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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!
Hey chocolate cake is my favorite cake. And I like it recipe.
Thank you so much Kudan! xTieghan
I am wondering if I can make this in a 9×13 pan? If so, would you recommend making the two layer recipe?
I apologize if this has already been addressed. I could not find it in the comments.
Thank you!
HI! Yes, you can! Just make the 2 layer cake and bake in a 9×13 inch pan for 30-35 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Tieghan
All of your recipes look amazing!! Especially this chocolate cake! I just have a quick question about the measurements. I am in the UK and assume that these measurements are US? Any tips for converting to UK or is there not too much difference?
Thanks so much xx
Hi Debs!! I don’t feel comfortable converting the measurements for you as math is not my strongest skill. Have you tried using an online calculator? Most find that to be really helpful! Please let me know if you have any other questions. I hope you love this recipe and I am sorry I could not help more. Thank you!! xTieghan
Hi! I only have dark chocolate chunks and not semi-sweet choc chips- would you use dark chocolate or just omit? Excited to try this recipe! Thanks!!
Hi Jenny! I would just omit from the recipe. Not a big deal. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Every time I make this cake I get rave reviews and I am always asked to bring it to events. Simple but amazing.
Awh that is so amazing! Thank you so much Deborah! xTieghan
Tieghan,
curious how you develop baking recipes at altitude–how do you recommend your Colorado neighbors adjusting for 5200 feet and also for 9200 feet?
Hi Debbie! The recipes should work great for you at any! Please let me know if you have more questions! xTieghan
Thank you for this delicious chocolate cake, I will quickly realize it to see what good taste it has!
I have a birthday soon, the dessert is found thanks to you …
A thousand thanks, it’s a sublime dessert
Thank you so much Bosha! I am so glad you enjoyed this! xTieghan
Hi Tieghan,
Thank you so much for all your great recipes. I plan on making this chocolate cake for my son’s 44th birthday.
God Bless
I hope he loves this Genevieve! Thank you so much! xTieghan
I saw this recipe on your site a few months ago, Tieghan, and made this cake about 3 weeks ago. It is a fantastic recipe. Fool-proof, easy, and delicious. It is moist, and if you add the chocolate chips in addition to the cocoa powder, you get little pockets of extra chocolately-ness in every slice: really fab surprise for those who didn’t make the cake and don’t know what’s coming! I found the rise on this cake is just great and 2 layers produced more than enough cake for my chocolate-loving spouse and cake-fiend daughter for about 4 days! The cake keeps well for that length of time, so no worries. My favourite part is the frosting: I dislike frosting from the stores, too much sugar and so fake-tasting. This is my favourite frosting ever as the whipped cream makes it both decadent and light at the same time. Anybody reading this: make this cake for guaranteed happy family members!
Hi CLare! I am so happy this turned out so well for you! I also do not like the frosting from the stores, homemade is much better! Thank you for trying this! xTieghan
This was my 2nd from scratch cake I’ve evr made and it was super yummy-even though it was a tad lopsided!
I am so glad this turned out so well for you Aimee! Thank you! xTieghan
I have asked and do not if you replied.
so here I am again.
I believe you are not a sea level. (As I am not ) ..so are your recipes tried & adjusted for the multitudes that do not reside in Higher altitudes? I have had some significant failures in baking here so assume it is altitude. I am 3999′ and high desert basically arid most of the year. My bible is from the U of Colorado and if I try a recipe again..I will manually do adjustments..hoping it will turn out…okay. As you know, moisture, flour temp and sugars make a difference if not adjusted.
thanks Hope when you have a minute you can respond.
Have a great week.. Chocolate cake looks wonderful. Could I use butter in place of oil?
~ Leslie from Oregon.
Hey Leslie, I am sorry I must have missed your other comments. I believe this recipe should work great for you as is. I am at 9000 feet and don’t ever have any issues. Just be sure to not over bake the cake, if anything under bake it by a minute or two.
I recommend using oil for a super moist cake, but you can use an equal amount of melted butter if you’d like. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hello,
Can the coffee be omitted from this recipe? Would love to make it for my son’s 3rd birthday in two weeks!
Thank you,
Sarah Nolan
Hi Sarah! Sure you can omit the coffee. Use an equal amount of warm water. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Oh no! Critical question! Is it the same number of eggs for the three layer version of the cake? Don’t see eggs listed in that version. THANK YOU!!
Hi Shanna, you need 3 eggs for the 3 layer cake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’ve made this cake a couple of times now – it been perfect every time. Dark moist chocolate cake and fluffy, wonderful buttercream. It’s the BEST chocolate cake recipe I’ve tried! My go-to now! And so easy!
Thank you Cathy! I am so happy to hear that! xTieghan
Can you make these into cupcakes?
Hey Melissa! Yes, this is a great cupcakes recipe. You can bake about 24-30 cupcakes with the 2 layer cake version. Bake for 22-25 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan