Celebrating your little one’s first birthday is a milestone that calls for something extra special—and what better way to mark the occasion than with a cake that’s as delightful as it is memorable? Whether you’re after a classic vanilla, a chocolatey delight, or something uniquely themed, we’ve rounded up 18 delicious first birthday cake recipes that promise to sweeten the celebration. Let’s bake some memories!
Vanilla Bean Smash Cake
This Vanilla Bean Smash Cake is a dreamy, buttery delight that’s perfect for celebrating those little milestones with a big flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped
- 1/2 cup whole milk
- 1/4 cup sour cream
Instructions
- Preheat your oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
- Cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in the seeds from 1 vanilla bean.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 1/4 cup sour cream until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
The real vanilla bean seeds speckled throughout this cake give it a luxurious flavor and aroma that’s unmistakably special.
Tip: For an extra tender crumb, swap out the whole milk for buttermilk in the same amount.
Chocolate Fudge Baby Cake
Indulge in the ultimate chocolate lover’s dream with this Chocolate Fudge Baby Cake, a rich and moist dessert that’s surprisingly simple to whip up.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Stir in 1/2 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract until the batter is smooth.
- Gradually add 1/2 cup hot water, mixing until the batter is thin and pourable.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This cake’s secret is the hot water, which blooms the cocoa powder for an extra deep chocolate flavor. Serve it slightly warm with a scoop of vanilla ice cream for a decadent treat.
Tip: For an even fudgier texture, substitute the hot water with hot coffee.
Strawberry Shortcake Baby Cake
Nothing says summer like a Strawberry Shortcake Baby Cake, a delightful mini dessert that combines fluffy cake, fresh strawberries, and whipped cream in every bite.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup whole milk
- 1 cup fresh strawberries, sliced
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F and grease a 6-inch round cake pan.
- In a bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In another bowl, beat 1/4 cup unsalted butter and 1/2 cup granulated sugar until fluffy. Add 1 large egg and 1/2 tsp vanilla extract, mixing well.
- Alternately add the flour mixture and 1/3 cup whole milk to the butter mixture, starting and ending with flour. Pour into the prepared pan.
- Bake for 25 minutes or until a toothpick comes out clean. Let cool.
- Whip 1/2 cup heavy cream and 1 tbsp powdered sugar until stiff peaks form.
- Slice the cake horizontally into two layers. Spread whipped cream and 1 cup fresh strawberries on the bottom layer, then top with the second layer.
The magic of this Strawberry Shortcake Baby Cake lies in its layers of moist cake, juicy strawberries, and cloud-like whipped cream, making it a perfect individual treat for any occasion.
Tip: For an extra touch, drizzle the assembled cake with a little strawberry syrup before serving.
Healthy Banana Cake
Who says cake can’t be healthy? This banana cake is moist, flavorful, and packed with natural sweetness, making it a guilt-free treat for any time of the day.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas, mashed
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups whole wheat flour, 1 tsp baking soda, and 1/4 tsp salt.
- In a large bowl, mix the mashed bananas, 1/4 cup honey, 1/4 cup applesauce, 1 egg, and 1 tsp vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in 1/2 cup chopped walnuts if using.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The secret to this cake’s irresistible moistness? The combination of ripe bananas and applesauce keeps it tender without any added oil. Perfect for a healthy snack or a light dessert!
Tip: For an extra touch of sweetness, drizzle the cooled cake with a little extra honey before serving.
Carrot Cake for Toddlers
Who says carrot cake can’t be toddler-friendly? This moist, subtly sweet version is packed with nutrients and perfect for little hands.
Ingredients
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- 1/4 cup melted coconut oil
- 1/4 cup plain Greek yogurt
Instructions
- Preheat your oven to 350°F and grease a 8×8 inch baking pan.
- In a large bowl, whisk together 1 cup whole wheat flour, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
- In another bowl, mix 1/2 cup unsweetened applesauce, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/4 cup melted coconut oil, and 1/4 cup plain Greek yogurt until smooth.
- Fold in the finely grated carrots until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the batter to the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
The secret to this cake’s irresistible texture? Greek yogurt keeps it incredibly moist while adding a protein boost. Perfect for snack time or a lunchbox treat!
