Chocolate Birthday Cake
A rich, moist, and versatile Chocolate Birthday Cake that works for both minimalist and creative designs. Whether decorated simply or stacked high with frosting, sprinkles, and toppings, it’s a timeless centerpiece for any celebration.
Equipment
- Two 9-inch round pans
- Mixing Bowls
- Electric Mixer
- Wire Racks
Ingredients
Cake Base
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Optional Add-Ins
- 1 tsp espresso powder for deeper flavor
- 1/2 cup mini chocolate chips folded into batter
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch pans with parchment paper.
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Beat milk, oil, eggs, and vanilla together until smooth. Add to dry mixture and mix until combined.
- Stir in boiling water carefully — batter will be thin. This creates a tender crumb.
- Divide batter between pans and bake for 30–35 minutes, until a toothpick comes out clean.
- Cool cakes completely on wire racks before frosting.
- Frost with chocolate buttercream or whipped ganache. Decorate with sprinkles, chocolate shavings, or fresh berries.
Notes
This chocolate cake is endlessly adaptable — keep it minimalist with smooth ganache or go playful with sprinkles, cookies, or candy. For lighter versions, replace half the oil with applesauce or try coconut milk for a dairy-free option.