Birthdays mean parties and parties mean cake!
Generally, I’m not a big cake person. If I’m at a shower, wedding or event, I’ll usually pick a cookie or something like that. But when I’m at a birthday party, I want all the cake. And one of my favourite things to do is decorate cakes.
Zoé’s “Cute as a Button” party was a hit and she loved her cake. I was so glad because Alexie isn’t really a cake fan and is a bit of a neat freak even as a baby. At her first “Bubble Bash Birthday” she took the tiniest fingertip of frosting and then wouldn’t touch her cake. Zoé, on the other hand, dove right in! Her little cake was perfect for her, covered in little chocolate buttons I made using a mould. Also, shout out to Party City, who make these awesome chocolate numbers for the candles!
When I need a good chocolate cake recipe, this recipe is my go-to. It’s been a closely guarded secret until today. I’ve used this recipe for every birthday, shower or wedding that required chocolate cake or cupcakes. It’s easy, moist and doesn’t require any special ingredients. It’s perfect for any occasion and works well as cupcakes or for larger stacked cakes.
*My only tip is, if you plan on stacking cakes, you should level them and then freeze them for a few hours. It’s so much easier to stack and frost a frozen cake.*
- 2 eggs, beaten
- 2 cups sugar
- 1/2 cup oil
- 1 cup milk
- 2 tsp vanilla
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 3/4 cup flour
- 3/4 cup cocoa powder
- 1 cup boiling water
- Beat together the eggs and combine with sugar and vanilla.
- Add milk, oil, baking soda, baking powder, salt, flour and cocoa powder. Mix until all the ingredients are combined
- Finally, add in 1 cup of boiling water. Be super careful here! Any splashes will result in burns (I can attest, I burned my fingers making Zoé cakes because I wasn’t paying attention and splashes a whole bunch of water on myself.) Gently pour and fold it in until completely combined. It will look watery. That’s okay. It’s the secret of this awesome cake.
- Bake at 350*F until a toothpick comes out clean. This will vary depending on the size of your cake. These mini cakes (4” rounds) take about 25-28 minutes while a larger cake will take over 35min. The cupcakes took about 19 minutes. The bigger the cake the longer the bake time.
- Remove from oven and allow to cool. Run a butter knife along the edge of the loosen it from the sides of the pan.
- Frost and decorate when cool. Remember, if you plan on stacking the cakes, freeze them for a few hours. It makes it so much easier to level and stack.