Chocolate Birthday Cake

Celebrate any occasion with the ultimate Chocolate Birthday Cake! It's rich, moist, and super decadent, but also foolproof + easy enough for beginner bakers. Perfect for birthdays or any special event, this cake will make chocolate lovers swoon and is sure to make any celebration extra sweet. Gluten-free Option.

📝 Ingredients

• 4 cups organic all purpose flour ((See Notes!))
• 1 cup organic cocoa powder ((You can also use Cacao powder as well!))
• 2 tsps baking powder
• 1/2 tsp sea salt
• 1/4 tsp ground cinnamon
• 1 1/2 cups organic cane sugar
• 4 large eggs, at room temp.
• 1/2 cup unsalted butter, softened at room temp.
• 1 tsp vanilla extract
• 1 cup vegetable oil, organic ((See Notes!))
• 1 cup hot water + 1 tsp espresso powder ((Mix together until dissolved))
• 1 1/4 cups dairy-free buttermilk
• 4-5 cups Whipped Chocolate Buttercream Frosting
• Rainbow sprinkles

👨‍🍳 Instructions

1. 1--- TO MAKE THE CAKE: ---
2. 2Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of THREE 8-inch cake pans or THREE 6-inch cake pans (This makes thicker slices) or TWO 9-inch cake pans.
3. 3In a bowl or measuring cup, whisk together the milk and apple cider vinegar (or lemon juice) and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
4. 4In a separate measuring cup, stir together the HOT water and espresso powder until completely dissolved.
5. 5In a large bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt until combined.
6. 6In a bowl, add the softened butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
7. 7Add the eggs (one at a time) followed by the vanilla, oil, and hot water-espresso mixture, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be not too thick, yet slowly run off the whisk once lifted.
8. 8Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
9. 9Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
10. 10--- TO MAKE THE CHOCOLATE BUTTERCREAM: ---
11. 11For the best results, use my Whipped Chocolate Buttercream Frosting recipe!
12. 12--- ASSEMBLY: ---
13. 13Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
14. 14Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake or add rainbow sprinkles as much as desired. Chill for 5 minutes to ensure that buttercream sets. Top with chopped chocolate or cacao nibbles, if desired for an additional bite.
15. 15When ready to serve, remove from the refrigerator. Slice and enjoy!
16. 16Bon Appetit!