Here is everything you need to make an awesome birthday cake.
First, you can check out all the birthday cake images for decorating ideas and inspiration. Simply click on a theme below – whether it’s for kids or adults.
Second, you can choose a cake recipe to use as the base of your awesome cake design. Whether you like chocolate, vanilla or something else, there’s a cake for your party.
So what are you waiting for? Get choosing!
KIDS: Birthday Cake For Kids
1st Birthday Cake | Star Wars Birthday Cake | Paw Patrol Birthday Cake | Peppa Pig Birthday Cake | Minecraft Birthday Cake | Rainbow Birthday Cake | Lego Birthday Cake | Shopkins Birthday Cake | Harry Potter Birthday Cake | Cat Birthday Cake | Frozen Birthday Cake | Butterfly Birthday Cake | Dinosaur Birthday Cake | Minion Birthday Cake | Emoji Birthday Cake | Unicorn Birthday Cake | Ice cream Birthday Cake | Cars Birthday Cake | Train Birthday Cake | Spiderman Birthday Cake | Pink Birthday Cake | Batman Birthday Cake | Minnie Mouse Birthday Cake | Pirate Birthday Cake |Fairy Birthday Cake
ADULTS: Birthday Cake For Adults
18th Birthday Cake | 21st Birthday Cake | 30th Birthday Cake | 40th Birthday Cake | 50th Birthday Cake | 60th Birthday Cake | 70th Birthday Cake | 80th Birthday Cake | 90th Birthday Cake | 100th Birthday Cake | Funny Birthday Cake | Star Wars Birthday Cake | Minecraft Birthday Cake
KIDS: Birthday Cake For Kids Ideas & Images
1st Birthday Cake Images
Star Wars Birthday Cake Ideas
Paw Patrol Birthday Cake Inspiration
Peppa Pig Birthday Cake
Minecraft Birthday Cake Images
Rainbow Birthday Cake Ideas
Lego Birthday Cake Inspiration
Shopkins Birthday Cake
Harry Potter Birthday Cake Images
Cat Birthday Cake Ideas
Frozen Birthday Cake Inspiration
Butterfly Birthday Cake
Dinosaur Birthday Cake Images
Minion Birthday Cake Ideas
Emoji Birthday Cake Inspiration
Unicorn Birthday Cake
Ice Cream Birthday Cake Images
Cars Birthday Cake Ideas
Train Birthday Cake Inspiration
Spiderman Birthday Cake Ideas
Pink Birthday Cake Images
Batman Birthday Cake Images
Minnie Mouse Birthday Cake Ideas
Pirate Birthday Cake
Fairy Birthday Cake Images
ADULTS: Birthday Cake For Adults Ideas & Images
18th Birthday Cake
21st Birthday Cake Images
30th Birthday Cake
40th Birthday Cake Images
50th Birthday Cake
60th Birthday Cake
70th Birthday Cake
80th Birthday Cake
90th Birthday Cake
100th Birthday Cake
Funny Birthday Cake
Star wars Birthday Cake
Minecraft Birthday Cake
CAKE RECIPES – Bring Your Ideas To Life!
Red Velvet Cake
Prep: 30 min
Cook: 1 hr
For the sponge:
600g caster sugar
1 tsp fine salt
250g vegetable oil
5 tbsp red food colouring
2 tsp vanilla extract
50g cocoa powder
560g plain flour
500g buttermilk or plain yoghurt
2 tsp bicarbonate of soda
2 tsp white vinegar
Butter, for greasing
For the icing:
200g unsalted butter, softened
250g cream cheese
750g icing sugar, sifted
1½ tsp vanilla extract
Heat the oven to 150C/300F/gas 2. Grease and line two 24cm cake tins.
Make the sponge: in a large bowl, whisk together the caster sugar, salt, eggs, oil, food colouring and vanilla.
In another large bowl, sift together the cocoa powder, plain flour and cornflour.
Pour the buttermilk or yoghurt into a jug. In a small bowl, combine the bicarb and vinegar, then stir into the buttermilk.
Whisk half the flour and cocoa into the egg and sugar mixture, then mix in half the buttermilk. Add the remaining flour and cocoa mixture and mix well. Finally, add the remaining buttermilk and mix until smooth.
Pour the lot into the prepared tins and bake until the top is springy to the touch and a skewer comes out clean – about one hour.
Meanwhile, make the icing: in the bowl of a mixer, whip the butter until light and creamy. Add the cream cheese and beat well. Gradually add the icing sugar and beat on a low speed for three minutes. Scrape down the bowl, then add the vanilla and beat for another five minutes. Ice the cooled cake to serve.
From The Violet Bakery Cookbook, by Claire Ptak
Brownie Ice Cream Cake
Prep: 1 hr
Freeze: 6 hrs
Cook: 15 min
2 packs shop-bought brownie mix
150ml vegetable oil or butter
1.4 litres strawberry ice‑cream, softened
1 litre vanilla ice‑cream, softened
500ml chocolate ice‑cream, softened
Heat the oven to 180C/ 350F/gas 4. Line two baking trays with baking paper and line a large bowl with clingfilm.
Mix the brownie mix with the eggs, oil or butter, until just combined. Pour the mix into the baking trays and spread evenly. Bake according to the packet instructions, until the brownies are fudgy yet firm. Remove and leave to cool.
