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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/best-chocolate-cake-recipe/