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 3/5

  • Nicole

    Just made this… absolutely delicious so good thanks for such a great recipe!

  • I made this today cake for a friend’s Birthday It’s amazing how deliciously moist this cake is and not as sweet and heavy as I imagined. Everyone loved it. Seriously, this is going to be the only chocolate cake recipe I will ever use.

  • I made this cake for a friend’s Birthday just this afternoon. I don’t usually like chocolate cake but this was truly excellent ! Everyone raved about it.
    It was dense and moist, yet not heavy like a brownie would be. From now on this will be the only chocolate cake recipe I will be using.

  • Molly M.

    The bake time for two 9″ rounds is listed waaay to short!? It usually takes my oven about 45 or more minutes.

    Just tried this as cupcakes and they were just as devine as the cake! I added just a little pinch of cinnamon to the coffee this time just for fun and to see if my food critique hubby noticed.

    Thanks 🙂

    • Rebekah C.

      I’m noticing the same thing. At 25 minutes, the cake was still super runny in the middle, so I had to keep it in the oven for another 20 minutes.

  • Shannon E.

    I made this for my brother’s birthday cake and everyone loved it. I was looking and looking for an awesome chocolate cake and this was perfect!

  • Shaylin

    This cake was DELICIOUS. I made this for my boyfriend’s housewarming party and it was a hit. Sooo moist and yummy. I’m not keen on sweet frosting, so instead of adding 3.5 – 4 cups of confectioner’s sugar, I added 1.5 cups and added a little more cocoa powder. It tasted like dark chocolate goodness! Thank you so much for this, Kelley. You are a genius.

  • Emily

    How full should I fill the muffin tins since I am going to make cupcakes?

  • Lauren

    I’ve made this cake and LOVED it, but I’d like to make it as cupcakes for my daughters birthday. Can I use cupcake liners, or will the batter soak into them?

    Thanks!

  • Alexa S

    Really want to try this recipe. A lot of other chocolate cake recipe’s have failed on me. Thanks for all of the great recipes Kelley!

  • Alexa S

    Is there a different time or temperature if u are making cupcakes with this batter?

    • Hi Alexa,

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

      Thanks & Enjoy,

      Kelley

  • Deepti

    Hi

    I made this today and it out just as u said…soft, moist and just awesome. My family does not prefer chocolate cakes normally but this was an exception. My son just loved it and has not stopped eating it. thanks for the wonderful recipe. I just made one change added cocnut oil insted of canola oil. No smell or tast of that too, so just an awesome cake.

  • Kelly Sood

    Made this yesterday for a friends birthday. Delicious! The cake is so nice and moist and the frosting is divine! I also love that it is such an easy recipe. Thanks for sharing!

  • Judy

    Hi! I’m excited to make this cake for my upcoming birthday. It sounds delicious. I do not have a stand up mixer. Will it be ok to use a traditional mixer and a whisk?

  • Monique

    Hey Im getting ready to make this cake today, however lost my paddle attachment. I do have a whisk attachment and also a hand mixer, is it alright to substitute one of them for the paddle attachment and if so which one and is there any tips i should know?

  • Sonya

    Currently baking this cake in the oven right now! It has been in there for 26 minutes and the center is still jiggly. Baking a little longer until set. I’ve never had this problem where a cake takes longer to bake but I’m hoping it turns out well!

  • Antonija

    Hi dear Kelly,

    Do you think it is possible for you to make again this recepì but video version step by step with instructions and measurements, please ??? And if possible to send it to my e-mail. Thanks

  • B

    without question the BEST chocolate cake I have ever made or had for that matter. I adore chocolate cakes but so many leave me wanting…they are either dry and crumbly or so dense and moist it’s just too much. This cake was perfect. So dark and delicious, perfect crumb. I’ve made 3 times now and it is a massive hit. I used a basic vanilla buttercream to ice it. incredible! thanks for sharing.

  • Maria

    The cake par turned out pretty good but the frosting turned out a bit… well beady? The powdered sugar didn’t mix properly and it kind tasted like powdered sugar till i added more vanilla. Any tips?

  • This is indeed the BEST chocolate cake; it has such a rich flavour and spongy texture! ❤️ I made this for my sister’s birthday recently, and everyone loved it!! Thanks so much for this recipe, it’s my new favourite!

    • Hi Vivian!

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

      Thanks & Enjoy,

      Kelley

  • Karen

    This cake is really good but it is more like a brownie than a cake. I used 1/2 cup cocoa and about that much in the frosting to since I prefer less chocolate. I also used hazlenut coffee instead of regular. Very tasty! I could’ve ate the whole bowl of frosting by itself!