The Best Chocolate Cake Recipe
For the cake:
- 1¾ cups (220g) Flour
- 3/4 cup (75g) Cocoa powder
- 1½ teaspoons Baking soda
- 1 teaspoon Baking powder
- 1¾ cups (350g) Sugar
- 1/4 teaspoon Salt
- 2 Eggs
- 1 cup (240ml) Buttermilk
- 1/2 cup (120ml) Vegetable oil
- 1 cup (240ml) Coffee
- 1 teaspoon Vanilla extract
For the frosting:
- 3/4 cup (175g) Butter, softened
- 1½ cups (335g) Cream cheese, room temperature
- 2/3 cup (67g) Cocoa powder
- 1½ cups + 2 tbsps. (200g) Powdered sugar
- 1 teaspoon Vanilla extract
- Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
- To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
- In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
- Add the wet mixture to the dry, whisk until incorporated.
- Pour the batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy.
- Transfer the frosting into a piping bag. Cut the top of the cakes.
- Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
- Refrigerate for at least 2-3 hours before serving.
Notes:
- Use good quality cocoa powder
- You can bake both pans at the same time. My oven is too small, so I baked it separately.
- If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes.
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Can you use milk instead of buttermilk!?
ReplyPlease read recipe notes.
Reply Show More CommentsNo
Reply Show More Commentsthat wat i thought
ReplyHi ! I love this recipe but I just wanted to ask, does it matter if the coffee is hot or cold?
ReplyHi, no. Use warn or cold coffee, but not boiling.
ReplyIs there something i can use as a substitute for cream cheese in frosting?
ReplyHi! I also have a small oven and i was wondering what to do with the other cake batter while the first one's baking? Do i cover it or refrigerate it?Thanks :)
ReplyHi, you don't need to cover the batter. let it sit while you baking the first cake.
ReplyHi. Did you used dutch processed cocoa or natural?
ReplyHi How Can I Make 1 Layer Cake. How To Manage The Ingredients???
ReplyHi, Just cut the ingredients in half.
ReplyThis is the second time this week that I have cooked your cake. I must say that it is an outstanding recipe. So moist and full of chocolate flavour. Thank you for such a lovely recipe and also the chocolate icing is to die for.
ReplyIs it okay if you don't skip coffee?
ReplyI made this cake for my dad's birthday (which was yesterday :) and it is an amazing recipe! We all loved it...it's moist, full of flavour and absolutely delicious!!! Thank you so much for this amazing recipe!!!
ReplyIs there any substitute for creame cheese?
ReplyHi! what if I bake the entire cake in one tin...................? How long shall I Bake it?
ReplyI don't understand how a recipe with that much liquid inside is ever going to become solid... For me it was a complete flop, and I didn't even use all of the coffee 😅
ReplyIn defense of the recipe, I did add the coffee while slightly hot, which was not so smart in retrospect as it might have killed the eggs.
Replyда ,аз увеличих брашното с 1 чаша и се получи,другото ,което промених е формата за печене с по-голям диаметър
Replyhow many teaspoons of coffee do you add to this cake recipe
Reply1-2 teaspoons
Reply Show More CommentsWhat is the size of the pans?
ReplyDid you use dutch processed cocoa or natural??
ReplyI used natural cocoa powder
ReplyHi. I love this recipe! How many days does this cake stay moist for please? Thank you so much. Jay
ReplyThanks! About 4-5 days if you keep it covered in the fridge.
ReplyHi! should my buttermilk be room temperature or cold? Also did you use medium eggs or large ones?
ReplyCan I reduce the amount of sugar in both the cake and frosting? Will it reduce the consistency?
ReplyShould we use salted or unsalted butter?
Replyregarding cocoa powder do you use , Dutch process or regular and sweetened or unseewetend?
ReplyI made this cake and it is delicious!!!!! I used a full cup of coffee, used a little less sugar, didn't sift the dry ingredients, and even used "chocolate powder" rather than "cocoa powder" (availability, I live in a weird part of Europe), but it still turned out great! Bake time was definitely longer, idk why- was it meant to be done with the oven fan setting? I used the regular bake setting and my toothpicks didn't wipe clean until about the 40-45 min mark.
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