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Best Ever Birthday Cake

(7 Votes)
SERVES
10
COOK TIME
30 Min

Patty, our Test Kitchen Director, went through her special stash of recipes in order to make this cake for Howard's birthday. This cake is so good, you really don't need a special occasion to make it.

What You'll Need:
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2) sticks butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup water

  • FROSTING
  • 1 cup (2 sticks) butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 1/4 cup heavy cream or milk
What To Do:
  1. Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with cooking spray and lightly dust with flour. In a medium bowl, mix flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  2. In a large bowl, using an electric mixer, beat butter and sugar until creamy. Beat in eggs, sour cream, and vanilla until combined. Slowly add dry mixture and water to creamy mixture and beat just until blended.
  3. Pour batter into prepared pans and bake 28 to 34 minutes, or until toothpick inserted in center comes out clean. Let cool 15 minutes, then remove to a wire rack to cool completely.
  4. To make frosting, in a large bowl, using an electric mixer, beat butter until creamy. Add remaining ingredients and blend until smooth.
  5. Place one cake layer upside down on a serving platter and frost top. Place second layer over first and frost top and sides. Serve or refrigerate until ready to serve.
Notes

Decorate with your favorite birthday candies and sprinkles! And if you'd like to take a look at some of other super chocolate cake recipes, click here.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Questions for Test Kitchen: Should the flour be measured and then sifted or sifted before measuring? I'm not sure if this matters one way or another so would appreciate any comments. Also should the eggs be beaten before folding into the cake batter? I recall reading somewhere that beaten eggs create fluffier cakes. is this true?

If the recipe calls for sifted flour, always sift first then measure. If it calls for flour sifted, measure the flour first, then sift. Yes it does make a difference. Also, eggs should be beaten to make a fluffier cake, this is correct.

Question: Should the water added to this recipe be warm or boiling? I recall reading somewhere that warm water brings out the flavor of chocolate.

Yes, the water can be warm.

I made it for my family and it came so good, I made another for our clubs Bake Sale....everyone raved about it as I sold it in squares. Thanks so much .....Louise

The cake is very moist and the frosting is delicious too, nice buttery flavor. Will make this cake again , and not necessarily for a birthday.

OK made it.. as a BUNT cake.. as a chocolate cake mix it is the bomb.. cheep to make and fits the bill... Will keep this one for the next time. Just right in flavor and texture. I bet if you cut out the Cocoa It would be a yellow cake mix.. YUM... can't wait to pull a poppy seed cake next time.. CYA Chris

I really like most of the Mr. Food recipes that I try. I am a big chocolate fan so I was excited to try this cake. It is really moist so I gave it 3 stars but it has no taste! If I ever make it again, I would add chocolate chips or flakes or something else for flavor. Really disappointed!

I love made-from-scratch cakes and here is a tip. Measure out all the dry ingredients and put in a ziploc bag or other air tight container. Include a copy of the recipe (you can tuck the recipe, folded into a smaller bag and include with ingredients). Now you have your own 'cake mix' and all you need art the 'wet' ingredients. Sorry, I admit I haven't tried this recipe yet, but give it 5 stars in anticipation! Please forgive me!

How can anyone actually rate a recipe if they have not tried the recipe first? I would like to hear from cooks who have actually made this cake along with suggestions and any changes they may have ... not trying to be rude or hurtful but it seems so many on this website are commenting but never actually make the recipe. Now I have to give this recipe some kind of rating without trying this recipe in order to comment also

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