Chocolate Birthday Cake

This rich, moist triple-layer Chocolate Birthday Cake features deep chocolate flavor in every bite. Made with coffee-enhanced cake layers, silky chocolate filling, and smooth buttercream frosting, it's perfect for birthdays and special celebrations. The recipe is straightforward but creates impressive results that serve 12-16 people.

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Course: Dessert, Special Occasion

Cuisine: American

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: slices

Calories: 485kcal

Cost: 8$

Equipment

3 (8-inch) round cake pans
Stand mixer or hand mixer
Stand mixer or hand mixer
Measuring cups and spoons
Offset spatula
Wire cooling racks
Parchment paper
Rubber spatula
Sifter or fine-mesh strainer
Cake turntable (optional but helpful)
Serrated knife for leveling

Ingredients

Cake Layers

2½ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs room temp
1 cup whole milk
½ cup vegetable oil
2 teaspoon vanilla extract
1 cup hot coffee
1 cup hot water

Chocolate Filling

8 oz semi-sweet chocolate chopped
1 cup heavy cream
¼ cup unsalted butter

Chocolate Buttercream

1½ cups unsalted butter softened
4½ cups powdered sugar
¾ cup unsweetened cocoa powder
¼ cup heavy cream
2 teaspoon vanilla extract
¼ teaspoon salt

Instructions

For the Cake

Preheat oven to 350°F. Grease and line three 8-inch cake pans.
Mix dry ingredients: flour, sugar, cocoa, baking soda, baking powder, salt.
Whisk wet ingredients separately: eggs, milk, oil, vanilla.
Combine wet and dry ingredients until just mixed.
Add hot coffee and water, mix until smooth.
Divide between pans, bake 25-30 minutes.
Cool 10 minutes in pans, then completely on racks.

For the Filling

Pour hot cream over chocolate.
Let sit 5 minutes, stir until smooth.
Add butter, stir until melted.
Chill until spreadable.

For the Buttercream

Beat butter until creamy.
Add sugar and cocoa gradually.
Mix in cream and vanilla.
Beat until fluffy (5 minutes).

Assembly

Layer cakes with chocolate filling between.
Coat entire cake with buttercream.
Decorate with sprinkles if desired.

Notes

Use room temperature ingredients
Don't overmix the batter
Let layers cool completely
Chill between frosting layers

Nutrition