How To Make THE BEST Chocolate Birthday Cake // Lindsay Ann Bakes

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Ultra moist, fudgy chocolate cake, smothered in creamy chocolate buttercream frosting and finished off with my custom blend of DIY sprinkles. This is the ultimate cake for any chocolate lover, so I knew I just had to make it this year for my birthday.

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♡♡♡ THE RECIPE! ♡♡♡
Chocolate Cake with Chocolate Frosting

Yield: 8 servings; 8-inch, 2-layer cake
(cut recipe in half to make one 8-inch layer or a 6-inch mini cake)

Chocolate Cake:
1 cup boiling water
3/4 cup (60g) unsweetened cocoa powder, dutch processed or "Special Dark"
2 teaspoons instant espresso powder or instant coffee granules
2 cups (400g) granulated white sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1 cup (240g) sour cream, room temperature
1 tablespoon vanilla extract
1 3/4 cup (210g) all-purpose flour, weighed or spooned and leveled
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Chocolate Buttercream Frosting:
1 cup (2 sticks/8oz) unsalted butter, softened to room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
4 cups (1lb) powdered sugar (confectioners' sugar), sifted
3-5 tablespoons heavy whipping cream
3/4 cup unsweetened cocoa powder, sifted


Directions
Cake:
Preheat oven to 350° F. Grease two 8-inch round cake pans*.

Dissolve the cocoa and instant espresso or coffee in the boiling water and set aside. In a large mixing bowl, beat together the sugar and oil on medium speed, about 1 minute. Add the eggs, one at a time, mixing well after each addition, until smooth and pale in color. Beat in the sour cream and vanilla. In a small bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture on low speed, until incorporated. In a steady stream, beat in the cocoa mixture until fully combine. Scrape bottom and sides of bowl. Beat about 20 seconds until smooth and thin.

Distribute the batter between the prepared cake pans. Bake 30-35 minutes*, or until a toothpick inserted in the center comes out clean. Cool in pans for about 10 minutes, before transferring to a wire rack to cool completely.

*Bake 25-30 minutes for two 9-inch rounds, 40-45 minutes for two 6-inch rounds, or 30-35 minutes for a 9x13-inch pan

Frosting:
With an electric mixer, beat the softened butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl half way through. Beat in vanilla and salt.

Add the powdered sugar in three batches, beating on on low speed, until fully incorporated, scraping down sides and bottom of bowl as needed. Increase to medium speed and add cream, 1 tablespoon at a time, until desired consistency is reached. Sift in cocoa powder, mixing until fully combine, adding an additional tablespoon of cream if needed. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Reserve 1 cup of frosting in a piping bag fitted with a star tip, to pip swirls on top, if desired.

Assemble:
Place one cake layer on serving plate. Top with a layer of frosting. Place second cake layer upside down on top, so the bottom of the cake creates a flat top. Frost outside of cake and decorate with swirls of frosting and sprinkles if desired.

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♡♡♡ ABOUT ME! ♡♡♡
Q&A WITH LINDSAY ANN:    • Q&A (Ask Me Anything!) with Lindsay A...  

Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration.

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