Go Back
–+ servings
Best Ever Chocolate Birthday Cake

Best Ever Chocolate Birthday Cake

Rich and moist the classic BEST EVER CHOCOLATE BIRTHDAY CAKE is one for the ages. Seriously Delicious!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 8 People
Calories 758 kcal

Ingredients
  

Dry Chocolate Cake Ingredients

  • 1 3/4 cup cake flour or all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Wet Chocolate Cake Ingredients

  • 1 cup buttermilk whole (substitute: heavy cream)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup strong coffee warm

Best Ever Chocolate Frosting Ingredients

  • 6 ounces semisweet chocolate chopped or 2 cups mini chocolate chips
  • 1 cup butter unsalted and room temperature
  • 3 cups powdered sugar sifted 2X
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Instructions
 

  • CHOCOLATE CAKE
  • Preheat oven to 350°F.
  • Line the bottom of two 8-inch round cake pans (straight edge) with parchment rounds. Spray the sides of the pans with baking spray
  • Whisk the Chocolate Birthday Cake dry ingredients together in a large bowl.
  • In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla.
  • Gradually add the dry ingredients into the wet ingredients mixing as you go. Next, slowly add the coffee continuing to mix until smooth. The Best Chocolate Birthday Cake batter will be thin and glossy.
  • Divide the Chocolate Birthday Cake Batter between the two prepared pans evenly. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes on a rack for 10 minutes.
  • CHOCOLATE FROSTING
  • Melt the chocolate in a double boiler or the microwave. Stir the chocolate until smooth. Set aside.
  • In a mixing bowl add the butter and beat at medium speed until smooth and pale. Mix in the vanilla. Gradually add the powdered sugar and salt until smooth.
  • Using a rubber spatula, fold the sour cream into the cool melted chocolate.
  • Frost the cake! Don't Forget the sprinkles!

Notes

If you don't have 8 inch parchment paper rounds; place the cake pan on the parchment, trace, and cut.
The cakes and the chocolate frosting can be made one day in advance and kept cook in the refrigerator covered until ready to frost and serve.
This chocolate frosting cannot be left at room temperature for more than 3 hours. If you wish to make ahead, be sure to cover refrigerate. It is worth the effort!

Nutrition

Serving: 8PeopleCalories: 758kcalCarbohydrates: 139gProtein: 12gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 1017mgPotassium: 295mgFiber: 3gSugar: 67gVitamin A: 922IUVitamin C: 0.1mgCalcium: 122mgIron: 2mg
WE WOULD LOVE TO SEE YOUR SPARKLE SPIN!Mention @_sparklingcharm or Tag #sparklingcharmeverything