Chocolate sprinkles birthday cake. Come See our Unique Cake Gifts! Gradually beat in confectioners' sugar until smooth. Inspired by the chocolate birthday bibingka from Maui's Tin Roof, this gluten free brownie alternative is topped with peanut butter frosting and a generous amount of rainbow sprinkles.

A classic chocolate birthday cake recipe you won't be able to do without, writes Ella Walker. "It's the law, birthday cake needs to include both chocolate and sprinkles, lots of sprinkles. When I was little, the birthday cake of choice was a simple cocoa affair topped with melted milk chocolate and decorations made from Smarties. Whether you're topping the cake with heaps of sprinkles or keeping it simple with a few candles, this chocolate cake recipe makes for the perfect birthday cake. You can cook Chocolate sprinkles birthday cake using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chocolate sprinkles birthday cake

You need 2 C of cake flour.
You need 1/4 tsp of salt.
It's 2 tsp of baking powder.
You need 4 of large eggs.
You need 2 C of granutaled sugar.
It's 1 tbsp of vanilla extra.
Prepare 1 C of milk.
Prepare 4 tbsp (1/4 cup) of butter.
It's 1/3 of vegetable oil.
You need 20 grams of dark cacao powder.

It's rich, moist and deserving of a celebration. You can keep the fact that it's so easy a secret, though! As long as the cake is covered, you can store the cake at room temperature for up to five days. To prevent moisture loss, add more frosting to the sliced areas of the cake!

Chocolate sprinkles birthday cake instructions

Preheat oven to 325 F. Lightly grease and flour 2 8 inch or 9 inch cake pans. Line the bottom of pan with parchment paper..
In a small bowl combine the flour, salt, and baking powder. Set aside..
In a large mixing bowl (hand mixer or stand mixer is fine) whisk together the eggs, sugar, vanilla until thickened [about 2 minutes] on medium-high speed [4-6 on stand mixer] after add the flour mixture and mix until all in combined. Using a spatula scrape the bottom and sides of the mixer to make sure all gets well combined..
In a saucepan over medium to low heat bring the milk to just a simmer. Take away from stove and add butter, oil and cacao powder mixing until butter has melted. If it gets a bit lumpy put the pan back on the low heat to warm up the milk mixture a bit more. After this is done, slowly pour the hot milk-butter-cacao mixture into the batter and mix on low speed until all is combined..
Divide the cake batter equally on both baking pans. Bake for about 40 minutes and check if it's done when you insert a toothpick in the center and comes out clean. If it's still wet leave in for an additional 10 minutes. Once done, remove from oven and transfer to a cooling rack..
I frostee this cake with chocolate whipped cream. I used really cold whipped cream, 2 tbsp of sugar and 2 tbsp of cacao powder. I whipped for a few minutes until desired firmness. Use as much or as little as you like. Once cakes have cool down you can cut them each into two cakes (giving you four layers) place whipped cream between each layer. Use remaining whipped cream to frost the whole cake. Using your hands carefully splat the sprinkles all around the cake..
Sorry I couldn't take pictures of the steps, but I'm remaking this cake next month for my other kid. I will have someone there to take pictures of the steps..

We believe a birthday cake REQUIRES sprinkles! Adding sprinkles to a cake creates color, texture and turns it into an instant birthday cake! This is a soft, fluffy, moist (sorry), yellow/vanilla birthday cake speckled with colorful sprinkles and covered with a thiiiick coating of chocolate frosting. Celebrate a birthday by baking a stunning Orange & white chocolate sponge, an indulgent Ultimate chocolate cake, or a classic Carrot cake. I tried one version where I added some sprinkles to the cheesecake batter, but because nonpareil sprinkles bleed so easily, it actually messed up the fun pink and white color.