Berries get all the attention during the 4th of July but who says you can’t serve chocolate cake on Independence Day? Red, white, and blue sprinkles pop against the white frosting on this luscious Chocolate 4th of July Cake!
If you’ve never had my perfect chocolate cake before, you’re in for a treat. This delectable dark chocolate cake is incredibly moist and easy to make!
The frosting is absolutely perfect; not too sweet and loved by all the picky eaters in my family! I use almond extract for a pure white look and fancy taste but you can of course use vanilla frosting if you prefer.
I also added some festive red, white, and blue firework decorations on top. Cake sparkles would also be a fun addition!
Chocolate 4th of July Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Almond frosting, recipe follows
Patriotic sprinkles
- Preheat oven to 350°F. Grease two 9″ cake pans. Coat with cocoa powder the way you would typically flour pans.
- Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Divide batter into prepared pans.
- Bake 28 to 33 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Make frosting according to recipe below and frost the cake as desired. Top with patriotic red, white, and blue sprinkles.
Almond Frosting
1 cup (2 sticks) unsalted butter, at room temperature
5 cups powdered sugar, sifted
1 tsp almond extract (or 2 tsp vanilla if you prefer)
2-3 Tbsp milk
- Beat butter with electric mixer until nice and fluffy. Beat in two cups of powdered sugar until incorporated, then add almond extract.
- Beat in two more cups of powdered sugar until combined. Add a tablespoon of milk and final cup of powdered sugar. Beat in another tablespoon of milk. Add more powdered sugar or milk as needed to reach your desired consistency.
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