Double Chocolate Birthday Cake
Super moist, fluffy cake layers
with chocolate buttercream inside and out.
One-bowl chocolate cake with buttercream made without shortening
A splash of ganache folded into a classic American-style buttercream transforms it into an effortless, rich chocolate frosting.
No birthday cake is complete without sprinkles
If you can’t find pre-made vegan sprinkles, consider making your own for a fresh, colorful touch.
WATCH HOW I MADE THIS CAKE!
There is also a vanilla version available using the same method and decorating ideas.
Notes for Success
This cake converts well to a 1:1 gluten-free flour blend (for example, Bob’s Red Mill). Follow the linked component recipes for detailed instructions on the cake, buttercream, ganache, and sprinkles if making them from scratch.
Vegan Chocolate Birthday Cake
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Prep Time
2 hrs
2 hrs
Cook Time
25 mins
25 mins
Total Time
2 hrs 25 mins
2 hrs 25 mins
Ingredients
- 1 Recipe Chocolate Cake
- 1 Recipe American Buttercream
- 1 cup Ganache (cooled)
- 1 Homemade sprinkles
- Or store-bought sprinkles as needed
Instructions
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This recipe is a composed project: prepare the chocolate cake, the American-style buttercream, and the ganache separately following their respective recipes.
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If you plan to make homemade sprinkles, start that at least one day in advance so they are fully dry.
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The photos show cakes baked in three 7-inch pans; adjust baking time if using different pan sizes.
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Reserve about 1 cup of buttercream and color it for the confetti decorations. To make the chocolate buttercream, stir 1 cup of cooled ganache into the remaining buttercream until smooth.
Video
Notes
Store assembled chocolate birthday cake at room temperature for a few days in a cool environment. For longer storage and to reduce the risk of settling, refrigerate for up to one week. Bring to room temperature before serving for best texture and flavor.
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Let us know how it turned out!
Let us know how it turned out!