Chocolate Birthday Cake
Published July 9, 2024
- Total Time
- 1 hour 20 minutes, plus cooling and chilling
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 10 minutes, plus cooling and chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- Olive oil, for greasing pans
- ¾cup plus 2 tablespoons/83 grams Dutch-processed cocoa powder
- 1cup/240 milliliters hot coffee
- 1½ounces/43 grams bittersweet chocolate, chopped (¼ cup)
- ½cup/118 milliliters extra-virgin olive oil
- 1⅓cups/267 grams granulated sugar
- 3large eggs, at room temperature
- ¾cup/162 grams sour cream, at room temperature
- 1tablespoon pure vanilla extract
- 1cup/128 grams all-purpose flour
- 1teaspoon baking powder
- ¾teaspoon baking soda
- ¾teaspoon coarse kosher salt or fine salt
- ¾cup/150 grams granulated sugar
- 3tablespoons/25 grams all-purpose flour
- ¼teaspoon coarse kosher salt or fine salt
- 1cup/240 milliliters whole milk
- 1cup/227 grams unsalted butter, at room temperature
- ½cup/120 grams sour cream, at room temperature
- 1teaspoon pure vanilla extract
For the Cake
For the Frosting
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
651 calories; 43 grams fat; 19 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 47 grams sugars; 8 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the cake: Grease three 8-inch round cake pans using a paper towel dabbed with a generous amount of olive oil. Line the bottoms with rounds of parchment paper. Position racks in the top and bottom thirds of the oven and heat oven to 350 degrees.
- Step 2
In a large bowl, whisk the cocoa powder and hot coffee until smooth. Add the chocolate and stir occasionally until fully melted and mostly cooled, about 1 minute. Vigorously whisk in the extra-virgin olive oil until smooth. Add the sugar and whisk until smooth, then add the eggs, sour cream and vanilla, breaking each yolk before whisking until very smooth.
- Step 3
Sift in the flour, baking powder, baking soda and salt. (If you don’t have a sieve, you can whisk these dry ingredients in a separate bowl, then add to the wet ingredients.) Whisk just until incorporated and no flour streaks remain. The batter will be thin.
- Step 4
Divide the batter evenly among the three prepared pans (about 390 grams per pan). Place two of the pans on the top rack and one on the bottom. Bake, swapping the position of the bottom cake with the top two halfway through, until the cakes pull away from the sides of the pans, the tops are cracking slightly and a toothpick inserted in the centers comes out clean, 25 to 30 minutes.
- Step 5
Let the cakes cool completely, then remove from the pans to frost right away or wrap in plastic wrap or foil and freeze for up to 3 days. (To help the cakes release from the pans, run a dull, slightly flexible knife or offset spatula around the edges and slightly underneath the cakes.)
- Step 6
While the cakes bake and cool, make the frosting: In a medium saucepan, whisk the sugar, flour and salt. Whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble, about 4 minutes, then continue whisking the boiling mixture until it’s thick like pudding, about 2 minutes longer. Transfer to the bowl of a stand mixer fitted with the paddle attachment.
- Step 7
Beat on high speed until the bowl feels cool to the touch. It may take up to 5 minutes. With the mixer on medium-high speed, add the butter 2 tablespoons at a time, beating until smooth between additions. When all of the butter has been incorporated, raise the speed to high and beat until white and very fluffy, 3 to 5 minutes. Stop the mixer, add the sour cream and vanilla, then beat on low just until incorporated.
- Step 8
Frost the cake: Place one cake layer bottom-side up on a flat plate or cake stand, then top with about ¾ cup of the frosting and spread evenly using an offset spatula. Don’t worry about the sides yet. Repeat with the second and third cake layers, placing them bottom-sides up. With the remaining frosting, frost the sides of the cake. It’s okay if you don’t cover the sides completely like the inner layers, but do make sure there are no gaps at the edges where the layers meet. Refrigerate until firm and set, then serve cold or bring to room temperature first if you prefer. The cold, set cake can be wrapped in plastic and refrigerated for up to 24 hours or frozen for up to a month. Thaw before serving if needed.
