Turning 19? Time to flaunt your final teen year with a show-stopping 19th birthday cake! Imagine candles glowing while everyone sings your name—sounds pretty epic, right?
Why this 19th birthday cake is awesome
This cake blends ultra-moist chocolate sponge with silky salted caramel buttercream. It’s easy to whip up, ridiculously good, and guaranteed to impress both friends and the birthday star.
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk (or oat milk)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (brews richness!)
- Salted caramel buttercream:
- 1 cup unsalted butter, room temp
- 3 cups powdered sugar
- ½ cup homemade salted caramel sauce
- Pinch of sea salt
Substitutions:
- Gluten-free? Use a 1:1 GF flour blend.
- Vegan? Swap eggs for flax-egg and use plant-based butter + milk.
Tools & Kitchen Gadgets Used
- 9″ round cake pans (x2)
- Mixing bowls
- Electric mixer
- Measuring cups & spoons
- Rubber spatula
- Cooling racks
- Piping bag + large round tip
- Saucepan for caramel
- Whisk
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Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease & line pans.
- Whisk flour, sugar, cocoa, baking powder, soda, and salt.
- Add eggs, milk, oil, vanilla—mix to combine.
- Slowly stir in hot coffee until smooth (yes, coffee in cake!).
- Divide between pans, bake 30–35 min until a toothpick comes out clean. Cool fully.
- For buttercream, beat butter until creamy. Gradually add powdered sugar. Mix in caramel sauce and a pinch of sea salt.
- Stack cakes with a thick layer of frosting between. Cover top and sides.
- Pipe a fun border—go wild! Drizzle extra caramel on top and sprinkle sea salt.
Calories & Nutritional Info
- Approx. 450 kcal per slice (1/12 cake)
- Fat: 24 g | Carbs: 55 g | Protein: 5 g
- Tip: Use dark chocolate + oat milk for a subtle nutrient boost.
Common Mistakes to Avoid
- Dry cake? Over-baking is a no-no—watch the timer!
- Buttercream too soft? Chill it briefly before piping.
- Caramel too runny? Let it cool to a drizzle consistency before adding.
Variations & Customizations
- Keto-friendly: Use almond flour, erythritol, and sugar-free caramel.
- Spicy twist: Add a pinch of cayenne to cocoa for a chocolate-chili kick.
- Fruit-star: Fold in raspberries or spread raspberry jam layer for fruity zing.
FAQ Section
- Can I freeze this cake? Yes—wrap it well and freeze up to 3 months. Thaw in fridge.
- How long to prep? About 1 hour active, plus 30 min cooling.
- What cake pan size? Standard 9″ rounds.
- Make it gluten-free? Absolutely—use GF flour blend.
- Egg-free version? Substitute 2 flax eggs.
- No mixer? Hand whisk works—just takes longer.
- Party look? Add sprinkles, candles, chocolate shards—you name it.
Final Thoughts
You just created a drool-worthy 19th birthday cake that’s moist, decadent, and totally Insta-worthy. Share your masterpiece—you’ll never believe how easy and fun baking can be! 🎂