Today is my 26th birthday, and I figured it would be a good time to share an easy yet delicious cake recipe that you can whip up for a friend/family member on their special day (or any day, honestly…because you don’t need an occasion for cake)! Unsurprisingly, cake is one of my favorite foods (I mean, #blogname) and while I’ll eat most variations, tend to be pretty picky when it comes to playing favorites.
This quickly became my fav at-home recipe… it’s kind of “from scratch” but not totally from scratch…it actually uses a box of devil’s food cake! No shame though, because you add other ingredients and this is the moistest homemade cake I’ve ever had. Many homemade cakes can taste overly sugary or dry, but this one basically tastes like a better version of boxed cake (which honestly, I love…team Funfetti over here!). It’s also so, so quick + easy to make and is an instant crowd pleaser, birthday or not.
I made this cake on the 4th of July and it was a huge hit. Guess who ate the rest of it for breakfast the rest of the week? Today, I’m off to work + dinner with some girlfriends to celebrate the big 2-6….which honestly really snuck up on me this year, more so than any year in the past. It honestly didn’t even feel like my birthday–has that happened to anyone else? 25 treated me well, and I have high hopes for the next year, which will hopefully bring a more peaceful world than that of the past 12 months. And of course, thank you all for visiting my little blog and following along on the C&L journey… love you guys!
The Easiest Chocolate Birthday Cake
Makes one cake; adapted from Something Swanky
– One box devils food cake (mine was approximately 15oz)
– 1 cup light sour cream
– 1 3oz pack chocolate pudding mix (mine was slightly bigger…just get as close as you can)
– 1/2 cup 2% or 1% milk
– 1 cup vegetable oil
– 1 teaspoon vanilla
– 4 eggs
– Pinch of salt
– One container vanilla cream cheese frosting
– Rainbow sprinkles
– 1/2 cup semisweet chocolate chips (optional)
Preheat oven to 350ºF.
Beat all ingredients together until smooth, except the chocolate chips, sprinkles, and frosting. When combined, pour the batter into two greased 9″ round baking pans. Bake for 30 minutes or until toothpick inserted in center of cakes comes out clean.
While cakes are cooling, stir chocolate chips into frosting until combined. Frost middle and top of cake (that should use up the whole jar).