My absolute favorite cake, and honestly, my family’s too (especially my husband’s!). I only pull this out once a year for birthdays, but oh boy, is it worth the wait. It’s that perfect, nostalgic, melt-in-your-mouth kind of cake. This recipe is nut-free, and always a huge hit!
**My Year-Round Special Chocolate Birthday Cake**
This cake is so incredibly moist and has the richest chocolate flavor. The frosting is simple but utterly decadent.
*For the Cake:*
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2 cups all-purpose flour
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* 1 ¾ cups granulated sugar
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* ¾ cup unsweetened cocoa powder
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* 1 ½ teaspoons baking soda
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* 1 ½ teaspoons baking powder
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* 1 teaspoon salt
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* 2 large eggs, at room temperature
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* 1 cup buttermilk, at room temperature (or 1 cup milk with 1 tbsp lemon juice or white vinegar, let sit for 5 mins)
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* ½ cup vegetable oil
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* 1 teaspoon vanilla extract
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* 1 cup hot water or hot brewed coffee
*For the Chocolate Buttercream Frosting:*
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1 cup (2 sticks) unsalted butter, softened
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* ¾ cup unsweetened cocoa powder
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* 4 cups powdered sugar, sifted
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* ½ cup milk
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* 1 teaspoon vanilla extract
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* Pinch of salt
Here’s how to make this magic happen:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
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2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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3. In a separate medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
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4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Don’t overmix!
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5. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin, don’t worry!
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6. Divide the batter evenly between the prepared pans.
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7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While the cakes cool, make the frosting!
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In a large bowl, beat the softened butter until creamy.
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2. Add the cocoa powder and beat until well combined.
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3. Gradually add the sifted powdered sugar, alternating with the milk, beating until smooth and fluffy.
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4. Stir in the vanilla extract and a pinch of salt. Add a tablespoon more milk if needed to reach desired consistency.
Once the cakes are completely cool, frost away! Stack the layers, frost the top and sides, and prepare for pure chocolate bliss. This cake is best enjoyed at room temperature! Enjoy every single bite!