Description
This classic chocolate cake recipe delivers a moist, tender, and deeply chocolatey dessert that’s perfect for any occasion. Featuring a rich cocoa batter combined with hot water or coffee to intensify the chocolate flavor, and topped with a smooth homemade chocolate buttercream frosting, this cake is a guaranteed crowd-pleaser.
Ingredients
Scale
Cake
- 2 cups all-purpose flour (240g)
- 2 cups granulated sugar (400g)
- ½ cup unsweetened cocoa powder (50g)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup whole milk (240mL)
- 2 large eggs
- ½ cup vegetable oil (120mL)
- 1 tablespoon vanilla extract
- 1 cup boiling water or hot coffee (240mL)
Buttercream Frosting
- 1½ cups unsalted butter, room temperature (338g)
- ¼ cup unsweetened cocoa powder (25g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 6 cups powdered sugar (680g)
- 3 to 4 tablespoons whole milk (45-60mL)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt. Whisk to combine evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the whole milk, eggs, vegetable oil, and vanilla extract until smooth and fully incorporated.
- Make Batter: Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined without over-mixing. The batter will be thick.
- Add Boiling Liquid: Carefully stir in the boiling water or hot coffee. The batter will become quite thin—that’s expected and will result in a moist cake.
- Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove from pans and transfer to wire racks to cool completely before frosting.
- Make Buttercream Frosting: In a large bowl, beat the room temperature unsalted butter until creamy and fluffy. Gradually sift in the powdered sugar and cocoa powder, mixing well after each addition. Add salt and vanilla extract, then slowly add milk one tablespoon at a time until the frosting reaches a spreadable, smooth consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of chocolate buttercream evenly on top. Place the second cake layer over the frosting. Use the remaining buttercream to frost the top and sides of the cake evenly.
- Serve: Allow the cake to set for a few minutes before slicing. Serve at room temperature and enjoy!
Notes
- This recipe uses hot water or coffee to deepen the chocolate flavor; coffee is optional but recommended for richness.
- Ensure the cakes are fully cooled before frosting to prevent the buttercream from melting.
- Use room temperature butter for a smooth, creamy frosting texture.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend suitable for baking.
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 763 kcal
- Sugar: 93 g
- Sodium: 361 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 114 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 91 mg
