Chocolate Sprinkle Cake

Chocolate Sprinkle Cake is a chocolate layered cake with simple filling and frosting of Whipped Cream. It is then topped with sprinkles on top. A simple yet beautiful and tasty as heck cake!

Sprinkle Birthday Cake with Whipped Cream
Fresh as summer

Yesterday was Priya’s birthday and I had to make a cake. A cake which started from a black forest cake and ended up being a whipped cream and sprinkle cake. Go with the flow and what’s available!

Sprinkle Birthday Cake with Whipped Cream
Easy to decorate and assemble

For any frosted cake, I usually go-to my eggless chocolate cake recipe and bake the layers at least 2 days in advance, giving time for layers to freeze well. You can even prepare sugar syrup in advance. With use ready-to-whip soy based cream, it took me less than 1 hour to soak, fill and frost the cake.

Sprinkle Birthday Cake with Whipped Cream
Assembling the cake

Since I am not proficient in decorating, so kindly ignore rough edges and curves on the cake. Focus on the taste and it will blow your mind off. I have a group of finicky cooks and ladies tasting and they couldn’t stop telling me how good it is. It was perfectly moist, soft and fresh.

Sprinkle Birthday Cake with Whipped Cream

All you need is 3 layers of chocolate cake, sugar syrup and ready-to-whip cream. Assemble and decorate as per your choice. I keep it simple.

Sprinkle Birthday Cake with Whipped Cream
Perfect for a party
Sprinkle Birthday Cake with Whipped Cream
an 8 inch, 3 layered cake Conversion Chart Print

Old Fashioned Chocolate Cake


1 cup of all purpose flour (maida)
½ cup and 1 tablespoon of granulated sugar (chini)
cup and 1 teaspoon of unsweetened cocoa powder
¼ heaped teaspoon of baking soda
¼ teaspoon of salt (namak)
cup of hot water
4 tablespoons of vegetable oil
2 teaspoons of white vinegar
1 teaspoon of instant coffee granules
1 teaspoon of vanilla extract
2 tablespoons of whiskey (optional)
sugar syrup for soaking


1.Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.
2.Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use a mixer as it will not aerate the dry flours.
3.Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
4.Mix the wet ingredients into the dry ingredients and whisk them till they are just combined. Do not overmix. A smooth batter is not necessary, few lumps in it are fine. If you are adding any liquor, then add it now.
5.Pour batter into the prepared pan. Gently tap the pan so air bubbles are removed and batter spreads evenly.
6.Bake for 20-25 mins in the preheated oven. After about 18-20 minutes, insert a tooth pick towards the side of the pan. If it comes out clean, then cake is done.
7.Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe three times separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.


Old fashioned chocolate cake is perfect as a moist base for frosting and layering cakes.

Using coffee is optional.