Private Notes
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Cooking Notes
oriana
I just made this for the first time as a practice bake for an upcoming bday (best friend's 50th). I couldn't be bothered with layers for a test cake, so I baked it in a 9x13 light-colored metal pan for 30 min at 325° convection (aka 350°). It rose beautifully and is otherwise exactly as the recipe described it would be.
Eric Kim
I love that. Thank you so much, and hope you feel better! Here's the link, for anyone tackling this recipe: https://www.youtube.com/watch?v=Zz3vn2yALnA
what
Watch Eric’s process video on youtube! I’m pregnant and unable to do anything really because of such nausea, and this video was such a nice distraction! I can’t wait until I feel good enough to go to the store and get the ingredients. Chocolate cake is my heart.
Matt
Made last night with the kids for my youngest’s birthday. It came out perfect. The batter seemed thin and like it wasn’t enough for three pans, but it was just the right amount. Had to cook and whisk the frosting longer than stated, more like 12 minutes, maybe I had too low temp. The frosting seemed like it would not be enough, but after all the whipping in the kitchenaid it fluffed up and was plenty. Swedish Mother in law said it was best cake I ever made. Not too sweet like the others.
Suz in Portland
I’d picked out another recipe for my brother’s birthday but then saw Eric’s post about recreating his favorite childhood birthday cake. I switched to his recipe and have zero regrets. The whole family loved it and said “It’s a keeper!” Because I only had 2 nine-inch pans instead of 3 eight-inch pans, I divided 495 grams of batter between the two pans and made 3 cupcakes with the remaining batter. The icing is a revelation! Simple and sophisticated! Love the video! Thanks, Eric!
Eric Kim
Hi Lucinda, I do think 3 centimeters is a little short for this cake. It could be the leaveners (try refreshing them) or the bake (did you see a crack when you removed them from the oven?). Though these layers are meant to bake flatter than usual — meaning you don't have to carve them before frosting — I've noticed that underbaking them results in less of a rise. Ideally there's a very slight dome in the centers and a crack or two, signifying that they've been baked through. Eric
Gilder
I can’t explain how excited I was to open the link to this recipe and see it’s MY birthday cake! For almost 50 years this has been my combo. My mom would bake the cakes and cut and shape them into characters like Snoopy. Ermine frosting was always my favorite. Maybe it’s because my birthday’s coming up and I miss her, but this post made me very nostalgic! Inver never put sour cream in my ermine frosting, but I will give it a shot, because Eric Kim said to. I’m so glad the Times has you, Eric!
Suz in Portland
Gigi, a cake stand did fit in my fridge (thanks to an adjustable shelf). I suggest you just refrigerate the cake using a plate with a large piece of parchment or a cardboard cake round to help you slide it on to a stand if you want to use that to serve. JB, bittersweet chocolate is about 70% dark. I used Guittard dark chocolate chips (63%) and it turned out great!
JERF
For gluten-free folks, Bob’s Red Mill and King Arthur Flour have “cup for cup” type gluten-free flours that can be substituted for the same amount of conventional all purpose flour in any cake or cookie recipe. They would work just fine here. Both of those products are available in my local grocery store in Vermont.
William Wroblicka
Suggest you Google "dairy-free buttercream," or "vegan buttercream," which will yield hundreds of recipes for you to choose from.
Eric Kim
You can!
Nancy
It would be fine. What you are going for is the flavor and the heat of the hot coffee to melt the chocolate.
Read
At 1-1/2 oz, the chocolate is there as much for texture as taste, but in general: definitely not the same as unsweetened (and even at 1-1/2 oz, I wouldn't sub unsweetened). Bittersweet is often 70% (semisweet 60%), but there isn't a precise definition.
Carol
Help! I want to make this cake but only have two 9 inch pans. How do I adjust the recipe? I have never baked a cake before so any advice would be much appreciated! Thanks so much!
