Double Chocolate Birthday Cake
With super moist and fluffy cake layers and chocolate buttercream inside and out!
Chocolate cake is a quick one bowl mix and the buttercream is made without shortening!
A small addition of ganache to my famous American Style buttercream recipe makes instant no fuss chocolate buttercream!
Be sure to read all about how to Choose the Best Buttercream Recipe here
No birthday cake is complete without loads of sprinkles
If you don’t have a reliable source for vegan sprinkles you can always make your own!
CLICK HERE FOR HOW TO MAKE HOMEMADE VEGAN SPRINKLES!
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!
Check out the Vanilla Version of this same cake!
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Notes for Success:
Recipe works great with a 1:1 Gluten Free Blend like Bob’s Red Mill *not sponsored
Red more about how to make this cake at the link below!
FOR THIS CAKE I AM USING:
Vegan Chocolate Birthday Cake
Ingredients
- 1 Recipe Chocolate Cake
- 1 Recipe American Buttercream
- 1 cup Ganache
- 1 Recipe sprinkles
- OR store bought sprinkles as needed
Instructions
- This is a building on recipes project so you will have to prepare your cake recipe and the buttercream and the ganache according to the instructions for those recipe posts
- If you are making homemade sprinkles be sure to start that project at least 1 full day ahead of time
- The cakes pictured are baked in 3-7" cake pans
- Take out about 1 cup of the buttercream to color for the confetti streamers and then the chocolate buttercream is made by adding 1 cup of cooled ganache to the remaining buttercream
Video
Notes
Chocolate birthday cake can be kept at room temperature for several days in a cool climate. For longer storage & to avoid the risk of flopping cakes, refrigerate for up to 1 week
Tried this recipe?Let us know how it was!