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Best Chocolate Birthday Cake with Easy Fudge Frosting

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This deeply chocolatey, incredibly moist cake is paired with a thick, glossy fudge frosting. It’s the perfect celebration cake that feels like a hug and is sure to make any birthday special.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee
  • 12 oz (340g) semi-sweet chocolate, chopped or chips
  • 1 cup (226g) unsalted butter, cubed and at room temperature
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1/4 cup (60ml) heavy cream, plus more if needed

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease paper, and dust with cocoa powder.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix on low speed until just combined. Do not overmix.
  5. With mixer on low, slowly pour in hot coffee and mix until smooth and glossy. Batter will be thin.
  6. Divide batter evenly between prepared pans. Bake for 30-35 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
  7. Cool cakes in pans on a wire rack for 10 minutes, then invert onto rack, remove parchment, and cool completely (at least 1 hour).
  8. For frosting: In a large microwave-safe bowl, combine chocolate and butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Let cool 5 minutes.
  9. Beat in powdered sugar, corn syrup, vanilla, and salt on low speed. Add heavy cream and beat on medium-high until light, fluffy, and spreadable. Adjust consistency with more cream if needed.
  10. Place one cooled cake layer on serving plate. Level top with serrated knife if domed. Spread a generous layer of frosting on top.
  11. Place second cake layer on top, flat side up. Apply a thin crumb coat of frosting over entire cake. Refrigerate 15 minutes to set.
  12. Apply final layer of frosting, smoothing with an offset spatula or creating swirls. Decorate as desired.

Notes

Room temperature ingredients are key for best texture. Do not skip the hot coffee; it deepens the chocolate flavor without adding coffee taste. For a gluten-free version, use a 1-to-1 gluten-free flour blend. Store cake in an airtight container at room temperature for up to 3 days, or freeze unfrosted layers for up to 3 months.

Nutrition

Keywords: chocolate cake, birthday cake, fudge frosting, easy cake, moist chocolate cake, celebration cake

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