Listen boos, you will never want to celebrate your birthday again without my chocolate birthday cake recipe! The layers are beyond soft and moist with bomb chocolate intensity. Then we top each of those layers with the most creamy, buttery chocolate frosting. That first bite will legit make you weak in the knees like SWV. Get ready to leave all your other chocolate birthday cakes behind and get into this one!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“BEST. Cake. ever. I made it for my brother’s friend’s birthday, they said they loved it.”
—DAVID N.
This is my husband’s birthday cake y’all. I’ve been making it for almost 20 years back to the days of our early courting. It is such a tradition, and it’s because this cake is such a hit! It’s insanely moist, filled with intense chocolate flavor, incredibly fudgy and has the perfect texture. I can’t take the credit though. This cake recipe belongs to my auntie Rose, and it’s everything a birthday cake should be. Let’s get into it!
The Lowdown of This Chocolate Birthday Cake
Cuisine Inspiration: Classic American
Primary Cooking Method: Baking
Dietary Info: Rich and Indulgent
Key Flavor: Chocolate reigns supreme, delivering a rich and satisfying taste in every bite.
Skill Level: Not too hard. You just need some cake decorating skillz.
The Ultimate Duo
When you slap together the rich layers of moist chocolatey goodness with smooth, velvety frosting, you get something truly special. No other birthday cake can compete!
Celebration Ready!!
It’s perfect for birthdays and special occasions. Simply put, this cake knows how to party.
Prep This Baby Ahead!
If you gotta get party ready but don’t have the time, you can prep this cake ahead! Bake the layers and freeze them until you need them.
Ingredients You’ll Need to Make this Chocolate Birthday Cake recipe
For the Cake:
- Large Eggs: These are the foundation of our cake structure, holding it all together.
- Granulated Sugar: This is what is making our cake indulgently sweet.
- Cocoa Powder: The cocoa is where the deep, rich chocolate flavor kicks in.
- Instant Coffee Powder: It’s our little secret weapon that enhances and intensifies the chocolate flavor.
- Salt: Just a pinch balances the sweetness and elevates the flavors.
- Hot Water: It’s going to mix with our cocoa to create a smooth texture.
- All-Purpose Flour: The backbone of our cake, it provides structure and softness.
- Baking Soda & Baking Powder: These are the lift providers, ensuring our cake rises to the occasion.
- Vegetable Oil: The oil keeps each and every bite super moist and tender.
- Buttermilk: It’s here for moisture and a tangy delicate crumb.
- Pure Vanilla Extract: Just a splash of sweet, aromatic essence rounds out the flavors.
For the Frosting:
- Unsalted Butter: Soft and creamy, it’s the base of our frosting.
- Confectioner’s Sugar: This makes our frosting sweet and smooth.
- Cocoa Powder: Back at it again with more chocolate flavor.
- Pure Vanilla Extract: Just a hint is needed to add sweet aroma and flavor.
- Milk: A dash for consistency, making our frosting spreadable and silky.
- Salt: You gotta add a pinch to balance the sweetness.
How to Make Chocolate Birthday Cake
What to Serve with Happy Birthday Chocolate Cake
- Cake and Ice Cream: All b-day celebrations deserve a slice of chocolate cake with homemade vanilla ice cream.
- Dollop it Up: Serve some dollops of fresh whipped cream on the side.
- Drizzle it Up: Add a little drizzle of caramel sauce on each slice.
- Get Fruity: Top with fresh berries or add a spoonful of fresh strawberry preserves on the side to brighten up the chocolate flavors.
- Elegant Adult Birthday Party: For the grown folks, start with bomb crab cakes then add pan-seared steaks along with garlic mashed potatoes, some au jus, creamed spinach and lobster mac and cheese. And don’t forget to save room for a big hunk of this birthday cake. You deserve it boo!
Recipe Substitutions
- Granulated Sugar: Swap in homemade brown sugar for an even more tender cake with more nuance from molasses flavor.
- Hot Water: Swap in your fave cup of coffee and just leave out the coffee powder.
- Buttermilk: None around? Quickly make some by adding a tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes until it thickens.
- Unsalted Butter: It’s totally fine to use salted butter here instead. Just leave out the salt boos.
Recipe Variations and Additions
- Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still be amazing boos.
- Swap the Frosting: Switch it up with a caramel frosting, cream cheese frosting, a silky chocolate Swiss meringue buttercream or even a classic American buttercream.
- Get Decadent with Ganache: Sandwich some chocolate ganache in between the layers to make this super indulgent.
Expert Tips and Tricks
- Don’t Skip the Coffee: That little kick really does add a richer chocolate flavor to the mix. You won’t even taste the coffee boos, trust me.
- Don’t Overbake: Make sure you watch that bake time so you don’t dry out your cakes.
- Cool Completely Before Frosting: If you don’t want a super melty cake sliding around everywhere, make sure that the cake layers have cooled completely before frosting.
