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Best Chocolate Cake Recipe

Chocolate Cake

iamwinfred
This Chocolate Cake is impossibly moist, deeply chocolatey, and surprisingly simple to make. A combination of oil and buttermilk creates a tender crumb that stays soft for days, while hot brewed coffee amplifies the cocoa into a rich, intense chocolate flavor you simply can't achieve any other way. Topped with a fluffy chocolate buttercream frosting, this one-bowl recipe delivers bakery-quality results every single time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 580 kcal

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Large mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling racks
  • Offset spatula or butter knife For frosting
  • Toothpick or cake tester
  • Kitchen scale (optional) For dividing batter evenly
  • Long serrated knife (optional) For leveling cake layers
  • Cake stand or serving plate

Ingredients
  

For the Chocolate Cake

  • 2 cups all-purpose flour 250g; spoon into measuring cup and level off
  • 2 cups granulated sugar 400g
  • 3/4 cup unsweetened cocoa powder 75g; sifted
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs At room temperature
  • 1 cup buttermilk 240ml; at room temperature
  • 1 cup vegetable oil or canola oil 240ml
  • 2 tsp pure vanilla extract
  • 1 cup hot brewed coffee 240ml; or hot water

For the Chocolate Buttercream Frosting

  • 1 cup unsalted butter 226g; softened to room temperature
  • 3.5 cups confectioners' sugar 420g; sifted
  • 3/4 cup unsweetened cocoa powder 75g; sifted
  • 1/3 cup heavy cream or whole milk 80ml
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 350°F (175°C) with the rack in the center position. Grease two 9-inch round cake pans, line the bottoms with parchment paper, grease the parchment, then dust the pans with cocoa powder and tap out the excess.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for about 30 seconds until evenly combined with no lumps or streaks.
  • Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and beat with a whisk or electric mixer on medium speed for 2 minutes, scraping down the sides and bottom of the bowl to ensure everything is fully incorporated.
  • Slowly pour the steaming hot coffee into the batter while stirring gently — the batter will become thin and liquidy, similar to pancake batter, which is exactly right. Stir just until fully combined.
  • Pour the batter evenly between the prepared pans, tap each pan on the counter 2–3 times to release air bubbles, then bake for 30–35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Let the cakes cool in the pans on wire racks for 10 minutes, then run a knife around the edges, invert onto racks, peel off the parchment, and let cool completely (at least 1–2 hours) before frosting.
  • Beat the softened butter for 2 minutes until creamy, then alternate adding the sifted sugar-cocoa mixture with the heavy cream and vanilla, beating on medium-high for 3–4 minutes until light and fluffy; adjust consistency with more cream or powdered sugar as needed.
  • Level the cake layers if domed, spread about 1 cup of frosting over the first layer, stack the second layer on top, apply a thin crumb coat, refrigerate 15–20 minutes to set, then apply the remaining frosting to the top and sides.

Notes

  • Room temperature matters: Take eggs and buttermilk out of the fridge 30 minutes before baking for a smoother, better-textured batter.
  • Don't skip the coffee: Hot coffee deepens the chocolate flavor without making the cake taste like coffee — hot water works as a substitute but won't give the same intensity.
  • Measure flour correctly: Spoon flour into your measuring cup and level it off; scooping directly from the bag packs in too much flour and results in a dry, dense cake.
  • Buttermilk substitute: Mix 1 cup regular milk with 1 tablespoon white vinegar or lemon juice, let sit 5 minutes until slightly curdled, then use as a 1:1 replacement.
  • Don't overbake: Remove the cake when a toothpick comes out with a few moist crumbs — a clean toothpick means the cake is already overdone.
  • Make ahead: Bake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Slightly chilled layers are actually easier to frost.
  • Storage: Store the frosted cake at room temperature under a cake dome for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
  • Freezing: Wrap unfrosted layers tightly in plastic wrap and foil; freeze up to 2 months. Freeze the frosted cake by firming the frosting in the freezer first, then wrapping; freeze up to 1 month.
  • Cupcake variation: Fill cupcake liners two-thirds full and bake at 350°F for 18–22 minutes; makes about 24 cupcakes.
  • Sheet cake option: Pour all batter into a greased 9×13-inch pan and bake 35–40 minutes for an easy, crowd-friendly version.

Nutrition

Serving: 1SliceCalories: 580kcalCarbohydrates: 72gProtein: 5gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 420mgPotassium: 220mgFiber: 3gSugar: 56gVitamin A: 8IUCalcium: 6mgIron: 15mg
Keyword chocolate buttercream, chocolate cake, easy chocolate cake, layer cake, moist chocolate cake
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