What is a good cake recipe for birthday cake?

maybe using fruits like strawberries or pineapplesWhat is a good cake recipe for birthday cake?
get any kind of cake mix you wish, bake it according to instructions.





mix the strawberries and pineapple with some sugar and allow to sit and blend flavors. 3 c strawberries, 2 cups pineapple, 1 cup sugar.





pour this on the cooled cake and top with cool whip or whipped cream.





reserve however many strawberries the person is old, stick a birthday candle in the little hole in the strawberry where you pulled the stem out. Stand this amid the other fruit on the cake.What is a good cake recipe for birthday cake?
Top with all the fuits you have :)








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If your looking for something simple but delicious...this is a great yellow cake recipe that I use often. I usually use chocolate icing but it tastes great with whatever icing you prefer topped with strawberries








2 cups flour


1 1/3 cups sugar


3 teaspoons baking powder


1 teaspoon salt


1/2 cup shortening


1 cup milk


2 teaspoons vanilla


2 eggs


Heat oven to 350*.


Mix dry ingredients in a large bowl.


Add shortening, milk and vanilla.


Beat on medium for 2 minutes.


Add eggs and beat for 30 seconds more.


Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.


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And for something a little different...carrot cake ...this is the absolute best recipe!





6 cups grated carrots


1 cup brown sugar


1 cup raisins


4 eggs


1 1/2 cups white sugar


1 cup vegetable oil


2 teaspoons vanilla extract


1 cup crushed pineapple, drained


3 cups all-purpose flour


1 1/2 teaspoons baking soda


1 teaspoon salt


4 teaspoons ground cinnamon


1 cup chopped walnuts


DIRECTIONS


In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.


In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.


Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.


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Birthday Cake


1 1/2 cups unsalted butter (3 sticks), at room temperature, plus more for preparing the pan


2 1/4 cups sugar


3 cups cake flour, sifted, plus more for preparing the pans


1 tablespoon baking powder


3/4 teaspoon fine salt


1 cup whole milk, at room temperature


1 1/2 teaspoon vanilla extract, at room temperature


6 large egg whites, room temperature


About 4 to 6 cups VANILLA FROSTING or CHOCOLATE FROSTING, recipes follow


Food coloring (optional)


Enough candles to equal the age of the birthday celebrant





Lightly butter and flour two 9 x 1 1/2-inch round cake pans. Position a rack in the middle of the oven and preheat to 350 degrees F.


In a standing mixer fitted with the paddle attachment, cream the butter at low speed until smooth, about 1 minute. Slowly add the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)


Meanwhile, sift the flour, baking powder, and salt together into a large bowl. In a small bowl, whisk together the milk and vanilla.


Reduce the mixer's speed to low. Alternately add the flour mixture and milk mixture, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.


Thoroughly clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites on high speed, until stiff peaks are formed.


Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated.


Divide the cake batter evenly between the prepared cake pans. Place the pans on the middle oven rack evenly spaced apart. Bake, rotating the pans halfway through the cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.


Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.


Frost the cake. Place one layer, rounded-side down, in the middle of a rotating cake stand. (If using the vanilla frosting, reserve about 1 to 2 cups for coloring and decorating.) Using a palette knife or offset spatula spread about half of the frosting all over the cake. (Spread enough frosting over the top to make a 1/4-to-1/2-inch layer.) Carefully set the other layer on top, rounded-side up, and spread all over with the remaining frosting.


If coloring the vanilla frosting, place the reserved frosting in a medium bowl and stir in the food coloring, little by little, until the desired color is reached. Transfer the colored frosting to a pastry bag with small, round or fluted tip, or a plastic baggie with a small portion of a corner cut off.


Using the colored frosting, creatively write ';Happy Birthday'; to whomever and decorate the edges in fringes and whirls, if desired. Serve immediately with lit candles or store at room temperature or in