How to Decorate Your Birthday Cake
Now that you have your chocolate cake and chocolate frosting done, your chocolate birthday cake is not complete without sprinkles, candles and other birthday cake toppers.
Some of my fave topper ideas are:
- Sparklers
- Edible prints with cartoon and comic book characters
- Edible flowers
Whatever topper you decide, your cake is complete. Get ready to surprise the birthday boy or girl!
How to Store
Wrap your leftovers tightly in plastic wrap or place it in an airtight container or cake carrier to keep it fresh and fab for up to 3-4 days at room temp. If you need to keep it longer than that, slide the extra cake into the fridge.
Just a little tip: if you’re diving back in for another slice, let it sit out for a bit to get back to room temperature – it’ll taste just like it did on day one!
How long will chocolate birthday cake last in the fridge?
It’ll stay scrumptious for up to 6 days.
Can I freeze ?
Absolutely boos! I like to chill the cake in the fridge first to get that frosting firmed. Then I cut individual slices and wrap them tightly in plastic wrap then add to freezer bags releasing all the air. Add the date. It should last in the freezer for up to 3 months. Thaw in the fridge then bring back to room temperature before indulging.
Frequently Asked Questions
I like to grease my round pans then add parchment to the bottoms to ensure the layers come out super clean y’all.
Absolutely boos. In fact, you can bake the cake layers and freeze them by wrapping them tightly with plastic wrap a few times. When you are ready to serve, pop them in the fridge to defrost. Then make the frosting fresh, ice your cake and serve it up.
I usually use unsweetened cocoa powder. It has a stronger chocolate flavor versus Dutch-processed with is less acidic and has a smoother, milder flavor. But you can do whatever you want here because this recipe contains both leavenings so it will work out. Do you boos!
Other Chocolate Cake Recipes
Chocolate Birthday Cake
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Ingredients
For the Cake:
- 2 large eggs room temperature
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon instant coffee powder
- 1/2 teaspoon salt
- 1 cup hot water
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
For the Frosting:
- 1 1/2 cups unsalted butter room temperature
- 6 cups confectioner’s sugar
- 3/4 cup cocoa powder
- 1 tablespoon vanilla extract
- 1/4 cup milk
- pinch of salt
Instructions
For the Cake:
- Preheat oven to 350 degrees and spray 3 9 inch round pans with non-stick baking spray.
- Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
- While mixture beats, add cocoa powder, instant coffee powder and salt to hot water in a separate bowl. Slowly add this mixture to the eggs and sugar.
- Sift flour, baking soda, baking powder and salt in a small bowl. Turn the speed down to low then add in the dry ingredients in intervals. Next, add vegetable oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.
- Evenly divide cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to rest for 10 minutes before removing from pans to cool completely.
For the Frosting:
- Add butter, confectioner's sugar to bowl of mixer and mix on high speed. Then add in cocoa powder and continue mixing until smooth.
- Lastly add in vanilla extract, milk and salt until frosting is fluffy and smooth.
- Add frosting to each layer and stack on each other. Finally frost the sides and top of cake and serve it up.
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Legit, BEST chocolate cake ever!
Thank you so much!!
I am so excited to make this for my birthday! Do you happen to have the ingredients for a 2 layer version of this cake?
I actually don’t since I didn’t test that way. You can use a baking calculator and cut down the ratios by 1/3 to bake just two layers however.
What if I only have 1/4 of buttermilk ?
Hi Jo, you can actually make your own buttermilk if you have some milk and vinegar or lemon juice. Just use 1 cup of milk and 1 tablespoon of vinegar or lemon juice.
Hello, I want to make the cake but have questions about the coffee. Do, I have to use the coffee or can it be substituted with something else or what if I don’t have the coffee on hand at the moment?
You can just omit the coffee if you don’t want to use. Just use hot water instead.
Thank you for the quick response.. Happy Thanksgiving to you and yours..
Is it safe for a kiddo to eat this with the small amount of coffee or should I omit it?
How far ahead can this be made and how do I store before icing it. I’d like to bake the cake 2 days beforehand. Do I leave in an airtight container, or do I need to freeze and then defrost?
Thank you!
What type of vegetable oil do you use? And why all purpose flour instead of cake flour?
Thank you for sharing your recipes!
A traditional vegetable oil in the grocery store or canola. Also this is a very tender cake because of all the oil so all purpose flour will give the cake some stability instead of using cake flour.
I really love this recipe .so crazy it is. Thanks for sharing
I absolutely love this recipe..
I made this recipe plant based by using flax eggs (2 tbsp flax seed mixed with 6 tbsp water) and vegan buttermilk (1 cup soya milk with large tbsp lemon left to curdle). It went down a treat. I also left out coffee because no-one in their right mind gives coffee in any shape or form to their 8, 6 and 4 year old on a Monday night I also used a quarter of the frosting because we’re not mad on frosting and also I was running out of ingredients from having to make two chi cakes in two days.
Thanks a million for the recipe. Winner!