Categories: Recipes

8 Perfect Cake Recipes For Your Upcoming Birthday Party

So, you have a birthday party coming up. You want to see if you can make the perfect cake recipes for your upcoming birthday party. Well, you’re in luck, because now you are going to learn about how to make eight different perfect cake recipes for your next birthday party! There’s something on this list for everyone. Let’s dive in!

1. Mocha Cake with Berries

This mocha cake with berries is one of the perfect cake recipes that are great for those who want to stick to a healthier recipe! It’s also super simple, and the espresso powder helps elevate the chocolate flavor making it so delicious.


  • Nonstick cooking spray
  • ¾ cup sugar
  • ½ cup water
  • 1 tablespoon instant espresso coffee powder or 2 tablespoons instant coffee powder
  • 3 ounces bittersweet or semisweet chocolate, chopped
  • 2 egg yolks
  • 1 teaspoon vanilla
  • ½ cup unsweetened cocoa powder
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 5 egg whites
  • 1 pinch Unsweetened cocoa powder
  • 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
  • 1 ½ cups fresh raspberries, blackberries, and/or blueberries


  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside. In a medium saucepan, stir together sugar, the water, and espresso powder. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
  2. In a medium bowl, stir together the cocoa powder, flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Spread in the prepared pan.
  3. Bake about 30 minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Loosen and remove side of pan. Cool completely. (Cake may fall slightly but evenly during cooling.)
  4. To serve, cut cake into wedges. If desired, sprinkle dessert plates with additional cocoa powder. Transfer wedges of cake to dessert plates. Top with whipped topping and berries.

2. Caramel Cake

This caramel cake is a great option for perfect cake recipes if you want a cake that’s picture-perfect and Instagram-ready! If you’re a lover of caramel, this cake recipe is for you.

Ingredients for Caramel (make in advance):

  • 1 1/2 cups granulated sugar
  • 1/3 cup water
  • 225 ml heavy cream room temperature
  • 3/4 cup unsalted butter room temperature
  • 1/2 tsp sea salt optional, to taste, for salted caramel

Ingredients for Caramel Cake:

  • 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 cup granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla
  • 1/2 cup caramel room temperature
  • 1 cup milk room temperature

Ingredients for Caramel Swiss Meringue Buttercream:

  • 5 large egg whites
  • 1 2/3 cups dark brown sugar packed
  • 2 cups unsalted butter room temperature, cubed
  • 1/2 cup caramel room temperature
  • salt optional, to taste, for salted caramel


Caramel (make in advance):

  1. Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
  2. Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer for 2 minutes whisking constantly.
  3. If you want to make this a salted caramel, add your salt at this point. Whisk it in (start with less than you think you’ll need), dip a spoon into the caramel, let it cool, taste it, add more salt as needed.
  4. Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container and place in fridge to thicken.

Caramel Cake:

  1. Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer combine butter and sugar. Beat on med-high until pale and fluffy (2-3 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla and caramel and mix until incorporated.
  4. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  5. Spread batter evenly into prepared pans and bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean.
  6. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Caramel Swiss Meringue Buttercream:

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  2. Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).
  3. Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  5. Add cooled caramel and whip until smooth.


  1. Trim cake layers slightly. Place one layer of cake on a cake stand or serving plate. Top with 1-2 Tbsp cooled caramel. Spread evenly pressing into the cake layers so the cake absorbs the sauce. Top with 2/3 cup of frosting, spread evenly. Repeat with remaining layers.
  2. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
  3. Frost and smooth the outside of the cake, generously frosting the sides specifically. Smooth with an icing smoother. Use a cake comb on the sides of the cake. Repeat, scraping off more frosting each time, until smooth.
  4. Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down.
  5. Fill in the top of the cake with more caramel and spread evenly with an offset spatula. Pipe rosette dollops using a 1M tip with remainder of frosting.

3. Basic Yellow Cake

We had to include this basic yellow cake recipe on this list of perfect cake recipes because yellow cake is a birthday classic! Top it off with some rainbow sprinkles like in the picture below and you’ll be ready for your birthday.

