Chocolate Birthday Cake with Sprinkles: A Festive, Decadent Delight for Every Celebration
Celebrate birthdays in style with a rich, moist Chocolate Birthday Cake, topped with a generous layer of frosting and a rainbow of sprinkles. This classic treat combines the irresistible flavour of deep, chocolatey goodness with a colourful, fun presentation that brings joy to any celebration. Whether it’s a kids’ party or an adult gathering, this cake is sure to be the star of the show.
Baking this birthday cake is made even easier with the Instant Pot, ensuring your cake comes out perfectly moist and fluffy without the hassle. The Instant Pot’s even, gentle cooking process locks in all the richness of the chocolate while maintaining a soft crumb. Once baked, the cake is topped with a creamy layer of chocolate or vanilla frosting and finished with a generous sprinkle of vibrant, festive confetti – because no birthday cake is complete without a bit of sparkle.
Perfect for birthdays, anniversaries, or any special occasion, this Chocolate Birthday Cake with Sprinkles is as delightful to make as it is to eat. Serve it with a scoop of ice cream or a dollop of whipped cream for an extra indulgent touch. With its timeless appeal and deliciously rich flavour, this cake brings a touch of joy to every slice, making any celebration unforgettable.
Prep Time:
15 mins
Cook Time:
28 mins
Servings:
12 servings
Ingredients
Cake
- 120g plain flour
- 40g cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- ½ tsp sea salt
- 200g brown sugar
- 1 tsp espresso powder
- 125ml boiling water
- 130g buttermilk
- 60ml vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Icing
- 60g butter
- 65g cocoa powder
- 260g icing sugar
- 100ml milk
- 1 tsp vanilla
- 1/2 tsp salt
- Sprinkles to finish
Instructions
- To start your Chocolate Birthday Cake treat, add the flour, cocoa, baking powder, baking soda and salt to a large mixing bowl, and mix well.
- In a separate bowl, combine the sugar, espresso powder and boiling water, this allows the sugar to melt and the coffee to dissolve.
- Add the buttermilk, vegetable oil, eggs, and vanilla to the flour mixture and mix together until well combined. Gradually add the espresso mixture and mix until just combined. Pour the batter into a baking paper lined dish, and spread evenly.
- Select Bake on your air fryer and set the temperature to 160C and time to 28 minutes. Allow the air fryer to pre heat.
- When prompted, add the cake tin to the air fryer draw and cook until a skewer in the centre comes out clean. Remove the cake from the VersaZone and allow to cool completely before icing.
- While the cake cooks, make the icing. Sift the cocoa powder and icing sugar to eliminate clumps, then add the milk, vanilla and salt and combine until smooth and creamy. Beat the icing with an electric mixer until light and fluffy.
- Spoon the icing over the cake, in an even layer, then cover with sprinkles to finish.
- Sit back and enjoy your Chocolate Birthday Cake!
Notes
This cake is very moist, and keeps well for a few days in an airtight container. Perfect for sending to school or the office for a special occasion.