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.
More Recipes
No-bake blueberry cheesecake recipe. easy to make, delicate and delicious cake that you must try!
For the full recipe click here
New York style cheesecake recipe - rich, creamy, delicate and super delicious cake. Making a cheesecake can be intimidated, but if you follow this rec...
For the full recipe click here
Follow this recipe to learn how to make perfect no-bake Oreo cheesecake with white chocolate. You can make this cake for birthday or any occasion. If ...
For the full recipe click here
Amazing matcha mille crepe cake with 15 layers of green tea matcha crepes. Between the crepes there is amazing mascarpone cream. This Cake is so beaut...
For the full recipe click here
Decorative Cream Tart recipe, also known as Numbers cake or letter cake or Alphabet Cake. This cake is super trendy on Instagram. Basically it is tart...
For the full recipe click here
No-Bake Strawberry cheesecake - an easy and beautiful dessert recipe that you don't need to bake at all. Follow this recipe to learn how to make cream...
For the full recipe click here
Amazing Tiramisu cake - this is not the traditional tiramisu cake but tiramisu mousse cake. Beautiful, elegant and super delicious Cake. Perfect for b...
For the full recipe click here
Flourless Chocolate Cake - you need only 4 ingredients to make this gluten free chocolate cake. This cake is so moist, rich and delicious that it goin...
For the full recipe click hereJoin our newsletter for free recipes, cooking tips, video recipes and special offers
Can you use milk instead of buttermilk!?
ReplyPlease read recipe notes.
Reply Show More CommentsNo
Reply Show More CommentsHi ! 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.
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?
ReplyYour email address will not be published