Home Page > Cake Recipes > The Best Chocolate Cake Recipe
The Best Chocolate Cake Recipe

The Best Chocolate Cake Recipe

2020-06-20
4.5 Stars (115 Voters)
...
Learn how to make the best chocolate cake ever! This chocolate cake recipe makes soft, moist and super rich cake with chocolate cream cheese frosting. This cake is ultimate for parties, birthdays and holidays. This recipe is very easy to make, you need only two bowls and 2 cake pans, even if you are not an experienced baker, you can make this cake.
DIFFICULTY
Medium
YIELDS
12
PREP TIME
2 Hours
WORK TIME
20 Minutes
RECIPE CUISINE
World
INGREDIENTS FOR YIELDS

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
DIRECTIONS

  1. 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.
  2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
  3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
  4. Add the wet mixture to the dry, whisk until incorporated.
  5. Pour the batter into prepared pans.
  6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
  7. 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.
  8. Transfer the frosting into a piping bag. Cut the top of the cakes.
  9. 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.
  10. 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.

COMMENTS (35)
  • J
    Juan
    6/21/2020

    Can you use milk instead of buttermilk!?

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    6/21/2020

    Please read recipe notes.

    Reply
    Show More Comments
  • J
    Jeff
    11/26/2020

    No

    Reply
    Show More Comments
  • s
    spongebob
    10/15/2023

    that wat i thought

    Reply
  • S
    Savannah
    7/17/2020

    Hi ! I love this recipe but I just wanted to ask, does it matter if the coffee is hot or cold?

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    7/18/2020

    Hi, no. Use warn or cold coffee, but not boiling.

    Reply
  • Z
    Zainab
    7/20/2020

    Is there something i can use as a substitute for cream cheese in frosting?

    Reply
  • K
    Kristel
    9/4/2020

    Hi! 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 :)

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    9/4/2020

    Hi, you don't need to cover the batter. let it sit while you baking the first cake.

    Reply
  • M
    Mindy
    10/20/2020

    Hi. Did you used dutch processed cocoa or natural?

    Reply
  • B
    Baker_101
    3/17/2021

    Hi How Can I Make 1 Layer Cake. How To Manage The Ingredients???

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    3/17/2021

    Hi, Just cut the ingredients in half.

    Reply
  • J
    Julie
    7/25/2021

    This 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.

    Reply
  • b
    baker
    9/9/2021

    Is it okay if you don't skip coffee?

    Reply
  • M
    Marily
    9/9/2021

    I 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!!!

    Reply
  • M
    Mariya
    9/16/2021

    Is there any substitute for creame cheese?

    Reply
  • E
    Eslinda
    9/18/2021

    Hi! what if I bake the entire cake in one tin...................? How long shall I Bake it?

    Reply
  • A
    Adrianne
    9/27/2022

    I 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 😅

    Reply
  • A
    Adrienne
    9/27/2022

    In 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.

    Reply
  • P
    Parul
    12/16/2022

    how many teaspoons of coffee do you add to this cake recipe

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    12/16/2022

    1-2 teaspoons

    Reply
    Show More Comments
  • p
    pnina Hornung
    1/9/2023

    What is the size of the pans?

    Reply
  • M
    Mikayla
    3/25/2023

    Did you use dutch processed cocoa or natural??

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    3/30/2023

    I used natural cocoa powder

    Reply
  • J
    Jaylan Rahmatullah
    6/26/2023

    Hi. I love this recipe! How many days does this cake stay moist for please? Thank you so much. Jay

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    7/9/2023

    Thanks! About 4-5 days if you keep it covered in the fridge.

    Reply
  • S
    Soraya
    8/25/2023

    Hi! should my buttermilk be room temperature or cold? Also did you use medium eggs or large ones?

    Reply
  • N
    Nurul
    11/19/2023

    Can I reduce the amount of sugar in both the cake and frosting? Will it reduce the consistency?

    Reply
  • R
    Regina
    1/12/2024

    Should we use salted or unsalted butter?

    Reply
  • A
    Al
    1/27/2024

    regarding cocoa powder do you use , Dutch process or regular and sweetened or unseewetend?

    Reply
  • S
    Stephanie
    2/3/2024

    I 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.

    Reply
POST A COMMENT

Your email address will not be published

newsletter

Join our newsletter for free recipes, cooking tips, video recipes and special offers