Chocolate birthday cake with moist buttermilk layers and a smooth whipped chocolate ganache frosting, my go-to layer cake for family birthdays.
This chocolate birthday cake starts with my reliable chocolate buttermilk cake, so the layers stay soft and rich without feeling heavy.
I bake a lot of layer cakes at home, and this one is the easiest way I know to get real chocolate flavor with a simple ganache finish.
If you’re looking for a classic base, this recipe is built on my chocolate cake, a soft and reliable foundation for many layer cakes.
Why you'll love this recipe
- Deep chocolate taste from a whipped ganache made with real chocolate
- Moist buttermilk chocolate layers that stay soft for days
- Simple finish that looks great for any birthday table
Ingredients you need
These are the key ingredients for a moist chocolate birthday cake with ganache frosting.
- Cake flour: for a softer crumb (or all-purpose if needed)
- Unsweetened cocoa powder: Dutch-process preferred
- Baking soda + baking powder: helps the layers rise evenly
- Granulated sugar: classic sweet base
- Vegetable oil: keeps the cake moist
- Eggs: room temperature
- Buttermilk: full-fat for the best texture
- Coffee or hot water: boosts chocolate flavor
- Vanilla + salt: balance and aroma
- Chocolate: semi-sweet or bittersweet for ganache
- Heavy cream: full-fat (30–35%)
Best tips for this recipe
Small details that make the layers bake evenly and the ganache whip up perfectly.
- Use a scale: more accurate than cups, better texture every time
- Room temp eggs: smoother batter, more even rise
- Don’t overmix: stop as soon as the batter is smooth
- Cool the layers fully: warm cake melts ganache fast
- Ganache must be cold: chill well before whipping
- Whip gently: stop once it’s fluffy and spreadable (don’t overwhip)
- Chill after crumb coat: cleaner final frosting
How to make chocolate birthday cake
This cake is made with my chocolate buttermilk cake recipe, a soft and reliable base for layer cakes.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt.
Mix eggs, sugar, vanilla, and oil until smooth, then add buttermilk and coffee.
Fold in the dry ingredients just until the batter looks smooth.
Bake in lined 6-inch (15 cm) pans at 165°C (329°F) until a toothpick comes out clean, then cool completely.
This cake is frosted with my whipped chocolate ganache, a simple and stable chocolate frosting.
Chop the chocolate and pour hot cream over it, then stir until smooth.
Add the cold cream, mix, cover, and chill until fully cold.
Whip on medium speed just until thick, fluffy, and spreadable.
Level the cake layers.
Stack with ganache between each layer, then crumb coat, chill, and finish with a thicker layer of ganache.
Decorate with sprinkles, pearls, or chocolate shavings, then chill 1 hour before slicing.
Serving suggestions
- Serve with a glass of milk or coffee
- Add fresh berries for a lighter finish
- Extra chocolate: drizzle with chocolate ganache
Storage
Store covered in the fridge for up to 4 days, then let slices sit at room temperature for 20 minutes before serving.
Recipe Variations
- Chocolate raspberry cake: swap the ganache filling for fresh raspberries between the layers
- Chocolate strawberry cake: add chopped fresh strawberries between the layers
- Mocha chocolate cake: replace part of the liquid with strong brewed espresso
- Crunchy topping: finish with chocolate shavings, cacao nibs, or chopped toasted nuts
If you prefer a classic frosting, this cake also works perfectly with my chocolate buttercream frosting recipe.
Recipe Questions
Can I make this chocolate birthday cake ahead of time?
Yes. Bake the cake layers 1 day ahead, wrap well, and frost the next day.
Can I make it without coffee?
Yes, use hot water instead. Coffee just makes the chocolate taste deeper.
How do I keep the cake moist?
Don’t overbake, and keep the layers wrapped once they’re cool (buttermilk also helps).
My ganache is too soft, what should I do?
Chill it longer, then whip again briefly until thick and spreadable.
Can I freeze this cake?
Freeze the unfrosted cake layers for up to 2 months, wrapped well. Frost after thawing.
