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Looking for the perfect Chocolate Birthday Cake? We’re here to help! If you want a cake that’s dark, rich, moist and easy to make with surprisingly deep flavor, this is the recipe for you. Sour cream, espresso powder and brown sugar are some of the ingredients that makes this cake memorable. Oh yes, the silky chocolate frosting is pretty fantastic too 😉.
Chocolate Birthday Cake Recipe
I’ve finally tweaked my old sour cream chocolate cake recipe to absolute perfection! Everybody loves it with our taste testers commenting that it’s not too sweet and has terrific, rich chocolate flavor. One neighbor commented that it’s better than any bakery cake. Of course, it’s homemade!
I first posted a Chocolate Birthday Cake recipe on my actual birthday in August of 2011. I’ll never forget that day as we had a big earthquake (my first) in central Virginia. It was memorable, to the say the least, with the epicenter about 15 miles from our home. The damage stretched all the way to Washington DC, about 60 miles away.
I will always remember that birthday as the day the earth shook beneath my feet! Anyway, none of that has anything to do with this amazing cake. I just thought I’d share a weird birthday memory. 😂
What’s the secret to moist cake?
First, for this recipe we use a combination of light brown sugar and granulated. The brown sugar adds a caramel-like depth along with flavor and moisture.
We also use sour cream in place of a more traditional milk base. The tanginess of sour cream adds to the flavor, richness and moistness of the cake.
Finally, we use a combination of unsalted butter and vegetable or canola oil. The butter brings the flavor while the oil ensures the cake stays moist without being greasy. I love the combination of these two fats in a cake.
Deep, Dark Chocolate Cake
Black Cocoa
- One of my favorite “tricks” to achieving a deliciously dark chocolate cake is to replace a tablespoon or two of regular cocoa with black cocoa. Black cocoa is available on Amazon (affiliate link) and King Arthur Flour’s website. It lasts a long time and keeps well in the pantry.
- Black cocoa powder is a Dutch-process cocoa so I use it sparingly when substituting with natural cocoa powder. If your recipe calls for Dutch-process cocoa powder then you can do a one-to-one swap. However, black cocoa is a bit intense so I recommend just using a smaller amount to test first.
- This tiny swap makes a world of difference in the color and rich chocolate flavor in all your baked goods.
Espresso Powder
- Adding small amounts of Espresso Powder (affiliate link) enhances the chocolate flavor in all kinds of recipes. If you don’t have any on hand, I recommend using coffee in place of the water in this recipe.
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Silky Chocolate Frosting
The ingredients used to make our chocolate frosting are common and readily available. We use Dutch-process cocoa for the frosting because of its mild, smooth flavor and darker color.
The key to making the frosting look silky is to not over-beat the mixture. Beating adds air which causes the mixture to be lighter and fluffier. Either way it’s going to taste fantastic so you can’t mess it up!
What you need to know….
- Measure your ingredients carefully and the cake will turn out great. I’ve added volume as well as weight measurements. (See our Top 9 Baking Tips and Tricks)
- Don’t over-beat the frosting. It’s much silkier when just blended. You can also add a tablespoon of light corn syrup to add a glossy finish.
- Sift the dry ingredients well to omit any lumps of cocoa powder.
- Add a tablespoon of black cocoa in place of a tablespoon of natural cocoa powder to enhance the flavor and color of the cake.
- Make sure your eggs, sour cream and butter are at room temperature.
- Don’t over-bake the cakes. Watch them closely at the end as a few minutes can make a big difference.
Decorating Chocolate Birthday Cake
For this cake I used a Wilton No. 1M star tip (affiliate link) for piping swirls around the top. For a festive look I added a generous sprinkling of colorful rainbow sprinkles (a/k/a jimmies) and a few birthday candles.
I’m sure you can make the frosting smoother around the side, or create a more elaborate decoration on top. Cake decorating is not my gift, making delicious recipes is! If you’re looking for easy decorations, try mine.
Storing Chocolate Birthday Cake
The cake can be stored in the refrigerator for up to 24 hours before serving. Leave out at room temperature at least 1 hour for the best flavor.
Once sliced, I recommend storing the cake in a sealed container like a cake-taker (affiliate link). This cake will keep for up to 5 days if refrigerated and up to 3 days at room temperature.
The frosting will droop a little when exposed to hot sun or stored in a warm environment.
Freezing Chocolate Cake
Leftover slices of chocolate cake freeze well if sealed in an airtight container. They’ll keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before serving.
Make Ahead Instructions
The cake layers can be baked ahead of time, wrapped in plastic wrap and sealed in an airtight container and frozen for up to 3 months.
It can also be made ahead, wrapped in plastic wrap and stored in the refrigerator for a few days before assembling.
The frosting can be made several days in advance. Cover and refrigerate until needed. Stir in a little milk or cream to loosen the refrigerated frosting.
