Kid-Friendly Cake Recipes
Cake

08 Kid-Friendly Cake Recipes That Are Sure to Please

While birthdays are a wonderful time to make a cake for kids, these simple, kid-friendly recipes are also great for after-school snacks and “just because” treats. No one will be upset if they smell a fresh cake baking in the oven, even if there’s nothing special going on. From simple chocolate cakes to a cookie in cake form to a strawberry sheet cake and more, you can’t go wrong giving up any of these cakes to the children in your life. These easy cake recipes are sure to be a hit with kids (and adults, too!), whether they’ll be helping you make the cake or just eating it when it’s done.

The Best Kid-Friendly Cake Recipes

To help you embark on a delightful culinary journey, we’ve curated a collection of 11 kid-friendly cake recipes that are sure to please even the pickiest of eaters. So, put on your apron, preheat the oven, and get ready to create some unforgettable cake memories with your little ones.

1. Classic Chocolate Cake

Our journey into the world of kid-friendly cakes begins with a timeless favorite – the Classic Chocolate Cake. Moist, rich, and utterly indulgent, this cake is a chocolate lover’s dream come true.

Ingredients:

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup boiling water

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
  4. Gradually stir in the boiling water until the batter is smooth.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Vanilla Funfetti Cake

For a burst of color and a dash of whimsy, the Vanilla Funfetti Cake is a delightful choice that will leave your kids grinning from ear to ear.

Ingredients:

  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1½ cups unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup whole milk
  • ½ cup rainbow sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients and milk, alternating between them, starting and ending with the dry ingredients.
  6. Gently fold in the rainbow sprinkles.
  7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

As we continue our cake journey, you’ll discover even more delectable recipes to satisfy the cravings of the little ones in your life.

3. Chocolate Chip Cookie Cake

You can’t go wrong with a cookie made into a cake. When you put bright sprinkles on top of the filling, it’s perfect for a birthday party.


Certainly! Here’s a recipe for a delicious Chocolate Chip Cookie Cake:

Ingredients:

For the Cookie Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips

For Decoration (optional):

  • Additional chocolate chips
  • Chocolate frosting
  • Whipped cream
  • Sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) rectangular baking pan.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fold in the semisweet chocolate chips until they are evenly distributed throughout the cookie dough.
  7. Transfer the cookie dough to the greased baking pan and spread it out evenly using a spatula or your hands.
  8. If desired, sprinkle some additional chocolate chips on top of the cookie dough for extra chocolatey goodness.
  9. Bake in the preheated oven for approximately 25-30 minutes or until the edges are golden brown, and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs.
  10. Remove the cookie cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  11. Once the cookie cake has cooled, you can decorate it with chocolate frosting, whipped cream, and sprinkles if you like. Use your creativity to make it look as appealing as possible.
  12. Slice and serve your delicious Chocolate Chip Cookie Cake. Enjoy!

This Chocolate Chip Cookie Cake is perfect for birthdays, special occasions, or any time you’re craving a sweet treat. Feel free to customize the decorations and enjoy

4. Mississippi Mud Cake

Basically, all you have to do to get this standard sheet cake ready for the oven is stir it. Plus, you just drizzle on the chocolate frosting, so you don’t have to spend much time making sure the finish is right.

Ingredients:

For the Cake:

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans or walnuts (optional)

For the Marshmallow Topping:

  • 3 cups mini marshmallows

For the Chocolate Frosting:

  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup whole milk
  • 1/4 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan.
  2. In a medium saucepan, melt the 1 cup of butter over low heat. Stir in the cocoa powder until well combined. Remove from heat and let it cool slightly.
  3. In a large mixing bowl, combine the sugar and eggs. Beat until well blended.
  4. Gradually add the cocoa-butter mixture to the sugar and eggs, stirring constantly.
  5. Stir in the flour and vanilla extract until just combined. If desired, fold in the chopped nuts.
  6. Pour the batter into the prepared baking pan and spread it out evenly.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.

For the Marshmallow Topping:

  1. As soon as the cake is done, remove it from the oven and immediately sprinkle the mini marshmallows evenly over the hot cake.
  2. Return the cake to the oven and bake for an additional 2-3 minutes, or until the marshmallows are puffed and slightly golden. Be careful not to let them burn.

For the Chocolate Frosting:

  1. While the cake is cooling, prepare the chocolate frosting. In a medium saucepan, melt the 1/2 cup of butter over low heat. Stir in the milk and cocoa powder.
  2. Remove the saucepan from the heat and gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth and well combined.
  3. Pour the warm chocolate frosting over the marshmallow-topped cake, spreading it evenly with a spatula.
  4. Allow the cake to cool completely before serving.

Optional: You can garnish the cake with additional chopped nuts or drizzle with melted chocolate for added flair. Slice and enjoy your decadent Mississippi Mud Cake! It’s a rich and delightful dessert that’s sure to please chocolate lovers.

5. Glazed Buttermilk Donut Cake

Any kid will love having this iced donut cake for breakfast on their birthday or any other day.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Glaze:

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) square baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the batter into the greased baking pan and spread it out evenly.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick or cake tester inserted into the center comes out clean and the top is golden brown.

For the Glaze:

  1. While the cake is baking, prepare the glaze. In a medium-sized bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. You can adjust the consistency by adding more milk or powdered sugar as needed to reach your desired thickness.

