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The BEST Chocolate Cake Recipe

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4.1 from 12 reviews

This best chocolate cake recipe features a moist and rich chocolate cake layered with a smooth, creamy cocoa buttercream frosting. Using a combination of Dutch-processed cocoa, coffee, and buttermilk, it delivers a deep chocolate flavor complemented by a fluffy yet dense crumb. Perfect for birthdays, celebrations, or any chocolate craving, this cake is easy to make and guarantees a decadent treat for 16 servings.

Ingredients

Dry Ingredients

  • 1 3/4 cups (364g) granulated sugar
  • 3/4 cup (84g) Dutch-processed cocoa powder
  • 2 cups (256g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 1/2 cup (105g) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup (227g) buttermilk
  • 3/4 cup (178g) strongly brewed coffee, hot

Frosting Ingredients

  • 1 1/2 cups (339g) unsalted butter, room temperature
  • 1 cup (112g) Dutch-processed cocoa powder
  • 5 cups (560g) powdered sugar
  • 1/4 cup (60g) milk, slightly warmed
  • 1/4 cup (60g) heavy cream, slightly warmed
  • 3 tablespoons corn syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Prepare the pans: Preheat your oven to 350°F (175°C). Grease and line two or three 8-inch cake pans with parchment paper to ensure the cakes release easily after baking. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together sugar, cocoa powder, all-purpose flour, baking powder, baking soda, and salt until evenly combined. Create a well in the center to hold the wet ingredients.
  3. Combine wet and dry ingredients: Into the well, add vegetable oil, vanilla extract, eggs, and buttermilk. Using a whisk, start mixing from the center outward to incorporate the dry ingredients gently until smooth and lump-free. The batter will be thick.
  4. Add coffee: Pour the hot brewed coffee into the batter and whisk again until it becomes smooth and thin enough to pour. This enhances the chocolate flavor and moistness.
  5. Bake the cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes if making two layers or 20-25 minutes for three layers. The cakes are done when they have risen, spring back when lightly pressed, and a knife inserted in the center comes out with a few moist crumbs.
  6. Cool the cakes: Remove from the oven and allow the cakes to cool completely in the pans on a wire rack before frosting.
  7. Make the frosting: In a stand mixer fitted with a paddle attachment, beat the room temperature butter with cocoa powder on low speed for 30 seconds until smooth with no visible streaks. Gradually add powdered sugar, warmed milk, warmed heavy cream, corn syrup, vanilla extract, and salt. Beat starting on low then increasing to medium speed until the frosting is fluffy and lightened in color, scraping down the bowl as needed, about 30 seconds.
  8. Assemble the cake: Place the first layer right side up on your cake stand or serving plate. Spread a thick layer of frosting evenly over the surface with an offset spatula. Repeat with remaining layers and frosting.
  9. Frost the sides and decorate: Use the remaining frosting to cover the sides of the cake completely. Create decorative swirls with the back of a spoon or spatula for a beautiful finish. Decorate as desired and serve.

Notes

  • Using hot coffee in the batter intensifies the chocolate flavor but does not make the cake taste like coffee.
  • Room temperature ingredients, especially butter and eggs, help achieve a smooth batter and fluffy frosting.
  • Line cake pans with parchment paper for easy cake removal and clean edges.
  • Adjust baking time if using different sized pans or more layers.
  • Store the frosted cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best taste.
  • For a richer flavor, Dutch-processed cocoa powder is recommended over natural cocoa.

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