Chocolate Birthday Cake

Soft, moist, decadent chocolate cake covered with creamy, delicious chocolate frosting...that perfectly describes this chocolate birthday cake!
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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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Frosted chocolate birthday cake with sprinkles on top on a cake stand against white background

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Five star review

“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

Closeup of Jocelyn in pink dress smiling

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.

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!

It’s perfect for birthdays and special occasions. Simply put, this cake knows how to party.

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

Ingredients in white bowls to make a chocolate layer cake for a birthday on white countertop

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

Eggs and sugar mixing in stand mixer bowl on white countertop
1
Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
Hot water mixed with cocoa, instant coffee and dash of salt in a glass bowl on white countertop being whisked.
2
In a separate bowl, mix together cocoa, instant coffee, and a dash of salt with hot water.
Birthday cake batter with chocolate on white countertop in a mixing bowl
3
Pour the hot cocoa mixture into the egg and sugar party happening in your mixer.
Dry ingredients mixed together in a glass bowl on white countertop
4
Sift flour, baking soda, baking powder, and salt in small bowl.
Chocolate birthday cake batter in a glass mixing bowl on white countertop
5
Decrease the speed to low and add to stand mixer. Add in buttermilk, vegetable oil, and vanilla and beat until just combined. Batter will be thin; this is normal.
Chocolate batter in three cake pans before baking.
6
Divide that batter evenly between the prepared pans.
Baked chocolate cake layers in pans out of the oven
7
Bake for 22-25 minutes at 350 F. You’ll know they are ready when a toothpick comes out clean.
Resting cake layers on wire racks chilling down
8
Cool the cakes in pans for 10 minutes. Then gently remove cakes from the pans and place on a wire rack and allow to cool fully.
Confectioner's sugar and butter in stand mixer
9
Add butter and confectioner’s sugar to bowl of mixer and mix on high speed until smooth then add in cocoa powder.
Glossy chocolate buttercream in a mixer bowl.
10
Lastly add in vanilla extract, milk and salt until frosting is fluffy and smooth.
A chocolate birthday cake covered with sprinkles against a white background
11
Add frosting between each layer then frost the outsides, add sprinkles if ya want and serve it up.

What to Serve with Happy Birthday Chocolate Cake

Garlic Cheese Breadsticks on a white plate with pizza sauce in a bowl
Cheesy garlic breadsticks are such a fun way to get your kiddo’s party started right.
Top view of a pepperoni pizza with homemade garlic herb crust.
Pepperoni pizza is our pizza of choice that everyone adores!
philly cheese steak pizza with slices being pulled with a cheese pull
Philly cheese steak pizza is a fun flavor for the adults!
Overhead of fully made fruit punch bowl filled with sliced oranges.
This easy fruit punch is a great party drink to wash down all the great food before the cake comes out.

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

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

Overhead of slices of happy birthday chocolate cake on white plates

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:

  1. Sparklers
  2. Edible prints with cartoon and comic book characters
  3. 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.

A sliced into chocolate birthday cake on white cake stand

Frequently Asked Questions

How do I prevent my cake layers from sticking?

I like to grease my round pans then add parchment to the bottoms to ensure the layers come out super clean y’all.

Can I make this chocolate birthday cake ahead?

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.

What cocoa powder should I use for this chocolate birthday cake recipe?

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!

Overhead of best chocolate birthday cake recipe with sprinkles with a slice of cake

Other Chocolate Cake Recipes

A sliced into chocolate birthday cake on white cake stand

Chocolate Birthday Cake

Soft, moist, decadent chocolate cake covered with creamy, delicious chocolate frosting…that perfectly describes this chocolate birthday cake!
4.44 from 126 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Dessert
Servings: 12 servings

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.

Notes

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.

Nutrition

Calories: 730kcal | Carbohydrates: 120g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 322mg | Potassium: 252mg | Fiber: 3g | Sugar: 93g | Vitamin A: 790IU | Calcium: 70mg | Iron: 2.7mg
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Filed Under:  Cake, Dessert and Baking, Oven

Comments

  1. Hey! How many tablespoons per stick of butter for the Frosting because there are a lot of different sizes

  2. I made this cake over the weekend for my partner’s birthday; he is a chocolate fanatic. We both agreed it was the best cake we have ever had (and I bake a lot)! Thank you for sharing such a great recipe!

  3. Was looking for something moist with serious chocolate flavor and a frosting that was yummy but not overwhelming and heavy. This delivered on all counts and is now my new chocolate cake standard! It knocked my 84-year-old mom‘s socks off:-) THANK YOU for a truly awesome recipe!

  4. I saw this cake on social media and immediately had a craving! This was the best chocolate cake I’ve ever made and I loved the chocolate buttercream! The end result is a huge cake, great for sharing 🙂 Everything came together beautifully and instructions were super clear. Thanks for such a great recipe!

  5. I didn’t realize how sweet the frosting would be. Any suggestions as to how I can make the frosting not as sweet besides not adding the entire 6 cups of confectioners sugar to an already mixed frosting?????

    1. Honestly you can just pull back on the sugar in it or try my Swiss Meringue buttercream which is less sweet.

  6. New at baking. And I’m about to make my first chocolate from scratch. What is the best way to grease the pans for this recipe? Or do I not have to do this?)

  7. Such an easy recipe to follow with delicious results! Even when I make a gluten-free version it remains super moist and fluffy.

  8. A lot people mention how moist your cake is. I was going to make a 3 layer 6” cake for my son’s birthday. Will the cake hold? (I’m hoping the answer is yes since you have the chocolate pictured as a 3 layer cake). Thanks

    1. I haven’t tried it however they are right, the cake structure is very tender, soft and moist so not sure how it would hold up unless you freeze layers and then decorate.

4.44 from 126 votes (75 ratings without comment)

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