Nut-Free Chocolate Birthday Cake
Celebrate special occasions with this indulgent and allergy-friendly Nut-Free Chocolate Birthday Cake, a show-stopping dessert that's rich, moist, and irresistibly chocolatey. Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and baking essentials, this cake boasts a delightfully fluffy texture and bold chocolate flavor without a hint of nuts—perfect for those with allergies. The silky homemade chocolate buttercream frosting, made with unsalted butter, confectioners' sugar, heavy cream, and vanilla, adds the ultimate luscious finish. With just 30 minutes of prep and straightforward instructions, this recipe makes it easy to whip up a cake that’s as simple as it is spectacular. Whether you're celebrating a milestone or simply indulging in a sweet treat, this nut-free masterpiece is sure to impress your guests and satisfy chocoholics of all ages.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 3.5 cups confectioners' sugar
- 1 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the flour mixture. Beat on medium speed for 2 minutes until well blended.
Carefully stir in the boiling water until the batter is smooth and liquidy. The batter will be thin.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for about 10 minutes, then run a knife around the edges and turn them out onto a wire rack. Remove the parchment paper and allow to cool completely.
For the frosting, beat the butter on medium speed in a large mixing bowl until it becomes creamy. Gradually add the confectioners' sugar and continue to beat until well combined.
Mix in the cocoa powder and vanilla extract and beat until incorporated.
Gradually add the heavy cream, one tablespoon at a time, beating on medium speed until the frosting reaches the desired consistency.
Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Decorate as desired and enjoy this nut-free chocolate birthday cake with your loved ones!
Nutrition Facts
Calories |
7173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.2 g | 417% | |
| Saturated Fat | 141.2 g | 706% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 5261 mg | 229% | |
| Total Carbohydrate | 1097.5 g | 399% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 803.9 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 633 mg | 49% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 3526 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
