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!

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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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