Quadruple Chocolate Birthday Cake will satisfy all of your chocolate cravings without going too overboard on the sweet scale. This is one of the most requested birthday cakes in my house!

Quadruple Chocolate Birthday Cake

This cake recipe makes a TON of cake. It made a three layer cake, two dozen regular cupcakes, and 6 jumbo muffin sized cupcakes. This is a perfect for a large party, or for a party plus school or office treats! Just be forewarned. It makes a LOT of chocolate cake. Of course, when it is THIS chocolate cake you are going to want leftovers, so the more the merrier.

I went super simple with the decoration because I'm a terrible cake decorator. Seriously horrible. Ask me to pipe anything? Forget it! This cake is super simple to throw together, bu looks fancy enough to serve to guests.

It is chocolate ovaltine cake with whipped dark chocolate ganache filling, covered with chocolate ovaltine frosting, caramel filled chocolate chips, and more ganache. Then there's some chocolate sprinkles too.

You can make any number you want on top. I used a butter knife to make a depression in the frosting the shape of the number, then I chilled the cake for about 30 minutes to set the frosting, and drizzled ganache into the indentation. Top that with some more sprinkles, and you are set! Truth be told I didn't even do a crumb coat on this cake, but use your best judgement on that one.

I normally always crumb coat my layer cakes, but this one is not very crumby, and went together really nicely. Your mileage may vary, and you might find yourself in need of a good crumb coat.

For the cupcakes, I used a large star tip and piped on the frosting thick, then I drizzled on some ganache and adding some sprinkles.

Why You'll Love This Dish

Serious Chocolate Flavor - Cocoa powder, Ovaltine, milk chocolate, and ganache give this cake its full-on chocolate profile.
Great For Birthdays - The layer cake format and decorative finish make it a natural fit for celebrations.
Soft, Rich Texture - Sour cream, oil, and half-and-half help create a tender cake that stays soft.
Works For A Crowd - The recipe makes enough for three 8-inch layers and extra cupcakes.
Easy To Decorate Your Way - Keep it classic with sprinkles or add candy and piped frosting for a bigger party look.
Make-Ahead Friendly - The layers, frosting, and ganache can all be prepped ahead to make assembly easier.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

This list is pretty long, but it is mostly pantry staples and making this cake from scratch is WORTH IT!

All-Purpose Flour - Gives the cake structure and keeps the crumb sturdy enough for layering.
Salt - Balances the sweetness and sharpens the chocolate flavor.
Baking Powder - Helps give the cake lift and supports an even rise.
Baking Soda - Works with the sour cream and cocoa for a lighter, softer texture.
Unsweetened Cocoa Powder - Brings deep chocolate flavor to both the cake and frosting.
Chocolate Ovaltine - Adds malted chocolate flavor and a little extra richness. Malted milk powder can work in a pinch, though the flavor will change slightly.
Granulated Sugar - Sweetens the cake and helps keep the crumb tender.
Canola Oil - Keeps the cake soft and moist for days. A neutral vegetable oil works too.
Strong Hot Coffee - Deepens the chocolate flavor without standing out on its own.
Sour Cream - Adds richness and helps keep the texture soft and tender.
Half-And-Half - Adds dairy richness to the batter. Whole milk with a splash of cream can work as a substitute.
Large Eggs - Bind the batter and help build structure.
Vanilla Extract - Rounds out the chocolate and adds warmth to the cake, frosting, and ganache.
Unsalted Butter - Forms the base of the frosting and adds richness to the ganache. Salted butter can work if you adjust the added salt.
Powdered Sugar - Sweetens the frosting and helps create a smooth, fluffy texture.
Heavy Cream - Used in both the frosting and ganache for richness and a smooth finish.
Milk Chocolate Chips - Melt into the ganache for a sweeter chocolate layer. Semi-sweet chips can be swapped in for a darker finish.
Chocolate Sprinkles - Add texture and a classic birthday cake look.
Caramel Filled Chocolate Chips - A fun decorative touch that adds extra candy flavor and visual appeal.
Baking Spray - Helps the cake layers release cleanly from the pans.
Parchment Paper Circles - Makes it easier to remove the cake layers without sticking.
Cupcake Liners - Useful if you're using the extra batter for cupcakes.

