If you need kids’ birthday cake ideas for your kid’s birthday, you will find some great ones here on this page.
There are lots of recipes on the internet for cakes, but if you want to make a homemade birthday cake in the shape of a fish or a butterfly, or with decorations with Spiderman or Batman – then here are some really easy and delicious cake recipes to use as a basic cake.
Making and decorating your child’s birthday cake can be fun, but don’t try to do it if you don’t have the time. If you aren’t going to be able to get to it, you can always put in an order at your local bakery for a professionally decorated cake.
It can save you a lot of time and headaches if you order a cake, especially if you know that you won’t have enough time to get to it before your child’s party.
If you plan to make the cake yourself, here are a couple of basic recipes to use for the cake.
Then you can cut it into different shapes, stack layers of the cake, and cut it – and finally cover it with icing and decorations.
In this way it also doesn’t matter that much if the basic cake falls apart a little, you can always make it into the shape you want. Nobody will notice with all the frosting or icing or both 🙂
Arranging her daughters 5 year birthday recently my daughter made a mermaid cake for her.
They had talked about this cake for days, and one day my granddaughter wanted a Batman cake, later a cake made as a fish (because her father is a passionate angler) but it ended up with the wish for a mermaid cake and a layer cake with Tinkerbell.
For the mermaid cake we used the basis recipe you get here, a very delicious chocolate cake.
This cake has a lot of advantages:
It is easy to make.
It tastes really good!
It can keep fresh for several days.
You can cut it into all kinds of shapes and then cover it with icing or marzipan to make different characters like the most popular superhero or the most popular princess (or at least something that looks a bit like it :-))
Basic Recipe for the Chocolate Cake:
4 4/5 cup = 600 g all purpose flour
2,2 cup sugar = 500 g
4 cup buttermilk, Ymer or yogurt = 1 liter
3 tsp. Natron (baking soda)
1 tbsp. vaniljesukker
8 tbsp. cakao
3/5 cup oil = 1½ dl
1½ cup dark chopped chocolate = 100 g
Marzipan and ready-made izing, chocolate buttons, red candy hair.
Stir all the ingredients together and pour them into a deep baking pan.
Bake for 35 min. at 200 g Celsius = 391 g Fahrenheit
When the cake had cooled, my daughter covered it with thin layers of marzipan for the body of the mermaid, green icing (below you will find a recipe for making the fondant yourself) for the mermaid tail.
As I mentioned you can shape and decorate this cake in any way you want, and make the decoration as perfect as you like.
My granddaughter just loved her mermaid cake, and there was absolutely not a single crumb left.
The other cakes we made were layer cakes, which we find is essential to any kind of birthday, with the birthday candles which have to be blown out just before we all sing a couple of birthday songs for the birthday child.
Basic Recipe for a Carrot Cake:
2 ½ cups of flour
1 teaspoon each of baking soda, baking powder, and cinnamon
A pinch each of salt, ginger, and nutmeg
3 sticks of butter
1 cup of sugar (brown preferably)
1 tablespoon of vanilla
½ cup of water
3 cups of shredded carrots
Preheat your oven to 350 F.
Mix all of the dry ingredients in one bowl. Use an egg beater to beat the sugar and the butter until it is fluffy, and stir in the eggs, vanilla, and water.
Add the dry ingredients, and beat well until a thick cake batter. Add the carrots and stir well.
Pour the batter into a greased baking tray, and place in the oven.
Let the cake cook until you can insert a knife in the middle of the cake and it comes out clean.
Let it cool, add frosting*, and enjoy!
1 pound cream cheese, cut into cubes, at room temperature
2 stick unsalted butter, room temperature
2½ cups confectioners’ sugar
1 tsp. pure vanilla extract
½ tsp. salt
1/4 cup heavy cream, cold
Beat the cream cheese and butter for approx. 2 min, until smooth.
Add sugar, vanilla and salt.
Mix and beat until the sugar is incorporated and it’s all fluffy.
Still mix and add the cream a little at a time, until that too is incorporated and it’s all nice and creamy.
All in all, this is one of the tastiest of the kids birthday cake ideas as well as the healthiest.
This basic carrot cake was used for the two cakes you see here, covered with homemade icing.
For the Pokemon cake was actually used two cakes, as it was made for a birthday with 20 kids.
Tinkerbell Layer Cake:
This birthday one of the layer cakes was going to be with a Tinkerbell decoration, but you can make it with all kinds of decorations, as you can see below.