Once cool, cut one trayful in half lengthwise, then into eight equal rectangles. Leave four as they are, and cut the other four diagonally into eight triangles. Line the prepared bowl with these brownie pieces, covering the sides and bottom, and pressing down firmly, especially the seams, to create a shell with no gaps.
Scoop the strawberry ice-cream on to the shell and smooth with a spatula. Cover with clingfilm and press a medium-sized bowl into the ice-cream, so it rises up the sides and is flush with the top of the bowl. Freeze for three hours.
Unwrap, repeat with the vanilla ice-cream and freeze for another two hours.
Meanwhile, cut a circle into the other tin of brownie the diameter of the large bowl.
Uncover the now-frozen vanilla layer, fill with chocolate ice-cream, cover with the circle of brownie and freeze for one hour.
Carefully remove from the freezer and flip on to a serving platter. Leave a couple of minutes, then remove the bowl and dust with cocoa powder.
Rich Chocolate Buttermilk Cake
Prep: 40 min
Cook: 35 min
For the cake:
220g plain flour
400g granulated sugar
90g cocoa powder
1½ tsp baking powder
¾ tsp salt
2 large eggs
115g butter, melted
1 tbsp vanilla extract
1 cup (240ml hot coffee (or 2 tsp instant coffee dissolved in a mug of boiling water)
For the chocolate filling
200g dark chocolate (70% cocoa), chopped
240g unsalted butter, softened
4 egg yolks
160g caster sugar, sifted
For the ganache:
300ml double cream
140g dark chocolate (about 52% cocoa solids), chopped
Chocolate curls and
cocoa powder, to decorate
Heat the oven to 180C/350F/gas 4. Grease and flour (or line) two 24cm round baking tins.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, cocoa, baking powder and salt. Add the eggs, buttermilk, melted butter and vanilla. Beat until smooth, stir in the coffee, then divide evenly between the tins, and bake on the middle rack of the oven for about 35 minutes. Remove from the oven and leave to cool in the tins for 15 minutes, then on a rack. (Run a butter knife around the edges of each cake. Put a wire cooling rack over the top of each tin and flip the cakes; gently thump on the bottom of the tins, until the cakes release.)
For the filling, melt the chocolate in a heatproof bowl over a saucepan of simmering water, then set aside to cool.
In a large bowl, cream the butter with an electric mixer for 10 minutes, then beat in the egg yolks and sugar for five minutes. Stir two spoonfuls into the cooled, melted chocolate, then mix it back into the butter mixture, until fully combined and smooth.
For the ganache, bring the cream to a boil. Put the chocolate in a large bowl, then pour the cream over and stir. Once cooled, beat to soft peaks.
To assemble, spread the filling on to one cake and sandwich with the other. Ice with the ganache. Decorate with chocolate curls, or dust with cocoa powder.
From The Farmette Cookbook by Imen McDonnell
225g unsalted butter, softened, plus extra for greasing
350g caster sugar
1 tbsp vanilla extract
5 large egg whites
325g plain flour
1½ tbsp baking powder
For the meringue buttercream
3 large egg whites
240g caster sugar
1 vanilla pod, halved lengthways and seeds scraped out
360g unsalted butter, softened
1 tsp vanilla extract
multi-coloured edible polka dots, to decorate
Heat oven to 180C/160C fan/gas 4 and grease 3 x 20cm sandwich tins, lining the bases with baking parchment and greasing the parchment too.
Beat the butter and sugar in a large bowl with an electric whisk until light and fluffy. Add the vanilla extract and the egg whites, a little at a time, beating until fully combined before adding more. Mix together the flour, cornflour and baking powder. Add the dry ingredients in 3 additions, alternating with the buttermilk. Divide the batter between the tins and level the tops.
Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Cool completely.
To make the buttercream, put the egg whites and sugar in a big bowl (the bowl of your tabletop mixer, if you have one) with the vanilla seeds and set over a pan of gently simmering water. Lightly whisk until the sugar has fully dissolved – you can test this by dipping two fingers into the bowl and rubbing them together; if you can’t feel any grains of sugar, the mixture is ready. Remove the bowl from the heat and keep whisking until a thick meringue has formed. Continue whisking until the meringue has cooled to room temperature, then slowly add in the butter, 1 tbsp at a time. By the time all the butter has been incorporated, the mixture should have transformed into a silky-smooth buttercream. If it hasn’t, continue to whisk until it does. If it still refuses to thicken, it may be the mixture is still too warm, so chill for 10 mins, then continue whisking. Add the vanilla extract and mix to combine.
To assemble the cake, place a sponge on a cake board or serving plate and top with a thin layer of buttercream. Repeat with the remaining cake layers and finish by spreading the remaining buttercream over the top and sides of the cake (see below). To get a smooth finish, use the edge of a palette knife, and drag carefully around the sides of the cake, smoothing out the buttercream. To decorate the cake, press the sides of it with the edible polka dot sprinkles creating a full border at the bottom with less and less the further up the cake you go. Best served within 2 days of baking, but the cake will keep for up to 4 days.
200g butter, softened
200g golden caster sugar
175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
250g mashed potato
zest 3 lemons
2 tsp gluten-free baking powder
For the drizzle
4 tbsp granulated sugar
juice 1 lemon
Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.