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Birthday Cake

Birthday Cake

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degree-icon Easy
time-icon 10 Minutes
time-icon 25 Minutes
time-icon N/A
time-icon 20 Slices
time-icon 1 Slice
diet-icon N/A
degree-icon Easy
time-icon 10 Minutes
oven-icon 25 Minutes
snow-icon N/A
plate-icon 20 Slices
dish-icon 1 Slice
diet-icon N/A

Recipe Box

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  • 1 cup Magical Olive Oil
  • ½ cup (1 stick) MagicalButter
  • 5 eggs, separated
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 cup granulated sugar
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon lemon extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup (1 stick) MagicalButter
  • 2 pounds powdered sugar
  • 1 pound cream cheese
  • 2 teaspoons vanilla bean paste

How To

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  • Preheat your oven to 350°F.
  • Grease and flour two 9-inch round cake pans.
  • Beat the egg whites until stiff, and set aside.
  • In a large bowl, cream together the butter, oil, lemon extract, and sugar for 3-4 minutes or until light and fluffy.
  • Stir in the egg yolks individually, then the vanilla; combine them thoroughly.
  • In a separate bowl, mix the flour, baking soda, and baking powder. Alternate adding the buttermilk and dry ingredients to the wet ingredients.
  • Mix until just combined, and then fold in the egg whites.
  • Pour the mix evenly into the prepared pans. Bake them until a toothpick inserted comes out clean, 20-25 minutes.
  • Remove the pans from the oven, and allow them to cool for 15 minutes. Then, turn the cakes out onto cooling racks, and let them cool completely.
  • In a medium-sized bowl, combine the cream cheese, butter, vanilla and powdered sugar, and beat until light and fluffy.
  • Spread the first cake layer with frosting, and top it with blueberries.
  • Repeat Step 1 three times, creating a three-layer cake. Arrange more blueberries around the edge of each layer for structure.
  • Top the cake with more blueberries, and refrigerate for at least 1 hour.
  • Slice, serve, and enjoy your Birthday Cake!