Time to have your cake and eat it too! This better-than-boxed birthday cake combines coffee and cocoa for double the decadence.


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Evite Birthday Cake Invitation


NEXT: Find out how to make no-fail frosting then get more dessert recipes or birthday party ideas!

Yield: Makes 1 2-layer 9 inch round cake (serves 10 - 12)


  • 1 3/4 cups of sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1/2 cup melted butter, cooled
  • 1 tablespoon vanilla extract
  • 1 cup coffee


  • 1

    Preheat oven to 350 degrees and arrange the rack to the middle of the oven.

  • 2

    Prepare baking pans by spraying with nonstick cooking spray, parchment paper and another spritz of cooking spray.

  • 3

    To cut the parchment into circles; start by tracing each cake pan on a flat piece of parchment then cut the circles out. Save the unused portion of the parchment paper to use as a frosting guard around the cake. Tip: No parchment? Use the old fashioned grease and flour method. Generously rub each pan with butter or shortening and then add in 2 tablespoons of flour. Gently tap each pan moving the flour around to coat.

  • 4

    In a large bowl combine the dry ingredients and give a quick stir.

  • 5

    Add the eggs, milk, butter, vanilla and coffee to the dry ingredients.

  • 6

    Beat on medium speed for about 2-3 minutes or until the mixture is completely combined.

  • 7

    Pour evenly into the 2 prepared cake pans. The batter will be on the thinner side.

  • 8

    Place side by side into the preheated oven and bake for 30-35 minutes or until the cake has slightly pulled away from the sides and a toothpick inserted into the middle comes out clean.

  • 9

    Cool cakes upside down (dome side down) on a baking sheet lined with parchment or lightly sprayed. This will help flatten the cakes before frosting. Cool completely before frosting. Tip – refrigerate cooled cake before frosting, this will help to avoid excess crumbs getting into your frosting.