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cake decorated with a clock for new year's
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New Year's Eve Cake

This fun, decadent New Year's Eve Cake has a fudgy chocolate buttercream and four rich dark chocolate layers.
Course: Cakes
Cuisine: American
Servings: 34 servings
Calories: 322kcal
Author: Barbara Bakes LLC



  • 2 cups 275 grams all-purpose flour
  • 2 cups 400 grams granulated sugar
  • ¾ cup 75 grams special dark cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ cup canola oil
  • 1 cup heavy cream
  • 1 cup hot coffee or hot water
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract

Fudge Frosting

  • 4 cups semisweet chocolate chips
  • 1 cup 2 sticks unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup special dark cocoa powder
  • 3 cups powdered sugar
  • ¼-½ cup milk
  • 1 4.25-ounce tube white decorating icing
  • 1 8- ounce block dark chocolate at room temperature


  • To make the cake: 
  • Preheat the oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper. Spray the bottom and sides with nonstick cooking spray and set aside.  
  • In a large mixing bowl, whisk together the flour, granulated sugar, ¾ cup cocoa powder, baking powder, and salt. Stir in the canola oil, heavy cream, and hot coffee. Add the lightly beaten eggs and 1 teaspoon vanilla. Stir until just combined. Evenly divide the batter among the prepared cake pans. 
  • Bake for 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. (You can also use a thermometer and check the internal temperature of your cake is around 210°F in the middle.)
  • Let the cakes cool in pans on a wire rack for 30 minutes before inverting onto the wire racks to cool completely.

To Make the frosting:

  • Melt the chocolate chips in a large microwave-safe bowl for about 3 minutes, stirring every 30 seconds until completely melted. Set aside to cool for 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the 1 teaspoon vanilla, ½ cup cocoa powder, and powdered sugar, and beat until well combined. Add the cooled melted chocolate and beat until thick. With the mixer on low speed, beat in 1 tablespoon of milk at a time until the frosting is a smooth, thick, and spreadable consistency.
  • With a long serrated knife or cake leveler, level the top of each cake layer, if needed, and slice each cake layer in half horizontally. You should have 4 cake layers.
  • Spread a little frosting on the center of a cake stand or cake plate. Place a cake layer, bottom side up, on the cake stand, and spread a generous layer of frosting on top. Place the next layer, bottom side up, on the frosted layer, and spread with another generous layer of frosting on top. Repeat with the third layer. Place the final layer, bottom side up, and spread the remaining frosting on the top and sides of all the layers. 

To decorate the cake:

  • Using a vegetable peeler, scrape the blade lengthwise across the room-temperature block of dark chocolate to create curls. Garnish the top rim and side of the cake with the chocolate curls. 
  • Use the white decorating icing to create the countdown clock.


I made the following changes for high altitude:
  • - reduce baking powder to 1 ½ teaspoons
  • - reduce the sugar by 3 tablespoons (362 grams)
  • - add an additional 2 tablespoons of coffee


Serving: 1g | Calories: 322kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 83mg | Fiber: 2g | Sugar: 40g