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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
thank you so much for this recipe. Made it for my hubby’s bday and it was a huge hit. I’m Fairly useless in the kitchen and this turned Out perfectly. Hopefully gave me a reputation boost with the inlaws. I made a double batch and realised when stacking them that 4 layers is way too much so one went in the freezer. Thanks again.
Hi Kathy! I want to try this cake, but I only have a hand mixer. I’d this fine? Also, when you say strong brewed coffee, any guidelines?
Thank you! I love your site and can’t wait to try my hand at baking!
I always use a hand mixer when making this cake and it comes out great. For the coffee, I use my Keurig and make a 6 oz. cup with a medium roast K cup, so it’s a bit stronger than I’d normally drink (normally I use the 8 oz setting). Hope that helps.
Hi!! Yes, a hand mixer is fine and just black coffee without and sugar or cream will work great!
Thank you so much and enjoy the cake!
Wow! I just made this cake and I can’t believe how good it is! I saw you post it on Facebook earlier today, and went right to the store for ingredients. Totally gonna make it for my son’s first birthday in a couple weeks. It’ll be the best tasting smash cake ever! Also, I just wanted to say I was so glad you posted the 2-layer recipe, as I don’t have 3 cake pans. Thanks for sharing this!
Hi Tieghan, Came across your website recently, and made the cake–AND for the first time in my life, a cake I baked was perfect!! Would like to say a million thanks for giving me the confidence that I can bake…Many thanks again!
oh MY GOSH!! YES! This makes me so happy!! Thanks Molly!
This cake is UNBELIEVABLE. This was my first time making a layer cake and it exceeded my expectations. Super moist and delicious. The tip about warming eggs was fantastic and for anyone scared to put the coffee in…you CANNOT TASTE IT. My kids didn’t detect it at all. Also – I used the chocolate chips but I don’t think you even need them. Love this blog so much – cannot imagine why you don’t have a book yet.
This cake was fantastic and moist! I did not omit the coffee and hardly tasted the coffee in the recipe! Thank you so much again!
So happy you loved it! THANKS!
SO excited you loved this!! THANK YOU!!!
What would happen if we omit the coffee?
Just replace it with hot water. Hope you love the cake!
Hello! Sunflower Oil will Work As well?
I have used sunflower oil and it was fine. I’ll be making this a third time tomorrow for a birthday. Enjoy it!
Hey
This is my very first time on your site.
Thank you very much for this recipe. This cake is absolutely out of this world.. 🙂
I usually use butter for all my cakes and This was first experience without it.
but Everything was just perfect and i love the frosting 🙂
I Made this two days ago and everybody loved it and I’m so gonna make again and again and again.
Thanks 🙂
Ridiculously good cake. Thank you. I’ve made it twice now (second time I ran out of cocoa for frosting, so subbed in melted chocolate chips; worked well).
SO happy you loved it!!
Yum! I would love to make this… should I use dutch process or natural cocoa powder?
Thanks!
Thanks Grace!! I just use Hershey’s Unsweetened Coca Powder. So I guess natural, not dutch.
Hi Tieghan
Thanks so much for the recipe! I made the 2 layered version and it was amazing. I omitted the coffee as it was for kids since I didn’t want the caffeine and it was still great (just used water). I would like to make the 3 layered one for my daughters birthday party but for some reason that recipe is no longer there. Both recipes look identical to me. Let me know if I have missed something!
Thanks.
Hi Riona!
So happy you love this recipe! I was having some issues with the recipes on my site before, but the problem is all fixed and the recipe is back up. SO sorry about the issues.
This looks absolutely amazing!! I’m wanting to make this for my sons birthday, but am wondering if you have a substitute for the coffee (or if it is an optional thing)? Thank you!!
This cake is wonderful, I have made this once in the process of making it again’ it is well worth the effort, all three layers. It is too good to just make two layers. Would not change a thing.
I agree, three layers is where it is at! 🙂
Thanks so much, Janie! So happy you like this cake!
I just want to tell you I’ve made this frosting now twice (the 3-layer recipe, halved, for a 9×13 Betty Crocker starlight yellow cake (from scratch)) and it is amazing. Thank you, and thank you to Google for leading me here. I’ve dissolved a teaspoon of espresso powder in the vanilla each time for a smidgen more flavor.
LOVE the addition of expresso powder. That must be so good!!
Thanks for the kind words. I am so happy you love this frosting! 🙂
I LOVE THIS CAKE! I’ve made it twice now and it makes me feel like a total bada** 😉 I’ve never made homemade butter cream but always will now! It was so easy and so delicious! I’ve made this twice now and everyone always ooooo’s and ahhhh’s over it and I seriously beam with pride! Thank you for sharing it. It’ll be in my recipe box, always!
SO excited you love this cake! Thanks!
Hope you have a great weekend!