Everyone needs an easy birthday cake recipe. What makes this recipe even better? It’s versatile! Use the leftover buttercream to decorate cupcakes, or completely coat the cake for a polished look. Plus, the buttercream keeps well in the fridge for up to a week, so nothing goes to waste.
Why You’ll Love This Cake
- Foolproof Chocolate Sponge: Moist, rich, and easy to make.
- Customisable Buttercreams: Bright green for a dino theme and classic chocolate for chocoholics.
- Perfect for Parties: Kids will adore the fun decorations and bold flavors.
Tips for Success
- Buttercream Texture: Aim for a thick, pipeable consistency. Add icing sugar if it’s too runny or a drop of milk if it’s too thick.
- Decorating Fun: Get creative! Use different piping tips for patterns or coat the cake entirely in buttercream for a smooth finish.
- Leftovers: Use extra buttercream to frost cupcakes or store it in the fridge for up to a week.
Decorate to suit the birthday boy or girl
With its dino-themed design, bold sprinkles, and chocolatey goodness, this cake is guaranteed to be the highlight of any celebration. It’s as fun to make as it is to eat, so get the kids involved for a baking activity they’ll remember! But of course add whatever decorations you wish to suit the birthday theme.
Easy Chocolate Birthday Cake with Buttercream
We love chocolate birthday cakes and this is such a quick and easy recipe to make. With a rich and moist chocolate sponge, two delicious buttercream options, and bold sprinkles topped with chocolaty dinosaur decorations, it’s the perfect centrepiece for any celebration. You can of course decorate to suit your theme. Change up the colour of the butter cream and add colourful sprinkles. Save the recipe for the next birthday in your house.
Ingredients
For the Chocolate Sponge Cakes
- 425 g plain flour
- 3 tsp baking powder
- 75 g cocoa powder
- 200 g oil (or 200g melted, slightly cooled butter)
- 200 g castor sugar
- 300 ml milk
- 4 medium eggs
- 1.5 tsp vanilla extract **
For the Green Buttercream
- 450 g icing sugar, sieved
- 120 g soft butter
- 25-30 ml milk (adjust as needed)
- Green food colouring (a few drops)
- 1 tsp vanilla extract
For the Chocolate Buttercream
- 450 g icing sugar, sieved
- 60 g cocoa powder, sieved
- 150 g soft butter
- 20-40 ml milk (adjust as needed)
- 1 tsp vanilla extract
To Decorate
- Bright and bold sprinkles
- Chocolaty dinosaur decorations
Instructions
Prepare the Cake Tins and Oven
- Preheat your oven to 180°C (350℉). Line two 8-inch cake tins with parchment paper and grease well with butter.
Make the Chocolate Sponge
- In a large mixing bowl, sieve together the flour, cocoa powder, baking powder and sugar. Stir well to combine.
- In a jug, measure and whisk the oil, milk, eggs, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing.
- Divide the batter evenly between the prepared tins. Smooth the tops with a spatula.
- Bake for 25-30 minutes. Test with a cocktail stick; if it comes out clean, the cakes are ready.
- Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Make the Buttercreams
- For the green buttercream, add all the ingredients to a standing mixer bowl. Start on low speed, then gradually increase to high. Beat for 10 minutes until light and fluffy. Adjust the green coloring as needed.
- Repeat the same process for the chocolate buttercream. Adjust the consistency by adding more milk (if too thick) or more icing sugar (if too runny).
- Scoop the buttercreams into separate piping bags and set aside.
Assemble and Decorate
- If the tops have are uneven, use a serrated knife to trim the tops of the cakes for a flat surface.
- Spread or pipe the green and chocolate buttercream onto the cake layers as desired.
- Decorate with bright sprinkles and chocolaty dinosaur decorations for a fun, bold finish.
Tried this recipe?Let us know how it was!
