50th birthday cake —because hitting 50 deserves something unforgettable!

Ever realized you’re turning fifty and thought, “Time for the best cake ever”? This 50th birthday cake is exactly that—bold, celebratory, and perfect for making the milestone glow 🎉.

Why this 50th birthday cake is awesome

This cake blends rich dark chocolate, fizzy champagne-infused frosting, and a hint of raspberry zing. It’s elegant, easy, and so impressive your guests will think you hired a pro. How’s that for turning 50 in style?

Ingredients

• 2 cups all-purpose flour
• 1½ cups sugar
• ¾ cup cocoa powder
• 1½ tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk (or yogurt)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ¾ cup strong coffee (hot)

Champagne Frosting & Filling

• 8 oz cream cheese, room temp
• ½ cup butter, softened
• 3 cups powdered sugar
• 3 tbsp champagne or sparkling wine
• ½ cup raspberry jam

Topping

• Fresh raspberries
• Edible gold flakes (optional glam)

Tools & Kitchen Gadgets Used

Here’s where you’d link to Amazon:

• 2 × 9″ cake pans
• Electric mixer (stand or hand)
• Mixing bowls
• Offset spatula
• Cooling rack
• Whisk
• Cake turntable (optional but helpful)

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease pans.
2. Whisk flour, cocoa, baking powder, salt.
3. Beat sugar, eggs, buttermilk, oil, vanilla until smooth.
4. Add dry mix, then stir in hot coffee—batter should flow like glory.
5. Divide into pans, bake 30–35 mins. Test with a toothpick (tiny crumbs are good).
6. Cool completely then level tops.
7. Make frosting: beat cream cheese & butter, slowly add powdered sugar, then champagne.
8. Spread jam on first layer, top with frosting, add second layer, finish full coverage.
9. Decorate with raspberries and optional gold flakes. Chill 15 mins before serving.

Calories & Nutritional Info (per slice, 12 servings)

• ~420 kcal
• Carbs: 50 g
• Fat: 23 g
• Protein: 5 g
  Tip: Use light cream cheese & less sugar to lighten it up.

Common Mistakes to Avoid

• Dry cake? Don’t over-bake—stick toothpick with a few moist crumbs left.
• Frosting too runny? Make sure cream cheese and butter are room temp but not melted.
• Jam seeping? Cool cake completely before adding filling.
• Decoration sliding? Chill frosting first so raspberries stay put.

Variations & Customizations

1. Keto-friendly: Use almond flour, erythritol, and swap jam for low-sugar berry puree.
2. Mocha indulgence: Add 2 tsp instant espresso to batter.
3. Berry lover: Add fresh raspberries between layers.
4. Nutty crunch: Fold chopped pistachios into frosting.
5. Citrus twist: Use orange zest in cake and frosting.

FAQ Section

1. Can I bake ahead? Yes, layers freeze solid; thaw before assembly.
2. How long does it keep? Refrigerated, it lasts up to 4 days—sealed.
3. Non-alcohol option? Swap champagne for orange juice or cream.
4. Can I use boxed cake mix? Sure, but add coffee for extra richness.
5. Room-temperature serving? Bring to room temp 30 mins before.
6. Egg-free substitute? Use egg replacer or flax eggs (1 tbsp flax + 3 tbsp water each).
7. Make it dairy-free? Use vegan cream cheese and plant-based butter.

Final Thoughts

Congrats on making a cake for the big 5-0! 🎈 This 50th birthday cake is stunning, tasty, and totally brag-worthy. Bake, snap, and let the celebration begin—because turning 50 never tasted better!