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!
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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.
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.
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