Our Facebook followers’ tastiest birthday cake recipes
It’s birthday party time! Oh yes, we are celebrating 12 years of TopVintage! And no birthday party is complete without the perfect birthday cake. So a little while ago, we asked our Facebook followers to share their best recipes. Oh my, so many delicious cakes! They definitely made our mouths water. If you have some spare time or just love getting your bake on, you should definitely try these recipes that we selected! Make sure you don’t forget those 12 candles. 😉
Chocolate sponge cake with blueberries
Recipe from Nena Brozan Perišić
Nena made this amazing chocolate cake for her son’s birthday. This combination of a chocolate sponge cake with blueberry jelly, dark and white (in this case blue) chocolate mousse and fresh blueberries is simply divine!
Soak 3 gelatine leaves in some cold water. Use 200 g blueberries (fresh or frozen). If using fresh, wash them first and remove any stalks or leaves. Mash the berries, strain to separate the skins. Cook the puree (add sugar to taste). Add the gelatine to the warm mixture and stir well to dissolve. Transfer the puree to a foil-lined container or bowl slightly smaller than the baking mould used for the cake and put the jelly into the freezer.
Mix 3 egg yolks with:
- 3 tablespoons of sugar
- 1 sachet of bourbon vanillin sugar
- 0.5 dl of water
- 0.5 dl of oil
- 3 tablespoons sharp flour
- 2 tablespoons cocoa
- ½ tablespoon baking powder
Mix until all the ingredients are combined and then add 3 beaten egg whites.
Bake at 180°C during 25-35 minutes until the toothpick comes out clean. Leave to cool and cut in half.
Soak 2 gelatine leaves in water and melt 140 g of dark chocolate.
Boil 60 ml of milk, remove from heat, stir in the gelatine and then whisk in the chocolate. Mix well.
Separately whisk 175 ml of sweet cream (to soft whipped peaks) and fold in the chocolate mixture using a spatula.
Proceed the same way as with the chocolate mousse, but use white chocolate and a little bit of edible blue gel colour instead.
Stack your cake in this order:
Biscuit – blue mousse – jelly – choco mousse
biscuit – blue mousse – fresh blueberries-choco mousse You’re almost there! As soon as the cake has been assembled, it needs to be refrigerated for a few hours. This cake is a birthday treat for everyone!
Strawberry Cake (gluten free)
Recipe from Ashley Gregoire
Cake with a strawberry filling: need I say more?! To me it’s birthday cake perfection and that’s why I simply had to include Ashley’s recipe.
- 3 cups GF flour
- 2 cups sugar
- 1.5 tbsp baking powder
- 3/4 tsp salt
- 3/4 cup applesauce
- 1 1/2 cups pureed fresh strawberries
- 1 tsp vanilla
- 1 tsp lemon juice
- 4 eggs, beaten
- Fresh strawberries (for the filling)
- Whipped cream (for the filling)
Preheat oven to 325*F/ 165°C. Grease two 8″ or 9″ (Ø 20 of 23 cm) cake tins. Whisk dry ingredients in bowl, then add the wet ingredients (minus eggs). Once all the ingredients are mixed well, add the eggs and mix until smooth. Pour the mixture into the cake tins and bake for 25-35 minutes until golden. Leave to cool and then layer one half with whipped cream and fresh strawberries and put the other cake on top. Enjoy!
Grandma’s Hedgehog Slice
Recipe from B Ber Sim
B Ber Sim has given us her grandmother’s recipe, it’s wonderfully vintage and super easy to make.
- 200 grams Marie biscuits or digestive biscuits
- 200 grams butter
- 6 tbsp cocoa
- 200 grams sugar
- 3 tbsp custard (instead of raw egg whites)
Melt the butter in the saucepan. Crush the biscuits and stir into the melted butter. Combine with the other ingredients and transfer to a cake tin. Put in the fridge and leave overnight to set. That’s all!
Healthy quinoa muffins
Recipe from Janneke Roumen-Ernste
Technically this isn’t a birthday cake recipe, but according to Janneke these muffins are super tasty and healthy too! How is that for a birthday treat?! Turns out the combination of puffed quinoa, peanut butter and chocolate is fingerlicking good!
What do you need?
- 40 grams puffed quinoa
- 40 grams oatmeal
- 3 tbsp peanut butter
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 120 grams dark chocolate
- Muffin papers
In a bowl, add the puffed quinoa and oatmeal.
In a small saucepan, melt the coconut oil and add the peanut butter and maple syrup. Stir until smooth. Carefully pour the mixture into the bowl with the quinoa and oatmeal and mix well.
Spoon the mixture into 8 muffin papers, fill ¾ full. Press filling down with a spoon. Melt the chocolate in a bain marie. Top each muffin with a large spoonful of melted chocolate. Put in the fridge for 2 hours (or overnight) to set.