Chocolate Birthday Cake for Boys
A moist, rich chocolate birthday cake perfect for boys' celebrations with easy chocolate buttercream frosting that holds up well to decorations.
Equipment
- 1 Electric Mixer stand or hand
- 2 8-inch round cake pans (or 1 9x13 inch sheet pan)
- 1 Parchment Paper
- 1 Rubber spatula
- 1 Whisk
- 1 Measuring Cups & Spoons
- 1 Wire cooling rack
- 1 Offset Spatula
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour sifted
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder Dutch-process recommended
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar sifted
- 1/2 cup unsweetened cocoa powder sifted
- 3-4 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your cake pans, line the bottoms with parchment paper, then grease the parchment and lightly dust with flour.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined.2 cups all-purpose flour sifted, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder Dutch-process recommended, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the eggs, buttermilk, vegetable oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well combined. The batter will be thick at this stage.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Carefully pour in the hot coffee or boiling water and mix on low speed until incorporated. The batter will become thin – this is exactly what you want for a moist cake!1 cup hot coffee or boiling water
- Divide the batter evenly between the prepared pans. For a sheet cake, pour all batter into the 9x13 inch pan.
- Bake round layers for 30-35 minutes or sheet cake for 40-45 minutes. Test for doneness by inserting a toothpick in the center – it should come out with a few moist crumbs but no wet batter.
- Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edges and turn out onto wire cooling racks to cool completely before frosting.
- For the buttercream, beat the softened butter with an electric mixer on medium-high speed until creamy and pale, about 3-5 minutes.1 cup unsalted butter softened
- Sift together the powdered sugar and cocoa powder. Gradually add this mixture to the butter, about ½ cup at a time, beating well after each addition. Keep the mixer on low speed to avoid a powdered sugar cloud!3 1/2 cups powdered sugar sifted, 1/2 cup unsweetened cocoa powder sifted
- Pour in the vanilla extract and salt, then beat to incorporate. Add the heavy cream one tablespoon at a time, beating until the frosting reaches your desired consistency. Beat on medium-high speed for 2-3 minutes until light and fluffy.2 teaspoons vanilla extract, 1/4 teaspoon salt, 3-4 tablespoons heavy cream or milk
- If using round layers, place one cake layer on your serving plate or cake board. Spread about 1 cup of frosting evenly over the top.
- Place the second layer on top, then apply a thin layer of frosting all over the cake as a crumb coat. Refrigerate for 15-20 minutes to set.
- Apply the final coat of frosting, smoothing with an offset spatula. Decorate as desired for your specific birthday theme.
Notes
- For a sheet cake, simply frost the top and sides after the cake has completely cooled.
- Enhance the chocolate flavor by replacing hot water with hot coffee.
- For a themed cake, color vanilla buttercream instead by omitting cocoa powder and adding food coloring.
- The cake layers can be baked 1-2 days ahead and stored well-wrapped at room temperature.
- For a first birthday smash cake, make a smaller 4-inch version with reduced sugar.