We were challenged by Stork to bake a simple kids birthday cake devised by Ruth from The Pink Whisk. Well it was perfect timing as my best friends youngest was about to turn four.
Did you know that 44% of parents spend two and a half working days baking their kid’s birthday cake (between 10 and 20 hours every year)! I am going to admit that I didn’t even bake my boys cakes until they were three. We just bought cheap supermarket ones!
One in 10 parents bake well after midnight to make their child’s cake – this I can understand as often we want the cake to be a surprise, so we do it once they are asleep.
We are fans of keeping things super simple here and I adore that Ruth’s cakes are so achievable. We decided to try her all in one chocolate cake recipe. There is no need to cream the Stork and sugar, just pop it all in the mixer. This was such a simple recipe that Mini did it all himself, all I did was put it in the cake tin and bake it.
We also love using chocolate fingers to cover cakes, they are perfect for hiding any imperfections. Instead of covering the top of our cake with chocolate shavings, we covered it with smarties as the birthday boy had requested a colorful cake (when you are nearly four, you have the right to put in requests)!
- 250g Stork with Butter
- 250g caster sugar
- 4 eggs, large
- 1 tsp vanilla extract
- 200g self-raising flour
- 50g cocoa powder
- 1 tsp baking powder
- 150g Stork with Butter
- 300g icing sugar
- 35g cocoa powder
- 300g chocolate finger biscuits
- 4 packets of smarties
- Preheat the oven to 160c (fan)/180c/Gas Mark 4.
- Grease a 7” cake tin well and line the base with a piece of non-stick baking paper.
- Place all the chocolate cake ingredients in a large bowl and beat together until the cake mixture is even and well combined.
- Transfer the mixture to the tin and bake in the oven for 50 minutes until springy to the touch and a skewer when inserted into the centre comes away clean.
- Place the cake onto a wire rack and allow to cool fully.
- Beat together the frosting ingredients until well mixed and light and fluffy.
- Place the cooled cake onto a serving plate and cover with the chocolate frosting.
- To decorate fill the sides with chocolate finger biscuits, cutting them down to size if necessary. Scatter the top of the cake with smarties
Mini and his best friend had fun licking out the bowl – cooks prerogative!
In total this cake took 25 mins to prep and decorate and 50 minutes cooking time.
Simple Kids Birthday Cake
Trust be it is a really great cake to make and the chocolate fingers mean that you do not have to be a whizz with icing!