Pioneer Woman Birthday Cake

Pioneer Woman birthday cake is a rich, moist chocolate layer cake with vanilla buttercream and rainbow sprinkles that comes together in 2 hours 30 minutes. Try this easy chocolate birthday cake for kids' parties or family celebrations, since it's make-ahead friendly and bakes in just two pans.

Let both layers cool completely, about 1 1/2 hours, before you spread any frosting on them. Frost a warm cake and the buttercream slides right off, leaving you with a sticky, lopsided mess.

Oil and buttermilk keep these layers tender where a butter-based cake turns dense once it's chilled. Hot water whisked in at the end also deepens the cocoa flavor, so the cake tastes extra chocolatey under that sweet vanilla frosting.

Pioneer Woman Birthday Cake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

32

minutes

Calories

650

kcal

Two lofty chocolate layers stay soft and tender thanks to the oil and buttermilk, then get stacked with a fluffy, creamy buttercream. A coat of sprinkles pressed around the sides makes it look ready for a party.

Ingredients

• Butter, for greasing the pans
  

• 3/4 c. + 2 tbsp. cocoa powder, divided
  

• 1 3/4 c. granulated sugar
  

• 1 3/4 c. all-purpose flour
  

• 1/2 tsp. kosher salt
  

• 1 1/2 tsp. baking soda
  

• 1 1/2 tsp. baking powder
  

• 2 large eggs, lightly beaten
  

• 1 tsp. vanilla extract
  

• 1/2 c. vegetable oil
  

• 3/4 c. buttermilk
  

• 3/4 c. hot (not boiling) water
  

• Colorful sprinkles
  

• 2 1/2 sticks unsalted butter (1 1/4 cup), softened
  

• 6 c. powdered sugar, divided
  

• 1/3 c. heavy cream
  

Directions

• Prep the pans: Preheat the oven to 350°F, then generously butter the base and sides of 2 8-inch round baking pans. Dust each with 2 tablespoons of cocoa powder and tap out the extra so the coating is even.
• Mix the dry ingredients: Whisk 1 3/4 cups granulated sugar, 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1/2 teaspoon kosher salt, 1 1/2 teaspoons baking soda and 1 1/2 teaspoons baking powder in a large bowl. Make sure no cocoa clumps remain before moving on.
• Add the wet ingredients: Whisk 2 lightly beaten eggs, 1 teaspoon vanilla extract, 1/2 cup vegetable oil and 3/4 cup buttermilk in a medium bowl. Pour that into the flour mixture, then add 3/4 cup hot (not boiling) water and whisk well, scraping the bowl so there are no clumps.
• Bake the layers: Divide the batter evenly between the prepared pans and bake for 30 to 32 minutes. The cakes are done when a wooden pick inserted near the center comes out clean.
• Cool the cakes: Cool the layers in the pans for 10 minutes, then run a butter knife around the sides and turn them onto a cooling rack. Let them cool completely, about 1 1/2 hours.
• Start the buttercream: Beat 2 1/2 sticks softened unsalted butter in a stand mixer with the paddle attachment on medium speed until creamy, about 1 minute. Then add the salt and 3 cups of powdered sugar, and beat on low for 1 minute before increasing to medium until smooth.
• Finish the frosting: Add the remaining 3 cups of powdered sugar, the vanilla and 1/3 cup heavy cream, and beat on low for 1 minute until just combined. Then increase to medium and beat for about 2 minutes until light and fluffy.
• Stack and frost: Place one cake layer on a plate and spread 1 cup of frosting over it in an even layer. Top with the second layer, flat side up, then frost the top and sides with the remaining buttercream.
• Add sprinkles and serve: Scatter colorful sprinkles over the top and press them into the sides, about 2 inches up from the bottom. Slice and serve, or loosely cover and refrigerate for up to 24 hours before serving.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use milk instead of buttermilk in this chocolate cake?

Yes, you can make a quick stand-in by stirring 2 teaspoons of lemon juice or white vinegar into 3/4 cup of milk. Let it sit for 5 minutes. It won't be quite as tangy as real buttermilk, but it still gives the batter the acidity it needs.

How long does this birthday cake keep?

Loosely cover the frosted cake and keep it in the refrigerator for up to 24 hours. Because it's made with oil and buttermilk, the layers stay soft even when chilled, but let slices sit out for a bit so the buttercream softens.

Can I make the layers ahead of time?

Bake and cool the layers, then wrap them well in plastic wrap and keep them at room temperature until you're ready to frost. Make the buttercream the day you serve it, so it's fluffy and easy to spread.

What if I only have one 8-inch cake pan?

Bake the layers one after the other, keeping the second half of the batter at room temperature while the first bakes. Wash and re-prep the pan between rounds so the second layer releases as cleanly as the first.

Why did my buttercream turn out grainy or heavy?

The most common cause is butter that's too cold or too melted, so make sure it's properly softened before you start beating. Adding the powdered sugar in two batches and beating until smooth between them also keeps the texture creamy.