DIY Birthday Cake Ideas
A cake is the icing to every birthday celebration.
We mark such momentous occasions with family and friends and share food as a sign of joy. It is for this reason that every birthday needs to have a special cake.
We’ve compiled this list of fun DIY birthday cake recipes so that you can craft the most special one for your favorite person.
Got any more? Feel free to share in the comments below.
Image Source: Sugar Spun Run
Also known as the funfetti cake, the confetti cake mainly uses vanilla buttercream as its base.
It contains sprinkles that are buried in its soft and fluffy layers.
Quite simply, this cake is the party.
This is a great dish to prepare with your friends and family (Everyone except the birthday boy or girl).
This is an easy cake to make; ingredients are prepared in 10 minutes and cooking time is 30 minutes. Total preparation time is around ninety minutes.
- A cup of flour which is all-purpose
- ¾ cup of granulated sugar
- Two tablespoons of baking powder
- Grain of salt for taste
- A large egg
- ½ cup of buttermilk
- A third cup of sour cream (alternatively use Greek yogurt which is plain)
- A quarter cup of vegetable oil or canola,
- Two teaspoons of extract (vanilla) and half a cup of sprinkles.
The home-made vanilla frosting which contains buttercream will require:
- Two teaspoons of vanilla extract
- ½ cup of unsalted and softened butter
- Salt grains for taste
- A third cup of sprinkles
- Two cups of confectioners’ sugar
Preheat the oven to 350 degrees.
Line baking pan with an aluminum foil, followed by cooking spray.
- Whisk granulated sugar, salt, baking powder and flour in a bowl.
- In a different bowl, mix vanilla, buttermilk, oil and sour milk.
- Mix the the dry and wet ingredients with a spoon.
- Stir in your sprinkles, gently taking care for not over-mixing. Note: Over-mixing could result in bleeding of the sprinkles.
- Transfer batter ot the pan.
- Baking for approx. thirty minutes.
- Leave the cake in the wire rack for cooling.
As cooling continues, make the frosting.
- Beat the vanilla, salt, butter and powdered sugar with an electric mixer for three minutes, until the mixture is fluffy and smooth.
- Pour frosting on the cooled cake with an offset knife or spatula to ensure it goes on smoothly.
- Sprinkle the sprinkles on the cake before slicing.
You can store your cake in the freezer or at a normal temperature as you wait for the party day. If you decide to use a refrigerator, you can store the cake for almost six months. At normal room temperature, the cake will be alright for about five days.
Birthday Cake Milkshake Bowl
Image Source: Aww Sam
- 1.5 ounces of almond milk (vanilla)
- An ounce of chocolate milk (white)
- A teaspoon of cake mix (white and dry)
- A scoop of either strawberry or vanilla ice cream
- 2 ounces of half and half milk
- A small cake slice
- Chocolate chips
- Whipped cream
- Rainbow sprinkles
- Vanilla frosting
- Chocolate sauce
- Blend almond milk, chocolate milk, cake mix, ice cream and half and half milk to a smooth paste in the blender.
- Pour into bowl.
- Add toppings to the top of the paste in rows that contain the vanilla icing, cake, chocolate chip, rainbow sprinkles and whipped creamed.
The chocolate sauce adds the finishing touch and, voila, you have a delicious DIY birthday cake!
Trendy Drip Cake
Image Source: Coco Cake Land
- Heavy Cream
- Chocolate Paste or Gel
- A Chilled cake
1. Combine heavy cream and chocolate in a glass bowl til they reach a fine consistency.
2. Microwave the mixture in a microwave until all chocolate has melted.
3. Add gel to mixture for color.
4. Remove chilled cake from refrigerator for glazing.
5. Use a spoon for glazing up the mixture on the cake. Piping bag is more preferred to a spoon so as to avoid making a mess. (A squeeze bottle can be used as well).
