I’ve made many cakes in my day. Birthday cakes are my favorite, because it makes people feel special and loved.
It was recently Scott’s birthday and he loves chocolate cake. For our wedding cake (wedding post coming soon) he asked for chocolate cake. For any occasion he asks for chocolate cake. This recipe is from Smitten Kitchen (original recipe found here ). It’s called the “‘I want Chocolate Cake’ Cake” - and that’s exactly what it is. When you just want chocolate cake - no fuss, nothing fancy. This is your cake.
It’s topped with a thick layer of rich, dark chocolatey buttercream and of course, everything tastes better with confetti sprinkles. You will never need to try another chocolate cake recipe after this.
Why this cake?
- How moist, deeply chocolatey, and velvety it is.
- How easy this cake is to make. Not complicated. Not fussy. Not pretentious.
- How simple it was to decorate. No artistic technique necessary. No piping. Slap the frosting on, swirl it around, make it rain with some sprinkles.
So Good you Won't Believe it-Chocolate Cake.
Prep time
Cook time
Total time
Serves: 12
Ingredients
- Cake
- 6 tablespoons unsalted butter, at room temperature
- ¾ cup packed dark brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 1 large egg yolk
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- Frosting
- 2 ounces unsweetened chocolate, melted and cooled
- 1½ cups powdered sugar
- ½ cup unsalted butter, at room temperature
- Pinch of kosher salt
- 1 tablespoons cream or whole milk (I used buttermilk here since I didn't want to waste)
- ½ teaspoon vanilla extract
- Confetti or Rainbow Sprinkles, for topping
Instructions
- Preheat oven to 350 degrees and butter a 8x8 square cake pan.
- In a large bowl with an electric hand mixer, or the bowl of a stand mixer with a paddle attachment, combine butter and sugars. Mix on medium until combined.
- Add in egg and egg yolk, one at a time, scraping the bowl with a spatula after each egg.
- With the mixer on low, add buttermilk and vanilla extract.
- In a separate bowl, sift together coco powder, flour, baking soda, baking powder, and salt.
- With the mixer on low, add the dry ingredients and mix until combined.
- Pour cake mixer into prepared cake pan, and spread evenly with a spatula. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the cake pan on a cooling rack, then invert cake onto the cooling rack to cool completely before frosting.
- For the frosting, in the bowl of a mixer with the whisk attachment, combine all ingredients and mix until combined. With an offset spatula (or a spoon works fine) spread the frosting on the cake, and make S-like swirls. Finish the cake by topping with rainbow sprinkles and enjoy.
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