This rich and moist Chocolate Cake is the ultimate treat for any occasion. Whether you’re hosting a gathering or just want a delicious dessert to share with loved ones, this recipe delivers flavor and ease. The combination of buttermilk and coffee gives the cake an incredibly deep, chocolatey flavor, while the smooth, dark chocolate frosting adds the perfect finishing touch.

A slice of chocolate cake with chocolate frosting on a plate. The frosting is layered between and on top of the cake. — Photo Credit: Hungry Cooks Kitchen

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This is one of my go-to cake recipes. It uses simple ingredients that you most likely already have, and it comes together in minutes. It’s rich, chocolatey, and feels like a real treat, but it is simple to make. It’s perfect for the holidays, birthdays, and family gatherings, and there’s hardly ever a slice left!

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

An top-down image of various baking ingredients arranged on a surface. Labelled items include cold brew coffee, vanilla, sugar, baking soda & powder, garlic, flour, salt, cocoa powder, eggs, and buttermilk. — Photo Credit: Hungry Cooks Kitchen

How to Make the BEST Chocolate Cake with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making the ultimate chocolate cake is easier than you think if you follow my straightforward instructions.

Prepare the Cake Batter

Preheat your oven to 355°F/180ºC. Grease and line a 9-inch round cake pan with baking paper to prevent sticking.

A mixing bowl with flour and baking powder, a wooden spoon, surrounded by cocoa powder, two eggs, and a bowl of sugar on a countertop. — Whisk the flour, sugar, cocoa, salt, baking powder, and baking soda in a large bowl.

A person is mixing a yellow batter in a large bowl with a handheld mixer. Eggshells, eggs, and flour are visible on the countertop. — Beat the eggs in a separate bowl.

A mixing bowl filled with dark batter being mixed by a hand mixer. Broken eggshells and a cup are on the counter nearby. — Then add the buttermilk, oil, vanilla extract, and coffee.

In a large bowl, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Give it a good whisk to ensure everything is evenly mixed.

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, vanilla extract, and cold-brewed coffee until smooth.

A bowl containing flour and a dark liquid mixture is being stirred. An empty cup and egg shells are nearby. A hand is holding a spoon with a creamy substance. — Combine the dry and wet ingredients.

A hand stirring chocolate batter in a bowl with a spoon. Eggshells and a small cup are nearby on the countertop. — Mix well until everything blends smoothly.

Now, gently mix the wet ingredients with the dry ingredients. Be careful not to over-mix—just stir until everything is combined for a light, fluffy cake.

Bake the Cake

Pour the batter into your prepared pan. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before slicing it into two even layers.

A round baking pan filled with chocolate cake batter sits on a countertop. Eggshells are seen nearby. — Pour the batter into a 9-inch round cake tin and bake for 1 hour.

A close-up of a two-layer chocolate cake with crumbs scattered on a beige surface and a round cake pan in the background. — Insert a toothpick into the center to know if it’s done.

Make the Chocolate Frosting

While the cake cools, beat together the unsalted butter, confectioner’s sugar, salt, and melted dark chocolate. Keep mixing until the frosting is smooth and creamy.

A mixing bowl containing two large cubes of butter and a pile of white powdered sugar. — Prepare the butter, sugar, salt, and melted dark chocolate for the frosting.

A bowl containing a mixture of partially blended ingredients, including a pale batter-like substance and melted dark chocolate. — Beat the ingredients together.

A close-up view of smooth, swirled chocolate frosting in a mixing bowl. — Make sure to mix them well until it become creamy.

Assemble and Frost

Once your cake is cool and cut, spread a generous layer of frosting between the two layers. Cover the entire cake with frosting and create decorative swirls, or add extra chocolate on top if you’d like.

Two stacked layers of round, dark chocolate cake resting on a beige surface. — Cut the cake into layers once it is cool.

A chocolate cake being frosted with chocolate icing using a spatula on a white plate with a floral design. — Spread the frosting between each layer and on the top.

A two-layer chocolate cake with chocolate frosting, partially frosted, rests on a white plate. — Get creative with your decoration.

Slice, serve, and enjoy your cake!

Recipe Notes and Expert Tips

Before you get baking, here are some tips to ensure your chocolate cake turns out perfectly every time:

Buttermilk Swap: If you don’t have buttermilk on hand, you can easily make a substitute using common ingredients. Combine 1 tablespoon of white vinegar or lemon juice with 1 cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles and thickens—this will mimic the tangy, tenderizing effect of buttermilk in the cake.
Coffee Boost: Adding brewed coffee to the batter may sound unusual, but it enhances the chocolate flavor, making it richer and more complex. Don’t worry, the cake won’t taste like coffee—its purpose is to deepen the chocolate notes. For those who prefer to avoid coffee, you can replace it with hot water or milk.
Don’t Over-Mix: Over-mixing the batter can lead to a tough or dense cake because it activates the gluten in the flour. To prevent this, mix the wet and dry ingredients only until they are just combined. A few lumps in the batter are okay—they will smooth out during baking, resulting in a lighter, fluffier cake.
Cooling Time: It’s crucial to let the cake cool completely before cutting and frosting. If the cake is too warm, the frosting will melt and slide off, ruining the presentation and texture. To speed up the cooling process, you can place the cake in the fridge for 20-30 minutes after it has cooled at room temperature.
Chocolate Choice: Using high-quality dark chocolate for the frosting makes all the difference. The richness of dark chocolate balances out the sweetness of the confectioner’s sugar, giving the frosting a deep, indulgent flavor. Opt for a chocolate that is at least 70% cocoa for the best results.
Test for Doneness: Oven temperatures can vary, so it’s a good idea to start checking the cake a few minutes before the recommended bake time. Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking in 5-minute intervals, checking each time.
Layering Tip: To achieve perfectly even cake layers, use a long serrated knife or a cake leveler. Make sure the cake is completely cool before slicing to avoid crumbling. You can also chill the cake in the fridge for 30 minutes before cutting for a cleaner cut.
Decorating Tip: For a stunning finish, you can pipe decorative frosting swirls on top of the cake using a piping bag fitted with a star tip. If you want to take it a step further, drizzle melted chocolate or sprinkle chocolate shavings, nuts, or even edible gold flakes over the frosting for an elegant touch.

