Name: Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk (room temperature); 1/2 cup vegetable oil; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup hot coffee or boiling water

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If there’s one dessert that never fails to bring a smile to my face, it’s a classic Chocolate Cake. This recipe creates a cake that’s rich, moist, and deeply chocolatey—an absolute crowd-pleaser for birthdays, special occasions, or just an ordinary Tuesday night when you need a little extra joy. What sets it apart is the perfect balance of cocoa, the subtle tang of buttermilk, and a burst of coffee that makes the chocolate flavor sing. Whether you’re a seasoned baker or a total newbie, this Chocolate Cake is bound to become your go-to treat for every sweet craving.

Ingredients You’ll Need

The magic of this Chocolate Cake lies in a handful of pantry staples, each playing a key role in creating a luscious crumb and unforgettable flavor. Here’s what you’ll need, plus a few handy tips to make your cake truly spectacular:

All-purpose flour: The backbone of the cake, giving it structure and a tender bite.
Unsweetened cocoa powder: Provides that deep, chocolatey flavor—go for a high-quality brand if you can.
Granulated sugar: Sweetens the cake and helps keep it moist.
Baking soda: Works with the buttermilk to give the cake a lovely rise.
Baking powder: Adds extra lift for a lighter, fluffier crumb.
Salt: Just a pinch enhances all the other flavors in the mix.
Buttermilk (room temperature): The secret to a soft, tender, and ever-so-moist cake.
Vegetable oil: Keeps the cake ultra-moist and soft for days.
Eggs (room temperature): Bind everything together and add richness.
Vanilla extract: Rounds out the flavors and adds a warm, sweet note.
Hot coffee or boiling water: Intensifies the chocolate flavor and creates a dreamy, tender texture.

How to Make Chocolate Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This simple step ensures your Chocolate Cake layers release easily and come out with smooth, beautifully even edges every time.

Step 2: Sift the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Sifting not only removes lumps but also blends everything evenly, so your cake bakes up light and consistent throughout.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined. This mixture brings richness, moisture, and a hint of vanilla warmth to your Chocolate Cake batter.

Step 4: Mix Wet and Dry Together

Pour the wet ingredients into the bowl with your dry ingredients. Mix gently until just combined—overmixing can lead to a denser cake, and we want this Chocolate Cake to stay as fluffy as possible.

Step 5: Add the Hot Coffee or Water

Carefully stir in the hot coffee or boiling water. Don’t be alarmed—your batter will be thin, but that’s what makes the cake so moist and tender. The coffee quietly boosts the chocolate flavor without making the cake taste like coffee at all.

Step 6: Bake!

Divide your batter evenly between the prepared pans. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This is the moment when your kitchen fills with that heavenly, chocolatey aroma.

Step 7: Cool the Cakes

Let the cakes cool in their pans for about 10 minutes—just enough time for them to set. Then, gently turn them out onto wire racks to cool completely before you frost. This patience pays off, ensuring your frosting won’t melt and slide off.

How to Serve Chocolate Cake

Garnishes

A classic Chocolate Cake is a blank canvas for all kinds of garnishes. Try a generous swirl of chocolate buttercream or a glossy ganache. For a touch of elegance, dust with powdered sugar, scatter a handful of fresh berries, or add delicate chocolate curls on top.

Side Dishes

Pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream makes for an irresistible dessert plate. If you’re feeling adventurous, serve it alongside tangy raspberry sauce or a drizzle of salted caramel for a flavor contrast that sings.

Creative Ways to Present

For birthdays, stack the layers high and decorate with colorful sprinkles or edible flowers. Make mini Chocolate Cake cupcakes for parties, or slice the cake into elegant rectangles for a chic dinner party dessert. You can even cut out small rounds with a cookie cutter for a playful twist on petit fours.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chocolate Cake covered at room temperature for up to two days, or in the refrigerator for up to five days. An airtight container works best to keep the cake moist and fresh, ensuring you can sneak a slice whenever the craving strikes.

Freezing

This Chocolate Cake freezes beautifully! Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil, then freeze for up to three months. When you’re ready to serve, thaw the layers at room temperature before frosting and assembling.

Reheating

If you love warm Chocolate Cake (and who doesn’t?), pop a slice in the microwave for 10 to 15 seconds. This little trick revives the cake’s tender crumb and brings out all those rich, fudgy flavors, especially when topped with a scoop of ice cream.

FAQs

Can I use Dutch-processed cocoa powder instead of natural?

Absolutely! Dutch-processed cocoa will give the Chocolate Cake a slightly deeper color and a smoother, more mellow chocolate flavor. Just make sure your baking powder is fresh, as Dutch-processed cocoa is less acidic.

Is it possible to make this recipe into cupcakes?

Yes, you can! Simply divide the batter among lined cupcake tins, filling each about two-thirds full, and bake for 18 to 22 minutes. Keep an eye on them, as cupcakes bake faster than full-sized cakes.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for five minutes. This helps achieve the same tender crumb in your Chocolate Cake.

Why add hot coffee?

The hot coffee intensifies the chocolate flavor without making the cake taste like coffee. If you prefer, you can use hot water, but coffee really brings out the best in your Chocolate Cake.

What frosting works best?

Chocolate buttercream is always a classic choice, but cream cheese frosting and chocolate ganache are fantastic alternatives. Each brings its own delicious twist to your Chocolate Cake, so choose your favorite or mix and match!

Final Thoughts

Baking this Chocolate Cake is like sharing a little happiness with everyone you love. There’s just something about its rich aroma and ultra-moist crumb that makes any occasion feel extra special. Give it a try—you’ll be amazed at how simple ingredients can create such bakery-worthy results!

Chocolate Cake Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This classic homemade chocolate cake is rich, moist, and perfect for any occasion. Made with cocoa powder, coffee to enhance the chocolate flavor, and simple pantry ingredients, it delivers a deep chocolate taste without overwhelming bitterness. Ideal for pairing with chocolate buttercream, ganache, or cream cheese frosting, this cake is a crowd-pleaser that is easy to prepare and bake.

Ingredients

Scale

Dry Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup buttermilk (room temperature)
1/2 cup vegetable oil
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup hot coffee or boiling water

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Instructions

Preheat and prepare pans: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking and ensure easy removal.
Mix dry ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt to combine evenly and remove lumps.
Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until fully blended and smooth.
Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
Add hot coffee: Carefully stir in the hot coffee or boiling water. The batter will be thin, which is normal and contributes to a moist texture.
Pour and bake: Evenly divide the batter between the prepared cake pans. Place them in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Remove from the oven and let the cakes cool in their pans for 10 minutes. Then, transfer them onto wire racks to cool completely before frosting or serving.

Notes

This cake works beautifully with chocolate buttercream, ganache, or cream cheese frosting for a luscious finish.
You can substitute hot water for coffee if desired; coffee enhances the chocolate flavor but won’t impart a coffee taste.
To make cupcakes using this batter, bake for 18–22 minutes at the same temperature.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American