Chocolate Cake Recipe

Chocolate cake with cake flour on a cake stand.

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4.93 from 13 votes

Moist, rich, and smothered in smooth chocolate buttercream, this Chocolate Cake is a dessert lover's dream!

Prep Time25

Cook Time30

Total Time55

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 687kcal

Author: Andrea

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, +1/2 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.

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.

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