Queue the Birthday Song!
Light the candles and slice the cake. It’s a party! Don’t forget a nice cold glass of milk to go with your incredible cake. Enjoy!
Chocolate Birthday Cake
Ingredients
For the cake:
- 2 ¼ cups all-purpose flour (284g)
- ¾ cup unsweetened natural cocoa powder (78g) not Dutch-process
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup light brown sugar packed (226g)
- ¾ cup granulated sugar (170g)
- 8 tablespoons unsalted butter softened (½ cup, 113g or 4oz)
- ½ cup vegetable oil or canola (4oz)
- 4 large eggs room temperature
- 1 cup water (8oz)
- 1 cup sour cream (8oz) room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon espresso powder
For the frosting:
- 18 tablespoons unsalted butter room temperature (9oz)
- 4 ½ cups powdered sugar (576g)
- ¾ cup Dutch-process cocoa powder (72g)
- 3 to 5 tablespoons heavy cream or milk
- 1 tablespoon light corn syrup (optional)
- ½ teaspoon salt
- ¼ teaspoon espresso powder
- 2 teaspoons vanilla extract
Instructions
To prepare the cake:
- Preheat oven to 350℉. Grease and flour two 9-inch cake pans (at least 2-inches deep). Set aside.
- In a large bowl whisk together the flour, cocoa, salt, baking soda and baking powder. Set aside.
- In another large bowl combine the sugars, butter and oil. Beat with an electric mixer until lightened and creamy. Add the eggs, one at a time, beating just until the yolks disappear. Scrape down the sides and bottom of the bowl with a rubber spatula and blend again. Add the water, sour cream, vanilla and espresso powder. Blend just until incorporated.
- With the speed set on low add the flour mixture in three additions. Scrape down the sides and bottom of the bowl and blend again until combined. Divide the batter between the two prepared pans and smooth the top.
- Bake at 350℉ for 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Moist crumbs are okay but no wet batter. Cool the cakes in the pans for 10 to 15 minutes then transfer to a wire rack to cool completely before frosting.
To prepare the frosting:
- In a large bowl beat the butter on medium-high with an electric mixer until creamy and smooth.
- Sift together the powdered sugar and Dutch-process cocoa powder. Add the sugar mixture to the beaten butter along with 3 tablespoons cream, corn syrup (if using) salt, espresso powder and vanilla. Blend on the lowest possible setting just until combined. You can also mix by hand with a wooden spoon or stiff spatula. Scrape down the sides and bottom of the bowl. Fold together a few more times with the spatula.
- Add additional heavy cream, 1/2 tablespoon at a time, until you reach the desired consistency. Or, if needed, add more sugar for a thicker frosting.
- Fold the frosting a few times with a rubber spatula scraping up from the bottom of the bowl. Don’t over-whip or over-mix the frosting as that will create air bubbles and the frosting won’t be as smooth, silky and creamy.
- Frost the cake layers and decorate as desired. You should have enough frosting to pipe a few decorative mounds on top. Sprinkle with colorful jimmies and serve.
Recipe Notes
- For a darker, richer chocolate cake and/or frosting replace 1 tablespoon cocoa powder with black cocoa.
- Store leftover cake well sealed in the refrigerator. Set out at room temperature for 1 hour before serving for the best flavor.
- Frosting can be made several days in advance. Cover and refrigerate until needed. Add a little more milk or cream to the refrigerated frosting to reach desired consistency.
- (Optional) Add 1 tablespoon light corn syrup to the frosting for a silky, almost glossy finish
Nutrition
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McMGrad89
Looks like a tasty birthday. I will have to remember this cake.
Angie's Recipes
Happy belated Birthday, Tricia! Now you wouldn't forget what had happened on your birthday this year….<br />The cake looks gorgeous!<br />Angie
Barefeet In The Kitchen
Happy Birthday, Tricia! Your cake turned out absolutely beautiful. Glad to hear that you are okay. Have a wonderful rest of the birthday week!
The Slow Roasted Italian
Happy Birthday Tricia! So glad you are okay. We are about 50 miles from a nuclear power plant and I can only imagine the added fear.<br /><br />The cake looks and sounds delicious! Great job!
A SPICY PERSPECTIVE
Will you PLEASE make me one for my birthday? Pretty please???
thecompletecookbook
Wishing you a very Happy Birthday but talk about a way of celebrating with an earthquake! Glad all is okay and that you were able to make this wonderful cake to celebrate.<br />Have a happy day.<br />:-) Mandy
Tanna at The Brick Street Bungalow
Happy, Happy Birthday (one day late) Tricia!! I'm so glad everything ended up okay with the earthquake!! My daughter and grandsons are in VA. She was so busy trying to buy groceries with her 2 month and 2 year old who were 'done' for the day, that she didn't even notice in Wal-Mart. All of us, including her husband, whose office definitely felt the tremors, were trying to call