Double Chocolate Birthday Cake

Birthdays are pretty much my favorite thing, ever, and this chocolate cake is what I'll be making for every celebration to come! Three layers of moist chocolate cake, frosted with the fluffiest chocolate buttercream you've ever tasted-this is the best cake EVER.

My mom always made our birthdays the greatest day ever. From banners all over the house to our favorite homemade cake, she always made me and my siblings feel so special. She taught me how to bake and gave me the love of celebrating every occasion. She also passed down her love of chocolate :)

I've always been a chocolate girl. Vanilla cake is great, don't get me wrong, but it's just too boring for me. I need flavah!

This cake is made in ONE BOWL and is so easy to whip up. I added boiling coffee to the batter which brings out the chocolate flavor even more.This chocolate buttercream frosting takes this cake to another level. Whipping three sticks of softened butter for several minutes and then whipping the completed frosting makes it light, fluffy, and melt-in-your-mouth delicious. Then you add sprinkles and it's time to party!Making a birthday cake should be fun, not stressful. I find that frosting the cake with perfectly imperfect swirls is not only super easy but also fun!I created the swirls using my small offset spatula.

You can't have a birthday cake without sprinkles and my favorites are linked here, here, and here!

I believe that everyone should feel so loved and special not just on their birthdays, but every single day, and I think this cake does just that.

Happy baking!

Print

Double Chocolate Birthday Cake

Yield: 8 inch, 3 layered cake

Author: Elisabeth & Butter

prep time: 45 Mcook time: 20 Mtotal time: 65 M

ingredients:

For the Cake

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup very hot coffee

For the Frosting

• 3 sticks salted butter, softened to room temperature
• 3/4 cup unsweetened cocoa powder
• 5 cups confectioners sugar
• 4-5 tablespoons heavy cream
• 2 teaspoons vanilla extract
• Sprinkles

instructions:

How to cook Double Chocolate Birthday Cake

For the Cake

1. Preheat oven to 350°F and grease and flour 3, 8 inch cake pans. I rub softened butter or shortening all over the cake pans and then shake flour around to coat it. Set aside.
2. In a medium sized mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt until combined. Add the eggs, milk, oil and vanilla and mix on medium speed for 2-3 minutes with the paddle attachment. Stir in hot coffee to combine, the batter will be runny.
3. Evenly divide the batter into the 3 pans and bake for 20-27 minutes or until a toothpick comes out clean. Remove from oven and let sit in pans for 10 minutes before carefully removing the layers and transferring them to a wire rack to cool completely. I like to wrap my layers in plastic wrap and freeze overnight before decorating because it makes it so much easier to assemble. You can also decorate room temperature layers.

For the Frosting

1. In a mixing bowl fitted with a paddle attachment, mix the softened butter on medium speed for 2-3 minutes or until light and fluffy. Turn the mixer to low speed and slowly add the cocoa powder and 2 cups of confectioners sugar. Add 2 tablespoons of heavy cream until combined and then add the rest of the confectioners sugar. Add 2-3 more tablespoons of heavy cream and whip at medium speed for 1 minute until fluffy. Frost the cooled or frozen layers. Enjoy!

NOTES:

The cake layers can be made in advance. Simply wrap them several times in plastic wrap and freeze until ready to frost.

Created using The Recipes Generator