Chocolate birthday cake
A rich, moist chocolate cake layered with whipped cream, jam, and a smooth cocoa frosting. Perfect for celebrations or an indulgent treat, this easy-to-follow recipe delivers a beautifully soft and flavorful cake every time.
Updated : 04 November, 2025
Easy
About 30 min.
Ingredients
For the cake
100 grams
Butter
250 grams
Sugar
50 milliliters
Sunflower oil
25 grams
Cocoa powder
2 teaspoon
Vanilla extract
4
Eggs
80 milliliters
Milk
100 milliliters
Heavy cream
300 grams
Flour
3 teaspoon
Baking powder
For the cocoa frosting
25 grams
Cocoa powder
300 grams
Powdered sugar
50 grams
Butter
50 milliliters
Heavy cream
For the filling
250 milliliters
Heavy cream
150 grams
Jam
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to 180°C.
Step 2
Melt the butter over a low heat in a small pan, then pour it into a bowl with the sugar, oil, cocoa powder, and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.
Step 3
Sift the flour and baking powder into the butter mixture and beat until smooth. Spoon the batter into the prepared tin and cover the top with aluminium foil.
Step 4
Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or until the top is springy and a skewer inserted into the center comes out clean. Remove the cake from the oven and leave it to cool completely.
Step 5
Meanwhile, make the cocoa frosting. Mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave or in a small pan over low heat. Combine the melted butter and cream with the sugar and cocoa mixture, stirring until smooth.
Step 6
To assemble, remove the cake from the tin and trim the top to make it level. Slice the cake in half horizontally. Place the bottom half on a serving plate and spread with whipped cream, then top with jam.
Step 7
Spread the cocoa frosting onto the top half of the cake, swirling it with a spoon for texture, then carefully place it over the bottom layer. Serve and enjoy.