Martha Stewart Chocolate Birthday Cake

This martha stewart chocolate birthday cake recipe is a rich and classic celebration cake, which is made with Dutch-process cocoa powder and a creamy chocolate frosting. It’s a classic, foolproof recipe, ready in about 1 hour 20 minutes.

Martha Stewart Chocolate Birthday Cake Ingredients

Cake:

• Softened unsalted butter, for pans
• 1 1/2 cups unbleached all-purpose flour, plus more for pans
• 1 1/2 cups sugar
• 3/4 cup Dutch-process cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 1/4 teaspoons kosher salt
• 2 large eggs, room temperature
• 3/4 cup low-fat buttermilk, room temperature
• 3/4 cup hot tap water
• 2 teaspoons pure vanilla extract
• 6 tablespoons vegetable oil

Chocolate Frosting:

• 2 1/4 cups confectioners’ sugar
• 1/4 cup unsweetened cocoa powder
• Pinch of salt
• 6 ounces cream cheese, room temperature
• 1 1/2 sticks unsalted butter, softened
• 9 ounces bittersweet chocolate, melted and slightly cooled
• 3/4 cup crème fraîche

To Decorate:

• 1/3 cup rainbow sprinkles

How To Make Martha Stewart Chocolate Birthday Cake

1. Preheat oven and prep pans: Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans and dust with flour.
2. Mix dry ingredients: Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
3. Add wet ingredients: Whisk in eggs, buttermilk, hot water, vanilla, and oil until smooth.
4. Bake cakes: Divide batter evenly between pans and bake about 30 minutes, until tops spring back lightly.
5. Cool cakes: Cool in pans 15 minutes, then invert onto a rack and cool completely.
6. Level layers: Trim domed tops with a serrated knife for even layers.
7. Prepare frosting base: Sift confectioners’ sugar, cocoa powder, and salt together.
8. Cream butter and cream cheese: Beat butter and cream cheese until smooth.
9. Finish frosting: Gradually beat in sugar mixture, then add melted chocolate and crème fraîche.
10. Fill cake: Spread 1 1/2 cups frosting over one cake layer.
11. Assemble: Top with second cake layer.
12. Crumb coat: Spread a thin layer of frosting over top and sides. Chill 20 minutes.
13. Final frosting: Frost cake with remaining frosting.
14. Decorate: Garnish with rainbow sprinkles and serve.

Recipe Tips

• How to keep chocolate cake moist: Don’t overbake—remove when tops spring back gently.
• Why use hot water in chocolate cake? It blooms the cocoa for deeper flavor.
• How to get smooth frosting: Chill the crumb coat before the final layer.
• Can I make this cake ahead? Yes, bake layers a day ahead and frost before serving.
• Best way to cut clean slices: Use a warm knife and wipe between cuts.

What To Serve With Chocolate Birthday Cake

• Vanilla ice cream
• Fresh berries
• Cold milk
• Hot coffee or espresso

How To Store Chocolate Birthday Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unfrosted cake layers up to 2 months.

Chocolate Birthday Cake Nutrition Facts

• Calories: ~520
• Carbs: ~60g
• Protein: ~6g
• Fat: ~30g

Nutrition information is estimated and may vary.

FAQs

Can I use natural cocoa powder instead of Dutch-process?
Dutch-process is recommended for best flavor and rise.

Why is my frosting too soft?
Chill it briefly before spreading.

Can I bake this in a 9×13 pan?
Yes, bake 35–40 minutes and frost once cooled.

Can I substitute sour cream for crème fraîche?
Yes, full-fat sour cream works well.

Try More Recipes:

• Martha Stewart Chocolate Beet Cake
• Martha Stewart Chocolate Angel Food Cake
• Martha Stewart Chocolate Almond Flourless Cake