The Best Chocolate Cake
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I present to you The Best Chocolate Cake! A delicious chocolate cake that I’ve been making for years, completely from scratch with just a few simple ingredients that make up the most decadent and indulging treat you could possibly wish for.
The Best Chocolate Cake
This recipe for chocolate cake is a recipe I’ve been making for years (decades, really). It’s so easy to make and it’s perfect with my favorite chocolate frosting. It’s pretty much the only cake I make every year for my husband on his birthday because he loves it so much.
The cake is made from just a few ingredients you probably have handy in your pantry and takes just a few steps to put together. My secret ingredient in this cake is the hot coffee. People ask me all the time if the coffee makes the cake taste like actual coffee, and my answer is no. All it does is enhance the flavor of the chocolate because chocolate and coffee share the same flavor profile and it gives it a nice, rich, chocolatey flavor. You’ll love it!
- Flour – I use regular all-purpose flour in my cake. You can use cake flour, which is a low protein four milled into a fine consistency. Either will work. The cake flour will make the cake a bit more airy and delicate.
- Sugar – We use granulated white sugar because not only does it add sweetness to the cake but it keeps our cake soft and moist.
- Cocoa Powder – I recommend a high grade cocoa powder like Hershey’s baking cocoa powder.
- Salt – A must in cakes because it enhances the flavors of all the other ingredients.
- Leavening agents – Both baking soda and baking powder. We use both because there is acid from the buttermilk which creates carbon dioxide so baking soda is not enough to leaven the volume of batter. This is why baking powder is needed to add the necessary lift.
- Buttermilk – This adds a bit of pleasant tanginess to cakes, while adding very little fat. It also helps tenderize gluten, giving the cake a softer texture and more body.
- Eggs – Eggs are a must in cakes, not only do they add structure, color and flavor, but they also help provide the height and texture needed in cakes.
- Oil – Any vegetable oil will work. Vegetable oil contributes to the moistness of cakes. Since butter solidifies at room temperature, you want to use oil because they will be much moister than their butter-based counterparts.
- Vanilla – Like salt, vanilla extract is a must in this chocolate cake, because it enhances the flavor of the other ingredients.
- Coffee – Regular hot coffee will work fine. The coffee enhances the flavor of the chocolate because chocolate and coffee share the same flavor profile and it gives it a nice, rich, chocolatey flavor.
How To Make The Best Chocolate Cake
- Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
- Make your cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
- Bake the cakes: Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.
- Cool down cakes: Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.
- Frost the cake: Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. Frost your cake with my chocolate frosting or the frosting of your choice, between the layers and on top.
FAQ’s
Frequently Asked Questions
Can I make this gluten free?
You sure can! Use “Cup for Cup” gluten-free flour blend using the same amount as specified in the recipe card.
How do I know when my cake is done?
One of the simplest ways to check and see if your cake is done is using a toothpick. Take a toothpick and insert it in the middle of the cake. If it comes out clean, your cake is done. If the toothpick comes out covered in cake batter, transfer it back to the oven and bake for another 5-10 minutes then repeat your toothpick test.
Do I have to use buttermilk?
Yes! Buttermilk adds a bit of pleasant tanginess to cakes, while adding very little fat. It also helps tenderize gluten, giving the cake a softer texture and more body.
Tips
- Use a high high grade cocoa powder like Hershey’s baking cocoa powder. It is essential to work with good quality cocoa if you wish to achieve a decadently desired taste. Any chocolate cake thrives with darker hues of cocoa.
- Make sure your measurements are accurate. This will help you reach the ideal cake batter, especially when it comes to sugar and flour. These two are the mischiefs if not used correctly and can make or break your end result.
- If you are looking to get those nice flat layers, you can gently cut the domes off with a sharp knife. This will help form the perfectly even layer that you’re looking for.
Leftovers
When storing leftover cake, store it under a cake cover, wrap or foil and keep it on the counter for up to 2 days. Additionally, store it in an airtight container and keep it in the fridge for up to 1 week.