Ingredients for Chocolate Buttercream:

  • 1/2 cup cold heavy cream
  • 4 ounces (113 grams) finely chopped semisweet chocolate (don’t use chocolate chips)
  • 3 sticks (340 grams) unsalted butter, at a cool room temperature
  • 2 cups (250 grams) organic powdered sugar, sifted
  • 1 cup (85 grams) high-fat Dutch cocoa powder, sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt

Ingredients for Cake:

  • 2 1/4 cups (254 grams) bleached cake flour, measured correctly
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 sticks (227 grams) unsalted butter, at cool room temperature
  • 1 3/4 cups (350 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla
  • 1/4 cup (57 grams) sour cream or plain full fat yogurt, at room temperature
  • 3/4 cup whole milk, at room temperature

Directions for Chocolate Buttercream:

  1. In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, vanilla, and salt. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until very well blended, scraping down the bowl as needed.
  3. Reduce speed to medium-low and add the cooled chocolate cream mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.

Directions for Cake:

  1. Preheat the oven to 350°F. Butter, flour, and line two 8-inch cake pans with parchment circles.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 3 to 4 minutes, until light and fluffy. Scrape down the bowl as needed. Add the eggs, egg yolks, and the vanilla one at a time, beating well between additions until combined. Beat in the sour cream until combined.
  4. With the mixer on low speed, add the flour mixture in three additions alternating with the whole milk, beginning and ending with the flour, mixing just until combined. Do not overmix.
  5. Divide the batter evenly among the prepared cake pans and bake for about 25 to 30 minutes, or until a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack.


  1. Place one cake layer on a cake turntable or cake stand. Spread about a third of the frosting in an even layer all over, pushing it out over the edge just slightly. Place the other cake layer upside-down onto the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

4. White Cake

White cake is also super yummy and slept on in my opinion. This is one of the perfect cake recipes that will please any crowd because of how simple and delicious it is.


  • 3 cups all-purpose flour (be sure not to pack your flour into the measuring cup)
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (8 ounces) unsalted butter, softened to room temperature
  • 1 and 1/2 cups granulated sugar
  • 6 large egg whites, *lightly beaten
  • 1/2 teaspoon lemon zest, finely grated, optional
  • 1 and 1/2 cups whole milk
  • 1/4 cup oil (canola or vegetable)


  1. Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; set aside until needed.
  2. In a large mixing bowl, sift together the flour, baking powder, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes.
  4. Reduce the speed to low and add in the lightly beaten egg whites, a little bit at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the lemon zest, if using.
  5. Add the flour mixture in three additions, alternating it with the milk, beginning and ending with the flour, mixing until just combined. Fold in the oil and mix on low until the oil is incorporated into the batter.
  6. Divide the batter evenly among the prepared pans and smooth the tops.
  7. Bake for 22 to 25 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans and place on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
  8. Once cool, frost with the icing of your choice and serve!

5. Pineapple Sunshine Cake

This pineapple sunshine cake is an option on this list of perfect cake recipes that is great for those of you who love fruit in your desserts and who are huge pineapple fans! The color is so bright and it looks so appetizing when it’s finished. Try making this cake if you’re having a tropical-themed birthday!

Ingredients for Cake:

  • 1 box yellow cake mix
  • 1/2 cup vegetable oil
  • 8 oz crushed pineapple with juice
  • 4 large eggs

Ingredients for Frosting:

  • 8 oz whipped topping Cool Whip or similar
  • 1 box instant vanilla pudding
  • 8 oz crushed pineapple with juice


  • 1 cup unsweetened coconut flakes

Directions for Cake:

  1. Spray a 9×13 pan with baking spray and pre-heat the oven to 350f.
  2. In a medium bowl, add cake mix, oil, crushed pineapple. Beat with a hand mixer or whisk until incorporated.
  3. Add 4 eggs, incorporating one at a time.
  4. Bake in a preheated 350f oven for 30 minutes or until a cake tester comes out clean.
  5. Cool completely before frosting.

Directions for Frosting:

See Also
  1. In a medium bowl combine the cold whipped topping, the pineapple, and the pudding. Beat to combine. Refrigerate until cake is thoroughly cooled.
  2. Spread the coconut on a sheet tray in an even layer and bake at 375f for about 10 minutes until golden brown. Or you could use the broiler but watch closely.
  3. Frost the cooled cake and sprinkle on the toasted coconut.

