Classic Chocolate Cake
Prep time
Cook time
Total time
This double layer chocolate cake is moist, rich and perfect for just about any occasion!
Yield: 12
  • 1¼ c. all-purpose flour
  • ½ c. cake flour
  • ¾ c. natural unsweetened cocoa powder
  • 2 c. sugar
  • 2 eggs
  • ½ c. vegetable oil
  • 1 c. buttermilk
  • 1 c. warm water + ½ tsp. espresso powder (or 1 c. coffee)
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • Chocolate Buttercream:
  • 3½ c. powdered sugar
  • ¾ c. natural unsweetened cocoa powder
  • 1½ c. (3 sticks) butter, room temperature
  • 5-6 tbsp. heavy cream
  • ½ tsp. salt
  • ¾ tsp. vanilla extract
  1. Preheat oven to 350 degrees. Butter and flour two 9" round cake pans, set aside.
  2. In the bowl of a stand mixer, beat together sugar, oil and vanilla. With mixing speed on low, add one egg at a time. In a glass measuring cup combine the buttermilk and coffee.
  3. In a medium size mixing bowl, whisk together flours, cocoa powder, baking soda, baking powder and salt. With mixing speed on low, gradually alternate adding whisked dry ingredients and buttermilk/coffee mixture. Mix just until combined. Remove bowl and pour the batter evenly between the two prepared pans.
  4. Place in oven and bake for 30-35 minutes or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
  5. While 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 mixing speed on low, gradually add the powdered sugar and cocoa powder (I used my guard on my mixer to prevent any of the powder from escaping). Once combined, beat on medium-hight until fluffy, about 2 minutes. If the frosting isn't spreadable enough, add a splash more of cream and beat another 30 seconds.
  6. 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 and then the sides of the entire cake. Decorate/pipe as desired.
-I find 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.

Recipe source: Adapted from My Baking Addiction, The Best Chocolate Cake
Recipe by Life Made Simple at