Description
This Best Chocolate Cake Recipe delivers an irresistibly moist, rich, and chocolatey cake with a tender crumb—perfect for birthdays, celebrations, or whenever you crave a decadent treat. Paired with a luscious chocolate buttercream frosting, it’s a classic dessert that’s sure to please everyone at the table.
Ingredients
Units
Scale
Cake
- 1 and 3/4 cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot coffee (or hot water)
Chocolate Buttercream Frosting
- 1 cup (230g) unsalted butter, at room temperature
- 3 and 1/2 cups (440g) powdered sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 1/4 cup (60ml) heavy cream (more if needed)
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until everything is well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth and thoroughly blended.
- Make the Batter: Pour the wet ingredients into the dry and mix gently with a spatula or mixer on low speed. Once mostly combined, slowly add the hot coffee and continue mixing until the batter is smooth. The batter will be thin, but that’s perfect for a moist cake.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- Prepare the Frosting: In a large bowl, beat the butter on medium speed until creamy, about 1 minute. Gradually add the powdered sugar, cocoa powder, and salt, mixing on low. Add the vanilla and cream, then increase the speed to high and beat until fluffy and smooth. Add more cream if a softer consistency is desired.
- Assemble and Frost: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides. Smooth with a spatula or create swirls as desired. Slice, serve, and enjoy!
Notes
- For extra flavor, add a teaspoon of espresso powder to the batter to intensify the chocolate.
- You can use hot water instead of coffee if you prefer no coffee flavor—the cake will still be deliciously chocolatey.
- Ensure all ingredients are at room temperature for best results and even mixing.
- This cake can be made a day ahead; simply wrap the cooled layers in plastic and frost the next day.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 490
- Sugar: 48g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