A slice of chocolate cake with chocolate frosting on a white plate, accompanied by a fork. — Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Chocolate Cake

Sometimes, we all have leftovers, and here’s how to store them so you can enjoy them at a later time.

You can store chocolate cake at room temperature in an airtight container for up to 3 days.

If you prefer to refrigerate it, wrap it tightly in plastic wrap or place it in an airtight container, and it will keep for up to 5 days. Before serving, allow refrigerated cake to come to room temperature to restore its soft texture.

For longer storage, you can freeze the cake. Wrap it securely in plastic wrap and foil or place it in a freezer-safe container for up to 2 months. When ready to enjoy, thaw the cake in the fridge overnight and bring it to room temperature before serving.

A slice of two-layer chocolate cake with chocolate frosting on a white plate, with the whole cake and two more plates in the background. Cake crumbs are scattered on the surface. — Photo Credit: Hungry Cooks Kitchen

More Dessert Recipes You Will Love

Ultimate Chocolate Cake Recipe

This rich, moist Chocolate Cake is the kind of dessert that works for any occasion. It’s packed with deep chocolate flavor, thanks to buttermilk and coffee, and topped with a creamy dark chocolate frosting that ties it all together. Even though it tastes indulgent, it’s surprisingly easy to make with simple ingredients you probably already have at home. Whether it’s a holiday, birthday, or just a family get-together, this cake always gets devoured!

Print Recipe Rate Recipe

Add Preferred Source

Prep Time: 25

Cook Time: 1

Total Time: 1 25

Course: Dessert

Cuisine: American

Keyword: chocolate cake recipe

Servings:

Calories: 633kcal

Author: Mandy Applegate | Hungry Cooks Kitchen

Ingredients

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cups cocoa powder
1 tsp. salt
½ tsp. baking powder
1 ½ tsp. baking soda
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 tsp. vanilla extract
1 cup cold brewed coffee

For the frosting:

1 ¼ cup unsalted butter
4 cups confectioner’s sugar
½ tsp. salt
½ cup dark chocolate melted

US Customary – Metric

Instructions

For the cake:

Preheat the oven to 355°F/180ºC. Grease a 9-inch round cake pan and line it with baking paper.
In a large bowl, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and coffee. Add the wet ingredients to the dry ingredients and mix until just combined. Avoid over-mixing to keep the cake light.
2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cups cocoa powder, 1 tsp. salt, ½ tsp. baking powder, 1 ½ tsp. baking soda, 2 large eggs, 1 cup buttermilk, 1 cup vegetable oil, 1 tsp. vanilla extract, 1 cup cold brewed coffee
Pour the batter into the prepared pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely. Slice the cooled cake in half horizontally to create two layers.

For the frosting:

For the frosting, beat the unsalted butter, confectioner’s sugar, salt, and melted dark chocolate with an electric mixer until creamy and smooth.
1 ¼ cup unsalted butter, 4 cups confectioner’s sugar, ½ tsp. salt, ½ cup dark chocolate
Layer the cake with the frosting, spreading a generous amount between the layers. Use the remaining frosting to cover the entire cake and decorate as desired. Serve and enjoy!

Notes

Buttermilk Swap: If you don’t have buttermilk on hand, you can easily make a substitute using common ingredients. Combine 1 tablespoon of white vinegar or lemon juice with 1 cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles and thickens—this will mimic the tangy, tenderizing effect of buttermilk in the cake.
Coffee Boost: Adding brewed coffee to the batter may sound unusual, but it enhances the chocolate flavor, making it richer and more complex. Don’t worry, the cake won’t taste like coffee—its purpose is to deepen the chocolate notes. For those who prefer to avoid coffee, you can replace it with hot water or milk.
Don’t Over-Mix: Over-mixing the batter can lead to a tough or dense cake because it activates the gluten in the flour. To prevent this, mix the wet and dry ingredients only until they are just combined. A few lumps in the batter are okay—they will smooth out during baking, resulting in a lighter, fluffier cake.
Cooling Time: It’s crucial to let the cake cool completely before cutting and frosting. If the cake is too warm, the frosting will melt and slide off, ruining the presentation and texture. To speed up the cooling process, you can place the cake in the fridge for 20-30 minutes after it has cooled at room temperature.
Chocolate Choice: Using high-quality dark chocolate for the frosting makes all the difference. The richness of dark chocolate balances out the sweetness of the confectioner’s sugar, giving the frosting a deep, indulgent flavor. Opt for a chocolate that is at least 70% cocoa for the best results.
Test for Doneness: Oven temperatures can vary, so it’s a good idea to start checking the cake a few minutes before the recommended bake time. Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking in 5-minute intervals, checking each time.
Layering Tip: To achieve perfectly even cake layers, use a long serrated knife or a cake leveler. Make sure the cake is completely cool before slicing to avoid crumbling. You can also chill the cake in the fridge for 30 minutes before cutting for a cleaner cut.
Decorating Tip: For a stunning finish, you can pipe decorative frosting swirls on top of the cake using a piping bag fitted with a star tip. If you want to take it a step further, drizzle melted chocolate or sprinkle chocolate shavings, nuts, or even edible gold flakes over the frosting for an elegant touch.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Ultimate Chocolate Cake Recipe

Ingredients You’ll Need