18 Delicious First Birthday Cake Recipes for Little Ones

Celebrating your little one’s first birthday is a milestone that calls for something extra special—a cake that’s as delightful to look at as it is to eat! Whether you’re after a classic vanilla, a chocolatey delight, or something uniquely adorable, we’ve rounded up 18 delicious first birthday cake recipes that are sure to make the day unforgettable. Let’s bake some memories together!

Vanilla Smash Cake with Cream Cheese Frosting

This Vanilla Smash Cake with Cream Cheese Frosting is a dreamy, fluffy delight that’s perfect for celebrating life’s little victories or as a sweet centerpiece for any gathering.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tsp pure vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 tsp baking powder, and 1/2 tsp salt.
3. Add 1 cup whole milk, 1/2 cup unsalted butter, 2 large eggs, and 2 tsp pure vanilla extract to the dry ingredients. Beat on medium speed until smooth, about 2 minutes.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat 8 oz cream cheese and 1/4 cup unsalted butter together until creamy. Gradually add 2 cups powdered sugar and 1 tsp pure vanilla extract, beating until smooth and spreadable.
7. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.

The magic of this cake lies in its perfect balance of moist vanilla layers and tangy cream cheese frosting, creating a harmony of flavors that’s irresistibly comforting.

Tip: For an extra touch of elegance, garnish with fresh berries or a sprinkle of edible flowers before serving.

Chocolate Fudge Cake with Whipped Cream

Indulge in the ultimate comfort dessert with this rich Chocolate Fudge Cake, topped with light, fluffy whipped cream for the perfect balance.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
2. In a large bowl, sift together 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
3. Add 2 eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in 1 cup boiling water until the batter is smooth. The batter will be thin; this is normal.
5. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
7. While the cakes cool, whip 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
8. Once the cakes are cool, spread the whipped cream over the top of one cake layer, then place the second layer on top. Frost the top and sides with the remaining whipped cream.

The secret to this cake’s moist texture? The boiling water, which intensifies the chocolate flavor while ensuring a tender crumb.

Tip: For an extra chocolatey touch, sprinkle cocoa powder or chocolate shavings on top before serving.

Strawberry Shortcake with Fresh Berries

Nothing says summer quite like a classic Strawberry Shortcake with Fresh Berries, a dessert that’s as delightful to look at as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (for berries)
• 1 cup whipped cream

Instructions

1. Preheat your oven to 425°F. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in 2/3 cup heavy cream and 1 tsp vanilla extract until just combined.
3. Turn the dough onto a floured surface, knead lightly, and pat into a 1-inch thick circle. Cut into 6 wedges and place on a baking sheet. Bake for 12-15 minutes until golden.
4. While the shortcakes cool, toss 1 lb sliced strawberries with 2 tbsp granulated sugar and let sit for 10 minutes.
5. Split the shortcakes in half. Layer the bottom halves with whipped cream and sugared strawberries, then top with the other halves.

The magic of this dessert lies in the contrast between the tender, buttery shortcake and the juicy, sweet berries. It’s a timeless combination that never fails to impress.

Tip: For an extra touch of elegance, drizzle a little balsamic glaze over the strawberries before assembling.

Banana Cake with Peanut Butter Frosting

This Banana Cake with Peanut Butter Frosting is a dreamy combination that brings together the moist, sweet flavors of banana with the rich, creamy texture of peanut butter frosting. Perfect for those who love a little indulgence in their desserts!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 4 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 4 mashed bananas and 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1/2 cup buttermilk to the banana mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pan.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat together 1 cup creamy peanut butter, 1/2 cup powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth. Spread over the cooled cake.

The magic of this cake lies in the contrast between the fluffy banana cake and the dense, nutty frosting, creating a dessert that’s both comforting and sophisticated.

Tip: For an extra banana flavor, top the frosted cake with banana slices just before serving.

Carrot Cake with Cream Cheese Frosting

Nothing says comfort like a slice of moist carrot cake topped with creamy frosting. This classic dessert is a crowd-pleaser, perfect for any gathering or a cozy night in.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups granulated sugar
• 1 1/4 cups vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.
3. In another bowl, beat 1 1/2 cups granulated sugar and 1 1/4 cups vegetable oil until smooth. Add 4 large eggs one at a time, beating well after each addition.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in 3 cups grated carrots and 1/2 cup chopped walnuts if using.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat 8 ounces cream cheese and 1/4 cup unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating until creamy. Spread over the cooled cake.

