Moist, rich, and smothered in smooth chocolate buttercream, this Chocolate Cake is a dessert lover’s dream!
This Chocolate Cake recipe is a rich, decadent dessert that’s loved for its deep cocoa flavor and irresistibly moist texture. Each bite is soft and tender, with a perfect balance of sweetness and a hint of bitterness from the chocolate. Layered and topped with creamy chocolate buttercream frosting this cake truly is a chocolate lovers dream!
I love how elegant this Chocolate Layered Cake looks, and it is easier to put together than you might think! For more eye catching layered cake recipes you have to check out my Pistachio Cake, Lemon Raspberry Cake, and Vanilla Cake.
Table of Contents
Why I Love This Cake
- Chocolate Cake is a timeless choice for birthdays and other special occasions.
- Moist texture makes it impossible to resist.
- Pairs perfectly with all kinds of frosting and filling options.
Recipe Ingredients
Unsweetened Cocoa Powder – To add in all of that chocolatey goodness into the cake and frosting.
Buttermilk – It creates a tender, delicate crumb in the cake. If you don’t have buttermilk on hand, you can easily make your own homemade buttermilk.
Espresso Powder – As a non-coffee drinker, I opted for baker’s espresso powder diluted in warm water. It added depth to the flavor without a strong coffee taste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Frosting – I love chocolate cake with a chocolate frosting, however you can add any frosting you prefer on this cake. Others I would recommend would be vanilla, cream cheese, or even a peanut butter frosting.
Cake Flour Substitute – To make your own, remove 2 tablespoons from ½ cup of all-purpose flour and replace it with 1 tablespoon of cornstarch. Sift together.
How to Make Chocolate Cake
To Make the Cake
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour two 9″ round cake pans, set aside.
Step 2: In the bowl of a stand mixer, beat together sugar, oil, and vanilla. With the mixer on low speed, add one egg at a time. In a glass measuring cup, combine the buttermilk and water/espresso powder.
Step 3: In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. With the mixer on low speed, gradually alternate adding the whisked dry ingredients and the buttermilk/coffee mixture. Mix just until combined. Remove the bowl and pour the cake batter evenly between the two prepared pans.
Step 4: Place in the oven and bake for 30-35 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
To Make the Buttercream
Step 1: While the cakes are cooling, prepare the buttercream by beating the butter in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes. Once the butter is smooth and creamy, add salt, vanilla, and heavy cream. Mix until incorporated. With the mixer on low speed, gradually add the powdered sugar and cocoa powder (I used my guard on my mixer to prevent any powder from escaping). Once combined, beat on medium-high until fluffy, about 2 minutes. If the chocolate frosting isn’t spreadable enough, add a splash more cream and beat for another 30 seconds.
Step 2: To assemble, place one layer of cake onto a round or a cake stand. Frost the top evenly, then add the next layer. Frost the top of that layer, then frost the sides of the entire cake. Decorate/pipe as desired.
Expert Tips
Check for Doneness Early – Start checking the cake around the 30-minute mark by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
Sift Dry Ingredients – Sifting flour and cocoa avoids lumps and makes everything mix more evenly.
Clean Cake Slices – To achieve a clean cut, use a hot, clean knife. Wipe the knife after each slice to prevent crumbs from dragging. You can also run the knife under hot water to warm it before slicing.
FAQs
I love serving this chocolate cake with a scoop of ice cream on the side. It goes perfectly with flavors like Vanilla Bean, Tin Roof, Mint Cookies and Cream, or even Peanut Butter Cup.
For a smooth release, grease the pans well and line them with parchment paper. This makes lifting the cake simple and stress-free, so you don’t have to worry about it tearing.
Storage Info
STORE the frosted cake at room temperature with a large bowl covering it to protect it from dust. The frosting will keep the cake from drying out. For the unfrosted cake, store it tightly covered at room temperature or in the fridge.
FREEZE unfrosted layers by wrapping them in plastic and foil. To freeze a frosted cake, let it set in the freezer for an hour, then double-wrap in plastic and foil.
More Chocolatey Desserts to Try
Chocolate Cake Recipe
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup cake flour
- 3/4 cup unsweetened cocoa powder
- 2 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 cup water - warmed, +½ tsp expresso powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp vanilla extract
For the Chocolate Buttercream
- 3 1/2 cup powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 1/2 cup butter - room temperature
- 5-6 tbsp heavy cream
- 1/2 teaspoon salt
- 3/4 tsp vanilla extract
Instructions
To Make the Cake
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour two 9" round cake pans, set aside.
- In the bowl of a stand mixer, beat together sugar, oil, and vanilla. With the mixer on low speed, add one egg at a time. In a glass measuring cup, combine the buttermilk and water/espresso powder.
- In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. With the mixer on low speed, gradually alternate adding the whisked dry ingredients and the buttermilk/coffee mixture. Mix just until combined. Remove the bowl and pour the cake batter evenly between the two prepared pans.
- Place in the oven and bake for 30-35 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
To Make the Buttercream
- While the cakes are cooling, prepare the buttercream by beating the butter in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes. Once the butter is smooth and creamy, add salt, vanilla, and heavy cream. Mix until incorporated. With the mixer on low speed, gradually add the powdered sugar and cocoa powder (I used my guard on my mixer to prevent any powder from escaping). Once combined, beat on medium-high until fluffy, about 2 minutes. If the frosting isn't spreadable enough, add a splash more cream and beat for another 30 seconds.
- To assemble, place one layer of cake onto a round or a cake stand. Frost the top evenly, then add the next layer. Frost the top of that layer, then frost the sides of the entire cake. Decorate/pipe as desired.
NOTES
- I find that if I forget to put my butter for frosting out ahead of time, 10-12 seconds on power 4 in my microwave does the trick—soft, but not melted.
- Makes one double-layer 9″ cake.
This cake looks like it came out of the pages of a magazine spread. And it’s SO SO yummy! What a beautiful and delicious classic chocolate cake.
Chocolate Cake is an absolute favorite of mine. This is so rich and creamy! Just need a tall glass of cold milk and its perfection!
Can never go wrong with a classic like chocolate cake! Love the added buttermilk in this recipe!
This is one of the best cake recipes. It tastes wonderfully frosted, but I often use it as the base of my chocolate trifle recipe. So good!
The perfect chocolate cake! I can’t wait to try it!