How to make a birthday cake at home

All of us love a great birthday cake. The cake is what your friends remember long after they have gone back home. And the cake is what you remember long after your friends have gone back home! Now, if the cake is such an important part of the birthday celebration. You would want it to be perfect. But a great cake costs a lot of money. It will be far more economical for you to learn how to make a birthday cake right in your home.

So, check out how to make caramel cake that you can decorate as you like on your birthday.


For the Cake


4 cups cake flour

2 1⁄2 tsp baking powder

1 tsp. salt

1 cup milk

2 tsp. vanilla extract

1 1⁄2 cups sugar

4 eggs

For the Icing

3 1⁄2 cups sugar


1 egg

2 tsp. vanilla extract

1 tsp. baking soda



Heat the oven to 350°. Take three nine-inch cake pans and smear them with butter. Whisk together flour, baking powder and salt in a bowl, and keep it aside.

Whisk together milk and vanilla in a bowl, and set it aside. Heat butter and sugar on a medium-high speed for about three minutes until it is pale and fluffy. Add eggs, one at a time, beating well after each addition. On a low speed, add the dry ingredients and then the wet ingredients. Increase the speed to high and beat until batter is smooth for about five seconds. Divide the batter among prepared pans, and smooth the top with a rubber spatula. Drop the pans lightly on a counter to expel any large air bubbles. Bake the cakes until a toothpick inserted in the middle comes out clean. This should take about 25 minutes. Let the cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.

The icing

Whisk together three cups of sugar, butter, milk, and eggs in a saucepan, and set it aside. Heat the remaining sugar in a small skillet over high heat, and cook, swirling the pan, until the sugar melts into an amber caramel. This should take about two minutes. Immediately pour caramel into the milk mixture, and bring to a boil over medium-high heat. Cook the mixture, stirring the bottom constantly with a wooden spoon. Remove from heat and immediately stir in vanilla and baking soda. Let it sit one minute. Using a hand mixer, beat the caramel mixture on medium-low speed until you achieve the consistency of loose pudding. This should take about one minute. Immediately place one cake on a cake stand and pour over half a cup caramel icing; top with the second cake and pour over half a cup icing. Top with the third cake and pour the remaining icing around the top edge of the cake and then over the centre. Quickly spread the icing over the sides of the cake. Let the icing cool completely before serving.


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