This chocolate birthday cake is a moist, rich, and decadent cake that any chocolate lover will be excited about! The perfectly baked cake is layered with homemade chocolate buttercream frosting that is absolutely heavenly. Add on some fun decorations and candles for a birthday cake you'll never forget!
Best Chocolate Birthday Cake Recipe
Chocolate cake is such a classic choice when it comes to birthdays, no matter the age! This birthday cake recipe is indulgent, rich, and incredibly easy to whip up!
No matter your level of baking skills or experience, you'll be able to prepare this chocolate birthday cake. Simply follow along and you'll be enjoying some decadent cake in no time!
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🥘 Chocolate Birthday Cake Ingredients
Don't let this long list of items fool you, these are mostly commonly used baking staples! You probably already have everything needed in your pantry.
Chocolate Cake
- Flour - 2 cups of all-purpose flour. Make sure to spoon and level it instead of scooping it out of the container with the measuring cup.
- Sugar - 2 cups of white granulated sugar.
- Cocoa Powder - ¾ cup of unsweetened cocoa powder.
- Baking Powder - 2 teaspoons of baking powder.
- Baking Soda - 1½ teaspoons of baking soda.
- Salt - 1 teaspoon of salt to balance out the flavors.
- Espresso Powder (optional) - ½ tablespoon of espresso powder. This will maximize the chocolate flavors!
- Milk - 1 cup of room temperature milk.
- Coconut Oil - ½ cup of coconut oil. You can also use your preferred vegetable oil or melted butter.
- Eggs - 2 large eggs that are at room temperature and have been beaten.
- Vanilla - 3 teaspoons of vanilla extract.
- Water - 1 cup of boiling water.
Chocolate Buttercream Frosting
- Confectioners' Sugar - 3 cups of confectioners' sugar (aka icing sugar, or powdered sugar).
- Cocoa Powder - ¾ cup of unsweetened cocoa powder.
- Butter - 1 cup of softened, room-temperature butter.
- Vanilla - 2 teaspoons of vanilla extract.
- Heavy Cream - 4 tablespoons of heavy cream to thin out the frosting.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Birthday Cake
Even if you are a beginner baker, this recipe will be a piece of cake (pun intended)! Just grab a stand mixer (or hand mixer), some 6-inch round cake pans, and your measuring spoons!
This will make one 9x13 cake, a layered 6-inch round cake, a layered 8-inch round cake, a 10-inch round cake, or one 10-inch bundt cake.
Bake the Chocolate Cake
- Preheat. Preheat your oven to 350°F (175°C) and lightly grease 6-inch round cake pans or a 9x13 pan.
- Mix dry ingredients. Mix all of your dry ingredients thoroughly: 2 cups of flour, 2 cups of sugar, ¾ cup of cocoa powder, 2 teaspoons of baking powder, 1½ teaspoons of baking soda, 1 teaspoon of salt, and ½ tablespoon of the optional espresso powder (use a whisk to combine, or sift the cocoa powder after measuring). For the best chocolate flavor, do include the optional espresso powder or switch your unsweetened cocoa powder out for Dutch process cocoa.
- Combine wet ingredients. Make a well in the center of your dry ingredients and add in 2 beaten eggs, 1 cup of milk, ½ cup of coconut or vegetable oil, and 3 teaspoons of vanilla extract, then mix to combine.
- Pour in water. Add 1 cup boiling water after your batter is combined. Mix until smooth and transfer to your cake pans or 9x13 pan.
- Bake. Bake in the preheated oven at 350°F (175°C) for 25-30 minutes for 6-inch rounds or 30-35 minutes for a 9x13 pan. Your cake is ready when a toothpick inserted into the center comes out clean.
Make the Chocolate Buttercream
- Sift. In a mixing bowl, whisk or sift together your 3 cups of powdered sugar and ¾ cup of cocoa powder (this removes any lumps) and set it aside.
- Beat butter. In the bowl of your stand mixer, beat 1 cup of butter for 1 full minute until it is nice and creamy.
- Mix in vanilla. Add in 2 teaspoons of vanilla extract and beat until smooth.
- Add dry ingredients. While mixing at medium speed, slowly add in the powdered sugar and cocoa mixture using 1 cup increments.
- Adjust consistency. Drizzle with up to 4 tablespoons of heavy cream as needed if your frosting begins to dry out. Continue mixing until you have incorporated all of the powdered sugar and cocoa powder, making sure to scrape down the sides and bottom of the bowl.
- Finish mixing. Increase the speed to high and allow it to beat the frosting for 1-2 minutes, or until it is creamy and smooth.
- Frost the cake. Once the cake has cooled completely, you can add the frosting and serve.
Take a look at my cake serving guide for how to cut and serve your cake. Top it with sprinkles, candles, or fun designs and you are ready to go! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Bake in a 9x13 baking pan, 3 6" rounds, 2 8" rounds, a 10" springform pan, or a 10" bundt pan.
- Make sure to allow your cake to completely cool before frosting. This will take at least 2 hours. I prefer to refrigerate the cooled baked cake layers before adding the crumb coat.
