The best birthday cake recipe starts with rich chocolate cake layers, a creamy, vanilla buttercream and gets finished with plenty of colorful sprinkles.
Everyone needs a classic birthday cake recipe that will delight not only the guest of honor, but the whole party! There is no better birthday combination than a rich chocolate cake with a sweet vanilla buttercream. There are plenty of birthday cakes that will impress a crowd, but this recipe keeps it simple with just two, lofty layers. The creamy, vanilla frosting is the perfect base for colorful sprinkles to pop. Multi-colored jimmies add brightness to the day, but serious chocolate lovers might love the chocolate variety. On someone's big day, serve your decorated cake—just don't forget to wish them a happy birthday!
For Ree Drummond's family, a chocolate cake is a must! Whether celebrating with Daily Meal Journal's famous Best Chocolate Sheet Cake Ever or making a fun shape out of this this chocolate birthday cake recipe, the theme is clear: chocolate cake wins every time!
There are two key ingredients in this recipe which help to keep this birthday cake moist: buttermilk and oil. First, buttermilk is the main liquid ingredient—not only does it help to moisten the cake, but it adds a pleasant tang that plays well with the rich chocolate base. Cakes made with buttermilk often stay moist for two to three days, which makes this homemade cake a great make-ahead dessert. Secondly, reach for oil instead of butter. Oil is a liquid fat and stays a liquid at room temperature (whereas butter will firm up). Cake layers made with oil have this same effect once cooled. A butter-based cake can oftentimes be more firm when chilled and feel more dense, whereas an oil-based cake stays tender and moist.
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For the cake: Preheat the oven to 350°. Generously butter the base and up the insides of 2 8-inch round baking pans. Dust each with the 2 tablespoons of cocoa powder and tap to coat the pans evenly. (Alternatively, spray each pan with nonstick baking spray.)
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2
Whisk together the sugar, flour, cocoa powder, salt, baking soda, and baking powder in a large bowl.
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3
Whisk together the eggs, vanilla, oil, and buttermilk in a medium bowl. Add the egg mixture to the flour mixture. Add the hot water and whisk well to combine. Scrape down the sides and bottom of the bowl to be sure all the ingredients get mixed together and there are no clumps.
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4
Divide the batter evenly in the prepared pans and bake for 30 to 32 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pans for 10 minutes. Run a butter knife around the sides of the pan and turn onto a cooling rack. Let cool completely, about 1 1/2 hours.
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5
For the buttercream: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute.
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6
Add the salt and 3 cups of powdered sugar. Beat on low for 1 minute until the butter and sugar start to combine. Increase speed to medium and beat until smooth.
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7
Add the remaining 3 cups of powdered sugar, vanilla, and heavy cream. Beat on low for 1 minute until just combined. Increase speed to medium and beat until light and fluffy, about 2 minutes.
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8
Place one cake layer on a plate. Top with 1 cup of frosting and smooth into an even layer. Top with the remaining cake layer, placing the flat side facing up top. Frost the top and sides with the remaining buttercream.
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9
Sprinkle colorful sprinkles all over top and press into the sides of the cake, about 2 inches from the bottom of the cake. Slice and serve, or loosely cover and store in the refrigerator for up to 24 hours, before serving.
