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It is cake time!! Specifically simple chocolate birthday cake with whipped chocolate buttercream frosting…YES.
Yay!!
So…..
My power went out while writing this post and ALL the words were lost. Ugh. I am actually re-writing this via candlelight and the hotspot on my phone!
I had written so much!
Things like how this big three-layer cake was for my mom’s birthday.
And how for all birthdays around here, two layers simply won’t do.
Nope, not two.
Three.
Because when cake is involved… three layers are always better than two.
More layers mean more frosting, which is just all around awesomeness.
This is my all time favorite chocolate cake.
I know the ingredients by heart and could probably make this cake in my sleep. It is that easy.
This cake never fails and the frosting will forever be my family’s favorite.
It is almost mousse-like. So light and fluffy. My mom could not stop saying how incredibly moist and delicious it was.
She even did the roll the eyes to the back of her head thing. I LOVE when she does that!
Well, I have to cut this one short, sorry for the very quick post. As I said before, our power is completely out and I only have limited time on my phone’s hotspot before my battery dies.
Ten percent to be exact, gotta wrap it up!
Hopefully the photos will do the talking.
Oh, and did you notice? The gotta little love from the amazing WoodenSpoons Kitchen! What do think? I will be talking about it more soon, but the battery is now at 3%.
Watch the How-To Video here:
(2 LAYER CAKE) Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream.
Servings: 16 servings
Calories Per Serving: 539 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cake For 2 Layers
- 2 eggs (at room temperature)
- 3/4 cup buttermilk
- 1/4 cup plain greek yogurt
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup hot black coffee
- 1/2 cup semi-sweet chocolate chips (optional)
Whipped Chocolate Buttercream
- 3 sticks (1 1/2 cups) salted butter (softened to room temperature)
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy whipping cream
Instructions
- 1. Preheat the oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
- 2. In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin. Stir in the chocolate chips, if using.
- 3. Pour the batter among the 2 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Invert the cakes onto a cooling rack. Cover and let the cakes cool completely before frosting.
Whipped Chocolate Buttercream
- 1. In a large mixing bowl, beat together the butter and powdered sugar until the butter is light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scraping down the sides as needed, another 2 minutes or so, until there are no streaks of white. Add 3 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoon of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.
- 2. Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with sprinkles, chocolate curls, or whatever your heart desires.
Notes
*To quickly bring eggs to room temperature place them in a bowl and fill with warm water. Let them sit five minutes.
(3 LAYER CAKE) Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream.
Servings: 30 servings
Calories Per Serving: 385 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cake For 3 Layers
- 2 1/4 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoon salt
- 3 eggs at room temperature
- 1 cup + 2 tablespoons buttermilk
- 1/4 cup + 2 tablespoons plain greek yogurt
- 3/4 cup canola oil
- 1 1/2 tablespoon vanilla extract
- 1 cup + 2 tablespoons hot black coffee
- 3/4 cup semi-sweet chocolate chips (optional)
Whipped Chocolate Buttercream
- 4 sticks (2 cups) salted butter softened to room temperature
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 4-5 tablespoons heavy whipping cream
Instructions
- 1. Preheat the oven to 350° F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.2. In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin. Stir in the chocolate chips, if using.3. Pour the batter among the cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Invert the cakes onto a cooling rack. Cover and let the cakes cool completely before frosting.
Whipped Chocolate Buttercream
- 1. In a large mixing bowl, beat together the butter and powdered sugar until the butter is light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scraping down the sides as needed, another 2 minutes or so, until there are no streaks of white. Add 3 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoon of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.2. Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting. Add the 3rd layer and spread the frosting evenly on the top and sides of the cake. Decorate with sprinkles, chocolate curls, or whatever your heart desires.
Notes
*To quickly bring eggs to room temperature place them in a bowl and fill with warm water. Let them sit five minutes.
Hey, I had a thought, there could be a good side to this power outage. Kinda the perfect time for cake!
Lastly, if you make this Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
This post was originally published on January 17, 2014
Hi, just wondering if I could leave the coffee out? My husband and I are not fans of coffee or coffee flavor.
Yup, just swap the coffee for hot water. Hope you love this cake!
