Name: The Best Chocolate Cake Recipe You’ll Ever Try
Prep time: 15 min
Cook time: 35 min
Total time: 90 min
Ingredients: 2 cups 250g all-purpose flour; 2 cups 400g granulated sugar; ¾ cup 75g unsweetened cocoa powder; 2 teaspoons baking powder; 1½ teaspoons baking soda; 1 teaspoon salt; 1 cup 240ml buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar); ½ cup 120ml vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup 240ml hot coffee (or hot water); 1 cup 230g unsalted butter, softened; 3½ cups 440g powdered sugar; ½ cup 50g unsweetened cocoa powder; ½ teaspoon salt; 2 teaspoons vanilla extract; 4 –6 tablespoons (60–90ml heavy cream or milk)

Spread the love

Jump to Recipe Print Recipe

Who doesn’t love a rich, moist, and decadent chocolate cake? Whether it’s for a birthday, a holiday, or just because you’re craving something sweet, chocolate cake is always a good idea. There’s something magical about the way chocolate melts in your mouth, leaving behind a deep, comforting flavor that instantly makes any day better.

This recipe is one you’ll want to save because it’s incredibly easy to make, yet it tastes like something straight from a fancy bakery. The cake is soft, moist, and packed with chocolatey goodness, and the frosting is smooth, creamy, and just the right amount of sweet. Best of all, you don’t need any complicated ingredients—just simple pantry staples that come together beautifully.

So, whether you’re a beginner in the kitchen or an experienced baker, this recipe is sure to become your go-to for chocolate cake. Let’s get baking!

Why You’ll Love This Recipe

Super Moist and Soft – This cake stays soft for days thanks to the perfect balance of ingredients.
Easy to Make – You don’t need fancy equipment, and it’s made with basic ingredients.
Rich Chocolate Flavor – The combination of cocoa powder and hot coffee (or hot water) brings out the deep chocolate taste.

Perfect for Any Occasion – Whether for a birthday, holiday, or weekend treat, this cake is always a hit.
Pairs Well with Many Frostings – You can keep it classic with chocolate frosting or switch it up with vanilla, caramel, or even peanut butter frosting!

Ingredients

For the Cake:

2 cups (250g) all-purpose flour

2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoons baking powder

1½ teaspoons baking soda
1 teaspoon salt
1 cup (240ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar)

½ cup (120ml) vegetable oil
2 large eggs
2 teaspoons vanilla extract

1 cup (240ml) hot coffee (or hot water)

For the Chocolate Frosting:

1 cup (230g) unsalted butter, softened
3½ cups (440g) powdered sugar

½ cup (50g) unsweetened cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract

4–6 tablespoons (60–90ml) heavy cream or milk

Now that we have all the ingredients ready, it’s time to start baking!

Kitchen Tools Needed

Before you start baking, make sure you have the right tools to make the process smooth and easy. Here’s what you’ll need:

Mixing bowls – One large and one medium for mixing wet and dry ingredients separately.
Whisk & spatula – A whisk to combine ingredients and a spatula for folding and scraping the batter.
Electric mixer (optional) – A hand or stand mixer helps make the frosting smooth and creamy.

Measuring cups & spoons – For accurate measurements of flour, sugar, cocoa, and liquids.
Sifter – Helps make the cocoa powder and flour lump-free for a smooth batter.
Two 9-inch round cake pans – These give you a classic layer cake, but you can also use a 9×13-inch pan for a sheet cake.

Parchment paper – Helps prevent the cake from sticking to the pans.
Wire rack – For cooling the cakes evenly.
Offset spatula or butter knife – Makes frosting the cake easier.

Instructions

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: Mix the Wet Ingredients

In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Step 4: Combine Wet and Dry Mixtures

Slowly pour the wet ingredients into the dry ingredients and stir gently until just combined. Then, add the hot coffee (or hot water) and mix until the batter is smooth and slightly thin. This step enhances the chocolate flavor and keeps the cake moist.

Step 5: Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Cake

Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 7: Make the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, and salt, mixing on low speed. Add the vanilla extract and heavy cream (or milk), one tablespoon at a time, until the frosting is smooth and spreadable.

Step 8: Frost the Cake

Place one cake layer on a plate and spread a generous amount of frosting on top. Place the second layer on top and cover the entire cake with frosting using an offset spatula. Smooth out the frosting, or create decorative swirls if you like!

