Classic Chocolate Cake Recipe
A rich, moist Classic Chocolate Cake made with cocoa powder, buttermilk, and hot coffee for deep chocolate flavor, topped with a silky chocolate buttercream frosting.
Equipment
- 2 9-inch round cake pans Line with parchment paper
- 1 Large mixing bowl For dry ingredients
- 1 Medium mixing bowl For wet ingredients
- 1 Electric hand mixer or stand mixer Or whisk by hand
- 1 Rubber spatula For folding batter
- 1 Wire cooling rack Cool cakes evenly
- 1 Offset spatula For smooth frosting
Ingredients
- 2 cups all-purpose flour Spoon and level
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder Natural cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 - large eggs Room temperature
- 1 cup buttermilk Room temperature
- 1 cup hot coffee or hot water Blooms the cocoa
- ½ cup vegetable oil Or melted neutral oil
- 2 tsps vanilla extract
- 1 cup unsalted butter, softened For frosting
- 3 cups powdered sugar For frosting
- ½ cup unsweetened cocoa powder For frosting
- 4-5 tbsps heavy cream or milk For frosting consistency
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.In a medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract until combined.Pour the wet ingredients into the dry ingredients and mix until just combined.
- Slowly stir in the hot coffee or hot water. The batter will be thin, but that's normal.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy and light.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed to avoid a mess.
- Add the heavy cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
- Add the second cake layer and frost the top and sides of the entire cake.Slice and serve.
Video
Notes
Make sure all your wet ingredients, especially the eggs and buttermilk, are at room temperature for a smoother batter. In addition, do not overmix the batter once the wet and dry ingredients are combined, as this can make the cake dense. Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For an extra moist and flavorful cake, brush each cooled cake layer lightly with simple syrup before frosting. This small step locks in moisture and keeps the cake tasting fresh for days.
