This homemade Chocolate Cake is a one-bowl, quick and easy cake recipe made with very simple ingredients. Frosted with the best chocolate buttercream, this rich and fudgy chocolate cake has a tender, moist crumb and the most amazing chocolate flavor!
If you love having chocolate for dessert, don’t miss these amazing and decadent Chocolate Covered Strawberry Cupcakes!
✔️ Homemade Chocolate Cake
Saying that this is the absolute best chocolate cake is a bold claim! The internet is filled with recipes claiming the exact same thing so instead of trying to convince you, let me share why you need to make this recipe.
By the way, after you taste this incredibly amazing, super delicious, rich, moist mouthwatering chocolate cake, you will definitely say that this is the best cake ever!
⭐️ Why You Will Love This Recipe?
- The cake batter can be made in one bowl (yes, a single bowl!) and without the use of an electric electric mixer (or a double boiler to melt chocolate).
- This chocolatey fluffy cake is made from scratch; however, it doesn’t require any more work than using a cake mix or making a doctored up cake. As an added bonus, the flavor and texture of this homemade cake is far superior than any boxed cake.
- The addition of buttermilk gives this chocolate cake a softer, lighter texture while giving it more body. That is not all, a buttermilk chocolate cake tastes far superior than one without. The tang of buttermilk adds a depth of flavor without adding extra fat.
- The addition of espresso powder intensifies the taste of the chocolate without making it bitter. A perfect cake for all chocolate lovers!
- Instead of making a layered cake, this recipe can be made into cupcakes or into a sheet pan cake by using a 9×13 baking pan.
- If you are looking for “the cake” recipe to keep in your back pocket, this is the one to keep! I use it for birthdays, Valentine’s day, school functions, family gatherings, summer parties and every other occasion throughout the year.
✔️ Homemade Chocolate Cake Ingredients
- All-Purpose Flour: Spooned into a measuring cup and leveled off with a knife for accuracy.
- Cocoa Powder: I use natural cocoa powder for this cake (not Dutch process).
- Baking Soda and Baking Powder: These ingredients add structure and help the cake rise. These are kind of a lift for baked goods.
- Salt: Adding salt, balances the sweetness of desserts and pastries. I use sea salt or Kosher salt for baking.
- Espresso Powder: Espresso powder intensifies the chocolate flavor without giving it a coffee flavor or a bitter taste. This ingredient is optional, but highly recommended.
- Oil: Oil adds moisture to the cake. I don’t recommend using butter in this recipe.
- Eggs: I use large eggs at room temperature.
- Buttermilk: This ingredient not only adds taste to any chocolate cake but also structure and moisture.
- Vanilla Extract: Vanilla extract adds flavor.
- Hot Coffee or Hot Water: Coffee enhances the rich flavor of chocolate without making it bitter. If you prefer, use water.
🔎 How To Make Chocolate Cake
You can use a mixing bowl and a whisk or an electric stand mixer, if preferred.
- Prep: Preheat the oven and butter two 8-inch round cake pans. Line the bottoms with parchment paper.
- Whisk Dry Ingredients: Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a mixing bowl or the bowl of an electric mixer fitted with the paddle attachment. Mix until combined.
- Mix Wet Ingredients: Combine the buttermilk, oil, eggs, and vanilla in a separate mixing bowl.
- Mix Wet and Dry Ingredients: Slowly add the wet ingredients to the dry ingredients. Next, add the coffee (or water) and stir.
- Pour Into Prepared Pans: Divide the batter evenly between the pans and bake until a toothpick or skewer comes out clean.
- Cool: Cool completely before frosting.
✔️ Chocolate Buttercream Frosting
This is a very easy and straightforward chocolate buttercream recipe that takes very little time to make and delivers full chocolate flavor!
✔️ Chocolate Frosting Ingredients
- Unsalted Butter
- Confectioners’ Sugar
- Unsweetened Cocoa Powder
- Heavy Cream or Milk
- Vanilla Extract
- Salt
🔎 Can I Make This Recipe Into Other Cake Sizes or Cupcakes?
Yes, this recipe yields about 6 cups of batter that can be made into a two-layer or three-layer 8-inch cake or a two-layer 9-inch cake. You can also make a 9×13-inch cake and two dozen cupcakes.
- 9×13 baking pan: Bake at 350 degrees Fahrenheit for 35-40 minutes.
- Cupcakes: Bake at 350 degrees Fahrenheit for 18-20 minutes. Fill the cupcake liners only halfway.
