Classic Chocolate Cake Recipe
Ingredients
For the Chocolate Cake:
- 2 cups (250g) All-Purpose Flour
- 2 cups (400g) Granulated Sugar
- 3/4 cup (75g) Unsweetened Cocoa Powder (Dutch-processed preferred)
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup (240ml) Buttermilk, room temperature
- 1/2 cup (120ml) Vegetable Oil (or canola oil)
- 2 large Eggs, room temperature
- 1 tsp Pure Vanilla Extract
For the Chocolate Buttercream Frosting:
- 1 1/2 cups (340g) Unsalted Butter, softened to room temperature
- 1 cup (95g) Unsweetened Cocoa Powder, sifted
- 5 cups (600g) Confectioners’ Sugar (Powdered Sugar), sifted
- 1/3 cup (80ml) Whole Milk or Heavy Cream, room temperature
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
Instructions
Part 1: Baking the Cake Layers
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease the bottoms and sides of two 8-inch round cake pans. Line the bottoms with parchment paper rounds and lightly grease the paper as well. This guarantees easy release.
Combine Dry Ingredients: In the bowl of your stand mixer or a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting is crucial for removing lumps and aerating the ingredients, which results in a lighter cake.
Mix Wet into Dry: With the mixer on low speed, gradually pour the wet ingredients into the dry ingredient bowl. The batter will be quite thick at this stage.
Add the Hot Coffee: Carefully pour in the hot coffee. The batter will become thin and liquid. This is normal and will result in an exceptionally moist cake.
Divide and Bake: Divide the batter evenly between the two prepared pans. Tap the pans gently on the counter to release any large air bubbles. Place them in the center of the preheated oven and bake for 30-35 minutes.
Cool Completely: This step is non-negotiable for easy frosting. Let the cakes cool in their pans on a wire rack for 15 minutes.
Part 2: Making the Chocolate Buttercream
Add Cocoa and Sugar: Reduce the mixer speed to low. Add the sifted cocoa powder and confectioners’ sugar, about one cup at a time, alternating with a splash of the milk/cream. This prevents a sugar cloud from forming.
Whip to Perfection: Once all the sugar and cocoa are incorporated, add the vanilla and salt. Increase the mixer speed to medium-high and beat for a full 2-3 minutes. The frosting will become light, fluffy, and spreadable.
Part 3: Assembling and Frosting the Cake
This will prevent your cake from leaning.
Place the First Layer: Place a small dollop of frosting on your cake stand or serving plate. This acts as glue to hold the cake in place. Center the first cake layer on the stand.
Add the Filling: Spread about 3/4 cup of frosting evenly over the top of the first layer, going all the way to the edges.
Top with Second Layer: Carefully place the second cake layer on top, bottom-side up (this creates an extra-flat top).
Crumb Coat: Apply a thin layer of frosting over the entire cake—top and sides. This “crumb coat” will seal in any loose crumbs. Refrigerate the cake for 15-20 minutes to set this layer.
Final Frosting: Once the crumb coat is firm, apply the remaining frosting in a thick, even layer over the entire cake. Use a spatula or bench scraper to create smooth sides and a swirled or flat top, as you prefer.
Slice and Serve! Serve at room temperature for the best flavor and texture.
Notes & Tips for Success
Room Temperature is Key: Using room temperature buttermilk, eggs, and butter ensures your ingredients emulsify properly, creating a uniform, well-textured batter and frosting.
The Coffee Secret: Don’t worry—the cake will not taste like coffee! The hot coffee serves to “bloom” the cocoa powder, intensifying its chocolate flavor without adding a coffee taste.
Storage: Store the finished cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Nutrition Information (Per Serving, 1/12 of cake)
Calories: ~680 kcal
Total Fat: 32g (41% DV)
Saturated Fat: 16g (80% DV)
Cholesterol: 85mg (28% DV)
Sodium: 480mg (21% DV)
Total Carbohydrates: 100g (36% DV)
Dietary Fiber: 4g (14% DV)
Sugars: 78g
Protein: 6g