Best Ever Chocolate Cake Recipe
Best Ever Chocolate Cake
Rich, moist, and decadently chocolatey, this classic chocolate cake is perfect for birthdays, celebrations, or any time you crave a chocolate indulgence. Paired with a smooth, creamy chocolate frosting, it’s sure to become your go-to chocolate cake recipe.
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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3/4 cup unsweetened cocoa powder
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2 tsp baking powder
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1 1/2 tsp baking soda
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1 tsp salt
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1 cup buttermilk, at room temperature
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1/2 cup vegetable oil
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2 large eggs, at room temperature
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2 tsp vanilla extract
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1 cup hot water or hot coffee
For the Chocolate Frosting:
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1/2 cup unsalted butter, softened
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2/3 cup unsweetened cocoa powder
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3 cups powdered sugar, sifted
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1/3 cup milk
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1 tsp vanilla extract
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. -
Mix Dry Ingredients:
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. -
Combine Wet Ingredients:
In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth. -
Combine Batter:
Gradually add wet ingredients to the dry ingredients, mixing until just combined. Slowly add hot water or coffee, mixing until smooth. Batter will be thin—this is normal. -
Bake:
Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. -
Cool:
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. -
Prepare Frosting:
Beat butter until creamy. Add cocoa powder, powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy. Adjust consistency with milk if needed. -
Assemble Cake:
Place one cake layer on a serving plate. Spread frosting evenly over the top. Place second cake layer on top and frost the top and sides. -
Serve:
Slice and serve as desired. Decorate with chocolate shavings, sprinkles, or fresh berries if desired.
Equipment
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2 x 9-inch round cake pans
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Mixing bowls (large & medium)
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Whisk or electric mixer
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Measuring cups and spoons
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Sifter
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Spatula
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Wire cooling rack
Timing
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Prep Time: 20 minutes
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Cook Time: 30–35 minutes
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Cool Time: 20 minutes
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Total Time: 1 hour 15 minutes
Serving Size
Serves 12
Best Ever Chocolate Cake
Equipment
- 2 x 9-inch round cake pans
- Mixing bowls (large & medium)
- Whisk or electric mixer
- Measuring cups and spoons
- Sifter
- Spatula
- Wire cooling rack
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
- For the Chocolate Frosting:
- 1/2 cup unsalted butter softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar sifted
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients:
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
- Combine Batter:
- Gradually add wet ingredients to the dry ingredients, mixing until just combined. Slowly add hot water or coffee, mixing until smooth. Batter will be thin—this is normal.
- Bake:
- Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting:
- Beat butter until creamy. Add cocoa powder, powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy. Adjust consistency with milk if needed.
- Assemble Cake:
- Place one cake layer on a serving plate. Spread frosting evenly over the top. Place second cake layer on top and frost the top and sides.
- Serve:
- Slice and serve as desired. Decorate with chocolate shavings, sprinkles, or fresh berries if desired.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance and store it properly. Frost it just before serving for best texture.
Can I use coffee instead of water?
Yes. Hot coffee enhances the chocolate flavor and makes the cake even richer.
Can I make this cake gluten-free?
Yes. Use a 1:1 gluten-free flour blend but check the baking powder and cocoa powder for gluten-free labeling.
Can I make this cake dairy-free?
Yes. Use non-dairy milk instead of buttermilk and dairy-free butter or oil substitutes.
Can I use a different pan size?
Yes. Baking times may vary. For a 9×13-inch pan, bake for 35–40 minutes; for cupcakes, bake 18–22 minutes.
Can I freeze this cake?
Yes. Freeze unfrosted or frosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving.
How do I prevent the cake from drying out?
Don’t overbake and allow the cake to cool completely before frosting. Using oil and buttermilk helps keep it moist.
Can I make it chocolate chocolate chip cake?
Yes. Fold in 1/2–1 cup of chocolate chips into the batter for extra chocolatey texture.
Can I substitute the frosting?
Yes. You can use cream cheese frosting, whipped ganache, or store-bought chocolate frosting if desired.
How do I get even cake layers?
Use a kitchen scale to divide batter evenly or level the top with a spatula before baking.
How To Store Best Ever Chocolate Cake
Room Temperature:
Store in an airtight container for 2–3 days. Frosted cake should be covered lightly to prevent frosting from sticking to the cover.
Refrigerator:
Store in an airtight container for up to 5 days. Bring to room temperature before serving for best flavor.
Freezer:
Wrap cake layers or slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Serving Tips:
Top with fresh berries, chocolate shavings, or a dusting of powdered sugar for extra presentation.