I also have to say that because my daughter suddenly was under time pressure, I was chosen to make the Tinkerbell decoration together with the birthday child.
We had a LOT of fun doing this, but somehow the decoration didn’t come to look anywhere what was intended. For example my granddaughter wanted Tinkerbell to wear leggings, as you maybe can see, and we forgot the wings and had to make them in the last minute – and so on.
Anyway – the layer cake was as the birthday child wanted it, and it tasted wonderful!
So here comes the recipe:
Tinkerbell Birthday Layer Cake:
Three cake bottoms.
You can make the cake bottoms yourself, but because she also had to arrange the treasure hunt and take care of the younger children she chose to buy them.
You will find different recipes for cake bottoms below, as well as different ides for creme and filling.
3 pasteurized egg yolks
1 1/4 cup creme = 3 dl
½ cup sugar = 1½ dl
½ tsp. vanilla sugar
Whip the 3 egg yolks and the sugar fluffy.
Now whip the creme to whipped creme.
Mix the two carefully, and finally add the vanilla sugar.
For the decoration of the layer cake we used icing sugar to glaze, ready-made icing and raspberries.
Homemade Birthday Cake Bottoms:
1. Simple cake bottoms:
1 1/5 cup all-purpose flour = 150 g
2/3 cup butter = 150 g
2/3 cup sugar = 150 g
½ tsp. baking powder
½ tsp. vanilla sugar
Whip the soft butter with the sugar, and then mix with one egg at a time.
Sieve the flour, sugar, baking powder and vanilla sugar into the mixture and whip slowly until it is consistent.
On baking paper draw 3 circles, using a dinner plate, and sprinkle the circles with sugar.
Now fill the 3 circles with the dough, using a spatula.
Bake in the oven approx. 10 min. at 220 gr. C = 425 gr. F.
You can use all kinds of cremes and fillings with these cake bottoms.
2. Meringue cake bottoms:
1/3 cup magarine/butter = 70 g
½ cup sugar = 100 g
1 1/4 cup all-purpose flour = 150 g
2 tsp. baking powder
1 tsp. vanilla sugar
4 egg yolks
5 tbsp. milk
4 egg whites
1½ cup sugar
½ liter = 2 cup creme whipped to whipped creme.
1 can of pineapple
1 chocolate bare
Stir margarine and sugar together, then add egg yolks one at a time, then the other parts.
Whip the 4 white very rigid, 2 cups granulated sugar whipped in.
Put the dough in 2 baking tins, preferably with loose bottom which should be well lubricated.
Put the meringue mass on immediately, and bake on the middle shelf for about 25-35 minutes at 170 degrees C = 338 degrees F.
Take the cake bottoms out of the mold before they are completely cold.
When they have cooled you can add creme and filling.
I will recommend this filling above:
Add the whipped cream, and chocolate and pineapple in small pieces.
1/2 cup vegetable shortening
1 package miniature marshmallows
1/4 cup water
1 tsp. vanilla extract
2 pounds (7½ cup) confectioners’ sugar
If you can, then prepare this fondant the day before you are going to use it.
Place marshmallows and 2 tbsp. water in the microwave in a bowl.
Microwave 30 sec.on high, stir, microwave 30 sec., stir. Do that for about 2½ min, until the marshmallows are melted.
You can also place the bowl in a pot with boiling water to melt the marshmallow.
When the marshmallows are melted in the bowl, place 5 cups of sugar and fold it into the marshmallow mix.
Place the vegetable shortening where it is easy to reach.
Use the shortening for your hands and the counter, use a lot of it to make the “dough” easy to handle.
Put the marshmallow mixture on the counter, and knead it as if it was real dough.
You can add color now, if it is all going to have the same color, otherwise wait.
Add the sugar and knead it into the mixture, still using the shortening on the counter and hands to avoid sticking.
Add water a little of a time, and go on kneading in approx. 9-10 min, until the mixture is so smooth it can be stretched without breaking.
Cover the fondant with a layer of shortening, then wrap tight in two layers of plastic wrap and then in a container.
This way it will keep handy in the refrigerator for days, maybe even weeks.
When you need it, take it out and add color if needed, and roll it very thin to cover the cake.
Make sure you keep the fondant you don’t use wrapped up so it doesn’t dry out.
Pictures of Homemade Kid’s Birthday Cakes: