Go Back
–+ servings
Chocolate Birthday Cake

Decadent Chocolate Birthday Cake That's Easy to Make

A simple, delicious Chocolate Birthday Cake that's perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Can be replaced with flax eggs for a vegan option.
  • 1 cup Buttermilk Substitute with regular milk mixed with vinegar or lemon juice if needed.
  • 1/2 cup Greek Yogurt Regular yogurt works as well.
  • 1/2 cup Canola Oil Vegetable oil or melted coconut oil can be used instead.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for best results.
  • 1 1/2 cups All-Purpose Flour Consider a gluten-free blend if needed.
  • 1 cup Granulated Sugar Coconut sugar is a great alternative for a less refined option.
  • 1/2 cup Unsweetened Cocoa Powder Dark cocoa powder can amplify the taste.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best results.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best results.
  • 1/2 teaspoon Salt You can reduce the amount for a low-sodium option.
  • 1 cup Hot Black Coffee Use water if you're in a pinch.
  • 1 cup Semi-Sweet Chocolate Chips Optional treat, can be substituted with white chocolate or omitted.
For the Whipped Chocolate Buttercream
  • 1 cup Unsalted Butter Make sure it’s softened to room temperature.
  • 4 cups Powdered Sugar Can adjust the amount to taste.
  • 1/2 cup Unsweetened Cocoa Powder Replace with dark cocoa for a more intense profile.
  • 2 teaspoons Vanilla Extract Stick with pure for the best outcome.
  • 1/4 cup Heavy Cream Use to adjust the frosting texture to your liking.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • 8-inch Round Cake Pans
  • spatula
  • Cooling rack

Method
 

Step-by-Step Instructions for Simple Chocolate Birthday Cake
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or cooking spray and line the bottoms with parchment paper.
  2. In a large mixing bowl, combine 3 eggs, 1 cup buttermilk, 1/2 cup Greek yogurt, 1/2 cup canola oil, and 2 teaspoons of vanilla extract. Beat until smooth and creamy, approximately 2-3 minutes.
  3. In another bowl, sift together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add to the wet mixture, beating on low for about 1-2 minutes.
  4. Gently stir in 1 cup of hot black coffee into the batter and fold in 1 cup of semi-sweet chocolate chips if desired.
  5. Pour the batter evenly into the prepared pans and bake for 20-25 minutes. Check for doneness by inserting a toothpick.
  6. Allow the cakes to cool in their pans for about 5 minutes before turning them out onto wire racks to cool completely.
  7. To make the frosting, beat 1 cup of softened unsalted butter with 4 cups of powdered sugar until fluffy, around 3-5 minutes. Gradually add 1/2 cup unsweetened cocoa powder and 2 teaspoons of vanilla extract.
  8. Mix in 1/4 cup of heavy cream to achieve the desired frosting consistency.
  9. Place one cake layer on a serving plate, spread frosting between the layers, top with the second layer, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better mixing and fluffy texture. Allow cakes to cool completely before frosting.

Tried this recipe?

Let us know how it was!