Hey the cake looks so yummy…it took me back to India,reminded me of my birthday cake.. Can u give me a substitution for Greek yogurt and buttermilk,I don’t have tht in hand..I want to make this first thing tomorrow morning..
Hi! I would sub milk for the yogurt and buttermilk. Just use equal amounts.
Hope you love this! Thanks!
Would you PLEASE send me your recipe for the “3”layer cake in the picture…..you sent it to me once and I guess I lost it 🙁 Thank you very much. I served this cake for our church potluck and we all LOVED IT!!’
I Shirley,
The recipe for the 3-layer cake is right below the recipe for the 2-layer cake. Let me know is you have any more questions. THANKS!
This looks amazing and simple! One quick question, do you have to line w/ parchment paper? Thanks!!
I like too, but it is not a must. Just make sure to really grease your pans,
Hope you love this! Thanks!
quick question, will the frosting hold well for decorating with? not fussy but large loosely piped rosettes perhaps? Need to know would be making tomorrow (April 11) Thanks much!
Hey Kathy, the frosting is not really for decorating, but I think if you make it stiffer and less whipped it would work. Just use less heavy cream, BUT if you want nice tight, roses I would use another recipe. Hope that helps and I hope you loved this cake!!
Just had to stop by to tell you that I made the 2-layer version of your cake for a birthday party yesterday and it was a huge hit! Very moist and delicious and the frosting was amazing. I used 1/2 cup less sugar in the frosting and was generous with the heavy cream and it was just right for us. Thank you very much for sharing the recipe!
SO happy you loved this, Susan!! Thanks so much!
The cake looks and sounds amazing. what do you suggest that I substitute the coffee with? We dont drink coffee or caffeine.
Hey Veronica, just swap hot water for the coffee. It will work great!
Hope you love this cake!
Coffee and I do not mix and I can’t find a cake recipe wihout it. Is there a substitute I can use ?
Hey Sara, just sub hot water. It would work great! Hope you love this cake! Let me know if you have any more questions.
This cake was AMAZING!! So moist and rich. I made it for my sister for her birthday and she loved it:) It was easy to make too. Will definitely be putting this recipe in my recipe box for the future!
YAY!! So happy you love it!! Thanks for letting me know! 🙂
Would the 2-layer cake recipe convert easily to a single 9×13? I am looking for a recipe for my son’s birthday party and want a larger rectangle shape to feed lots of toddlers smaller pieces and have room on top for construction trucks. 🙂
Hey Rhianna!
The 2-layer does work great using a 9×19 inch dish. Sounds like a fun party!
This is THE BEST cake and THE BEST chocolate icing I’ve ever made and I’m so thankful that you decided to share this recipe. You’re better than me because I’m not sharing (the cake or the recipe with anyone I know) This will now be my own special chocolate cake recipe. 🙂
Ya!! YOu keep this recipe all to yourself and tell know one!! HAha! It’s the only way! 🙂
Thanks Terry and I am so excited you love this cake!
I made this the day before I’m serving it. Do I leave this out or put in the refrigerator?
I leave mine out, but you can put it in the fridge and just take it out 30 minutes prior to serving.
Hope you love this!
I am making this for a party at the weekend and I cannot wait! It looks amazing!
Also Tieghan can I ask what camera you use? Your pictures always look so clear and amazing! Xx
Thanks Megan!
I use a Cannon 7d, but before used the 60d. Love them both!
I made this for my daughter’s birthday today and it is so good! Best cake I have ever had in all seriousness. Nobody wanted the prettycupcakes I had a made because the cake was unbelievable! Thanks!
YES!! So happy you loved this! Thanks Beth and Happy Birthday to your daughter!
Hi Tieghan! I’d like to make this cake but don’t have greek yogurt on hand. . .what could I use as a substitute?
Thanks! Looking forward to trying this!
Hey Tori!
Do you have sour cream? That would work, but if not just use equal an amount of buttermilk or milk (buttermilk would be better). Hope you love this cake!
I used this substitution and it worked out great! Gorgeous cake- thanks for the excellent recipe! 🙂
Ya! SO happy you loved this. Thanks Tori!