The Word 'Cake' is Enough to Light Up Your Little One's Face: Learn How to Make Cake for Kids with These 10 Delicious Cake Recipes for Kids (2019)

Ingredients

• 2 cups plain flour (sifted)
• 3 tsp vanilla extract - 1 tsp for the cake and 2 tsp for the icing
• 1 1/2 cups white sugar
• 1/2 cup butter (softened)
• 3 eggs (lightly beaten)
• Liquid food colouring (any colour you want)
• 1 tbsp baking powder
• 3/4 cup milk
• 200 g butter (softened) - for icing
• 2 1/2 cups icing sugar mixture
• 2 tbs milk - for icing

How to Make

• Preheat oven to 180°C. Line and spray your cake tins and set aside.
• Whisk flour, baking powder, baking soda, and salt in a mixing bowl and set aside. In a different bowl, beat the butter, sugar and vanilla extract till they are pale and fluffy then beat in eggs and mix well.
• Divide the mixture evenly between different bowls (depending on the number of colours you want). Using the food colouring, tint each bowl of mixture.
• Divide the batters between each cake pan, making sure there are scoops of each color of batter in each pan, using a skewer or butter knife, swirl the batter a few times in each pan.
• Bake for 20 minutes or until the cakes spring back to the touch and a toothpick inserted comes back clean. Cool cake on a wire rack before frosting.

For Icing

• Beat the butter until it's pale and fluffy. Then beat in the vanilla and icing mixture, half a cup at a time. Add the milk at the end and beat it in until there is no random streak.
• To assemble, Spread about 1/2 cup of frosting over the first layer, stacking the second layer on top and repeat until the cake is filled and stacked.

And you have your rainbow cake ready to serve.

Ingredients

• 1 whole butter cake
• 8 whole marshmallows
• 180 g butter (softened)
• 3 tsp vanilla extract
• 3 cup soft icing sugar mixture (sifted)
• 3 tbs milk
• 2 tsp food colouring of your choice

How to Make

• Trim your butter cake into the shape of a LEGO brick.
• Put the cake on a cake board or plate and put it in the freezer for 1 hour.
• While it is in the freezer, put butter in a bowl and mix with an electric mixer until it is pale and fluffy, then add egg and mix until they're combined.
• Using half a cup at a time, add the icing mixture and mix well. Once the mixture becomes stiff, add a little of the milk and the food colouring until all of the icing ingredients are combined.
• Remove the cake from the freezer then coat the entire cake in a thin coat of icing before returning the cake back to the freezer for another 30 minutes.
• When the cake is chilled, mix the remaining icing and give the cake an all over smooth coat.
• Add a few drops of milk to the icing to thin it then place the marshmallows on a fork and dip into the icing. Position the marshmallows onto the cake using a knife.
• Share this delight with your children and other members of the family!

Ingredients

• 1 chocolate cake
• 1 1/2 quantity buttercream icing
• 1 blue food colouring
• 4 fresh strawberries
• 1 tube black writing icing
• 1 tube white writing icing

How to Make

• Make your cake and let it cool before making the buttercream icing.
• Once you have made the buttercream icing, save 1/3 of the white icing for the crumb coat.
• Add blue food colouring to the remaining 2/3 icing until it turns the colour of blue you want it to be.
• Give the cake a crumb coat (spread a thin layer of white icing over the cake).
• Put the crumb coated cake in the fridge for 30 minutes or until set.
• With the use of a large heated palette knife, spread the blue icing over the top of the crumb coat to get a smooth finish. You can heat the palette knife by dipping it in hot water and wiping it dry before using it to smooth out the icing.
• Put the cake in the fridge again, until the blue layer has hardened. (About 30 minutes)
• To make strawberry superman heads, cut each strawberry in half and use black writing icing to draw the outlines of the eyes. Fill in the eyes using white writing icing.
• Once you have the amount of Spiderman heads that you want, mark out where you are going to put them on the cake using a toothpick.
• Shape each toothpick so that only a small section pokes up out of the cake. Spike each strawberry face onto the toothpick in the places you marked around the edge of the cake.
• Use icing to stick your Spiderman figurine to wherever you want it to be on the cake. Be creative! Check out the YouTube video for more details.

