The Perfect Birthday Cake

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    The Perfect Birthday Cake

    The Perfect Birthday Cake


    70 people made this

    About this recipe: This three layer cake is perfect for special occasions. It's moist and oh-so-delicious. The sponge cake is flavoured with pineapple, coconut and pecans and topped with a cream cheese icing.

    Makes: 1 20cm three layer cake

    • 115ml buttermilk
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 210g margarine
    • 400g caster sugar
    • 5 egg yolks
    • 1/4 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 5 egg whites
    • 120g drained crushed pineapple
    • 35g desiccated coconut
    • 110g chopped pecans
    • 175g butter, softened
    • 225g cream cheese, softened
    • 475g icing sugar
    • 2 teaspoons vanilla extract
    • 110g chopped pecans

    Prep:1hr  ›  Cook:35min  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour three 20cm cake tins. Combine the buttermilk, bicarbonate of soda and salt. Set aside.
    2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 110g pecans.
    3. Pour batter evenly into prepared tins. Bake in preheated oven for 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow cake layers to cool 10 minutes in tins, then turn out onto wire racks to cool completely.
    4. Meanwhile, make the icing. Cream together the butter, cream cheese and icing sugar until blended. Stir in 2 teaspoons vanilla and 110g pecans. If the icing is too stiff to spread, stir in milk, a teaspoon at a time until it reaches the desired consistency.
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    Reviews in English (77)


    I've made this cake three times, including for my sister's wedding, and it was excellent! I used all butter rather than shortening/margarine, and left out the baking soda (by accident at first, but then I realized that the cake layers came out flat and thin i.e. easy to stack and ice without the soda). When I made the two-tier wedding cake, I doubled the recipe to make the bottom 12" diameter tier and I didn't have to adjust the baking time or anything. HIGHLY recommended, including the frosting. Even avowed pineapple haters liked this cake.  -  03 Sep 2005  (Review from Allrecipes US | Canada)


    I made this for my Brother in Law's surprise birthday to rave reviews. One gentleman told me "This may have been the best cake I have ever eaten". I tripled the recipe made it in 2 14" square pans. The changes that I made were using 2 large cans of crushed drained pineapple. I cut the amount of pecans in half in the batter. Left them out of the frosting and coated the outside wall of the cake in crushed pecans. I decreased the sugar by one half of a cup. I also added a package of dream whip to the batter. It really was very moist and delicious. I may use this recipe for my friends upcoming fall wedding cake!  -  04 May 2008  (Review from Allrecipes US | Canada)


    This cake is wonderful! I made it for my sisters birthday and it looked and tasted fantastic. The recipe is easy and the baking time accurate. The icing was smooth and smooth in fact that I couldnt bring myself to mix in the chopped pecans but instead sprinkled them over the top and sides of the cake as a garnish. I also prepared it as a two 9 inch layer cake, instead of the three 8 inch layer which worked very well. My whole family loved it, even my sisters 3 yr old son I would defintely recommend this cake!  -  10 May 2001  (Review from Allrecipes US | Canada)

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