The secret to this cake’s irresistible texture? The perfect balance of oil and eggs ensures it stays moist for days. The cream cheese frosting adds a tangy contrast that’s simply divine.

Tip: For an extra nutty flavor, toast the walnuts before adding them to the batter.

Lemon Blueberry Cake with Lemon Glaze

This Lemon Blueberry Cake with Lemon Glaze is a burst of sunshine in every bite, combining the tartness of lemon with the sweetness of blueberries for a perfect balance.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 tbsp lemon juice (for glaze)

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1/2 cup milk, 1 tbsp lemon zest, and 2 tbsp lemon juice.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in 1 cup fresh blueberries.
5. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, whisk together 1 cup powdered sugar and 2 tbsp lemon juice to make the glaze. Drizzle over the cooled cake.

The magic of this cake lies in the vibrant lemon glaze that seeps into the tender crumb, enhancing the juicy blueberries scattered throughout.

Tip: For an extra pop of color and flavor, toss the blueberries in a tablespoon of flour before folding them into the batter to prevent sinking.

Pumpkin Spice Cake with Cinnamon Frosting

Nothing says cozy autumn like a slice of this Pumpkin Spice Cake, topped with a dreamy cinnamon frosting that’s just the right amount of sweet.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• For the frosting: 4 ounces cream cheese, softened, 1/4 cup unsalted butter, softened, 1 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
3. In another bowl, mix 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
4. Gradually blend the dry ingredients into the wet mixture until just combined. Pour into the prepared pan.
5. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
6. For the frosting, beat 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until fluffy. Gradually add 1 cup powdered sugar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract, beating until smooth. Spread over the cooled cake.

The magic of this cake lies in the balance of warm spices and the tangy cream cheese frosting, creating a harmony of flavors that’s irresistibly comforting.

Tip: For an extra spice kick, sprinkle a little cinnamon on top of the frosting before serving.

Red Velvet Cake with Cream Cheese Frosting

Nothing says ‘celebrate’ quite like a slice of this classic Red Velvet Cake, with its striking color and luscious cream cheese frosting. It’s a showstopper that’s surprisingly straightforward to make at home.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder.
3. Add 1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tbsp red food coloring, 1 tsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Beat on medium speed until smooth.
4. Divide batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
5. For the frosting, beat 8 oz cream cheese and 1/2 cup unsalted butter until creamy. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, beating until light and fluffy.
6. Spread frosting between layers and over the top and sides of the cake.

The secret to this cake’s velvety texture? A combination of buttermilk and vinegar that reacts with the cocoa for a tender crumb. It’s a timeless recipe that turns any occasion into a celebration.

Tip: For an extra smooth frosting, sift the powdered sugar before adding it to the cream cheese and butter.

Apple Cinnamon Cake with Vanilla Frosting

Warm up your kitchen with this cozy Apple Cinnamon Cake, topped with a smooth vanilla frosting that perfectly complements the spiced apple flavors.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups peeled and diced apples
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until fluffy. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1/2 cup sour cream to the butter mixture, starting and ending with the flour. Fold in 2 cups peeled and diced apples.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
6. For the frosting, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Spread over the cooled cake.

The magic of this cake lies in the tender chunks of apple that stay wonderfully moist inside, creating little bursts of flavor in every bite.

Tip: For an extra cinnamon kick, sprinkle a little extra ground cinnamon on top of the frosting before serving.

Funfetti Cake with Rainbow Sprinkles

Nothing says celebration quite like a Funfetti Cake with Rainbow Sprinkles—this vibrant, sprinkle-filled delight is sure to bring joy to any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1/2 cup rainbow sprinkles

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Fold in 1/2 cup rainbow sprinkles.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in the surprise bursts of color from the rainbow sprinkles, making every slice a festive discovery.

Tip: For an extra sprinkle-y top, gently press additional sprinkles onto the frosting before it sets.

