Easy Chocolate Birthday Cake Recipe
This easy chocolate birthday cake recipe is moist, decadent, and perfect for any celebration, complete with a quick 6-minute chocolate buttercream. It’s a three-layer chocolate cake that feels like a chocolate hug and can be made ahead for stress-free preparation.
Equipment
- 3 (9-inch) round cake pans
- Parchment paper
- Stand mixer or hand mixer
Ingredients
For the Cake:
- Unsalted butter softened, for greasing
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 teaspoon fine sea salt
- ⅔ cup natural unsweetened cocoa powder not Dutch processed
- 2 teaspoons baking soda
- 2 large eggs room temperature
- 2 cups warm coffee decaf is okay
- ⅔ cup extra-light olive oil or vegetable oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon pure vanilla extract
- Sprinkles for decorating (optional)
For the Chocolate Buttercream:
- 1 ½ cups 3 sticks unsalted butter, softened
- 4 ½ cups confectioners’ sugar plus more to taste
- ¾ cup natural unsweetened cocoa powder not Dutch processed
- ¼ to ½ cup heavy cream
- 1 tablespoon pure vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F and adjust racks to the bottom and upper thirds. Grease three 9-inch cake pans with butter, line with parchment paper, and set aside.
- Make the Cake Batter: In a large bowl, whisk together flour, sugar, salt, cocoa powder, and baking soda. In another bowl, lightly beat eggs and mix in coffee, oil, vinegar, and vanilla until combined. Slowly stir wet ingredients into the dry mix until the batter is smooth and lump-free.
- Bake the Layers: Divide batter evenly between the prepared pans. Bake in the center rack for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool for 15 minutes in their pans before transferring to a wire rack.
- Prepare the Buttercream: While cakes cool, beat butter in a large bowl until creamy. Add confectioners’ sugar, cocoa powder, ¼ cup cream, vanilla, and salt, and mix on low speed. Gradually increase speed to medium-high and beat for 3 minutes. Adjust consistency with additional cream or sugar, as needed.
- Assemble the Cake: Trim cake tops if necessary. Place one layer on a serving plate, spread a quarter of the frosting on top, and repeat with the next two layers. Spread remaining frosting over the sides and decorate with sprinkles if desired.
- Serve or Store: Serve immediately or keep at room temperature in a covered container for up to one day. Leftover cake can be wrapped and refrigerated for up to three days.
Notes
- To bake with just two pans, divide batter evenly and increase baking time to ~35 minutes.
- This cake and frosting taste best at room temperature. Allow refrigerated cake to come to room temp before serving.
- Add extra flair with seasonal sprinkles or decorative piping!
Tried this recipe?Let us know how it was!