🔎 Can I Make This Recipe Ahead Of Time?
Yes, this homemade chocolate cake recipe can be made ahead of time. Bake and cool each cake layer and store them individually wrapped in the refrigerator for 2 days. You can also freeze each cake layer tightly wrapped for up to 3 months.
The buttercream frosting can be made 2-3 days in advance. Store in an airtight container in the refrigerator and bring to room temperature when ready to frost the cake.
🔎 Can I Freeze A Layer Chocolate Cake?
Yes, chocolate cake freezes well. The cake will keep in the freezer for up to 3 months if stored properly. To freeze unfrosted cake, wrap each cake layer tightly and freeze for 3 months.
To freeze the cake frosted, I like to place the entire frosted cake in the freezer for about 45 minutes so the frosting has a chance to set, then I wrap the cake and freeze it for 3 months. To thaw, remove the plastic wrap off the cake first, then thaw it out for about 5-6 hours.
Best Chocolate cake Recipe Tips
- Using buttermilk guarantees a moist and rich cake while adding great flavor. To make your own homemade buttermilk, place 2 teaspoons of white vinegar or lemon in a liquid measuring cup. Fill the measuring cup with milk until it reaches the 1 cup mark. Stir and let it sit for 5 minutes.
- For the cake batter, use natural cocoa powder. The buttercream frosting can be made with either natural cocoa or Dutch process.
- Espresso powder and coffee don’t make the taste of the cake bitter. The cake won’t taste like coffee either. Both ingredients enhance the flavor of chocolate giving it depth. The chocolate will be more chocolatey!!
- It’s important that you use oil instead of butter. Oil will give the cake batter the moisture needed to prevent it from drying.
Looking for Other Dessert Ideas? Take A Look At These Other Delicious Recipes:
Recipe adapted from Ina Garten and Sally’s Baking Addiction
Best Homemade Chocolate Cake
Equipment
- 8-inch Cake Pans (2), (or two 9-inch cake pans)
- Stand Mixer, Kitchen Aid Artisan 5 Qt., (optional)
Ingredients
- 1¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups cocoa powder
- 2 teaspoons espresso powder, (optional)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup brewed hot coffee or water
Chocolate Buttercream Frosting
- 1 1/4 cups unsalted butter, 2.5 sticks, softened
- 3 1/2 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder
- 3 to 5 tablespoons half and half or whole milk, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
To Make the Cake
- Preheat the oven to 350 degrees Fahrenheit. Butter two 8-inch round cake pans. Line the bottoms with parchment paper.
- Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Mix until combined.
- Combine the buttermilk, oil, eggs, and vanilla in a separate mixing bowl.
- Slowly add the wet ingredients to the dry ingredients. Next, add the coffee and stir with a spatula until combined.
- Divide the batter evenly between the two prepared pans and bake for 35 to 40 minutes, or until a toothpick or skewer comes out clean.
- Allow the cakes to cool in the pans for about 30 minutes, then turn them out onto a cooling rack to cool completely before frosting.
To Make the Buttercream
- In the bowl of a stand mixer using the paddle attachment or with a hand mixer, beat the butter until creamy.
- Add the confectioners’ sugar, the cocoa powder and 3 tablespoons of half and half or whole milk, salt and vanilla extract. Beat on low speed for about 30 seconds, then beat on high speed for about a minute. Add additional confectioners’ sugar or cocoa powder (about 1/4 cup) if the frosting is too thin or half and half (one tablespoon at a time) if the frosting is too thick.
Assemble and Frost
- If your cakes have a dome on top, level them flat by slicing off a thin layer from both cake tops.
- Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. You can pipe some of the frosting and garnish with sprinkles.
Notes
- Using buttermilk guarantees a moist and rich cake while adding great flavor. To make your own homemade buttermilk, place 2 teaspoons of white vinegar or lemon in a liquid measuring cup. Fill the measuring cup with milk until it reaches the 1 cup mark. Stir and let it sit for 5 minutes.
- For the cake batter, use natural cocoa powder. The buttercream frosting can be made with either natural cocoa or Dutch process.
- To make a cake in a 9×13 baking pan, bake at 350 degrees Fahrenheit for 35-40 minutes.
- To make cupcakes, fill the cupcake liners only halfway and bake at 350 degrees Fahrenheit for about 18-20 minutes.
- To store, bake and cool each cake layer and store them individually wrapped in the refrigerator for 2 days. You can also freeze each cake layer tightly wrapped for up to 3 months. You can freeze the frosted cake for up to 3 months.
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