Coconut Cake with Coconut Cream Frosting

This Coconut Cake with Coconut Cream Frosting is a dreamy, tropical escape in every bite, perfect for when you’re craving something sweet and coconutty.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3/4 cup coconut milk
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup shredded coconut
• 1 1/2 cups powdered sugar
• 1/4 cup coconut cream

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 3 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In another bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
5. Alternately add the dry ingredients and 3/4 cup coconut milk to the butter mixture, starting and ending with the dry ingredients.
6. Fold in 1 cup shredded coconut, then pour the batter into the prepared pan.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely. Meanwhile, beat together 1 1/2 cups powdered sugar and 1/4 cup coconut cream until smooth to make the frosting.
9. Spread the frosting over the cooled cake and sprinkle with additional shredded coconut if desired.

The secret to this cake’s irresistible texture? Coconut milk in the batter keeps it incredibly moist, while the coconut cream frosting adds a rich, velvety finish.

Tip: For an extra coconut kick, toast the shredded coconut before sprinkling it on top of the frosting.

Peach Cobbler Cake with Whipped Cream

Nothing says summer like a warm, bubbly peach cobbler cake topped with fluffy whipped cream. This dessert is a crowd-pleaser that combines the juiciness of peaches with a buttery, cake-like topping.

Ingredients

• 4 cups sliced fresh peaches (about 4 medium peaches)
• 1 cup granulated sugar, divided
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 375°F. In a bowl, toss the sliced peaches with 1/2 cup of the granulated sugar and set aside.
2. Pour the melted butter into a 9×13 inch baking dish. In another bowl, whisk together the flour, remaining 1/2 cup granulated sugar, baking powder, and salt. Stir in the milk and vanilla extract until just combined.
3. Pour the batter over the melted butter in the baking dish—do not stir. Spoon the sugared peaches and their juices over the batter—do not stir.
4. Bake for 40-45 minutes, until the top is golden brown and the edges are bubbly.
5. While the cobbler cools slightly, whip the heavy cream and powdered sugar to soft peaks. Serve the warm cobbler with a dollop of whipped cream.

The magic of this cobbler is in the layers—the batter rises through the peaches as it bakes, creating a delightful texture contrast between the juicy fruit and the tender cake.

Tip: For an extra touch of warmth, sprinkle a little cinnamon over the peaches before baking.

Almond Flour Cake with Honey Frosting

This Almond Flour Cake with Honey Frosting is a delightful treat that’s both gluten-free and irresistibly moist, perfect for those who love a sweet yet wholesome dessert.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup honey
• 1/2 cup heavy cream
• 1 tbsp butter, softened

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 2 cups almond flour, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt.
3. Add 3 large eggs, 1/4 cup melted coconut oil, and 1 tsp vanilla extract to the dry ingredients, mixing until well combined.
4. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, make the frosting by beating together 1/2 cup honey, 1/2 cup heavy cream, and 1 tbsp butter until light and fluffy.
6. Once the cake is completely cool, spread the honey frosting evenly over the top.

The combination of almond flour and honey frosting creates a cake that’s wonderfully dense yet moist, with a frosting that’s not too sweet but perfectly complements the nutty flavor of the cake.

Tip: For an extra touch of elegance, garnish the frosted cake with sliced almonds or a drizzle of honey before serving.

Zucchini Cake with Lemon Frosting

This Zucchini Cake with Lemon Frosting is a delightful way to sneak some veggies into your dessert, offering a moist texture and a refreshing citrus kick that’s perfect for any gathering.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 1/2 cup chopped walnuts (optional)
• For the lemon frosting: 2 cups powdered sugar, 1/4 cup unsalted butter softened, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until fluffy. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Fold in the grated zucchini and optional 1/2 cup chopped walnuts into the wet mixture, then gradually mix in the dry ingredients until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the frosting, beat together 2 cups powdered sugar, 1/4 cup unsalted butter, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest until smooth. Spread over the cooled cake.

The magic of this cake lies in the zucchini, which keeps it incredibly moist, while the lemon frosting adds a bright, tangy contrast that’s irresistibly good.

Tip: For an extra moist cake, wrap it in plastic wrap once cooled and frost it the next day.

