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Birthday Cake with Marzipan

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  • Author: Bake to the roots
  • Prep Time: 75
  • Cook Time: 14
  • Total Time: 120



For the cake

  • 4 eggs
  • 3/4 cup (150g) sugar
  • 1 tsp. vanilla extract
  • 1 1/3 cups (175g) all-purpose flour
  • 1/2 cup (50g) ground almonds
  • 1/4 tsp. baking powder
  • 3.5 oz. (100g) marzipan, grated

For the buttercream

  • 4 egg whites
  • 1 cup (200g) granulated sugar
  • 1/4 tsp. salt
  • 1 1/4 cup (290g) butter, at room temperature
  • 1/2 tsp. vanilla extract
  • 23 drops almond extract
  • 1 cup (130g) confectioner’s sugar
  • pink food color
  • 3.5 oz. (100g) marzipan, grated

For the decoration

  • sugar confetti


  1. Preheat the oven to 350˚F (175°C). Line three 7 inch (18cm) springform tins with baking parchment and grease. Set aside.
  2. In a large bowl beat the eggs, sugar and vanilla extract on high speed until light and fluffy. Mix flour, ground almonds and baking powder and gradually add to the bowl and mix in until just combined. Add the grated marzipan and fold in. Transfer the batter to the three tins – each one should be filled with the same amount. Bake for 12-14 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
  3. For the buttercream: In a large bowl over simmering water whisk together the egg whites, sugar and salt. Continue whisking until the mixture is at a 160°F (71°C). Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment. Beat for about 5 minutes until stiff peaks form and the mixture has cooled to room temperature.
  4. Add the butter gradually, one tablespoon at a time and mix well inbetween. Add the vanilla extract, almond extract and powdered sugar. Continue to beat for another 5 minutes until the mixture is creamy and all butter is incorporated. Add some drops of food color and mix until you get the color you want. Take half of the buttercream and save for later. Add the grated marzipan to the remaining buttercream and mix in – this is going to be the filling.
  5. Place the first cake layer on a serving plate and spread half of the filling on top. Place the second cake layer on top and spread the remaining filling on the cake layer. Finish with the last cake layer. Crumb coat the cake with the saved buttercream and place in the fridge for about 15 minutes. Finish the coating and decorate with sugar confetti and some swirls of buttercream.


  • Happy Birthday Knusperstübchen!


  • Serving Size: 9