The BEST Chocolate Cake

The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!

The Best Chocolate Cake | chefsavvy.com

This is my all time favorite Homemade Chocolate Cake recipe. Super moist, chocolatey and soft this is my go to cake for parties, birthdays or just because. I add fresh brewed coffee to the batter to intensify the chocolate flavor. I also substitute some of the granulated sugar from brown sugar for extra softness and flavor.

How to make chocolate cake

  • Start by combining flour, both sugars, cocoa, baking powder, baking soda and salt in a large bowl. Set aside.
  • With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
  • Slowly add the dry ingredients to the wet ingredients with the mixer on low. Pour in the hot coffee (Batter will be thin)
  • Divide between two 9 inch round cake pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the cake completely before frosting.
  • Store at room temperature in an airtight container for up to 3 days!

Chocolate Cake | chefsavvy.com

Now for my favorite part of any cake: The Frosting. This chocolate buttercream frosting is fluffy, chocolatey and rich with just the right amount of sweetness. The perfect topping to this chocolate cake!

How to make chocolate buttercream frosting

  • Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
  • Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
  • Set aside until you are ready to frost the cake.

Homemade Chocolate Cake | chefsavvy.com

Here are more cake recipes to try!

Moist Chocolate Cake | chefsavvy.com

The BEST Chocolate Cake

4.88 from 56 votes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!

Ingredients

The Best Chocolate Cake

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong hot coffee

Chocolate Buttercream Frosting

  • 1 cup 2 sticks unsalted butter, softened
  • 3/4 cup unsweetened cocoa powder
  • 3 ½ - 4 cups confectioners sugar
  • 2-4 tablespoons milk as needed
  • 1 teaspoon vanilla extract

Instructions

The Best Chocolate Cake

  1. Preheat oven to 350 degrees.
  2. Butter & flour two 9 inch round cake pans.
  3. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.
  4. With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
  5. Slowly add the dry ingredients to the wet ingredients with the mixer on low.
  6. Pour in the hot coffee (Batter will be thin)
  7. Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cake completely before frosting.
  9. Store at room temperature in an airtight container for up to 3 days!

Chocolate Buttercream Frosting

  1. Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
  2. Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
  3. Set aside until you are ready to frost the cake.
Course: Dessert
Cuisine: American
Keyword: The BEST Chocolate Cake

 

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Comments - page 2/5

  • Joyce

    Hi Kelly,

    Is it possible just use one bake pan and cut it into half after it cool?

      • Joyce

        Hi Kelly,

        But if I half the recipe wouldn’t the cake only be “half tall” ? I want to make a construction cake for my son’s birthday. If I use the original recipe but in only one 9 inch cake pan, how long do you think I will have to bake it?

        Thank you

        Joyce

        • Hi Joyce,

          The full cake batter will be too much to fit into 1 9-inch cake pan. This recipe makes enough for two 9-inch cake pans.

          Thanks,

          Kelley

  • Allison

    I made this recipe for a birthday and it was a big hit and was wondering can you use this recipe for cupcakes as well? If so how long should in bake and should I keep the same temperature oven?
    Thanks,
    Allison

    • Hi Allison,

      The cupcakes can bake at the same temperature 350 degrees. The cooking time should be only 15-20 minutes.

      Thanks & Enjoy,

      Kelley

  • Aris

    Cake recipe was flawed!!! Made this for my cousins birthday, I followed the instructions exactly, and it came out dense and fudgy. The texture was disgusting and disappointed us. Do yourself a favor and use your own recipe; don’t waste your ingredients.

    • Hi Aris,

      This recipe is a family favorite of mine and has been made over two dozen times in my household. I have never had any negative reviews of this recipe. Are you sure you did not miss a step?

      Thanks!

      Kelley

  • Kathryn

    One of the best chocolate cakes I’ve ever tasted …many of my guests at our family birthday party said the same! (Aris …don’t think recipe is flawed!)

    • Hi Randi,

      It should be a 1 to 1 ratio. So you can melt butter and measure out 1/2 cup (same amount of oil in this recipe). I have not done this so it is hard to say for sure how it will work. Let me know how you make out!

      Thanks!

      Kelley

  • Lexi Arce

    Hi! This cake looks great? I’m wondering if it’s dense enough to frost without it crumbling and falling apart? Or would I need to place in the fridge over night and frost in the morning? Thanks!

    • Hi Lexi,

      You can frost this cake right after it cools. It won’t fall apart and crumble. No need to place in the fridge overnight.

      Enjoy! Thank you!

      Kelley

  • Olivia Marshall

    Hi!
    Just a quick question: could I use vegetable oil instead of canola oil? If it will alter the texture of the cake then I can go out and get some, but I have vegetable oil on hand and thought if it didn’t matter then I’d go ahead with it
    Thanks!

    • Hi Olivia,

      You can definitely substitute vegetable oil for canola oil in this recipe. Thanks & Enjoy!

      Kelley

  • Shasha

    Hi …can I substitute vegetable oil for canola oul ?..or if I use butter instead of oil…does it will effect ?