Tip: For extra fun, top with a light smear of cream cheese frosting or serve as mini muffins for bite-sized enjoyment.
Blueberry Yogurt Cake
This Blueberry Yogurt Cake is a delightful treat that combines the tanginess of yogurt with the sweetness of blueberries, creating a moist and flavorful dessert perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In another bowl, mix 1 cup plain yogurt, 1 cup sugar, 3 large eggs, and 1/2 teaspoon vanilla extract until smooth.
- Gradually blend the dry ingredients into the wet mixture, then stir in 1/2 cup vegetable oil until just combined.
- Gently fold in 1 1/2 cups fresh blueberries, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The magic of this cake lies in its perfect balance of flavors and the juicy bursts of blueberries in every bite. It’s a crowd-pleaser that’s as easy to make as it is delicious.
Tip: For an extra touch of sweetness, dust the cooled cake with powdered sugar before serving.
Peanut Butter Banana Cake
Who can resist the classic combo of peanut butter and banana? This Peanut Butter Banana Cake is a moist, flavorful treat that brings together two beloved flavors in one delicious dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
- In another bowl, beat 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup creamy peanut butter until fluffy.
- Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Mix in the mashed bananas, then alternately add the flour mixture and 1/2 cup buttermilk, starting and ending with the flour mixture.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The magic of this cake lies in the perfect balance of peanut butter richness and banana sweetness, creating a dessert that’s irresistibly moist and flavorful. It’s a crowd-pleaser that’s as easy to make as it is to love.
Tip: For an extra peanut butter kick, swirl a little extra on top of the batter before baking.
Apple Cinnamon Baby Cake
This Apple Cinnamon Baby Cake is a cozy, comforting treat that’s perfect for sharing (or not) on a lazy weekend morning.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 medium apple, peeled and diced
Instructions
- Preheat your oven to 350°F and grease a small baking dish (about 6-inch).
- In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
- In another bowl, mix 1/2 cup milk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
- Fold the wet ingredients into the dry ingredients, then stir in the diced apple.
- Pour the batter into the prepared dish and bake for 25-30 minutes, until a toothpick comes out clean.
The magic of this cake lies in the tender chunks of apple that soften into sweet pockets amidst the spiced, buttery crumb. It’s a simple pleasure that feels indulgent.
Tip: For an extra cinnamon kick, sprinkle the top with a mix of sugar and cinnamon before baking.
Pumpkin Spice Smash Cake
This Pumpkin Spice Smash Cake is a cozy, flavorful twist on the classic smash cake, perfect for celebrating little milestones with a touch of autumn warmth.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F. Grease and flour a 6-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 3/4 cup pumpkin puree.
- Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
The subtle spice blend and moist texture make this cake a standout, especially when paired with a simple cream cheese frosting for that extra special touch.
Tip: For an even more festive look, sprinkle a little extra cinnamon on top of the frosting before serving.
Lemon Raspberry Cake
Brighten up your dessert table with this Lemon Raspberry Cake, a perfect blend of tangy and sweet that’s sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh raspberries
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs, one at a time, beating well after each addition.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 1 tbsp lemon zest and 2 tbsp lemon juice.
- Gently fold in 1 cup fresh raspberries. Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with 1/4 cup powdered sugar before serving.
The burst of fresh raspberries paired with the zesty lemon creates a refreshing contrast that’s as delightful to eat as it is to look at.
Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made of lemon juice and powdered sugar.
Coconut Milk Cake
Dive into the tropical flavors of this Coconut Milk Cake, a moist and fragrant dessert that brings a slice of paradise to your table.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup coconut milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened shredded coconut, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- In another bowl, mix 3/4 cup coconut milk, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the batter to the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
The secret to this cake’s irresistible texture? Coconut milk ensures it stays wonderfully moist, while shredded coconut adds a subtle crunch.
Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the batter.
Avocado Chocolate Cake
Who knew avocados could make a chocolate cake so irresistibly moist and rich? This Avocado Chocolate Cake is a game-changer for those looking to sneak in some healthy fats without sacrificing flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ripe avocado, mashed
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup boiling water
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
- In another bowl, beat the mashed avocado with 1 cup sugar until smooth. Add 2 large eggs, one at a time, then stir in 1/2 cup milk and 1 tsp vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in 1/2 cup boiling water until the batter is smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The secret to this cake’s velvety texture? The avocado replaces butter, making it moist and rich with a subtle depth that chocolate lovers will adore.
