Birthday Chocolate Cake
Try this birthday chocolate cake recipe. It is my family's best-kept secret. You will love it because it uses pantry staples that everyone has handy at home. I know there are many tasty chocolate cake recipes. However, this recipe is perfect as it uses pantry staples such as pancake mix, chocolate powder, canned evaporated milk, butter, eggs, vanilla, baking powder, cooking oil, and confectioners sugar. Plus colorful sprinkles and cherries to decorate.
Bundt cake pan
Measuring cup and spoons
For the cake batter 2 cups pancake flour any pancake flour works 1 cup powdered chocolate we used Nesquik 1 teaspoon strong instant coffee we used Bustelo 1 1/2 teaspoons baking powder 1 cup evaporated milk we used Carnation 4 eggs 1 cup cooking oil can be corn, canola, vegetable oil, clarified butter or coconut oil For the frosting 1 stick unsalted butter at room temperature 1/2 cup butter is equal to 4 ounces, or 113 grams. We used European style butter. We like Plugra. 2 cups confectioners sugar sifted to remove lumps 1 cup powdered chocolate we used Nesquik 1/2 cup milk we used evaporate milk, add as needed depending on the desired thickness. 1 teaspoon vanilla extract 1 1/2 tablespoons almond liqueur optional 2 tablespoons colorful sprinkles 4 maraschino cherries
To prepare the cake mix the pancake flour with the powdered chocolate, the coffee, and the baking powder. Whisk to make a dry mix. Add the cake dry mix to the mixing bowl and incorporate the milk, the eggs, and the cooking oil. Mix using a whisk or the stand mixer. Spray the bundt cake pan with Bakers Joy or any other baking spray to prevent the cake to stick. Pour the cake batter into the bundt cake pan and bake the cake at 375F for 20-30 minutes. We used the convection oven and the cake cooked in 20 minutes. For the frosting cream the butter first. When the butter is soft add the confectioners sugar combined with the powdered chocolate. Then add the milk and the almond liqueur. Continue mixing until getting a smooth consistency. Take the cake out of the oven and place it in a cooling rack. It will take around an hour for the cake to cool. Then decorate with the frosting. We used a tip and a piping bag. Finish with sprinkles and maraschino cherries.
You will need a mixer, a bundt cake pan, and measuring cups and spoons. Plus, a cooling rack that also serves as the perfect surface for decorating the cake.
Before pouring the mix into the baking pan, spray it with non-stick baking spray with flour.
When baking using bundt cake pans, it is recommended to grease well all the crevices. If not wanting to use baking spray, use butter and flour instead.
You will know the chocolate cake is ready when you start smelling that delicious, just baked cake.
For making sure the birthday chocolate cake is fully cooked, take it out of the oven, insert a toothpick, and if it comes clean, the cake is ready.
Let the cake sit out the oven until cold before icing. We recommend the use of a rack for proper cooling.
The icing or frosting you can manage the thickness depending on the amount of liquid used. If you prefer runny icing add more milk if you want thicker then add less.
When the cake is cold decorate with the icing, your choice of nuts, sprinkles, and/or maraschino cherries.
Calories: 651 kcal Carbohydrates: 76 g Protein: 26 g Fat: 26 g Saturated Fat: 11 g Cholesterol: 146 mg Sodium: 300 mg Potassium: 1020 mg Fiber: 5 g Sugar: 56 g Vitamin A: 654 IU Vitamin C: 1 mg Calcium: 266 mg Iron: 3 mg