How To Make a Birthday Cake

There are many types of cakes, but a birthday cake is the most important one. This is because it’s for your dear ones who have met or completed a year in this world.

You can make any cake as per the occasion, but if you are expecting to throw a big party, nothing else will be better than chocolate cake with cream. A cake is the only thing that can make a party bigger and better. It’s not about how much you decorate your cake, but it’s all about the taste of it.

If you are planning to throw a big party for your dear ones, we will give you some tips on making a chocolate cake. Chocolate is one of the best ingredients used in baking. It’s a very tasty ingredient that can provide you with a delicious treat for your dear ones.


  • 3 ½ cups all-purpose flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs or 1 cup vegetable oil (you can also try with both of them to see which one you will get a better taste from here. For this, we recommend using the vegetable oil)
  • 1 cup water (you can use any type of milk as well, it will give a nice flavor to your cake)
  • 2 teaspoons vanilla extract
  • Mix them very well using a hand whisker or a mixer.

How to Make

To start with this delicious chocolate cake recipe, you should preheat your oven to 360 degrees F (180 degrees C). Next, mix all the dry ingredients like flour, sugar, cocoa powder, and baking soda. Then add eggs or oil. Whisk the mixture very well using a hand whisker or an electric mixer.

Now, you should add water and mix it again for 2 minutes to evenly mix all the ingredients. Now your batter is ready to bake in a baking pan. Now pour this batter into a greased pan and put it in the oven.

Bake it for about 30 minutes or until a toothpick inserted into the cake comes out clean. Now your chocolate birthday cake is ready to decorate and serve. You can add any cream, fillings, and toppings you want to this delicious treat.

Keep your Ingredients Cold

When making a cake, it’s important to keep your ingredients cold. That’s because the fat in the butter and other fats may start to liquefy at room temperature.

If you try to beat them while they’re too warm, the air bubbles will be larger than you want them — so it will take more beating time for stiff peaks to form.

If you put the butter in the fridge, it will stiffen up quickly. Make sure to take it out of the fridge at least 45 minutes before beating it.

Also, keep your eggs refrigerated and make sure they’re cold when you start mixing them into a batter or cake mixture. If they’re at room temperature, they may be too warm to whip stiff.

Things to Remember When Making a Cake

1. Do not overbeat it. The more air you incorporate into the batter, the tougher and denser your cake will be when cooked.

2. It’s best to add ingredients to increase weight because this means they will be evenly distributed throughout the batter so that no spots are heavier or lighter.

3. Make sure you sieve your flour to ensure that no lumps are present in the recipe. This means all ingredients will be evenly distributed throughout the cake when cooked, which also helps cut down on cracking later on.

4. Do not use too much baking powder or baking soda. Too much of either will make the cake rise too quickly, causing it to collapse when it cools. The recommended amount is one teaspoon for each 300g flour.

5. Do not over mix the batter once all ingredients have been added, as this may cause your cake to lose moisture and dry out. If you want a light and fluffy texture, mix the batter with a spoon but do not beat it with an electric mixer (which will cause it to rise too quickly).

6. Test for “doneness” by inserting a skewer into the center while still in the oven. If it comes out clean, your cake is ready to be taken out of the oven.

7. Do not open the door too often when baking a cake, as this will lose heat and cause your cake to take longer to bake.

8. If you have made cupcakes, do not overfill the cupcake holder. If they are too full, when you take them out of the oven and allow them to cool down in their holders, they will crack around the middle because there is so much pressure on such a small space.

9. When making cakes with fruit or nuts, add these ingredients in the last 10 minutes of cooking. This will prevent the fruit or nuts from burning and sticking to the pan.

10. Use butter, not margarine, when making cakes because it has a higher fat content than other spreads, so your cake will be moister. Look out for margarine that says “spreadable” because this usually has a higher fat content than the normal margarine and will produce a better result. Use butter in recipes that do not require greasing the pan because it will stick to non-stick surfaces.

Harvest Day Cake

Last week I celebrated “Harvest Day” at my daughter’s school.

Each child had to bring some cakes with autumn ingredients. We presented ourselves with a festive cake, with which we will also celebrate “Harvest Day” at “Dulce Romania.”

Of course, I created a cake with an autumn look and autumn flavors: carrots and walnuts.

Unfortunately, I didn’t have many pictures during the preparation, and we couldn’t even talk about the section; it disappeared in a second.

But let’s move on to the ingredients.

For the top, we need:

  • 300g brown sugar
  • Three eggs
  • 300 ml oil
  • 300g flour
  • One teaspoon baking soda
  • One teaspoon baking powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla essence
  • 300g carrots
  • 100g walnuts

For the cream:

  • 75g butter at room temperature
  • 200g powdered sugar
  • 200g Philadelphia cheese

For decoration:

  • Sugar paste
  • Biscuit salami composition

We start preparing the cake with decorative pumpkins. We prepare a classic biscuit salami, from which we shape the pumpkins. We leave them cold until the next day.

For the top, mix the eggs with the sugar for 10 minutes, then add the oil—mix flour, baking soda, baking powder, salt, ginger, and vanilla in a bowl. Add the flour mixture over the egg composition, stirring gently.

Grind the carrots and walnuts and add them to the dough. Pour the mixture into a 21×36 cm tray and bake for 30 minutes at 170 degrees Celsius. We will get a very fluffy countertop that we will cut (cold) in two in width.

Mix the butter with the powdered sugar for the cream, then add a tablespoon of Philadelphia cream. Cover the first top with cream and cover with the second top. Let cool for 1 hour, then coat the cake and zucchini in sugar paste.

Madeleine With Honey and Lemon

Do you feel like some small, fragrant, and fluffy cakes?

These cakes are fast, quite cheap and very effective.

As ingredients we need:

  • 1 cup flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 2 large eggs
  • 1/2 cup honey
  • 1/4 cup caster sugar
  • Grated peel of a lemon
  • 2 tablespoons fresh juice lemon
  • 1/2 teaspoon vanilla essence
  • 1/3 cup melted butter
  • Powdered sugar for decoration

First of all, we prepare the forms. Grease them with butter and sprinkle them with flour. We give it to the fridge. In a bowl, sift the flour, baking powder, and salt.

In another bowl, beat eggs, honey, and caster sugar for 10 minutes. With a spatula, incorporate the flour into the egg cream.

Add the peel and lemon juice, vanilla, and melted butter. The mixture is left to cool for 30 minutes.

Remove the molds from the refrigerator and put the composition in the tray with a spoon. Bake for 10 minutes at 170 degrees Celsius. Leave to cool for 15 minutes in the pan and then take out on a plate.

Powder with sugar when serving.

My Fancy Cake

My Fancy Cake is a cooking blog with a focus on cakes, cupcakes, and cookies. You'll find reviews of cake-related products, how-to guides for decorating cakes, and tutorials on baking in general. And yes, there's a recipe or two in between! I hope you enjoy browsing around my blog!

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