More Chocolate Cake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Chocolate Birthday Cake
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
Description
Recipe for a simple and ultra indulgent chocolate birthday cake made with a moist chocolate buttermilk sponge and a whipped chocolate ganache frosting (for one 6-inch / 15 cm cake, about 8–10 slices).
Ingredients
Chocolate cake
- 225 g (1 ¾ cups) Cake flour
- 80 g (⅔ cup) Unsweetened cocoa powder
- 1 tsp baking powder – about 6 g
- 1 tsp baking soda – about 6 g
- ½ tsp salt – about 3 g
- 3 large eggs – room temperature
- 345 g (1 ¾ cups) Granulated sugar
- 1 ½ tsp vanilla extract
- 160 ml (⅔ cup) Vegetable oil – sunflower or grapeseed
- 190 ml (¾ cup) Buttermilk – or full-fat yogurt
- 170 ml (¾ cup) Hot black coffee – or water
Chocolate ganache
- 200 g (7 oz) Baking chocolate – semi-sweet
- 400 ml (1 ⅔ cups) Heavy cream – 30–35% fa
Instructions
Chocolate cake
- Preheat oven to 329°F (165°C) and prepare three 6-inch / 15 cm round cake pans, lined with parchment paper on the bottom only.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, beat the eggs with the sugar, vanilla, and vegetable oil for about 2 minutes until smooth.
- Add the buttermilk and hot coffee, then mix again until combined.
- Add the dry ingredients in batches, mixing gently after each addition until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.
- Let the cakes cool slightly, then unmold and cool completely upside down on a rack.
- Wrap the layers in plastic wrap and chill for at least 2 hours before assembling.
Chocolate ganache
- Finely chop the chocolate and place it in a large bowl.
- Heat half of the heavy cream until just simmering, then pour it all at once over the chocolate.
- Let sit for a few seconds, then stir until smooth.
- Add the remaining cold heavy cream and mix to combine.
- Blend briefly with an immersion blender to smooth the ganache.
- Cover with plastic wrap (touching the surface) and refrigerate for at least 6 hours.
Assembly
- Level the cooled cake layers.
- Whip the cold ganache on medium-low speed until thick, smooth, and spreadable.
- Place the first cake layer on a cake board and turntable.
- Spread a layer of ganache, add the second cake layer, and repeat.
- Finish with the last layer and cover the entire cake with a thin crumb coat, then a thicker final layer.
- Decorate with sprinkles or chocolate shavings and chill for 1 hour before serving.
Notes
Storage: Store the chocolate birthday cake in the fridge, well covered, for up to 4–5 days. Bring to room temperature 20 minutes before serving.
Tips:
- Weigh ingredients for consistent texture and moisture
- Use room temperature eggs for a smooth batter
- Do not overmix once the flour is added
- Chill the ganache fully before whipping
- Level and chill the cake layers for clean assembly
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: cake, dessert, layer cake
- Method: baking
- Cuisine: American
Julie
I made the recipe as is, no changes and it was delicious. The cake was super moist and the ganache frosting was delicious. Very easy to make too. Thank you for the recipe!
Sunhe
Hello
Thank you for your recipes! Everything is well explained. I only prepared the ganache with hot cream, so it's super hard. What can I do to make it smoother and creamier?
Fadela
Hello, did you use 200 ml of hot cream to melt the chocolate and then add the other half cold? If you used the right amount of cream, which is 400 ml, and the ganache still seems too hard after chilling, you may have used chocolate that is over 54%? You can add a little more cream, max 100 ml for 200 g of chocolate. But the cream also needs to be whipped, which is what gives it its creamy, firm texture.
Mika
Hi there, if I'm doubling the recipe and using 3 8inch cake pans, what temp should I bake it on and for how long? Thank you
Fadela
Hi!
If you’re doubling the recipe and baking three 8-inch layers, keep the same oven temperature: 350°F (180°C).
They usually bake in about 30 minutes — start checking around 25 minutes since the layers are slightly wider and can cook a bit faster.