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

Mix The Cake Batter - Sift the dry ingredients together. In a mixer, combine the oil, hot coffee, half-and-half, and sour cream. Add the dry ingredients slowly, then mix in the vanilla and eggs just until combined.
Prepare The Pans And Bake - Spray three 8-inch cake pans, line them with parchment circles, and spray again lightly. Line cupcake tins if using extra batter. Fill pans and liners about two-thirds full, then bake until a toothpick comes out clean.
Cool The Cake Completely - Let the cakes and cupcakes rest in the pans for about 15 minutes, then move them to wire racks. Cool fully before frosting.
Make The Frosting And Ganache - Beat the butter until smooth, then mix in the sifted cocoa powder and powdered sugar. Stir together the Ovaltine and cream, then add that mixture to the frosting and beat until lightened. For the ganache, heat the cream and butter, pour over the chocolate chips, stir until smooth, and add vanilla.
Assemble And Decorate - Whip about two-thirds of the ganache for the cake filling. Spread it between the layers, frost the outside of the cake, chill briefly, then drizzle the remaining ganache over the top and edges. Finish with sprinkles and chocolate chips, and pipe frosting onto any cupcakes.

Recipe FAQ

How Do I Store This Recipe?

Store the cake covered in the refrigerator if your kitchen is warm or if the ganache is very soft. For the best texture, let slices sit at room temperature for a bit before serving. Cupcakes can be stored the same way in an airtight container.

How Do I Reheat Or Serve Leftovers?

This cake is usually best served at room temperature rather than reheated. If it's been chilled, let it sit out for 20 to 30 minutes so the frosting and ganache soften up. A quick few seconds in the microwave can warm a slice slightly, though too much heat will melt the frosting fast.

Can I Make This Cake Ahead Of Time?

Yes. The cake layers can be baked a day ahead and wrapped tightly once cooled. The frosting and ganache can be made ahead too, then brought back to a spreadable texture before assembly. You can fully assemble the cake the day before serving and keep it chilled.

Can I Turn This Into Cupcakes Instead?

Yes. The batter works well for cupcakes, and the original instructions already account for that option. Fill liners about two-thirds full and bake until a toothpick comes out clean, usually around 13 to 15 minutes.

Can I Make Ingredient Swaps?

You can swap canola oil for another neutral oil, use whole milk plus a splash of cream for the half-and-half, and use semi-sweet chocolate chips for a less sweet ganache. Salted butter can be used in the frosting if you cut back or skip the added salt.

2026 update: Back in the olden days of blogging, we used to share stories about our lives and such. We don't really do that anymore, and for most of my older posts that feature these kinds of family tales, I've removed those bits to keep it relevant. This is a rare exception. This little 7 year old is now 18, graduated, working full time, and there's not much "little" left in him these days, so I'm going to keep this for posterity, and for the memories. And to torture him now and then when I tell him how many people have seen his little toothless smile. 😉 Skip down to the recipe if you don't care to read all of that. I won't tell.

We had our 4th and final birthday party of the summer to last week. Last week also marked the start of a new school year. We officially now have a 4th, 3rd, 2nd, and a Kindergartner!

It was SO quiet here with all four of the boys in school all day.

Weirdly quiet after a summer full of playing and general boy noise and chaos.

Amelia took TWO uninterrupted naps. I got a TON of work done, all without having to pause every 13 seconds to break up an argument or solve a problem. It was pretty neat to be able to actually complete a thought without having to stop and restart 4 times. But whoa. It was quiet. I may have had the tv on as background "noise" for most of the day.

As far as birthday cakes go, this one was super easy, and the perfect cake for my chocolate loving guy.

I love this age. Seven is such a special year. It is right on the cusp of little and bigger, and there's so much discovery and learning going on.

Every birthday party the family always has a friendly birthday present competition. We all want to buy the "winner". I think Grandpa and Grandma won this year with this Seahawks jersey! All the boys in this house have been begging for these all year long.

He even got to match Grandpa, and there's not much better than that for a 7 year old guy.

Another winner, and one that ALL of the boys have been having such a blast with. Thanks Auntie! I foresee lots of batting practice in our future.

Happy birthday to my 3rd son. May the next year be full of learning and love! Stay on the little side of big for just a while longer, will ya please?

12 servings