6. When the sides have that proper drip effect, the top is filled with the remaining glaze in an orderly manner.
DIY Sprinkle Cake
Image Source: The Cake Blog
- Five egg whites
- A cup of whole milk
- Three cups of whole milk
- Two tablespoons of vanilla extract (pure),
- 1.5 tablespoons of baking powder
- ¾ teaspoon for salt
- 1.75 cups of sugar
- 12 tablespoons of unsalted butter at constant room temperature
To make the buttercream:
- 5 egg whites
- 2 cups of butter at room temperature
- 1 cup of sugar
- 1.5 teaspoon of vanilla extract
- Candy thermometer
- Preheat oven to 350F.
- Prepare 2, 4”x6” inch pans with parchment and pam.
- Stir egg whites, milk, and vanilla in medium sized bowl. Set aside.
- Combine dry ingredients in electric mixer bowl for thirty seconds.
- Add more milk and butter and mix at low speed.
- Increase speed to medium and the continue mixing for 2 more minutes.
- Scrape sides of bowl and add egg mixture in two different batches.
- Continue to beat on medium until the ingredients are combined.
- Divide the batter into the two pans.
- Bake for 30 minutes and then leave the cakes on cooling racks.
Preparation for Buttercream:
- Add ¾ cup of sugar in a pan with a little water and heat until sugar starts to stick together.
- Use a candy thermometer to check temperature. Cook until the candy thermometer shows 248F.
- As the sugar cooks, whip the eggs with an electric mixer, till a soft peak is reached. Then add sugar and mix on high speed till stiff peaks are reached by the eggs.
- After the sugar has reached 248F degrees, remove from stove.
- Add sugar (Now a syrup-y consistency) to egg mixture and continue mixing at high speed.
- Mix for 30 minutes.
- Add the butter and continue mixing for another 10 minutes.
- Add vanilla. Mix well.
- After cakes cool down, place on your cake plate and by use of an offsetting spatula, spread frosting on your cake.
- Turn second layer is upside down gently and place it on your first layer.
- Use remaining frosting to frost the whole cake.
- A bench scraper can be used for smoothing the sides.
- Refrigerate between 40-60 minutes.
- Cover cake with frosting and sprinkles, pressing down firmly to avoid fall out.
Gigantic Donut Cake
Image Source: The Cake Blog, via CakeGirls
This cake will you have you saying, “Mmm….donuts”.
This adorable donut cake has a sprinkle coating.
The best thing about it is it’s easy to customize to your unique preference.
Ingredients and Supplies:
- 2 1/4 cups all-purpose flour.
- 2 1/4 tsp baking powder.
- 3/4 tsp salt.
- 3/4 cup unsalted butter room temperature.
- 1 1/2 cup granulated sugar.
- 3 large eggs room temperature.
- 1 1/2 tsp vanilla.
- 1 cup buttermilk or whole milk, room temperature.
- A ten inch baking pan that has a donut shape
- Food colors that are gel pastes
- Pink fondant
- Confetti quins
- Corn syrup
- Clear extract (a tablespoon)
- Paintbrush and non pareils (white).
- Preheat oven to 350°F.
- Line the bottom of two 8-in springform pans with parchment paper. Set aside.
- Sift the flour, salt, and baking powder into a bowl. Set aside.
- Using an electric mixer, beat the egg yolks, half the sugar, and vanilla extract together in another bowl until pale. Add water and stir gently.
- Add dry ingredients in three batches, mixing gently with a spatula between each addition. Set aside.
- In another bowl, use an electric beater to beat egg whites until soft peaks form. Gradually add in remaining sugar and continue beating until stiff peaks form.
- Gently fold egg white mixture into reserved cake batter with a spatula.
- Bake in donut shaped pan on middle rack for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Turn upside down on wire rack to cool.
- Gently remove from pan.
- Leave the cake in freezer for two hours.
- As your cake is cooling, use that time to make the frosting.
- Pipe pink icing on top and add sprinkles.
- Freeze for 15 minutes or until icing is firm.
Birthdays are joyous occasions for everyone involved. As such, it’s important to make sure your cake is festive in appearance so that it will be enjoyed by everyone. By putting old twists onto old favorites, you can bring a few surprise elements that your guests, including your birthday guest of honor, will not see coming.
Want to see what else we're up to?
Follow us on Instagram, Facebook, Pinterest, YouTube, and LinkedIn for snack updates.