    • Hi Shasha,

      You can use either vegetable oil or melted butter to replace the canola oil. It should not effect the taste.

      Thanks & Enjoy!

      Kelley

  • Shasha

    Hi Kelly…here there’s only one type of brown sugar..we don’t have light brown sugar..If I substitute regular brown sugar is it okay ?

  • Shasha

    Just now put the batter in to the oven…in anothe 1 hour like my fiance and his mom is going to visit me ???? hope my cake will be okay!!!!

  • Melissa

    This looks so good!
    I’ll definitely try it.
    However, I always find it difficult to change every single US measurement into a metric, as teaspoons and tablespoons vary in size.. Is it possible to include metric measurements in a separate tab on your recipes? (it would be super helpful to Asian and Europeans!)

    x

      • Michelle

        Hi, I make this cake all the time and everyone loves it, I usually bake mine in a bunt pan for approximately 40 minutes give or take, then instead of a frosting I use a dark chocolate ganache and it is to die for…my daughter has made cupcakes and filled them with dulce de leche and then ice with ganache!

    • Alexis

      This is so true!
      I love reading your recipes – all the consistencies sound so perfect, and the pictures say it all – moist, fluffy, rich in flavour.
      However, metrics is exactly what I use (here in Europe) and it’s very difficult to convert it from US measurements.
      Maybe whenever you re-make an old recipe, you could select the ‘g’ or ‘ml’ option on your scale and edit the recipes with an extra tab as Melissa’s mentioned 🙂

      Thanks again for being so awesome with everything you make Kelley!

      xx

      • Hi Alexis!

        Thank you for the kind words. I will definitely keep that in mind! I would love to accommodate you guys!

        Thanks,

        Kelley

    • Hello,

      Are you replacing the coffee with the water? If so you would want to use the same quantity (1 cup).

      Thank you!

      Kelley

  • Kayla Santiago

    I’m making a cake for my best friends daughters sweet 16 this weekend, We love chocolate cake and based on all the great comments, this one will be delicious! However, I’m doing a big cake. 4 layer 8″ bottom tier and 4 layer 6″ top tier. Since your recipe bakes a 2 layer 9″ do you think I should triple the recipe? Or more? 3.5x? Also, do you think I’d have a problem baking each tier in just two pans and cutting them in half to get my 4 layers, or would it not bake right? Thanks in advance! I can’t wait to try this cake and get started baking it!!

    • Hi Kayla,

      You can double the recipe and then cut each layer in half. That would get you 4 (1-inch tall) layers of 6 inch cake and 4 (1-inch tall) layers of 8 inch cake. You may have a bit of batter left over. How many people are you planning to feed with this cake?

      Thank you!

      Kelley

  • Scott Johnston

    I made this cake yesterday and it was fantastic. My children have requested I make it for their birthdays. Thanks for posting!!

  • Rebekah Cleary

    I wanted a more fluffy of a icing so I added 1 egg white to the icing mixture which added an amazing lightness to it! Thanks for sharing this recipe! Bringing it to a friend’s house tonight for both of our families to enjoy together.

    • Hi LaKeisha!

      I typically use instant coffee. It’s easier for me and I don’t have a coffee maker. Any strong coffee with work.

      Thanks & Enjoy!

      Kelley

  • Eleni C

    HI there: I am new to baking cakes and this one was a BREEZE and DELICIOUS. I followed the recipe. The batter smelled good *before* it went into the oven. I made for my friend’s birthday and it was a hit with the whole family! Thank you!

  • TC

    This is basically Ina’s Beatty’s Chocolate cake, subbing 1 cuo of sugar for brown sugar and using 1 cup milk instead of buttermilk. I prefer this frosting recipe for the sake of ease and not having to melt chocolate.

  • Daniel glynn

    I make this make almost once a month. I like to slice a piece of it and heat for a few seconds and put a scoop of ice cream on it. But everyone love the cake by itself. Thanks for the recipe. I think I want to add some filling next time

  • I made this cake this evening and for some reason, one layer fell slightly in the middle. I put it on the bottom and filled the dent with icing to level it out. The other layer did not fall. Any idea what I may have done wrong? No one else seems to have experienced this.

    • Hi Coya,

      That is interesting that only one of the layers fell. There are a number of reasons a cake can fall: Overmixing the batter, opening the oven door too much, incorrect oven temp or expired leavening agents.

      It is hard to pin point exactly. Hope you enjoyed the cake even though one of the layers sunk a little!

      Thanks!

      Kelley

  • Christine N

    I made this cake and the frosting this past weekend for my husband’s bday and it was a hit! I made it in a 9×13 cake pan and it came out moist and delicious! Thank you for this wonderful recipe!

  • Eliza

    If I wanted to use the extra batter for cupcakes how long would I cook it for?

    • Hi Eliza,

      The cupcakes can bake at the same temperature 350 degrees. The cooking time should be only 15-20 minutes.

      Thanks!

      Kelley