Assembly:

  1. Once the cake is done baking and while it’s still warm, poke several holes in the top of the cake using a skewer or fork. This will allow the glaze to soak into the cake.
  2. Pour the prepared glaze evenly over the warm cake, making sure to coat it completely.
  3. Allow the glazed cake to cool in the pan for a while, and then transfer it to a wire rack to cool completely.
  4. Once the cake has cooled, slice it into squares and serve.

Enjoy your Glazed Buttermilk Donut Cake! It’s a delightful treat that combines the flavors of a classic donut with the ease of a cake. Perfect for breakfast or dessert.

6. Peanut Butter Cake

This sheet cake has peanut butter in both the cake and the frosting. Every kid who likes peanut butter is sure to smile when they see it.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups buttermilk

For the Peanut Butter Frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 1/4 cup milk (or as needed)
  • 1 teaspoon pure vanilla extract

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) rectangular baking pan.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the peanut butter cake batter into the prepared baking pan and spread it out evenly.
  7. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick or cake tester inserted into the center comes out clean and the top is golden brown.

For the Peanut Butter Frosting:

  1. While the cake is baking, prepare the peanut butter frosting. In a medium-sized bowl, beat together the softened butter and creamy peanut butter until smooth and well combined.
  2. Gradually add the powdered sugar, mixing on low speed, until the frosting is thick and creamy. If needed, add milk a little at a time until you reach your desired frosting consistency. Stir in the vanilla extract.

Assembly:

  1. Once the cake is done baking and has cooled, spread the peanut butter frosting evenly over the top of the cake.
  2. Optionally, you can sprinkle chopped peanuts or chocolate chips on top of the frosting for added texture and flavor.
  3. Slice and serve your delicious Peanut Butter Cake.

Enjoy your Peanut Butter Cake! It’s a fantastic treat for peanut butter lovers and a great choice for birthdays or special occasions.

7. Wacky Cake

Certainly! Here’s a classic recipe for Wacky Cake, also known as Crazy Cake. This cake is known for being eggless and dairy-free.

Ingredients:

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup vegetable oil
  • 1 cup water

For the Optional Frosting:

  • 1/2 cup confectioners’ sugar (powdered sugar)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) square baking pan.
  2. In the greased baking pan or a separate mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
  3. Make three wells or indentations in the dry mixture using the back of a spoon or your finger.
  4. Pour the vinegar into one well, vanilla extract into another, and vegetable oil into the third.
  5. Pour the water over everything in the pan and stir the mixture until it’s well combined. Make sure to incorporate all the dry ingredients into the wet ingredients. Don’t overmix; just mix until no large lumps remain.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick or cake tester inserted into the center comes out clean.

For the Optional Frosting:

  1. If you’d like to add frosting, mix together the confectioners’ sugar and cocoa powder in a bowl. Add water and vanilla extract, and whisk until you have a smooth and pourable consistency. Adjust the amount of water or sugar as needed to achieve your desired thickness.
  2. Once the cake has cooled, pour the frosting over the top of the cake, spreading it out evenly.
  3. Allow the frosting to set before slicing and serving.

Enjoy your Wacky Cake! It’s a fun and easy dessert that’s perfect for vegans, those with egg or dairy allergies, or anyone looking for a simple and delicious chocolate cake recipe.

8. Buttermilk Pound Cake

If you want to prepare this cake but don’t have buttermilk, you can make your own by combining 1 tablespoon of lemon juice with 1 cup of milk. Read the recipe here

Ingredients:

For the Cake:

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 3/4 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

For the Glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons buttermilk
  • 1/2 teaspoon pure vanilla extract

Instructions:

For the Cake:

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (25 cm) bundt cake pan or a 9×5-inch (23×13 cm) loaf pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the pound cake batter into the prepared cake pan and spread it out evenly.
  7. Bake in the preheated oven for approximately 60-70 minutes for a bundt cake or 50-60 minutes for a loaf cake. The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs.
  8. Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely.

For the Glaze (optional):

  1. If you’d like to add a glaze, whisk together the powdered sugar, buttermilk, and vanilla extract until you have a smooth, pourable glaze. Adjust the consistency by adding more buttermilk or powdered sugar as needed.
  2. Drizzle the glaze over the cooled pound cake.
  3. Allow the glaze to set before slicing and serving.

Enjoy your Buttermilk Pound Cake! It’s a timeless and flavorful dessert that’s perfect for any occasion.

Final Words

Creating kid-friendly cakes can be a delightful adventure for both children and adults. These 08 recipes are just the beginning of a world filled with sweet possibilities. So, gather your ingredients, assemble your little helpers, and start baking. The smiles on their faces will be your sweetest reward.

FAQs

Can I use whole wheat flour instead of all-purpose flour in these recipes?

While you can substitute whole wheat flour in some cases, it may alter the texture and taste slightly. It’s best to use all-purpose flour for the best results.

Can I make these cakes ahead of time and freeze them?

Yes, you can freeze most of these cakes for up to three months. Just be sure to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.

What’s the secret to achieving a perfectly moist cake every time?

The key is not to overmix the batter and to follow the baking times and temperatures closely. Overbaking can lead to dry cakes.

Are there any gluten-free options for these cake recipes?

You can experiment with gluten-free flour blends, but it’s essential to follow a recipe specifically designed for gluten-free baking for the best results.

Can I reduce the sugar in these recipes for a healthier option?

Yes, you can reduce the sugar slightly, but keep in mind that it may affect the taste and texture of the cake. It’s best to follow the recipe as closely as possible for the most delicious results.

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