Chocolate Birthday Cake

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Better than a bakery cake! This delicious cake is moist, tender and not too sweet with a terrific, rich chocolate flavor. The frosting is so good you'll want to use it on everything from cupcakes to cookies.

Prep Time45

Cook Time40

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, chocolate cake, dessert

Servings:

Calories: 781kcal

Author: Tricia

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.

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

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition