Birthday Cake - Layered Chocolate/Sugar Cake. Come See our Unique Cake Gifts! Sift together the flour, cocoa, baking powder, baking soda and salt. Begin making the chocolate buttercream by beating the butter and powdered sugar together until light and fluffy.

Run butter knife around edge of each cake to loosen cake from pan. Working with one cake at a time, place cooling rack on top of cake pan. Turn over pan so cake falls onto rack. You can cook Birthday Cake - Layered Chocolate/Sugar Cake using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients of Birthday Cake - Layered Chocolate/Sugar Cake

It's 6 of large or jumbo eggs (8 regular).
It's 1 cup of + 2 tablespoons sugar.
It's of Few drops of vanilla extract.
It's 2 cups of flour.
It's 2 teaspoons of baking powder.
You need of Wax paper (optional, but helpful).
It's 2 of 8x10 pans (can modify).
It's 1-2 of milk chocolate frostings.
Prepare 2 cups of water.
You need of Sprinkles (optional).

Carefully peel parchment paper away from cake and discard. Beat Tararua Butter with an electric mixer until pale. Add Chelsea Chocolate Icing Sugar, Meadow Fresh Original Milk and vanilla essence and beat slowly until incorporated. Increase speed and beat for a few minutes until smooth and creamy.

Birthday Cake - Layered Chocolate/Sugar Cake directions

Please note that the pictures were taken while making half of this cake..
Preheat oven to 350’F..
Combine eggs, 1 cup sugar, and a few drops of vanilla extract. Whisk or beat on high for approximately 1-2 minutes or until fluffy..
Add in 2 cups of flour and 2 teaspoons of baking powder. Slowly combine with spoon/spatula..
Split mix into 2 8x10 pans with wax paper. Yes, it is very thin. Spread it out. :).
Bake at 350’F for 7-10 minutes. You want the cake to be a little soft and spongy still. Immediately remove it from tray and let it cool for a few minutes..
While baking, boil or microwave 1-2 cups of water and dissolve 1-2 tablespoons of sugar (proportionately 1 cup/1 tablespoon). Microwave or heat ~1/3-2/3 of frosting container in a separate bowl/mug for each layer of cake [amount depends on how much chocolate you want to add, and 1/2 vs full cake]. (See next steps below for more info)..
Flip first cake over onto a plate/tray. [If making half of this in one pan, you can cut cake in half.].
Ok- so here’s the unusual part... 🤷🏼‍♀️ Slowly pour 1/2 cup of hot sugar water on the first layer, soaking the cake completely. Next, pour your ~1/3-2/3 hot melted chocolate frosting on top. The goal is to allow the chocolate to seep into the cake..
Once completed, repeat this process for each layer of cake placed on top. (I’m hesitant to do more than two total layers because it’s so saturated.) Place in refrigerator to cool..
Once cool, use the remaining frosting to frost the cake. (You can trim cake first if you’d like.) Add sprinkles or decorations! Enjoy!.

Remove the cakes from the oven and dump out of the pans onto a cooling rack. To Make Frosting: In a mixer, add powdered sugar, cocoa, softened butter, vanilla, and almond milk. Next spread an even layer of buttercream icing across the top the the chocolate cake, then place the middle layer of vanilla cake straight on top of the chocolate cake. Before you put on the top layer you need to fill the centre with m&m's (or any candy you want). To start this cake, beat the sugar, water, oil, vinegar and vanilla extract until blended.