Tip: For an extra chocolatey experience, dust the cooled cake with cocoa powder or drizzle with melted chocolate.
Sweet Potato Cake
This Sweet Potato Cake is a delightful twist on traditional desserts, blending the natural sweetness of sweet potatoes with warm spices for a cozy treat.
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 1 cup mashed sweet potatoes.
- In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
- Gradually add the dry ingredients to the sweet potato mixture, alternating with 1/2 cup milk, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The unique blend of spices and sweet potato gives this cake a moist texture and a flavor that’s reminiscent of your favorite spiced latte. It’s perfect for those who love a dessert that’s not overly sweet but full of warmth.
Tip: For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.
Oatmeal Raisin Cake
Warm up your kitchen with this comforting Oatmeal Raisin Cake, a delightful twist on the classic cookie that’s perfect for sharing.
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup raisins
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, rolled oats, cinnamon, baking soda, and salt. Gradually add this to the butter mixture, alternating with the milk, starting and ending with the dry ingredients.
- Fold in the raisins, then pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
The cake’s moist texture and the chewy raisins make it a standout, especially when served slightly warm with a dollop of whipped cream.
Tip: For an extra flavor boost, soak the raisins in warm water for 10 minutes before adding them to the batter.
Almond Flour Cake
This Almond Flour Cake is a dreamy, gluten-free delight that’s as easy to make as it is delicious, perfect for those cozy afternoons when you crave something sweet but wholesome.
Ingredients
- 2 cups almond flour
- 1/2 cup honey
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F and grease an 8-inch round cake pan with coconut oil.
- In a large bowl, whisk together the almond flour, baking soda, and salt.
- In another bowl, beat the eggs, then mix in the honey, melted coconut oil, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients, stirring until just blended.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The magic of this cake lies in its moist, dense texture and the rich, nutty flavor that almond flour brings to the table—no one will guess it’s gluten-free!
Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or top with fresh berries before serving.
Zucchini Bread Cake
This Zucchini Bread Cake is the perfect way to sneak some veggies into your dessert, offering a moist, tender crumb with a hint of cinnamon warmth.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, beat together 1/2 cup vegetable oil, 1 cup granulated sugar, 2 large eggs, and 2 teaspoons vanilla extract until smooth.
- Fold in the grated zucchini and 1/2 cup chopped walnuts (if using) into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The secret to this cake’s irresistible texture? The zucchini keeps it incredibly moist without making it heavy, making every slice a delightful surprise.
Tip: For an extra touch of sweetness, drizzle the cooled bread with a simple glaze made from powdered sugar and milk.
Cherry Almond Cake
This Cherry Almond Cake is a delightful treat that combines the sweet tartness of cherries with the rich, nutty flavor of almonds, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 1 1/2 cups fresh cherries, pitted and halved
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla and almond extracts.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the cherries.
- Pour the batter into the prepared pan and sprinkle the top with sliced almonds.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
The combination of juicy cherries and crunchy almonds gives this cake a wonderful texture contrast, making it a standout dessert. Tip: For an extra almond flavor, toast the sliced almonds before sprinkling them on top.
Maple Walnut Cake
Indulge in the cozy flavors of fall with this Maple Walnut Cake, a perfect blend of sweet maple and crunchy walnuts that’s sure to warm any heart.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In another bowl, cream 1/2 cup unsalted butter with 3/4 cup pure maple syrup until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in 1 cup chopped walnuts.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
The magic of this cake lies in the rich maple syrup that not only sweetens but also adds a depth of flavor, perfectly complemented by the earthy crunch of walnuts.
Tip: For an extra maple kick, drizzle warm cake slices with a little extra syrup before serving.
Conclusion
We hope these 18 delightful first birthday cake recipes inspire your sweet celebrations! Whether you’re baking for a little one’s milestone or just indulging in some creative baking, there’s something here for everyone. Don’t forget to try out your favorites, share your baking adventures in the comments, and pin this article on Pinterest to spread the joy. Happy baking!
