Best Chocolate Cake Recipe

Introduction

This best chocolate cake recipe delivers a rich, moist, and deeply chocolatey dessert that’s perfect for any celebration. With a smooth and creamy chocolate frosting, it’s a timeless classic that home bakers will love making and sharing.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder (dutch processed)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups buttermilk
• 1 teaspoon espresso powder (found in the baking aisle)
• 1 teaspoon vanilla extract
• ¾ cup vegetable oil
• 2 cups sugar
• 3 large eggs
• 1 ½ cups butter (softened)
• 5 cups powdered sugar (more or less depending on consistency)
• ¾ cup cocoa powder (dutch processed)
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ⅓ cup heavy cream (or more as needed depending on consistency)

Instructions

1. Step 1: Preheat the oven to 350°F. Line three 8-inch round cake pans with parchment paper or spray with baking spray. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large measuring cup, combine the buttermilk, espresso powder, and vanilla extract until dissolved. Set aside.
4. Step 4: In a separate large bowl or stand mixer fitted with a whisk attachment, beat the vegetable oil and sugar for about 2 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Step 5: Alternately add the dry ingredients and the buttermilk mixture to the sugar mixture, starting and ending with the dry ingredients. Scrape down the bowl as you go until combined. Divide the batter evenly among the prepared pans.
6. Step 6: Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
7. Step 7: To make the frosting, add the softened butter, powdered sugar, cocoa powder, salt, and vanilla extract to a large bowl or stand mixer fitted with the paddle attachment.
8. Step 8: Start mixing on low speed to combine. The mixture will be dry and crumbly at first.
9. Step 9: Gradually pour in the heavy cream and continue beating until the frosting comes together. Scrape down the sides and beat for another 90 seconds until light and fluffy.
10. Step 10: Adjust the frosting consistency by adding more heavy cream if too thick, or more powdered sugar if too thin.

Tips & Variations

• Use espresso powder to enhance the chocolate flavor without adding a noticeable coffee taste.
• Make sure your butter is softened but not melted for the best frosting texture.
• For extra moist cake, brush each layer with simple syrup before frosting.
• Replace buttermilk with a mixture of milk and a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. You can also freeze the unfrosted cake layers wrapped well for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum for structure. Baking times may vary slightly.

Can I use regular cocoa powder instead of Dutch processed?

Yes, but the flavor might be less smooth and the color slightly lighter. You may want to adjust the baking soda slightly since Dutch processed cocoa is less acidic.

Best Chocolate Cake Recipe

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★★★★★

4.5 from 141 reviews

This Best Chocolate Cake Recipe features a rich and moist chocolate cake layered with a creamy, fluffy chocolate frosting. Made with all-purpose flour, Dutch-processed cocoa powder, and enhanced by espresso powder for depth of flavor, this classic cake is perfect for celebrations or any chocolate craving.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 ¾ cups all-purpose flour
• ¾ cup Dutch-processed cocoa powder
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups buttermilk
• 1 tsp espresso powder
• 1 tsp vanilla extract
• ¾ cup vegetable oil
• 2 cups sugar
• 3 large eggs

Chocolate Frosting

• 1 ½ cups butter, softened
• 5 cups powdered sugar (adjustable for consistency)
• ¾ cup Dutch-processed cocoa powder
• ½ tsp salt
• 2 tsp vanilla extract
• ⅓ cup heavy cream (more as needed)

Instructions

1. Prepare Cake Pans: Preheat your oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper or spray them with baking spray and set aside. This ensures the cakes bake evenly and release easily.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set this bowl aside for later.
3. Combine Wet Ingredients: In a large measuring cup, stir together buttermilk, espresso powder, and vanilla extract until the espresso powder dissolves completely. This mixture will add moisture and depth to your cake.
4. Cream Sugar and Oil: In a large bowl or stand mixer fitted with a whisk attachment, beat the vegetable oil and sugar together for about two minutes until the mixture is smooth. Then add eggs one at a time, beating after each addition to incorporate fully. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients and buttermilk mixture alternately into the sugar and egg mixture, starting and ending with the dry ingredients. Mix gently until just combined, scraping the sides of the bowl to avoid lumps and overmixing.
6. Bake the Cakes: Evenly divide the batter among the three prepared cake pans. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert each onto a wire rack to cool completely.
7. Prepare Chocolate Frosting: While the cakes cool, prepare the frosting. Add softened butter, powdered sugar, cocoa powder, salt, and vanilla extract into a large bowl or stand mixer fitted with a paddle attachment.
8. Mix Frosting Ingredients: Start mixing on low speed to combine the dry ingredients with butter, which may be dry and crumbly initially.
9. Add Heavy Cream: Gradually pour in the heavy cream while continuing to beat. Scrape down the sides of the bowl and beat for an additional 90 seconds until the frosting is light, fluffy, and spreadable.
10. Adjust Frosting Consistency: If frosting is too thick, add more heavy cream a tablespoon at a time. If too thin, add additional powdered sugar until desired consistency is reached.
11. Assemble the Cake: Once the cakes are completely cooled, frost the layers evenly with the chocolate frosting. Stack carefully and add a final coat of frosting around the cake.

Notes

• Espresso powder enhances the chocolate flavor without making the cake taste like coffee; it can be omitted if unavailable.
• Ensure eggs are at room temperature for better incorporation into the batter.
• To prevent overbaking, start checking the cake at 28 minutes.
• Use Dutch-processed cocoa powder for the best flavor and color.
• The frosting consistency can be adjusted with heavy cream or powdered sugar to suit your preference.
• For best results, allow the cake to cool completely before frosting to avoid melting the frosting.

Keywords: chocolate cake, best chocolate cake, homemade chocolate cake, chocolate frosting, baking chocolate cake