Ingredients

• 2 packet vanilla cake mix
• 1 tbsp jelly crystals (strawberry)
• 2 quantity buttercream icing
• 1/2 cup white marshmallows
• 1 cup mini marshmallows
• 1 tube black writing icing
• 1 jelly beans (pink)
• 2 dark chocolate chips

How to Make

• Bake two cakes (a big one and a smaller one) and set aside to cool completely.
• Cut the domed top off each cake to create a flat even surface to work with. To make it easier to ice, turn each one upside down, so that the bottom is the top.
• Double the quantity of white buttercream icing.
• Print out the template twice and cut a head and body shape from each. Place the head template onto the smaller cake, secure it with toothpicks to keep it in place and then cut around the template.
• Place the body template onto the larger cake and do the same as above.
• Spread a thin layer of icing all over the body and head shaped cakes(crumb coat). Then put the cakes in the fridge for 30 minutes so that the crumb coat can set.
• Remove the cakes from the fridge and spread icing on the underside of the head. Put it on top of the body, just off centre, to create a double-layered sheep shape.
• Finish icing the cake by adding a second, final layer of white buttercream icing all over the cake.
• Place marshmallows around the edges of the sheep's head and all over the body. Squeeze two large marshmallows into ellipse shapes. Coat each one with a thin layer of icing and dip into the jelly crystals to create the sheep's pink ears.
• Use the pink jelly bean as a nose. Use the black writing icing to draw the mouth. You can also use the black writing icing to draw the eye, or you can use chocolate chips.
• Add licorice as legs and voila! Your Sheep Cake is ready!

Ingredients

• 200 g self-raising flour
• 1 tsp baking powder
• 3 tbsp milk
• 200 g caster sugar
• 200 g softened butter
• 4 eggs
• 1 tsp vanilla extract
• 200 g punnet raspberry
• 140 g marshmallow

How to Make

• Heat oven to 190 degrees C/fan 170 degrees C/gas, then line and spray your cake tin.
• In a bowl, whisk sugar and butter until creamy and soft.
• Beat in the eggs, one by one, until they're incorporated.
• Mix in the vanilla extract, then the flour and baking powder, then mix in the milk to loosen the mixture.
• Fold in half the raspberries. Make sure you don’t mix too vigorously so they won't fall apart.
• Bake the cake for 20-30 minutes until it has been cooked through.
• Remove the cake from the oven and scatter the marshmallows all over the cake. Make sure you leave at least a 2 cm border around the edge of the tin as the marshmallows will expand when cooking, then place raspberries into any gaps.
• Put the cake back into the oven for another 10 minutes until the cake has fully cooked through, and the marshmallows are lightly browned and gooey.
• Leave to cool for 5 mins then cut up and share with everyone!

Ingredients

• 12 oz. vanilla wafers
• 1/2 cup powdered sugar
• 2 cups heavy cream
• 1/2 tsp. vanilla extract
• Zest of one orange
• 1 & 1/2 cups granulated sugar, divided
• 4 tbsp (1/2 stick) unsalted butter, melted
• 2 (8 oz. each) packages cream cheese, softened to room temperature
• 1 box (3 oz.) orange jello
• 1 cup boiling water

How to Make

• Grind vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter and continue grinding.
• Spray a springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
• In a large mixing bowl, beat cream cheese and 1 cup granulated sugar together until the mixture is smooth and creamy.
• In a different bowl, mix orange jello and boiling water until mixture dissolves.
• In a different bowl, Whip heavy cream, vanilla extract, and confectioners sugar until stiff peaks form. Mix in half of the whipped cream mixture into the orange jello mixture and the other half with the cream cheese mixture.
• Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Leave in the fridge for at least 4 hours or overnight before serving. So easy and yet so yummy!

