Stretch’s Birthday Cake

chocolate-cakeStretch’s Birthday Cake

Today is my husband, Stretch’s Birthday. In honor of his birthday, I am adding some of his favorite recipes. Every year, I ask what kind of cake he wants. Every year it is chocolate cake with chocolate icing. Needless to say, I have tried many different recipes and combinations but this is his favorite. It is quire complicated, but he is worth it. So Happy Birthday to the love of my life, my soul mate, the father of my boy, the spiritual leader of our family and the best friend anyone could have. I love you more than food, which is saying a lot.



1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking powder

2 tsp baking soda

1 tsp salt

1 cup milk

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 cup strong hot coffee

Milk Chocolate Frosting

1.25 cups unsalted butter, softened to room temperature

3-4 cups confectioners’ sugar

3/4 cup unsweetened cocoa powder

3-5 TBSP heavy cream (or half-and-half)

1 tsp pure vanilla extract

1/2 – 3/4 teaspoon salt

15 oz – chocolate chips, optional


Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray.

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.

Use a handheld or stand mixer on high speed; mix the milk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be very thin. This is ok.

Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 22 minutes. Allow to cool before frosting.


Stretch the Superman to My Wonder Woman

Using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamy – about 2 full minutes. This creates a creamy base for the frosting. Turn speed to low and slowly add 3.5 cups of sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Taste, and add salt to taste.

Assemble the cake: Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.


Make ahead tip: Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake can be refrigerated (covered) for up to 7 days. Cake can be frozen up to 3 months, thaw overnight in the refrigerator before serving. Of course ours never last 3 months, before they are devoured.

I made one for Stretch’s Birthday party. The cake, double the tater tot casserole recipecorn salad, baked beans, Cream of Cilantro Soup, rolls, bacon and cheese ring and the ultimate chocolate cake fed 18 people.



7 Comments Add yours

  1. Beautiful presentation! 🍓


  2. Different Interests says:

    Looks so delicious
    Can not ever have too much chocolate
    Wishing you and Stretch a fantastic day for his birthday

    Liked by 1 person

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