6. Chocolate Pumpkin Cake

This chocolate pumpkin cake is a great option out of this list of perfect cake recipes for those of you who have a birthday in the fall or close to Halloween. Who doesn’t love chocolate? And paired with pumpkin, which makes the cake super moist, this is a cake recipe you’ll definitely fall in love with.

Ingredients for Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2/3 cup vegetable oil
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree NOT pumpkin pie filling
  • 1/3 cup full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1/3 cup cocoa powder
  • 3 tablespoons whole milk

Ingredients for Chocolate Frosting:

  • 1 1/2 cups unsalted butter at room temperature
  • 5 1/2 to 6 cups powdered sugar
  • 1/2 cup cocoa powder
  • 6 to 10 tablespoons whole milk or heavy cream
  • 1/2 teaspoon salt
  • candy pumpkins for garnish if desired

Directions for Cake:

  1. Preheat the oven to 350 degrees. Spray 2 8-inch round cakes pan with cooking spray. Line the bottom of the pan with parchment and spray the parchment with cooking spray Lightly dust with flour and set aside.
  2. Whisk the flour, baking powder, baking soda, salt, and spices together in a medium mixing bowl.
  3. In another large mixing bowl, combine the oil, eggs, sugars, pumpkin, sour cream, and vanilla. Beat with an electric mixer set to medium speed until smooth.
  4. Use a rubber spatula to fold the flour mixture into the pumpkin mixture until smooth. Pour half of the batter into one of the prepared pans and set aside.
  5. Sift the cocoa powder over the remaining pumpkin batter and add the whole milk. Fold the cocoa powder into the cake batter until incorporated and pour into the second pan. Bake 35 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.
  6. Cool for 20 minutes in the pan, then carefully invert onto a wire rack to cool completely before assembling your cake.

Directions for Chocolate Frosting:

  1. Place the butter in a large mixing bowl and beat with an electric mixer until smooth.
  2. With mixer on low, gradually beat in 5 1/2 cups of the powdered sugar, the cocoa powder, 6 tablespoons milk, and the salt. Turn mixer to medium and beat until well combined, stopping the mixer occasionally to scrape the sides and bottom of the bowl.
  3. If frosting is too thin, add additional powdered sugar; if it’s too thick add additional milk.


  1. Use a long serrated knife to split each cake layer into two layers.
  2. Set one of the chocolate cake layers on a cardboard cake circle or a cake stand and spread an even layer of frosting over the top. Top with a pumpkin layer and more frosting. Continue like this until you’ve used all the cake layers.
  3. Use the remaining frosting to frost the cake. Decorate as desired and serve.

7. Chocolate Truffle Cheesecake

This chocolate truffle cheesecake is the most decadent “cake” on this list of perfect cake recipes. If you love chocolate, you need to try this cheesecake for your next birthday!

Ingredients for Crust:

  • 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
  • 2 tablespoons sugar
  • 1/4 cup butter, melted

Ingredients for Filling:

  • 1/4 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

Ingredients for Topping:

  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Whipped cream and miniature milk chocolate kisses, optional


  1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°.
  2. For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
  3. Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

8. Vegan Cheesecake

Are you vegetarian or vegan? Don’t worry, we’ve got your back! For the final cake on this list of perfect cake recipes, we’ve included a vegan cheesecake recipe that’s just as delicious as the real thing.


  • 1 8-inch pie crust Homemade or store-bought
  • 16 oz vegan cream cheese room temperature
  • 2/3 cup sugar
  • 2 tbsp cornstarch can use tapioca starch or arrowroot starch
  • 3 tbsp milk of choice (almond milk works best)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract


  1. Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
  2. In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
  3. Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
  4. Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.

Now that you know how to make the eight perfect cake recipes, you can now try to make yourself a delicious and yummy birthday cake! With this knowledge, you could also be inspired to look out for more of the perfect cake recipes out there. What’s your favorite cake recipe? Let us know in the comments!

Colin Glosser

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