Ingredients

• 2 & 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cups of milk
• 1 & 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1/2 cup unsweetened cocoa powder
• 1 cup hot water
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter

Instructions

• Mix butter or margarine and sugar together in a large bowl until they cream. Add vanilla, and then, eggs to the mixture.
• In a different bowl, mix together flour, soda, baking powder, and salt.
• Add the lemon juice or vinegar to sour the milk.
• Alternate placing the mixtures into the creamed mixture, starting with the flour mixture and ending with the soured milk.
• Mix cocoa and hot water together, and mix into batter.
• Bake 30 to 35 minutes at 175 degrees C. Cool, and frost with desired frosting.

Your cake is ready to serve

Ingredients

• 200 g plain flour
• 12 flat-bottomed ice cream cones
• 200 g golden caster sugar
• 4 tbsp custard powder
• 1 tsp vanilla
• 200 g softened butter
• Paste with seed
• 2 large eggs, beaten

For Decorating

• 350 g butter, softened
• 350 g icing sugar, sifted
• 2 tsp vanilla extract
• Sprinkles, wafers, chocolate, glacé cherries, sauces- whatever your child likes on ice cream.

How to Make

• Heat oven to 180C/160C fan/gas and then place the cones in a muffin tin to hold them upright.
• Put the butter, flour, custard powder, vanilla, sugar, and eggs in a large mixing bowl.
• Beat the mixture together until smooth.
• Scoop the cake batter into a food bag or disposable piping bag, cut off the end to give you a wide hole, then pipe into the cones, filling them 3/4 full – this will make sure you get the batter right to the bottom.
• Bake the cone cakes, still in the muffin tin, for 30 minutes until the cake is fully cooked. Leave the cake to cool.
• To decorate the cakes, beat the butter until it is smooth, then add icing sugar and vanilla before beating it again until well mixed.
• Put into a piping bag fitted with a nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with chocolate, cherries, sprinkles, drizzles of sauce – whatever your child likes!

Ingredients

• 2 cups (500ml) strawberry ice cream, softened
• 2 cups (500ml) vanilla ice cream, softened
• 2 cups (500ml) chocolate ice cream, softened
• 8 large popsicle sticks

How to Make

• Spoon the softened strawberry ice cream into a silicon loaf pan. Place the ice cream into the freezer for 2-3 hours or until set, then carefully push the 8 popsicle sticks into the ice cream, an even distance apart.
• Repeat the above with the softened vanilla and chocolate ice cream. (They would be the second and third layer respectively)
• Remove from freezer and pop out the ice cream block.
• Slice it in between popsicle sticks and serve.

Ingredients

• Cooking spray
• 1 cup flour
• 3/4 teaspoon baking powder
• 1 egg, lightly beaten
• 1 cup sugar
• 1 teaspoon lemon juice
• 1/2 cup powdered sugar
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 teaspoon baking soda
• 1/3 cup vanilla fat-free yogurt
• 1/3 cup vegetable oil
• 1 cup shredded carrot
• 1/2 cup chopped fresh or canned, drained pineapple
• 1/2 cup flaked sweetened coconut
• 1/3 cup chopped pecans
• 4 ounces Neufchatel cheese, softened

How to Make

• Preheat oven to 350 degrees C.
• Thoroughly spray a baking pan with a cooking spray. Set it aside.
• Combine flour, salt, baking soda, flaked coconut, baking powder, and cinnamon in a large bowl and mix together.
• In a different bowl, beat together sugar, yogurt, oil, and egg, then mix in the carrot and pineapple. Mix with dry ingredients. Fold in pecans.
• Pour batter into pan. Bake 25 minutes, or until it's fully cooked. Let it chill for a while.
• Beat cream cheese in a medium bowl. Beat in lemon juice and powdered sugar.
• Spread frosting over cake. Cut into slices and enjoy with your loved ones.

This cake is healthier than a chocolate cake!