This chocolate cake is decadent and irresistible! The chocolate cake is moist and fudgy and the chocolate buttercream frosting is smooth and packed with chocolate! This is the best chocolate cake recipe!
Ingredients for Chocolate Cake
Chocolate cake
- All-purpose flour: All-purpose flour works perfectly in this recipe.
- Granulated sugar: Granulated sugar to sweeten the cake.
- Dark cocoa powder: You can also use regular, but dark cocoa powder adds a deep chocolate flavor and dark chocolate color.
- Baking soda: A leavening agent to help the cake rise.
- Baking powder: Another leavening agent to help the cake layers rise.
- Salt: Salt enhances the flavor of the chocolate in the cake.
- Milk: Room temperature milk. You can also use buttermilk.
- Eggs: Eggs should also be at room temperature.
- Vegetable oil: Provides moisture without weighing the cake down.
- Vanilla extract: Pure vanilla extract enhances the flavor of the chocolate (believe it or not).
- Boiling water: Boiling water helps bring the batter together.
- Espresso powder: Espresso powder also enhances the chocolate flavor. And no, it does not make the cake taste like coffee.
Chocolate buttercream frosting
- Unsalted butter: Room temperature.
- Powdered sugar: No need to sift unless the powdered sugar is super lumpy.
- Salt: A pinch of salt contrasts the sweetness.
- Vanilla extract: Vanilla extract enhances the chocolate flavor.
- Heavy cream: Heavy cream dissolves the sugar a bit, making the buttercream smooth.
- Dark cocoa powder: Dark cocoa powder adds a rich, chocolatey flavor to the frosting.
Tools & Supplies for Making Chocolate Cake
How to Make Chocolate Cake
- Preheat oven to 350 degrees F and prepare cake pans with nonstick cooking spray and parchment circles.
- In a bowl, combine the dry ingredients (all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt). Whisk to combine.
- Add in eggs, milk, vegetable oil, and vanilla extract. Mix until just combined.
- Combine boiling water and espresso powder. Pour into the cake batter.
- Mix the cake batter until combined and smooth.
- Fill the prepared cake pans with batter, divided evenly among the pans.
- Bake the cake layers for approximately 30-35 minutes.
- Cool the cakes in the pan for at least 15 minutes before removing and transferring to a wire rack to cool completely.
How to Make Chocolate Buttercream Frosting
To make the chocolate buttercream frosting, I recommend using a stand mixer with a whisk attachment if you have it for the best results. You can also use an electric hand mixer.
- Whip the room temperature butter for about 5 minutes until light, fluffy, and pale in color.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Then add the remaining half and continue to mix on low speed.
- Add the vanilla extract and salt and continue to mix on low until combined.
- Add in the cocoa powder. Mix on the lowest speed to incorporate into the frosting.
- Slowly drizzle in the heavy cream. Be sure to scrape the sides and bottom of the bowl after this step to ensure everything is well mixed.
- Turn the mixer to medium speed and whip the buttercream for about 3 minutes.
- (Optional) Switch to a paddle attachment and mix on low speed for an additional 5 minutes to remove air bubbles and made the buttercream silky smooth.
For additional flare, you can also make a chocolate ganache drip for the sides of your cake. Check out my recipe blog post on chocolate ganache for more information.
Chocolate Cake Recipe Tips
Bake perfect cake layers
Check out my baking tips blog post on 10 Tips for Baking Perfect Cakes for simple ideas to help make your chocolate cake turn out perfect!
Use dark cocoa powder
For the best chocolate flavor and color, I highly recommend sticking with dark cocoa powder. My favorite brand is the Hershey’s Dark Cocoa Powder.
Even cake layers
To create even, uniform cake layers, I recommend using a kitchen scale to portion the cake batter into pans for even baking.
Assembling the cake
Check out my baking tutorial on how to frost a layer cake to learn the steps to frost this chocolate cake!
Level the cake layers before frosting
Before icing the cake with chocolate frosting, level the cake layers by cutting off the cake “humps” with a serrated knife. This will ensure that your finished product is even and beautiful!
Storing and serving
Store the frosted chocolate cake in an airtight container in the refrigerator for up to 5 days. Cover any exposed cake with plastic wrap to prevent the cake from drying out. Serve the cake at room temperature for the best taste and texture.
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Chocolate Cake
Yield: 16 servings
This chocolate cake recipe is a chocolate lovers dream! A moist and fudgy dark chocolate cake frosted with rich, chocolate buttercream and chocolate ganache.
Equipment
- 3 7" round cake pans
- Stand mixer or electric hand mixer
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup dark cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs room temperature
- 1 cup buttermilk or buttermilk substitute room temperature
- ½ cup vegetable or canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 tsp espresso powder
Chocolate Buttercream Frosting
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 1 tbsp vanilla extract
- ½ tsp salt
- ¾ cup dark cocoa powder
- ¼ cup heavy cream
Chocolate Ganache
- ½ cup semisweet or dark chocolate chips
- ¼ cup heavy cream
Instructions
Chocolate Cake
- Preheat oven to 350° F. Prepare cake pans using cooking spray and parchment circles.
