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It is cake time!! Specifically simple chocolate birthday cake with whipped chocolate buttercream frosting…YES.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

Yay!!

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

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!

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

I had written so much!

Things like how this big three-layer cake was for my mom’s birthday.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

And how for all birthdays around here, two layers simply won’t do.

Nope, not two.

Three.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

Because when cake is involved… three layers are always better than two.

More layers mean more frosting, which is just all around awesomeness.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

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.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

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!

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

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!

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

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%.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

Watch the How-To Video here:

 

(2 LAYER CAKE) Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream.

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
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

Whipped Chocolate Buttercream

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.
View Recipe Comments

(3 LAYER CAKE) Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream.

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
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

Whipped Chocolate Buttercream

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.
View Recipe Comments

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

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!

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Comments

  1. You reposted this recipe recently and all your others have been spot on so I made this for my sons 4th birthday. It did not disappoint! So easy, so chocolate, so perfect!

  2. Do you weigh the dry ingredients, or use a loose cup? This may be a silly question, but I just wanted to make sure.

    Thank you, so much!

    1. Hey Casey,
      I use a measuring cup:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. The recipe doesn’t mention when to add the coffee so I just dumped in and hoped for the best. Hope that’s right!

  3. I’m interested in making this cake with a vanilla buttercream like the chocolate one in this recipe (this is my favorite cake in the world and I make it often!). If I pull out the cocoa powder, what should I replace it with? Thank you for this amazing recipe!

    1. Hey there,
      I would just omit the cocoa powder, you may have to add a little more powdered sugar in its place. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. Hi! So excited to make this. I was wondering if I was able to make the icing vanilla if I just omit the cocoa or would I have to change the recipe a bit? Love all of the other recipes i’ve made of yours!!!! Thanks in advance 🙂

    1. Hey Marissa,
      I would just omit the cocoa, you may have to use additional powdered sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. Hello! I’m looking to make a chocolate cake for a co-workers birthday and obviously turned to my super simple cookbook! What is the difference between this recipe and the blackout chocolate cake recipe? Would you recommend using the Blackout cake recipe in 2 round pans?!

    1. Hey Katherine,
      So the difference between the two cakes is that the blackout cake has a pudding element. Yes, the recipe calls for 2 8 inch round pans. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

  6. 5 stars
    I needed a good chocolate cake base. I have been trying different ones, and this worked out well for the oreo frosting I made. I like what the coffee does for this recipe. So so good!!

    1. Hey Emilia,
      If you want to do that, go for it! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    This cake is the best chocolate cake. I’ve made this without fail at least 8 times (literally every family birthday) and it’s so insanely good every time. Tonight I subbed the coffee for a milk stout and did vanilla buttercream and it’s just. so. good. Tieghan, all of your recipes are timeless go-tos in this house!

  8. Hi! I was wondering how long this cake would stay good for if it’s kept in a cake carrier? Was wanting to make for moms birthday but didn’t know whether to make it ahead or wait till I reach our destination.

    Thanks!

    1. Hey Meg,
      I would want to serve this about 24 hours after making it so that it is fresh and delicious! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Christina,
      So sorry but the heavy whipping cream is key to the buttercream! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. Just wondering if your recipes (as written) are the way you make them at the altitude you live at or if you adjust? I live at a higher elevation also so I’m wondering if I should adjust the baking soda/sugar or if you already taken that into account?

    1. Hi Alyssa,
      You can use the two layer recipe and bake 30-35 minutes. I hope you love the recipe! xTieghan

  10. 5 stars
    Fabulous cake, so delicious & moist. First time I made the 3 layer version, this time the 2-layer. This is my “go to” chocolate cake ❣️

  11. Hi if you don’t have buttermilk can you use something else? Also can I use chocolate flavored black coffee or needs to be plain?

    1. Hi Janessa! You can use regular milk and I recommend plain coffee for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan