Homemade Birthday Cake with Natural Coloring

Natural Color Birthday Cakes

This recipe combines the joy of a classic birthday cake with the goodness of healthy, natural ingredients. We're using honey or maple syrup instead of refined sugar and natural food coloring derived from fruits and vegetables. This cake is perfect for celebrating birthdays while keeping health in mind! I've always wanted to try this so here is the recipe I will be using! I may use the honey and cream cheese frosting recipe instead of the powdered sugar one. It is in another recipe I use. It is listed at the end of this recipe.

Cuisine: International

Dietary Preferences: Health-conscious, Naturally Sweetened

Prep Time: 45 minutes

Bake Time: 30-35 minutes

Cooling Time: 1 hour

Total Time: Approximately 2 hours 15 minutes

Yields: 12 servings

Estimated Nutritional Information (per serving - approximate, will vary based on specific ingredients used):

* Calories: 350-400

* Protein: 6-8g

* Carbohydrates: 45-55g

* Fat: 15-20g

Ingredients:

For the Cake:

* 2 ½ cups (300g) all-purpose flour (or gluten-free blend for a gluten-free option)

* 1 tsp baking powder

* ½ tsp baking soda

* ½ tsp salt

* 1 cup (2 sticks/226g) unsalted butter, softened

* ¾ cup (240g) honey or maple syrup (adjust to taste)

* 4 large eggs, room temperature

* 1 tsp vanilla extract

* 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit for 5 minutes)

For the Natural Coloring (choose your colors!):

* Pink/Red: 1/4 cup beetroot juice (freshly squeezed or store-bought, no additives)

* Orange: 1/4 cup carrot juice (freshly squeezed or store-bought, no additives)

* Yellow: 1/4 tsp turmeric powder mixed with 1 tbsp milk

* Green: 1/4 cup spinach juice (blended spinach with a little water, strained)

* Blue/Purple: 1/4 cup blueberry puree (blended blueberries, strained)

For the Frosting:

* 1 ½ cups (3 sticks/340g) unsalted butter, softened

* 4 cups (480g) powdered sugar (or finely ground coconut sugar for a less refined option – may affect texture)

* ¼ cup milk or cream

* 1 tsp vanilla extract

* Pinch of salt

Equipment:

* Two 9-inch round cake pans

* Parchment paper

* Mixing bowls

* Electric mixer (stand mixer or hand mixer)

* Spatula

* Measuring cups and spoons

* Toothpicks

* Cooling rack

* Offset spatula or knife for frosting

Instructions:

Part 1: Preparing the Cake Batter

1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds for easy removal.

2. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Butter and Sweetener: In a large bowl, cream together the softened butter and honey or maple syrup using an electric mixer until light and fluffy (about 3-5 minutes).

4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.

6. Divide and Color: Divide the batter into separate bowls based on how many colors you want. Gently fold in the natural food coloring into each bowl until evenly combined. Remember, natural colors are more subtle than artificial ones.

Part 2: Baking the Cakes

1. Pour into Pans: Pour the colored batter into the prepared cake pans, dividing evenly.

2. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

3. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Part 3: Making the Frosting

1. Cream Butter: In a large bowl, cream the softened butter using an electric mixer until light and fluffy.

2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.

3. Add Liquid and Vanilla: Add the milk or cream, vanilla extract, and salt. Beat on medium-high speed until light and fluffy (about 3-5 minutes).

Part 4: Assembling the Cake

1. Level the Cakes: Once the cakes are completely cooled, use a serrated knife to level the tops if necessary.

2. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting evenly over the top.

3. Add Second Layer: Carefully place the second cake layer on top of the frosting.

4. Frost the Entire Cake: Frost the top and sides of the cake with the remaining frosting. Use an offset spatula or knife to create a smooth finish or decorative swirls.

Part 5: Decorate and Serve

1. Decorate: Decorate the cake with sprinkles, fresh fruit, edible flowers, or any other decorations you like.

2. Chill (Optional): Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set.

3. Serve: Bring the cake to room temperature before serving. Slice and enjoy!

Serving Suggestions:

* Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

* Pair with fresh berries or a fruit salad.

* Offer a selection of teas or coffee to accompany the cake.

* For a themed party, coordinate the cake colors and decorations with the party theme.

Chef's Notes:

* Natural Coloring Variations: Experiment with different fruits and vegetables to create unique colors. Be aware that the intensity of the color will vary depending on the source.

* Sweetness Adjustment: Adjust the amount of honey or maple syrup to your liking.

* Frosting Consistency: If the frosting is too thick, add a little more milk or cream. If it's too thin, add a little more powdered sugar.

* Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

* Gluten-Free Option: Use a high-quality gluten-free flour blend and ensure all other ingredients are gluten-free.

Enjoy your healthy and delicious homemade birthday cake!

Alternative for the Frosting: (This is my favorite one)

* 8 ounces cream cheese, softened

* 1 cup heavy whipping cream

* 1/2 cup honey or maple syrup (or powdered sugar, for a sweeter frosting)

* 1 teaspoon vanilla extract

Making the Frosting

1. Whip Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

2. Add Sweetener and Vanilla: Gradually add the honey (or maple syrup or powdered sugar) and vanilla extract, beating until well combined.

3. Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form.

4. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until smooth and light.