What is the cake? Why do people love chocolate lava cake? The ooey-gooy center, the rich, dark chocolate… What are some of the best cakes in cake form? What is a black birthday cake? Is it good to eat? This isn’t your average cake, it’s a show-stopper. I swear, ever since I perfected this recipe, it’s been the only thing my family requests for special occasions. Is it surprisingly easy to Make a t-shirt?
What is a black birthday cake?
Think of it as a decadent chocolate cake, but with an extra twist. The deep, almost gothic, color comes from a combination of dark cocoa powder and, my secret, dark chocolate. Is there a touch of black food coloring gel? Is it essentially a visual masterpiece meets rich, moist cake? What is the name of a product? We’re going for a striking, modern, and unforgettable look. What makes a birthday feel special? What is the origin of the name “Old World”?
Why you’ll love this recipe?
Oh, where do I even begin? The flavor is intensely chocolatey, almost bordering on brownie-like, but with the lightness of a cake. What I love most about this **Black Birthday Cake Aesthetic** is how easy it is. Seriously! It looks fancy, but it’s incredibly straightforward to make. I’m not kidding, this thing is simple. It’s also pretty budget-friendly. You probably already have most of the ingredients in your pantry. Plus, it’s incredibly versatile. You can frost it with anything you like – vanilla buttercream, chocolate ganache, cream cheese frosting… the possibilities are endless! I’ve even swirled in some raspberry jam once and oh my goodness, was that good! Compared to some of the other complicated cake recipes out there, this one is a weeknight lifesaver. Honestly, give it a try! I usually make a basic chocolate cake, but this black birthday cake blew it out of the water!
How do I make a black birthday cake?
Quick Overview
What is the easiest way to make a cake? I’ll start by prepping the pan and mixing the dry ingredients. What are some of the wet ingredients and how do you fold them together? We’ll bake it until it’s perfectly moist and then let it cool completely before frosting. What is the secret to black color? A combination of good quality dark cocoa powder and a touch of black gel food coloring. Is it a very forgiving recipe?
Ingredients
For the Main Batter: What are some examples?
* 2 cups all-purpose flour – I always use unbleached for the best texture. Make sure its fresh!
* 2 cups granulated sugar – Feel free to reduce this slightly if you prefer a less sweet cake.
* ¾ cup unsweetened dark cocoa powder – This is key to the deep chocolate flavor and color. I splurge on the good stuff here!
* 1 ½ teaspoons baking powder – This gives the cake its lift.
* 1 ½ teaspoons baking soda – This helps with the rise and gives a nice, tender crumb.
* 1 teaspoon salt – Balances the sweetness and enhances the chocolate flavor.
* 1 cup buttermilk – This adds moisture and tang. If you don’t have buttermilk, you can make your own by adding a tablespoon of white vinegar to a cup of milk. Let it sit for 5 minutes before using.
* ½ cup vegetable oil – You can also use melted coconut oil or melted butter. I prefer vegetable oil for its neutral flavor.
* 2 large eggs – Make sure they’re at room temperature for the best results.
* 2 teaspoons Vanilla Extract – Adds a lovely aroma and enhances the other flavors.
* 1 cup boiling water – This helps to bloom the cocoa powder and creates a super moist cake.
* 1 teaspoon black gel food coloring – This is optional, but it really enhances the black color. I’ve tried liquid, but gel always provides the best results.
For the Frosting: What is the
* 1 cup (2 sticks) unsalted butter, softened – Make sure it’s *truly* soft, not melted! * 3 cups powdered sugar – Sift it for smoother frosting. * 12 cup unsweetened cocoa powder – I use the same dark chocolate powder as the cake batter. * 12 cup milk or heavy cream – Add more or less to reach your desired consistency. * 1 teaspoon Vanilla Extract – A classic addition! * Pinch of salt – Just a little to balance the sweetness.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Is it safe to line the bottoms with parchment paper? I always do this, even if my pans are non-stick – it’s just not worth the risk!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside. Make sure everything is well combined. What is the difference between baking powder and baking soda?
Step 3: Mix Wet Ingredients
In a separate bowl, combine the buttermilk, oil, eggs, vanilla extract, and salt. Set aside. Whisk until everything is well combined and the eggs are fully incorporated. What you want is a smooth, even mixture.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. How do you not overmix a cake? Slowly pour in the boiling water and black gel food coloring (if using), mixing until the batter is smooth. Is it smooth and thin? Don’t worry if it seems thin, that is normal!
