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

The BEST Chocolate Cake Recipe

This is my all time favorite Homemade Chocolate Cake recipe. Super moist, chocolatey and soft this is my go to dessert for parties, birthdays or just because. The cake is perfectly moist and is topped with a rich chocolate buttercream. Perfect for chocolate lovers! This moist chocolate cake recipe turns out perfect ever time and is incredibly easy to make. You will never need another Chocolate Cake recipe after you make this one!

Ingredients for Chocolate Cake

  • Flour: This recipe calls for all purpose flour however you can substitute equal parts gluten free flour to make this a gluten free chocolate cake.
  • Sugar: I use a mix of granulated sugar and light brown sugar for extra softness and flavor.
  • Cocoa powder: I recommend using good quality unsweetened cocoa powder. I like using Hershey’s unsweetened cocoa powder however Dutch processed dark cocoa powder can be used for an even richer / bitter chocolate taste.
  • Baking powder and Baking soda: Act as leaveners for the cake.
  • Salt: Adds flavor to the cake and balances out the sweetness.
  • Milk: I use 2% in this recipe.
  • Canola oil: I prefer oil in this cake instead of melted butter. It produces a moister cake with better crumb. You can substitute melted coconut oil in place of the canola oil if you prefer!
  • Eggs: They make the cake rich and fudgey. Make sure to bring your eggs to room temperature for a smooth batter.
  • Vanilla: Adds the perfect amount of flavor to the cake.
  • Hot coffee: Strong hot coffee intensifies the chocolate flavor and creates a silky batter!

How to make The BEST Chocolate Cake

  • Combine dry ingredients: Start by combining flour, both sugars, cocoa, baking powder, baking soda and salt in a large bowl. Set aside.
  • Combine wet ingredients: With a stand mixer with the paddle attachment, mix in milk, oil, eggs and vanilla until combined.
  • Make batter: Slowly add the dry ingredients to the wet ingredients with the mixer on low. Pour in the hot coffee (Batter will be thin)
  • Bake: 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: Allow the cake to cool for 15-30 minutes in the pan before inverting and placing on a cooling rack to cool completely before frosting.
  • Frost: Spread the chocolate buttercream between the layers and top with chocolate chips and shaved chocolate for decoration!
  • Serve: with a tall glass of milk or with a side of ice cream (my favorite!)
  • 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

Simply add butter to a stand mixer with the whisk attachment. Beat until fluffy and lighter in color, 2-3 minutes. 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. The frosting can be stored up to a day in advance in the refrigerator.

Why is there coffee in the cake? Can I omit it?

This recipe calls for strong hot coffee to be added to the batter at the end. This creates a nice silky batter as well as emphasizes the chocolate flavor in the cake! You can also substitute espresso powder if you don’t have coffee on hand. I typically use instant coffee mixed with warm water. Don’t worry you cannot taste the coffee in this cake. If you are not a fan of coffee you can just use hot water instead!

Homemade Chocolate Cake | chefsavvy.com

Can this be made ahead of time?

Yes! The cake can be baked, cooled then stored in the fridge for up to 3 days or in the freezer for 3 months. The frosting can be made a day ahead and left in the refrigerator.

How to store this cake?

The cake is best stored at room temperature in an airtight container. The cake will be good for up to 3 days.

Can this be made into cupcakes?

Yes! This simple chocolate cake recipe can be made into 24 chocolate cupcakes. Simply reduce the oven temperature to 325 degrees and bake for 20-25 minutes or until a toothpick comes out mostly clean.

Tips

  • To make this cake eggless substitute 1/4 cup of apple sauce per egg. Alternately substitute 1/4 cup mashed banana. Cake will be done sooner is you substitute the eggs so just keep an eye on it.
  • This cake can be made into a 13 x 9 pan. Simply cut the recipe in half and bake in a 350 degree oven for 30 minutes or until the cake is set.
  • Don’t over bake your cake. I take it out when a toothpick inserted comes out mostly clean.

Moist Chocolate Cake | chefsavvy.com

Here are more cake recipes to try!

The BEST Chocolate Cake

4.89 from 60 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.

Recipe Notes

*Nutrition values are for the Chocolate Cake only*

Nutrition Facts
The BEST Chocolate Cake
Amount Per Serving
Calories 494 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 44mg15%
Sodium 604mg26%
Potassium 313mg9%
Carbohydrates 82g27%
Fiber 4g17%
Sugar 54g60%
Protein 7g14%
Vitamin A 109IU2%
Calcium 100mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate Buttercream Frosting, Easy Desserts, The BEST Chocolate Cake

Originally published Dec 31, 2015

 

Leave a Comment

Comments - page 5/25

  • J T

    Delicious! Used our Special Edition Kitchen aid for the second time and this came out wonderfully!

  • Hi Jes,

    The cake will still be good after 3 days in an airtight container. Personally though I would make the cake on Thursday and make the frosting the night before and frost the cake the night before if possible.

    I hope this helps and I hope you enjoy!

    Thanks!

    Kelley

  • Hi Keisha,

    Thank you so much! I have not served this cake outside so it is hard to say how long it would hold up for. However your suggestion of using shortening with the butter is a great one. This will help the frosting from melting as fast. I think if you use some shortening in the frosting, keep it in a cooler if possible and only keep it out for only a couple hours it should be fine for your party!

    Thank you & enjoy,

    Kelley

  • Tania

    HI looks absolutely scrumptious ! Can’t wait to try it. It’s unlikely that I will find canola oil here…what can I use as a substitute? Thanx .

  • Thanks so much Tania! I would try using applesauce or greek yogurt. I am not certain about how much to add. I would try using 1/3 cup of either apple sauce or yogurt instead of a full 1/2 cup.

    I hope this helps. Let me know how you make out!

    Thanks,

    Kelley

  • Jes

    That’s just what I needed, thanks so much!

  • Denise

    If I replace the hot coffee with hot water, will it taste the same! Or just as good?

  • Hi Denise,

    Yes water will be just as good. Coffee just accentuates the flavor of the chocolate. (You can’t taste the coffee)

    Thanks!

    Kelley

  • Laura Walters

    I baked this cake for my mom’s birthday and it was really good. My mom said it’s the best chocolate cake she has ever had. It was my first attempt at baking a cake from scratch. Thanks for the great recipe. I will be making it again in a few weeks for my brother’s birthday!

As seen in: