Cake ideas that your kids will love

Categories Fun with kidsPosted on
cake

Kids love cake, we all know that. But sometimes, baking cakes isn’t the easiest thing, especially when you already have so much going on. But here are some amazing cake ideas  that you can make easily, and your kids will definitely love.

Peanut Butter and Chocolate Poke Cake
  1. 1 package chocolate cake mix (regular size)
  2. 2 teaspoons vanilla extract, divided
  3. Dash of salt
  4. 2/3 cup creamy peanut butter
  5. 2 cans (14 ounces each) sweetened condensed milk)
  6. 1 cup sugar
  7. TOPPINGS: chopped peanut butter-filled sandwich cookies or peanut butter cups or a combination of the two
  • Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13×9 inch baking pan. Bake and cool completely as package directs.
  • Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours.
  • Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners’ sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

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Pineapple Sheet Cake
  1. 2 cups all-purpose flour
  2. 2 cups sugar
  3. 2 large eggs
  4. 1 cup chopped nuts
  5. 2 teaspoons baking soda
  6. 1/2 teaspoon salt
  7. 1 teaspoon vanilla extract
  8. 1 can (20 ounces) crushed pineapple, undrained
  9. 1 package (8 ounces) cream cheese, softened
  10. 1/2 cup butter, softened
  11. 3-3/4 cups confectioners’ sugar
  12. 1 teaspoon vanilla extract
  13. 1/2 cup chopped nuts
  • In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1inch baking pan. Bake at 350° for 35 minutes. Cool.
  • For icing, in a small bowl, combine the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

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Layered Quick Coconut Cake
  1. 1 package (7 ounces) sweetened shredded coconut
  2. 1 can (14 ounces) sweetened condensed milk
  3. 1/2 cup chopped almonds, toasted
  4. 1 loaf (16 ounces) frozen pound cake, thawed
  5. 1 cup chocolate fudge frosting
  • Mix coconut, milk and almonds. Cut a butter or plain sponge cake horizontally into four layers. Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers. Refrigerate, covered, until serving.

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