Chocolate Cake

4.42 from 111 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Cake, Dessert

Cuisine: American

Keyword: chocolate cake, chocolate cake recipe

Servings:

Calories: 697kcal

Equipment

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

US Customary - Metric

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