Sweet Potato Cake with Marshmallow Frosting

This Sweet Potato Cake with Marshmallow Frosting is a delightful twist on traditional desserts, combining the earthy sweetness of sweet potatoes with the fluffy, creamy texture of marshmallow frosting.

Ingredients

• 1 1/2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk
• 1 cup mini marshmallows
• 1/2 cup powdered sugar
• 1 tbsp water

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 1 1/2 cups mashed sweet potatoes.
3. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add to the sweet potato mixture, alternating with 1/2 cup milk, beginning and ending with the flour mixture.
4. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the frosting, melt 1 cup mini marshmallows with 1 tbsp water over low heat, stirring until smooth. Remove from heat and gradually whisk in 1/2 cup powdered sugar until the frosting is thick and spreadable. Frost the cooled cake.

The marshmallow frosting sets this cake apart, offering a gooey, sweet contrast to the moist, dense sweet potato base.

Tip: For an extra touch, lightly toast the marshmallow frosting with a kitchen torch before serving for a s’mores-inspired flavor.

Oatmeal Cake with Brown Sugar Frosting

This Oatmeal Cake with Brown Sugar Frosting is a cozy, comforting dessert that brings a homely sweetness to any table, perfect for those who love a tender cake with a rich, caramel-like topping.

Ingredients

• 1 cup rolled oats
• 1 1/4 cups boiling water
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• For the frosting: 1/2 cup unsalted butter, 1 cup packed brown sugar, 1/4 cup milk, 2 cups powdered sugar, 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
2. In a bowl, combine rolled oats and boiling water. Let stand for 20 minutes.
3. In a large bowl, cream together 1/2 cup butter, granulated sugar, and 1 cup brown sugar until light and fluffy. Beat in eggs one at a time.
4. Stir in the oat mixture. In another bowl, whisk together flour, baking soda, salt, and cinnamon; gradually beat into the creamed mixture.
5. Spread batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. For the frosting: Melt 1/2 cup butter in a saucepan over medium heat. Stir in 1 cup brown sugar and milk; bring to a boil. Remove from heat; cool slightly. Beat in powdered sugar and vanilla until smooth. Spread over warm cake.

The magic of this cake lies in the oatmeal’s texture, which keeps it incredibly moist, paired with a frosting that’s irresistibly gooey and rich.

Tip: For an extra nutty flavor, sprinkle toasted pecans over the frosting before it sets.

Cherry Chip Cake with Pink Frosting

Nothing says celebration like a Cherry Chip Cake with Pink Frosting—this vibrant, sweet treat is as fun to make as it is to eat!

Ingredients

• 1 box white cake mix
• 1 cup maraschino cherries, drained and chopped
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 tsp almond extract
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla extract
• Red food coloring (as needed for pink frosting)

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the cake mix, eggs, vegetable oil, water, and almond extract. Beat on medium speed for 2 minutes. Fold in the chopped maraschino cherries.
3. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth. Tint with red food coloring to achieve your desired shade of pink.
5. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.

The almond extract and maraschino cherries give this cake a subtly sophisticated flavor that pairs beautifully with the playful pink frosting.

Tip: For an extra cherry burst, reserve a few chopped cherries to sprinkle on top of the frosted cake.

Gingerbread Cake with Lemon Glaze

This Gingerbread Cake with Lemon Glaze is a delightful twist on the classic, offering a zesty contrast to the warm spices.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 1/2 cup hot water
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1/2 cup brown sugar until fluffy. Add 1 large egg and 1/2 cup molasses; mix well.
4. Alternately add the dry ingredients and 1/2 cup hot water to the butter mixture, starting and ending with the dry ingredients.
5. Pour batter into the prepared pan. Bake for 30-35 minutes until a toothpick comes out clean.
6. For the glaze, whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest until smooth. Drizzle over the cooled cake.

The lemon glaze cuts through the richness of the gingerbread, creating a perfect balance of flavors that’s both refreshing and comforting.

Tip: For an extra moist cake, substitute the hot water with hot coffee.

Conclusion

We hope this roundup of 18 delightful first birthday cake recipes inspires you to create a sweet memory for your little one’s special day. Each recipe is a treasure trove of flavor and fun, perfect for tiny hands and big celebrations. Don’t forget to share your baking adventures in the comments and pin your favorites on Pinterest. Happy baking!