Tips and Tricks for Success

Use room-temperature ingredients – This helps everything mix evenly and gives the cake a better texture.

Sift the cocoa powder and flour – This prevents lumps and creates a smoother batter.
Don’t overmix the batter – Stir until just combined to keep the cake light and fluffy.
Use hot coffee for deeper flavor – Even if you don’t like coffee, it enhances the chocolate taste without making the cake taste like coffee.

Let the cake cool completely before frosting – A warm cake will melt the frosting and make it difficult to spread.
For extra moisture, brush the cake layers with simple syrup – This helps keep the cake soft for longer.
Store leftovers properly – Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Now, you’re ready to enjoy the best homemade chocolate cake! Whether you’re celebrating a special occasion or just treating yourself, this cake is guaranteed to impress. Happy baking!

Ingredient Substitutions and Variations

Not everyone has the same ingredients on hand, and some may need to adjust the recipe to fit dietary preferences. Here are some great substitutions and variations you can try:

Flour Substitute – You can use gluten-free all-purpose flour for a gluten-free version.

Buttermilk Alternative – If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Vegetable Oil Swap – You can replace vegetable oil with melted butter, coconut oil, or applesauce for a slightly different texture.
Egg Replacement – If you need an egg-free cake, use ½ cup unsweetened applesauce or 1 mashed banana per egg.

No Coffee? No Problem! – While coffee enhances the chocolate flavor, you can use hot water or milk instead.
Frosting Variations – Try cream cheese frosting, peanut butter frosting, or even a simple dusting of powdered sugar instead of chocolate buttercream.

Serving Suggestions

A delicious chocolate cake is even better when paired with the right toppings and sides. Here are some serving ideas:

Classic Pairing – Serve with a scoop of vanilla ice cream or whipped cream for a rich and creamy contrast.
Fruity Twist – Add fresh strawberries, raspberries, or sliced bananas on top for a refreshing balance.
Nutty Crunch – Sprinkle chopped hazelnuts, walnuts, or almonds over the frosting for added texture.

Drizzle of Goodness – Pour some warm caramel, chocolate syrup, or berry compote over the cake slices.
Festive Decor – For birthdays or holidays, decorate with sprinkles, edible glitter, or chocolate shavings.

Storage and Reheating Instructions

To keep your cake fresh and delicious, follow these storage and reheating tips:

Room Temperature – Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration – If you need to store it longer, refrigerate it for up to 1 week. Wrap the cake tightly in plastic wrap to prevent it from drying out.
Freezing – To freeze, wrap individual cake slices or whole layers in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw in the fridge overnight before serving.

Reheating – If you like warm cake, microwave a slice for 10-15 seconds to make it soft and fresh again.

FAQ

1. Can I make this cake without a mixer?
Yes! You can whisk everything by hand, but make sure to mix the batter well so there are no lumps. The frosting may take a little extra effort, but a whisk or spatula works just fine.

2. Can I make this cake in a different pan?
Absolutely! Instead of two 9-inch rounds, you can use:

A 9×13-inch pan for a sheet cake (adjust baking time to 35-40 minutes).
Cupcake tins (bake for 18-20 minutes).
A bundt pan (bake for 45-50 minutes).

3. Why is my cake dry?
A dry cake may be due to overbaking or not enough moisture. Be sure to measure ingredients properly, don’t overmix the batter, and check for doneness a few minutes before the baking time is up.

4. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day or two ahead, wrap them in plastic wrap, and store them in the fridge. Frost the cake just before serving for the freshest taste.

5. How do I make this cake extra moist?
Use buttermilk, vegetable oil, and hot coffee as listed in the recipe. Also, brushing the cake with a simple syrup (equal parts sugar and water, boiled and cooled) before frosting helps lock in moisture.

Now you’re ready to make the ultimate chocolate cake! Whether it’s for a birthday, holiday, or just a chocolate craving, this recipe is sure to be a hit. Happy baking!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

The Best Chocolate Cake Recipe You’ll Ever Try

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Cooling & Frosting Time 40

Total Time 1 30

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Equipment

Mixing Bowls
Whisk & spatula
Electric mixer (optional)

Measuring Cups & Spoons
Sifter
Two 9-inch round cake pans

Parchment paper
Wire rack
Offset spatula or butter knife