Description
This decadent Chocolate Fudge Birthday Cake is a showstopper! Moist chocolate cake layers are slathered with rich, fudgy frosting and decorated with your favorite treats for a celebration everyone will love.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Fudge Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
- For Decoration (Optional):
- Sprinkles
- Chocolate shavings
- Candies
- Birthday candles
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Carefully pour in the boiling water and mix until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar and cocoa powder, alternating with the milk, mixing until smooth.
- Stir in the vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with a generous amount of frosting.
- Top with the second cake layer and frost the top and sides of the cake.
- Decorate with sprinkles, chocolate shavings, candies, and birthday candles as desired.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a richer flavor, use dark cocoa powder.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk, and letting it sit for 5 minutes.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Protein: 5g