Small batch dark chocolate birthday snack cake topped with fluffy chocolate American buttercream and birthday sprinkles.
We all need a good small batch chocolate cake recipe. Great for whipping up for smaller events – which we’re having a lot of these days. Also great for whipping up on a Tuesday. Just sayin’. This recipe is super easy – one bowl y’all! – and it’s delicious. A true staple in our house!
I made this for Griffin’s 2nd Birthday and it was gone faster than I could photograph it so I had to make it again. No one was complaining though. Let’s get to it!
How to Make Dark Chocolate Birthday Snack Cake
Bake the Cake
Preheat the oven to 350 and line a 9X9 baking pan with parchment paper. Leave an overhang with the parchment so that you can easily lift the cake out of the pan after it cools. I also give the pan a spray with Baker’s Joy. And if you’ve never used Baker’s Joy – lemme tell you! It’s an amazing non stick spray that contains flour and makes your cakes slide out from your pans perfectly every time. Not sponsored. Just love it.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add in the buttermilk and oil. Whisk to combine. Add the egg, egg yolk, and vanilla. Whisk to combine. Finally, while continuing to whisk, slowly pour in the hot coffee and continue to whisk until combined and no large chunks of flour remain. Feel free to substitute decaf or even hot water if you don’t want to use coffee, although the coffee does enhance the flavor of the chocolate and is the better option in my opinion!
Pour batter into prepared pan and bake for 28-30 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs attached. Let cool completely.
Make the Chocolate Frosting
In the bowl of a stand mixer with the paddle attachment, beat the butter for 5-7 minutes, scraping down the sides and bottom of the bowl as needed. Add the salt and vanilla, mix to combine.
Add the powdered sugar, 2 cups at a time, mixing for 3 minutes after each addition. Add the cocoa powder and mix until well combined, again scraping down the bottom and sides of the bowl as needed. Pour in the heavy cream 1 TBSP at a time until you reach your desired consistency. I added about 3 TBSP here to get a super soft and fluffy buttercream. Continue to mix for 1-2 minutes to make sure the cream is well incorporated.
Spread the frosting on the cooled chocolate birthday snack cake into an even layer using an offset spatula. Then use the back of a spoon to create those pretty swirls. Top with rainbow sprinkles. Enjoy!
Dark Chocolate Birthday Snack Cake
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 16 small slices or 9 large slices 1x
Description
Rich dark chocolate cake topped with fluffy chocolate American buttercream and rainbow sprinkles
Ingredients
For the Dark Chocolate Cake
- 1 1/2 C All Purpose Flour
- 1 C Granulated Sugar
- 1/4 C + 2 TBSP Dark Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 C Buttermilk, at room temperature
- 1/4 C Vegetable Oil
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1/2 C Hot Coffee
For the Chocolate American Buttercream
- 3/4 C Unsalted Butter, at room temperature (1 1/2 Sticks)
- 1/2 tsp Salt
- 1 tsp Pure Vanilla Extract
- 4 C Powdered Sugar
- 1/2 C Cocoa Powder
- 2–4 TBSP Heavy Cream, at room temperature
Instructions
For the Dark Chocolate Cake
- Preheat the oven to 350 and line a 9X9 pan with parchment.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Whisk in the buttermilk and oil.
- Whisk in the egg, egg yolk, and vanilla.
- While continuing to whisk, slowly pour in the hot coffee. Whisk until well combined with no chunks of flour remaining.
- Pour into prepared pan and bake at 350 for 28-30 minutes. Let cool completely.
For the Chocolate American Buttercream
- In the bowl of a stand mixer with the paddle attachment, beat the butter for 5-7 minutes, scraping down the bowl as needed.
- Add the salt and vanilla. Mix to combine.
- Add the powdered sugar 2 C at a time, mixing for 3 minutes after each addition,
- Add the cocoa powder and mix until well combined, scraping down the bowl as needed.
- Pour in the heavy cream 1 TBSP at a time until you reach your desired consistency.
- Spread evenly onto chocolate cake using an offset spatula, then use the back of a spoon to create swirls in the frosting. Top with rainbow sprinkles.
Notes
Cake will keep at room temperature for up to 2 days or in the fridge for up to 1 week.
Did you love this recipe? If so, be sure to check out my Chocolate Nutella Cupcakes, and my Best Ever Chocolate Chip Cookies.
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