Chocolate Birthday Cake
This is the ultimate Chocolate Cake recipe. It is rich, fudgy, and everything celebratory! Layers of moist chocolate cake and smooth chocolate frosting combine to give you a cake fit for royalty (and you don’t even need a mixer!).
Servings: 24 slices
Ingredients
Cake
- 2 cups (304g) all-purpose flour
- 2 cups (460g) granulated sugar
- ½ cup (60g) cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 2 eggs
- ½ cup (118ml) buttermilk
- 2 tsp vanilla extract
- 1 cup (236ml) hot water
- 1 cup + 2 Tbsp (250g) salted butter, melted
Chocolate Frosting
- 1 ½ cups (333g) salted butter, softened
- 1 cup (120g) cocoa powder
- ¾ cup (180ml) heavy whipping cream + more to thin, room temp
- 6 ½ cups (696g) powdered sugar
- ½ Tbsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans and line with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.2 cups (304g) all-purpose flour, 2 cups (460g) granulated sugar, ½ cup (60g) cocoa powder, 1 tsp baking powder, 1 tsp baking soda, ¾ tsp salt
- In a separate bowl, whisk together the eggs, buttermilk, and vanilla. Set aside.2 eggs, ½ cup (118ml) buttermilk, 2 tsp vanilla extract
- Whisk the hot water and melted butter into the dry ingredients until well combined.1 cup (236ml) hot water, 1 cup + 2 Tbsp (250g) salted butter, melted
- Add in the egg mixture, whisking until the batter is smooth.
- Divide the batter evenly among the two prepared pans. Bake for 24–27 minutes or until the cake feels firm when tapped.
- Allow the cakes to cool completely in the pans, then refrigerate while making the frosting.
- Make the frosting by creaming the butter until smooth. Add in the cocoa powder and enough cream to bring the mixture together.1 ½ cups (333g) salted butter, softened, 1 cup (120g) cocoa powder
- Alternate adding 1 cup of powdered sugar with enough cream to bring a thick frosting together, repeating until all of the heavy cream and powdered sugar has been added.¾ cup (180ml) heavy whipping cream + more to thin, room temp, 6 ½ cups (696g) powdered sugar
- Add the vanilla and whip until smooth.½ Tbsp vanilla extract
- Frost and layer your cake as desired. Enjoy!
- Cover with plastic wrap (or move to a lidded container) and store at room temperature for up to 3 days.