- In a large mixing bowl, combine flour, sugar, dark cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- Add in room temperature eggs, buttermilk or buttermilk substitute, vegetable oil, and vanilla extract. Whisk until the dry and wet ingredients are just combined.
- Pour in boiling water and espresso powder and slowly whisk until the water and cake batter are combined and smooth. Do not overmix.
- Divide batter evenly between your cake pans (see equipment for sizes). Use a kitchen scale to ensure that the batter is equally divided.
- Bake cakes for approximately 30-35 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans (see blog post for more information).
- Remove cakes from the oven and allow them to cool in the pans on a wire rack until they are at room temperature.
- Run a knife or small offset spatula between the cake and edge of the pan to loosen from the edges. Invert the cakes to remove from the pan.
- Recommended but not required: Wrap cooled cakes in plastic wrap and chill for at least an hour or overnight.
- Level cakes using a serrated knife so that the layers are flat.
Chocolate Buttercream Frosting
- In the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add in vanilla extract and salt.
- Add in dark cocoa powder and mix on the lowest speed until well combined.
- Slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the mixer to a medium speed and whip for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway to ensure that the ingredients are well combined.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
Chocolate Ganache
- In a microwave safe bowl, combine chocolate chips and heavy cream.
- Microwave for 30 seconds. Remove from microwave and stir.
- Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.
- Spoon the chocolate ganache into a disposable pastry bag or plastic sandwich bag to drizzle onto the cake.
Assembling the Chocolate Cake
- Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly.
- Continue to repeat this process until the layers are stacked.
- Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the buttercream is firm to the touch.
- Frost the cake using the buttercream. For smooth results, use an offset spatula with a bench scraper.
- Chill cake for another 30 minutes.
- Take slightly cooled chocolate ganache and gently drizzle down the sides of the cake and spread it over the top.
- Using a pastry bag with a 1M piping tip, create swirls of buttercream around the top edges and bottom edges of the cake.
Notes
Chocolate cake can be stored in an airtight container in the refrigerator for up to 5 days. Serve the cake at room temperature for best taste and texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
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Comments & Reviews
can i use 8 inch pans?
Hi Katie! Yes, you can use 8 inch pans. The baking time may vary slightly so just keep your eyes on the oven. The cake will be ready when it bounces back when gently touched on the top and does not indent.
I plan on making this delicious looking. I do have a weird question though…I’m curious if adding the boiling water to the mix with the eggs will do anything-like cook the egg.
Hi Jerri! Nope! Add the boiling water and whisk the batter and it will be perfect! The batter is pretty thin, so don’t worry if you notice that it appears to be thin. Happy baking!
Hi Courtney!
I’ve made this cake before and it turned out absolutely delicious so I’m back to make it again. Do you have any recommendations on cook time for a 9”x13” rectangle pan?
Thanks!
Does it matter If the 7inch cake pans are 2inchs depth or 3 inches depth?
Hi Danielle! The pans I have are 2 inches deep, so either 2 or 3 would be fine.
Hello,
Do you know if splitting the recipe in half would be enough for 2 layer 4″cake ?
Thanks in advance!
Hi Alyssa! Splitting the recipe in half might be a little bit more than a 2 layer 4-inch cake. I haven’t specifically tested that so I don’t know for sure. If there is extra, make a few cupcakes 🙂
Hi. How can I make this for 3 8inch round cakes? I’ve done it before but using the 7inch rounds and it was hit!
Hello from New Zealand! Today I had my daughter’s first birthday party and I made this cake (for the adults) and it was an absolute hit! It was incredibly delicious and super easy to make! I will definitely be making this again in the future. Thank you so much for the recipe!
Shannon, I’m so glad you enjoyed this recipe!! Thank you so much for trying it out! Glad to hear you will be baking it again!
If I want to make a 2 tear cake with 4 layers how Must I go forth with the recipe
Hi there! So it’s hard for me to say exactly without knowing the size of the pans you are using. If you can let me know, I can help you better!
I know you said dark cocoa but is it supposed to be sweetened or unsweetened?
Unsweetened! 🙂
Oh, thank you! So glad I asked, I was going. To get the sweetened!
If using this with your white cake mix instead of the chocolate, will it have enough of a chocolate flavor?
I apologize but I don’t understand the question. Are you referring to my easy chocolate cake recipe made with a chocolate cake mix?
I’d like to use this recipe for a half sheet cake. Would I need to double the recipe?
Yes! I would recommend doubling it. If you were doing a quarter sheet cake, one batch would work, but for a half sheet, doubling would be a good idea 🙂
I tried this cake and WOW was it delicious! Couldn’t resist going back for more.
I’m so glad you enjoyed it!
My husband saw this recipe and asked if I would bake it for his birthday. I thought that it would be way too complicated for me, but the directions were easy to follow and the cake tasted wonderful! The frosting was the best chocolate buttercream I have ever had and cake itself was moist and delicious! I will probably be baking this again next year for someone’s birthday;)
Thank you so much for trying the recipe! I’m so happy to hear that you enjoyed it!
Do you happen to know how many cupcakes this recipe would make?
I recommend checking out my recipe for chocolate cupcakes! Many cake recipes do not translate well into cupcakes and cupcake recipes don’t often translate well into cakes! My chocolate cupcake recipe would be the way to go! 🙂