


Chocolate Cake:

  • All-purpose flour – 1 ¾ cups
  • Dark cocoa powder – 1 cup, sifted
  • Baking soda – 2 teaspoons
  • Baking powder – 1 teaspoon
  • Salt – ¾ teaspoon
  • Brown sugar – 1 cup
  • White sugar – ½ cup
  • Unsalted butter – ½ cup, softened
  • Eggs – 2 large, at room temperature
  • Vanilla extract – 2 teaspoons
  • Strongly brewed coffee – 1 cup, cooled to room temperature
  • Sour cream – 1 cup

Vanilla Frosting:

  • Unsalted butter- 1 cup, softened
  • Sifted powdered sugar – 4 cups
  • Vanilla extract – 1 ½ teaspoon
  • Salt – ¼ teaspoon
  • Heavy cream – 1 tablespoon


  • Blue food coloring – 1 drop, or as needed
  • Purple food coloring – 1 drop, or as needed
  • Pink sprinkles – 1 tablespoon, or as needed
  • Black decorating gel – 1 (.75 ounce) tube
  • Marshmallows – 4, quartered
  • Pink sanding sugar – 1 tablespoon, or as required (optional)

How to Prepare:

  • Preheat the oven to 175 degrees C. Grease two 9-inch cake pans lightly. Line with a parchment paper.
  • Whisk the baking powder, flour, baking soda, cocoa powder, and salt together in a medium bowl.
  • Mix the butter and sugars in a large bowl; beat with a mixer until fluffy and light. Beat in the eggs and thoroughly mix after each addition. Add vanilla extract and beat.
  • Add 1/3 of the flour mix into the butter until just mixed. Mix in 1/2 of the sour cream and 1/2 of the coffee until just combined. Add the remaining flour mixture alternately with remaining coffee and sour cream. Do not overmix—divide the batter between the cake pans.
  • Bake in the preheated oven for at least 25-30 minutes or until a toothpick inserted deeply comes out with some moist crumbs attached. Let the cake become cool in the pan for about 15 minutes.  Peel off the parchment paper. Let the cakes cool down properly, for about 30 minutes.
  • Prepare the frosting while cakes become cool. Beat the butter with a mixer until light and fluffy. Beat in the powdered sugar, 1 cup at a time, until incorporated. Mix in salt and vanilla extract. Add the heavy cream. Beat the frosting on a medium speed for about 3 minutes. Add more heavy cream if required to reach a spreadable consistency.
  • Place 1/2 cup of frosting into two separate bowls. Stir the blue food coloring into one bowl and purple food coloring into the other. Now, place colored frostings into a piping bag fitted with a star tip.
  • Place a cake layer onto the cake plate. Top the cake with 3/4 cup of white frosting. Place a second cake layer on the top. Frost the top and outside of the cake with the remaining frosting.
  • Divide the cake into eight wedges by outlining a sharp knife through the frosting on the top; don’t cut all the way through. Place two pink sprinkles in the deepest point to create unicorn’s nostrils. Pipe the eyes near the upper portion the wedges using a black decorating gel. Pipe purple and blue unicorn hair at the top of every wedge.
  • Stretch the marshmallow quarters into ear shapes and dip into pink sugar. Attach two ears to the edge of each slice. Pipe more hair around the ears. Place one candle into the hair for the horns. Keep cake refrigerated until ready to serve.

2. Strawberry Cake


  • White sugar – 1 cup
  • Shortening – ½ cup
  • Eggs – 2, room temperature
  • Vanilla extract – 1 teaspoon
  • Mashed fresh strawberries – 1  1/4 cup
  • Baking soda – ½ teaspoon
  • All-purpose flour – 2 cups
  • Salt – ½ teaspoon
  • Confectioners’ sugar – 2 cups
  • Butter – ¼ cup, room temperature

How to prepare:

  • Preheat the oven to 175 degrees C.
  • Grease a cake pan.
  • Beat the white sugar and shortening together until it becomes light and fluffy.
  • Beat the eggs, one at a time, into sugar until well mixed; stir in vanilla extract.
  • Stir 1 cup of strawberries and baking soda in a large bowl until baking soda is dissolved. It will help strawberries foam and rise in the cake.
  • Whisk the flour and salt in a separate bowl. Stir flour mixture and strawberry mixture by hand, into sugar mixture, alternating flour mixture, then the strawberry mix, beginning and ending with the flour mix.
  • Pour batter into the prepared cake pan.
  • Bake in a preheated oven for at least 25-30 minutes.
  • Beat confectioners’ sugar, butter, and 1/4 cup strawberries in a bowl with an electric mixer until blended; frost the cooled strawberry cake.

3. Deep Chocolate Raspberry Cake


  • Semi-sweet chocolate – 6 (1 ounce)
  • Unsweetened chocolate – 6 (1 ounce)
  • Eggs – 7, separated
  • All-purpose flour – 1 cup
  • Butter – 1 cup, room temperature
  • White sugar – 2 cups
  • Vanilla extract -1 ½ teaspoons
  • Heavy whipping cream – ¾ cup
  • Package frozen raspberries – 1 (4 ounces), thawed
  • Seedless raspberry preserves – 3 tablespoons

How to prepare:

  • Preheat an oven to 150 degrees C. Line bottoms of two 9-inch cake pans with parchment or a waxed paper.
  • To Make Cake: Melt 6 ounces of unsweetened chocolate and 6 ounces of semisweet chocolate in a microwave. Cool, and beat in the egg-yolks.
  • In a large bowl, beat butter, vanilla, and 1 1/2 cups sugar until light and fluffy. Add chocolate mixture, and continue beating until it becomes smooth. Stir in flour until just combined.
  • Take another bowl and start beating egg whites until it becomes foamy. Gradually add 1/2 cup sugar and continue beating until the whites hold soft peaks. Fold the whites into the chocolate batter, in three additions. Pour mixture into prepared pans, and smooth the tops.
  • Bake in the preheated oven for about 45 minutes. Cool in pans.
  • To Make Frosting: Bring cream just to a boil in a saucepan. Chop about 6 ounces semisweet chocolate and stir into the cream. Remove pan from heat. Continue stirring until it becomes smooth. Pour frosting into a bowl and press the sheet of a plastic wrap directly against the surface of the chocolate so that a skin from forming. Refrigerate until it becomes thick enough to spread.
  • To Make Filling: Drain the thawed raspberries, and mix with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.


Birthday’s are always exciting, especially for kids. So, they want to celebrate it most interestingly.

Since they can’t go out this time, make this moment happier with a homemade birthday cake.

Try one of these delicious recipes and make the yummiest birthday cake ever.

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