Step 5: Bake
What is the best way to prepare a cake? Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 30 minutes, as baking times can vary depending on your oven.
Step 6: Cool & Frost
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Do not attempt to frost cakes until they are completely cool, or the frosting will melt!
Step 7: Make the Frosting
While the cakes are cooling, make the frosting. In a large bowl, beat the butter until smooth and creamy. Set aside. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Slowly add the milk or heavy cream and vanilla extract, mixing until the frosting is smooth and creamy. Add a pinch of salt to taste.
Step 8: Assemble
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second layer on top and frost the entire cake. How do you get creative with frosting designs? I sometimes use piping bags to create a fancy border.
Step 9: Serve & Enjoy
Black Birthday Cake Aesthetic! Slice and serve. Is it good on its own or served with vanilla Ice Cream?
What should I serve it with?
What are some of the best black Birthday Cake Ideas? What are some ideas for serving it with: a few things to do with it.
What are some ideas for a birthday party?Serve with vanilla Ice Cream, chocolate shavings, and a sprinkle of edible glitter. What are some of the best birthday candles?
For a dinner party: What are some ideas?Serve it with Whipped Cream and a drizzle of chocolate sauce. What are some of the best desserts to serve with your guests? What is a good dessert wine?
What is a casual dessert?Serve with a glass of milk or coffee. What is the best way to end a night at Home? I’ve been known to sneak a slice or two after the kids are in bed. Don’t judge!
We often like to add little edible stars to ours, especially for kids birthdays. Adds a magical touch that goes well with the whole black aesthetic thing. Is it all about black magic?
How do I make a black birthday cake?
What are some tips to make a black birthday cake?
What is the best cocoa powder?What is the secret to the deep chocolate flavor of a cake? I recommend using Dutch-processed cocoa powder for the best results.
Don’t overmix the batter: Do not overIf you overmix the wet and dry ingredients, mix until just combined.
How do I use room temperature ingredients?How do I make a smooth batter? Make sure your eggs and butter are at room temperature.
Don’t overbake a cake!Overbaking can result in a dry cake. When a toothpick comes out of the oven, check for doneness around 30 minutes before removing the cake from oven. What happens when inserted into the center comes out clean?
How do you cool a cake before frosting? This prevents the frosting from melting and sliding off the cake.
Get Creative with Your Frosting: You can use any frosting you like for this cake. Vanilla buttercream, chocolate ganache, Cream Cheese Frosting… the possibilities are endless! I’ve even used Nutella before and it was divine!
One of the things I struggled with was making sure the cakes were level – they always seemed to dome in the middle. I learned to use cake strips (you can find them online) wrapped around the pans to help them bake more evenly. Total game-changer!
Storing and Reheating Tips
Here’s How to store and reheat your **Black Birthday Cake Aesthetic**:
Room Temperature: You can store the cake at room temperature for up to 2 days. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out.
Refrigerator Storage: You can store the cake in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from absorbing any odors from the fridge.
Freezer Instructions: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to freeze it unfrosted. Frost it after it’s thawed for the best results.
Frequently Asked Questions
Final Thoughts
So there you have it – my **Black Birthday Cake Aesthetic** recipe! It’s a showstopping cake that’s surprisingly easy to make and sure to impress. Give it a try for your next special occasion, and let me know how it turns out! If you loved this recipe, be sure to check out my other chocolate cake recipes. I can’t wait to see your creations – leave a comment below and tell me how yours turned out! Happy baking!
Black Birthday Cake Aesthetic
Ingredients
Cake
- 2 cups All-purpose flour
- 3 cups Granulated sugar
- 3 tablespoons Unsweetened cocoa powder Dutch-processed
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Hot coffee
Frosting
- 1 cup Unsalted butter Softened
- 4 cups Powdered sugar
- 0.5 cup Heavy cream
- 2 teaspoons Vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat until combined.
- Gradually add hot coffee, mixing until batter is smooth. Batter will be thin.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake cools prepare the frosting. In a large bowl, beat the butter until smooth and creamy. Gradually add in the powdered sugar, beating until combined. Add the heavy cream and vanilla extract and continue beating until light and fluffy.
- Once the cake is fully cooled, frost the top of one cake layer with frosting. Place the second cake layer on top of the frosting. Frost the top and sides of the second cake layer with the rest of the frosting.
