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Mama Living Abroad

Nostalgic Israeli Birthday Cake

Making a birthday cake doesn’t have to be complicated. This Nostalgic Chocolate Birthday Cake recipe is quick, easy, and delicious!

one slice of chocolate cake with sprinkles between two fingers
one slice of chocolate cake with sprinkles between two fingers

Baking homemade cakes for special occasions is a thoughtful and personal way to show someone that you care about them, and it can be a wonderful way to celebrate a birthday or other special occasion. I think that homemade cakes have a unique flavor and texture that you can’t get from store-bought cakes, and they can be a great way to create memories that will last a lifetime.

My mom used to bake homemade cakes for us for our birthdays, and we got to choose our own decorations (usually sprinkles). This nostalgic- vintage easy recipe has been in my collection for over 13 years, and I love making it for my kids’ birthdays. The cake is super moist and simple to make, and you probably already have the ingredients in your pantry.

Ingredients Overview

*The full recipe is in the recipe card below!

All-purpose flour: Regular all-purpose flour forms the base of these cut-out butter cookies. Be sure to measure your flour carefully for the best texture.

Butter: Unsalted 

Cocoa powder (unsweetened): It is unusual for a chocolate cake to have no chocolate. However, the cocoa powder gives the cake a chocolate-like flavor. 

How to Store Nostalgic Israeli Chocolate Cake

Room temperature: If you plan to eat the chocolate cake within a few days, you can store it at room temperature. Place the cake on a plate or cake stand and cover it loosely with plastic wrap or aluminum foil.

Refrigerator: If you need to store the chocolate cake for a longer period of time, you can keep it in the refrigerator. Tightly wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container. The cake will stay fresh in the refrigerator for 3-5 days. Let it come to room temperature before serving. 

Freezer: If you need to store the chocolate cake for an extended period of time, you can freeze it without the frosting. Tightly wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container. The cake will stay fresh in the freezer for up to 2-3 months.

To thaw a frozen chocolate cake, place it in the refrigerator for several hours or overnight until it is fully thawed.

More Recipes You’ll Love

Sufganiyot- Israeli Hanukkah Doughnuts

Israeli Krembo (Crembo) Cake

No Bake Shavuot Cheesecake

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

one slice of chocolate cake with sprinkles between two fingers

Nostalgic Israeli Birthday Cake

Author Rachel
Prep Time 10 minutes
Cook Time 35 minutes
Yield 30 squares
Print Pin Recipe

Description

Homemade cakes have a unique flavor and texture that you can't get from store-bought cakes, and they can be a great way to create memories that will last a lifetime.
Kosher, Dairy

Ingredients

The cake:

  • 2 sticks (220 grams) butter plus a little more for greasing the pan
  • 2 1/2 cups (500 grams) granulated sugar
  • 1 1/2 cups (360 ml) water
  • 1/4 cup (40 grams) sifted cocoa powder plus a little more for dusting the pan
  • 1 teaspoon (5 grams) baking soda
  • 3 large eggs lightly beaten
  • 2 1/2 cups (350 grams) all-purpose flour
  • 2 teaspoons (8 grams) baking powder
  • 1/4 teaspoon instant coffee powder (regular or decaf) optional
  • 1/4 teaspoon salt

The frosting:

  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) butter
  • 2 Tablespoons (30ml) whole milk
  • 2 Tablespoons (20 grams) cocoa powder
  • 1 teaspoon vanilla extract
  • sprinkles

Instructions

The cake:

  • Preheat the oven to 325°F/160°C.
  • Heavily grease the pan with butter and dust with cocoa powder.
  • In a large saucepan over medium heat, melt the butter, sugar, water, instant coffee, and sifted cocoa powder. Bring to a gentle boil.
  • Turn off the heat and add baking soda (the batter is going to rise for a second and that's OK).
  • Add the eggs and beat fast and strong (otherwise, you're going to end up with a chocolate omelet).
  • Sift together flour, baking powder, and salt and add to the mixture. Mix well until there are no lumps.
  • Pour the batter into the prepared cake pan and bake for 25-35 minutes until the cake is firm, and a skewer comes out almost completely dry (with moist crumbs). Cool completely before frosting.

Frosting:

  • Heat all the frosting ingredients until the mixture turns into smooth chocolate syrup.
  • Pour over the cake. Let it sit for 10 minutes, decorate or sprinkle on some sprinkles!

Notes

Storing:
Room temperature: If you plan to eat the chocolate cake within a few days, you can store it at room temperature. Place the cake on a plate or cake stand and cover it loosely with plastic wrap or aluminum foil.few days, you can store it at room temperature. Place the cake on a plate or cake stand and cover it loosely with plastic wrap or aluminum foil.
Refrigerator: If you need to store the chocolate cake for a longer period of time, you can keep it in the refrigerator. Tightly wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container. The cake will stay fresh in the refrigerator for 3-5 days. Let it come to room temperature before serving. 
Freezer: If you need to store the chocolate cake for an extended period of time, you can freeze it without the frosting. Tightly wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container. The cake will stay fresh in the freezer for up to 2-3 months.
To thaw a frozen chocolate cake, place it in the refrigerator for several hours or overnight until it is fully thawed.
Tried this recipe? Tag@mamalivingabroad
I love hearing from you! If you’ve tried this Nostalgic Israeli Birthday Cake recipe, then please rate the recipe and let me know how you got on in the comments below. Your email address will not be published.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger and photographer behind “Mama Living Abroad.”

In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

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