Best Flash In The Pan Birthday Cake Recipes

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!

Steps:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
• Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
• Whisk flour, baking powder and salt in a large bowl. Set aside.
• Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
• With the beater still going, pour the sugar in over 45 seconds.
• Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
• Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
• Pour batter into pans.
• Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
• Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
• Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
• Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
• Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
• Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
• Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

RAINBOW SURPRISE INSIDE CAKE

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

INSTANT POT CONFETTI BIRTHDAY CAKE

Steps:

• For the cake: Coat a 7-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with a parchment, coat the paper.
• Whisk together the flour, sprinkles, baking powder, baking soda and salt in a medium bowl to combine.
• Beat the butter in a large bowl with an electric mixer until pale yellow, 2 minutes. Add the confectioners' sugar and beat on high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled but will come back together after it has been beaten for 1 or 2 minutes).
• With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients.
• Scrape the batter into the prepared pan and smooth the top.
• Place two 18-inch pieces of twine criss-crossing one another on a clean work surface. Place the cake pan over the twine, then lay a clean dish towel over the top of the cake pan and tuck the ends under. Take the 2 ends of 1 piece of twine and tie them into a tight knot over the top of the cake pan. Repeat with the remaining twine so that you have two twine handles to support and lift the cake.
• Set a rack inside the Instant Pot® and add 2 cups water. Using the twine handles, place the cake inside the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 40 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for natural release for 15 minutes and then quick release and wait until the cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Lift the cake out of the pot. Cut the twine and unwrap the cake pan, then transfer to a wire rack. Let the cake cool in the pan, 30 minutes, then invert the cake onto a rack, peel off the parchment and let cool completely.
• Invert the cake again so that it is right-side up. Horizontally trim the top dome from the cake with a long serrated knife to create a flat surface. Slice the cake in half horizontally to make 2 layers. (Cake can be baked 1 day ahead.) Wrap tightly in plastic wrap and store at room temperature.
• For the buttercream: Beat the confectioners' sugar and butter with an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape in the seeds from the vanilla bean, then add 2 tablespoons cream and continue to beat on high speed for 1 minute more, adding more cream if necessary for a spreadable consistency.
• Place 1 cake layer on a cake stand or large plate. Spoon 1 1/2 cups buttercream over the top. Smooth the buttercream to the edge of the cake using an offset spatula or the back of a spoon, creating an even layer. Place another cake layer on top. Spread the remaining buttercream over the top and sides of the cake. Decorate with sprinkles as desired.

FLASH-IN-THE-PAN BIRTHDAY CAKE

Steps:

• Cut pound cake into 1/3-inch-thick slices. Halve each diagonally, forming triangles. Line bottom of 9-inch springform pan with cake by arranging some triangles, points facing in, around bottom edge of pan. Fill in center with more triangles, then cut additional pieces to fill in any remaining spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
• Spread half of fudge topping over ice cream. Sprinkle with half of chopped candy. Repeat layering with remaining cake, ice cream, fudge topping and candy, freezing after adding ice cream. Cover tightly and freeze until ice cream is set, about 30 minutes. (Can be prepared up to 2 days ahead.)
• Remove pan sides. Place cake on platter. Spread some of whipped cream over sides of cake. Spoon remaining cream into pastry bag fitted with medium star tip. Pipe cream in rosettes around upper edge of cake.

MADE-IN-THE-PAN CHOCOLATE CAKE

Steps:

• Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
• Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
• Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
• Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
• Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.