Hannah
I just made this for my two year old daughters birthday cake. She loved it, big compliments from her and everyone else that had a slice. Moist, perfect texture, nice bit of tang in the frosting and cake from the sour cream, not as rich or sugary as most other chocolate cakes. I let it sit in the fridge for a day before we all ate it, and it kept very well several days after that till it was all gone. Just leave the slices out on the counter a little bit before eating to take some of the cold off
Emily
Made this into cupcakes! I did not use traditional paper liners but oiled the pans and used parchment circles to line the bottoms of the cups just like the recipe suggests for 8” cake pans. I filled them almost to the top and it made 22 perfectly perfect cupcakes, could have probably stretched to 24. I followed the Ermine icing recipe exactly and had more than enough for a generous frosting of the cupcakes. They were amazing warm, room temp, AND cold from the fridge!
John
Awesome cake - one of the best I’ve made but it is a bit involved. Followed the recipe exactly - same ingredients, same weights and measures. Used a digital scale and all came together nicely. Cake was perfect cooled in the fridge and the icing was buttery and not overly sweet. I did not notice any tang from the sour cream - maybe because of the exact measure. Icing was just enough. Would’ve liked to have another 1/2 cup but it worked out great.
Linda Burdell
Good instructions and delicious result! I only had semisweet chocolate chips, so I added them instead on bittersweet chocolate and added only a generous cup of sugar to compensate. I also added a smear of strawberry jam between each layer, which was a hit among my friends.
agatha
Does the cake need to be chilled in the freezer instead of the fridge? Does it taste better or texture-wise it’s better if chilled in the freezer?
Rachel
Can sub morsels for chopped chocolate. I used a mixture of semi-sweet and dark chocolate that I had on hand and the cake turned out wonderfully. I also used a hand mixer because I do not own a stand mixer. While a bit difficult, it is manageable and the frosting still tastes delicious. I recommend pre-cutting the butter to assist in the process.
THE Birthday Cake
I made this for my partners birthday, he said it was “THE birthday cake” and the best cake he’s ever had. I’d have to agree, it’s a wonderful cake.
JennieVT
One of the best cakes I have ever made (or eaten!) Deep chocolate flavor, very moist and tender, and the frosting! Made it for a co-worker's birthday and got raves. I did not have three 8 inch pans, so used two 9 inch and followed the shorter baking time and the layers came out perfect. Letting them cool in the pans overnight allowed the edges to stay moist and the frosting to glide on. A winning recipe!
Kristen
This cake is a revelation. I can't believe I made it! My family lost its collective mind. Imagine the best cake you've ever had from a fancy bakery—this one is better. It's also very easy. I shaved dark and white chocolate on top for decoration.
EV
Any suggestions on substitutions for coffee? I’d like to make this for my 3 year old’s birthday party!
Deirdre
Just made this last night for my son’s birthday. Got rave reviews from everyone. He loves raspberries with his chocolate (not my thing at all). I decorated the top of the cake with raspberries. I will admit, it was a nice addition. The cake is amazing solo, but also nice with fresh raspberries.
Sandy V.
Cake had great texture and depth of flavor. I used Hershey's Special Dark Cocoa powder instead of Dutch process. I used three 9"pans with no problem, adding an extra 2 tblsp. flour because of high altitude (7000feet). Baked only about 18 minutes. Cakes rose , with no sunken cneters. I don't have a stand mixer, but the frosting worked out perfectly with my small electric mixer. Since my cake rounds were bigger, there wasn't quite as much frosting on the sides as I would have liked.
Steph G
I wanted to add 2 things that other bakers may be wondering: 1) this cake has a deep dark chocolate flavor. (I used Dutch processed cocoa and 74% bittersweet chocolate). Coffee taste wasn’t noticeable at all. 2) I also did not notice a tang from the sour cream at all in the frosting. If you’re someone who finds most frosting recipes too sweet, save this frosting recipe! I thought the sweetness level was just right and complimented the cake beautifully.
Steph G
Made this for my daughter’s 1st bday. Our family agrees that there is something incredibly nostalgic about this cake. Would be a great base recipe for an Oreo cake. For those who want to achieve the sort of swoops pictured in the photo, consider making 1.5x the frosting recipe.
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