Father's Birthday Cake Recipes?

Hi! I'd like to know if anyone has any good birthday cake recipes that I can make for my dad. Please answer fast, as my father's birthday is on 8th June, and I'll have to prepare the ingredients. I'd like no chocolate cake recipes as those are what I have always been making and I want to try something different. Thanks in advance.Father's Birthday Cake Recipes?
Sunshine Cake


one box yellow (butter) cake mix


one can mandarin orange slices (drained) you can save a few for decoration if you like


one stick butter


two eggs


Mix all ingredients and bake in three batches in an eight inch round cake pan. (i put wax paper in the bottom of the pans, makes for easier removal) Let cool completely before applying frosting.....


FROSTING


one package of cheesecake mix (you don't need the crumb crust part...I always save it though)


One small can crushed pineapples (drained)


eight oz container sour cream


one small container cool whip


Mix all ingredients together then apply to each section of cake then on all sides until completely coated. plenty of frosting apply liberally! Decorate with reserved orange slices.


This cake is really delicious and the citrus makes it light and sweet. My whole family loves it.Father's Birthday Cake Recipes?
check out http://sumiram2006.googlepages.com/desse鈥?/a>


It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Golden Rum Cake





';My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.';








INGREDIENTS


1 cup chopped walnuts


1 (18.25 ounce) package yellow cake mix


1 (3.4 ounce) package instant vanilla pudding mix


4 eggs


1/2 cup water


1/2 cup vegetable oil


1/2 cup dark rum


1/2 cup butter


1/4 cup water


1 cup white sugar


1/2 cup dark rum


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.


In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.


Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.


To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Red Velvet Cake





***For the cake:***


2 1/2 cups sifted cake flour


2 teaspoons cocoa powder


1 teaspoon baking soda


1 teaspoon baking powder


1 teaspoon salt


1 1/2 cup sugar


1/2 cup unsalted butter, softened


2 large eggs


1 cup buttermilk


2 ounces red food coloring


1 teaspoon distilled white vinegar


1 teaspoon vanilla


***For the Frosting:***


1 (8-ounce) package cream cheese, softened


1/2 cup unsalted butter or margarine, softened


1 pound box confectioners sugar


1 teaspoon vanilla extract


1 cup chopped pecans








Directions:





For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time.





Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.





For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.





or an Italian Cream Cake





INGREDIENTS


1/2 cup margarine, softened


1/2 cup shortening


2 cups white sugar


5 egg yolks


2 cups all-purpose flour


1 teaspoon baking soda


1 cup buttermilk


1 teaspoon vanilla extract


1 1/3 cups flaked coconut


1 cup chopped pecans


5 egg whites


8 ounces cream cheese


1/2 cup margarine, softened


4 cups confectioners' sugar


1 teaspoon vanilla extract


1/2 cup chopped pecans


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.


Beat egg whites until they form stiff peaks.


In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.


Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.


Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.





Good Luck!
Classic White Layer Cake with Butter Frosting and Raspberry Almond Filling -- an All-Purpose Birthday Cake





If you have forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the glass measure containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. You may also substitute lemon curd for the raspberry jam in the filling. If desired, finish the sides of the cake with 1 cup of sliced almonds.





Serves 12


Classic White Cake





Nonstick cooking spray


2 1/4 cups cake flour (9 ounces), plus more for dusting the pans


1 cup whole milk , at room temperature


6 large egg whites (3/4 cup), at room temperature


2 teaspoons almond extract


1 teaspoon vanilla extract


1 3/4 cups granulated sugar (12 1/4 ounces)


4 teaspoons baking powder


1 teaspoon table salt


12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool





Butter Frosting


16 tablespoons unsalted butter (2 sticks), softened but still cool


4 cups confectioners' sugar (1 pound)


1 tablespoon vanilla extract


1 tablespoon whole milk


Pinch table salt





Raspberry-Almond Filling


1/2 cup blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse


1/3 cup raspberry jam (seedless)








1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.





2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.





3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.





4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.





5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.





6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.





7. For the Frosting: Beat butter, confectioners鈥?sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.





8. For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.
strawberry cake





INGREDIENTS


3 pints fresh strawberries


1/2 cup white sugar


2 1/4 cups all-purpose flour


4 teaspoons baking powder


2 tablespoons white sugar


1/4 teaspoon salt


1/3 cup shortening


1 egg


2/3 cup milk


2 cups whipped heavy cream


DIRECTIONS


Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.


Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.


In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.


Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.


Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.