Bilbo's 111th Birthday Hobbit Cake Recipe From Lord Of The Rings

A white vanilla bean cake with sprinkles on a cake stand.

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Bilbo's 111th Birthday Hobbit Cake Recipe From Lord Of The Rings

This Bilbo Baggins Birthday Cake is inspired by the cozy, rustic charm of the Shire and the simple yet hearty delights hobbits adore. With layers of fluffy vanilla cake, rich vanilla bean icing, and a touch of whimsy in the decorations, this cake captures the magic and warmth of a celebration at Bag End. Whether you’re a Tolkien fan or simply craving a taste of Middle-earth, this cake is perfect for bringing a slice of the Shire to your table.

Course Fantasy Recipes

Prep Time 20

Cook Time 30

Additional Time 30

Total Time 1 20

Servings 8-inch cake

Calories 733kcal

Author Sarah Penrod

Ingredients

Cake Mixture

175 g salted butter room temperature
175 g sugar
2 teaspoons vanilla bean paste
3 eggs whisked well
250 g cake flour
1/2 teaspoon salt
2 teaspoons baking powder
150 mL greek yogurt

Vanilla Bean Icing** (See Note)

2 sticks butter room temperature
4 cups powdered sugar sifted
The contents of one scraped vanilla bean or 1 tablespoon vanilla bean paste
Pinch salt
1-2 tablespoons cream or milk for thinning/adjusting consistency

Extras

You will also need 2 8-inch circular cake pans buttered
Toppings- Fresh sliced strawberries raspberries, or sprinkles and candles if you wish

Instructions

Preheat the oven to 350 ° F.

For The Cake:

In a standing mixer fitted with the paddle attachment, add the softened butter and sugar and beat on low for 2 minutes until the sugar is creamed into the butter. Add in the whisked eggs and mix for 1 minute. Add in the vanilla bean paste.
Add the cake flour, baking powder, and salt in a separate bowl and whisk until well combined.
Turn the standing mixer to low and add in the flour mixture in 2-3 steps, alternating with the Greek yogurt, until both are added to the creamed sugar and butter.
When you feel that it is fully incorporated and mixed in well, stop and using a spatula, scrape the bottom of the bowl of the standing mixture. Replace the bowl and mix for an additional 1 minute.
Pour the cake batter into the 2 greased 8-inch pans and smooth the top.
Place in the oven for 30-35 minutes. Remove and cool on a cooling rack. To release the cakes from the pan run a knife around the outside of the pans and flip them over. They should pop right out.
(I sliced the rounded mound off each of my cakes with a serrated knife, so I could work with a flat surface.)

For The Icing:

Clean the large bowl of the standing mixer and dry well with paper towels. Add all of the icing ingredients and beat on low until the ingredients are incorporated. Turn the speed up to medium and beat for 1-2 minutes to incorporate some air, giving the icing a nice fluffy texture.
Place the icing in a piping bag, or even in a large zip lock baggie, pipe several circles of icing atop one cake, and smooth that down. Place the other cake atop it to create the layers. One tip is to flip the cake so that the bottom (which was touching the bottom of the cake pan) is the top so you get a perfectly flat surface as the top of your cake.
To ice the cake we created a crumb layer, by piping out icing on the top of the cake, gradually coming down on the sides, and smoothing with an offset spatula. Refrigerate the cake for 10 minutes to allow this crumb layer to harden a bit which holds the crumb stiff while you do additional layers of frosting for a smooth finish.
After 10 minutes add another layer of icing to get a smooth top and sides. Decorate the cake as you like and add a fun garnish like sliced strawberries or sprinkles.

Notes

You may need to double or even triple the amount of icing you make, depending on the design you are going for.

To make the icing stiffer for piping rosettes, add more powdered sugar to the 2 sticks of butter, or omit the milk/cream. For a smoother icing, create the icing recipe as written.

Nutrition