- Check out my guide to frosting cake for an in-depth walk-through!
🥡 Storing
Keep your chocolate birthday cake in an airtight container at room temperature for up to 3 days.
To freeze your cake, tightly wrap your cake layers (before frosting) and freeze them for a maximum of 3 months. Allow the cake layers to thaw overnight in the fridge before frosting and serving.
❓ Recipe FAQs
Espresso powder helps to enhance that rich and decadent chocolate flavor that we all know and love! Don't worry, your cake will not taste like coffee!
Sure! This recipe will make about 2 dozen standard-sized cupcakes. Adjust the baking time to about 12-15 minutes and check with a toothpick to see when they are done.
Alternatively, you can try out my Mary Berry chocolate cupcakes!
Unsweetened cocoa powder works great in this recipe! If you want to really enhance the flavor and make the chocolate extra rich, you can swap it out for Dutch-processed cocoa powder!
🎂 More Cake Recipes
- Homemade White Cake - For an elegant and simple white cake, this recipe is the one you need!
- Red Velvet Cake - This red velvet cake is rich, delicious, and topped with a tasty cream cheese frosting.
- Tres Leches Cake - Tres leches cake uses 3 different types of milk for a rich and moist cake!
- Vanilla Bean Cupcakes - These classic cupcakes are packed with vanilla flavor and topped with sweet vanilla buttercream!
- Rainbow Cake - If you want an extra fun and exciting cake, try out this easy rainbow-colored cake!
- Carrot Cake - This carrot cake is moist and flavorful, plus it is perfect for any occasion!
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📖 Recipe Card
Chocolate Birthday Cake
Ingredients
Chocolate Cake
- 2 cups all-purpose flour (spoon and leveled)
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- ½ tablespoon espresso powder (optional)
- 1 cup milk (warmed to room temperature)
- ½ cup coconut oil (or your preferred vegetable oil, or melted butter)
- 2 large eggs (beaten, at room temperature)
- 3 teaspoon vanilla extract
- 1 cup water (boiling)
Chocolate Buttercream Frosting
- 3 cups confectioners sugar
- ¾ cup unsweetened cocoa powder
- 1 cup butter (softened, at room temperature)
- 2 teaspoon vanilla extract
- 4 tablespoon heavy cream
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make the Cake
- Preheat your oven to 350°F (175°C) and lightly grease 6-inch round cake pans or a 9x13 pan.
- Mix all of your dry ingredients thoroughly (use a whisk to combine, or sift the cocoa powder after measuring). For the best chocolate flavor, do include the optional espresso powder or switch your unsweetened cocoa powder out for Dutch process cocoa.
- Make a well in the center of your dry ingredients and add the liquid ingredients, including: beaten eggs, milk, coconut or vegetable oil, vanilla extract, then mix to combine.
- Add 1 cup boiling water after your batter is combined. Mix until smooth and transfer to your cake pans or 9x13 pan.
- Bake in the preheated oven at 350°F (175°C) for 25-30 minutes for 6-inch rounds or 30-35 minutes for a 9x13 pan. Your cake is ready when a toothpick inserted into the center comes out clean.
Make the Chocolate Buttercream
- In a mixing bowl, whisk or sift together your powdered sugar and cocoa powder (this removes any lumps) and set it aside.
- In the bowl of your stand mixer, beat the butter for 1 full minute until it is nice and creamy.
- Add in the vanilla extract and beat until smooth.
- While mixing at medium speed, slowly add in the powdered sugar and cocoa mixture using 1 cup increments.
- Drizzle with heavy cream as needed if your frosting begins to dry out. Continue mixing until you have incorporated all of the powdered sugar and cocoa powder, making sure to scrape down the sides and bottom of the bowl.
- Increase the speed to high and allow it to beat the frosting for 1-2 minutes, or until it is creamy and smooth.
- Once the cake has cooled completely, you can add the frosting and serve.
Notes
- Bake in a 9x13 baking pan, 3 6" rounds, 2 8" rounds, a 10" springform pan, or a 10" bundt pan.
- Make sure to allow your cake to completely cool before frosting. This will take at least 2 hours. I prefer to refrigerate the cooled baked cake layers before adding the crumb coat.
- Check out my guide to frosting cake for an in-depth walk-through!
- To store: Keep your chocolate birthday cake in an airtight container at room temperature for up to 3 days.
- To freeze: Tightly wrap your cake layers (before frosting) and freeze them for a maximum of 3 months. Allow the layers to thaw overnight in the fridge before frosting and serving.
Krista says
Best chocolate cake we've made ever! My kids loved it, especially my 10 year old B-Day boy! Thanks
Miran says
Ziet er heel uit!
Hoeveel gram is een kopje?
"Looks great!
How many grams is a cup?"
Angela @ BakeItWithLove.com says
Bijna alle recepten op BIWL zijn bijgewerkt met Amerikaanse standaard- en metrische metingen. U kunt beide gebruiken in de receptenkaart. Genieten!
"Almost all of the recipes on BIWL have been updated to include US standard and Metric measurements. You can use either in the recipe card. Enjoy!"