Ideally your cake can be stored in the freezer before adding the frosting. But, if you do wish to freeze it after fully prepping it, make sure you wrap it neatly and store it in an airtight container before freezing for 3 to 4 months.
More Delicious Cake Recipes To Try
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Chocolate Cake
Ingredients
Chocolate Cake
- 3 cups all-purpose flour
- 3 cups sugar (granulated)
- 1 cup cocoa powder (unsweetened)
- 1½ teaspoon salt
- 2 teaspoons baking powder
- 3 teaspoons baking soda
- 1½ cups buttermilk
- ¾ cup vegetable oil
- 3 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1½ cups hot coffee
Chocolate Frosting
- 6 cups chocolate frosting
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
- Make the cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
- Bake the cakes: Transfer the cake pans to the oven and bake for 35 to 40 minutes, or until baked through. The cake is done when a toothpick inserted in the middle of the cake comes out clean.
- Cool the cakes: Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.
- Frost the cake: Once the cake has cooled off completely, cut off the dome part of the cake so that each cake round is flat on top. Frost the cake with my chocolate frosting or the frosting of your choice, between the layers and on top.
Video
Notes
- Use a high high grade cocoa powder like Hershey’s baking cocoa powder. It is essential to work with good quality cocoa if you wish to achieve a decadently desired taste. Any chocolate cake thrives with darker hues of cocoa.
- Make sure your measurements are accurate. This will help you reach the ideal cake batter, especially when it comes to sugar and flour. These two are the mischiefs if not used correctly and can make or break your end result.
- If you are looking to get those nice flat layers, you can gently cut the domes off with a sharp knife. This will help form the perfectly even layer that you’re looking for.
- When storing leftover cake, store it under a cake cover, wrap or foil and keep it on the counter for up to 2 days. Additionally, store it in an airtight container and keep it in the fridge for up to 1 week.
- Ideally your cake can be stored in the freezer before adding the frosting. But, if you do wish to freeze it after fully prepping it, make sure you wrap it neatly and store it in an airtight container before freezing for 3 to 4 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Dear Joanna,
I made this cake for my son’s 20th birthday. It was so delicious and looked amazing. Used your recipe for the frosting as well. Thank you for all your hard work and amazing recipes you share on this site.
Much love :Thushani
The cake looks amazing, glad you guys enjoyed it and Happy Birthday to your son!
I do not have heavy cream. What can I use to replace this item? Please let me know. Wish to bake this cake today.
There’s no heavy cream in this cake, only buttermilk.
How hot should the coffee be?
It doesn’t really matter, but if you freshly make it, it should be just perfect.
Could I bake in a bundt pan? Temp/time info? Thanks!
You can, I would still do it at 350 but it would probably take 45 to 55 minutes. Do a toothpick test to make sure it’s done.
I made 2/3 of the cake and frosting recipes for 2 layers, poured some ganache over the cake for a decorative dripped look and made white and milk chocolate leaves for the top.
What if I only want to make one layer and also why the paddle attachment is used and not the whisk attachment … What is the reason for choosing it over other … Pls reply
You can do it one layer if you use a 9×13 inch baking dish, or maybe even a bit bigger. You can use the whisk attachment if you want.
Can I use Dutch process cocoa instead of unsweetened cocoa powder?
Yes, you can.
Hi , thanks for the yummm recipe. Can I use whole flour instead of plain flour ? Kindly plz respond thanks
You won’t get the same light cake texture as you would with all purpose flour. Also your cake might end up too crumbly because, however it’s possible, you just won’t get the same texture.
This is the same recipe I have been using for a couple of years and I can confirm that there is no tastier and most cake than this one. You do not taste the coffee but it definitely gives your cake a special taste. I always bake a two layer, so thanks for giving the ingredients for the three layer.
I have been baking this chocolate cake for over 40 years! A true winner.
I absolutely loathe coffee and can taste it in the smallest quantities, is it really essential in this recipe?
Well if you really don’t like coffee you can use just hot water. 🙂
Can a food processor be used instead of a stand mixer?
I suppose you can, never used it before for cake batter, but it should work.