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–+ servings
Perfect chocolate cake
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5 from 2 votes

Homemade Chocolate Cake Recipe

This is a family favorite! This cake is chocolatey with a moist crumb, and pairs perfectly with chocolate frosting.
Author Alissa
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24

Equipment

Ingredients

  • 2 cups all-purpose flour (240g)
  • 3/4 cup unsweetened natural cocoa powder (63g)
  • 1 cup granulated sugar (200g)
  • 3/4 cup light or dark brown sugar (196g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder or instant
  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 eggs, room temperature
  • 1/4 cup vegetable or canola oil (51g)
  • 1 cup buttermilk, room temperature (227g)
  • 2 tsp vanilla extract
  • 1 cup boiling water (227g)

Chocolate Frosting

  • 1 cup unsalted butter, softened to room temperature (16 Tbsp; 226g)
  • 3 3/4 cup powdered sugar (450g)
  • 1 cup unsweetened natural or dutch-process cocoa powder (80g)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup heavy whipping cream or milk (plus extra if needed) (57g)
Makes: 9inch round

Instructions
 

  • Preheat oven to 350º F. Prepare two 9-inch cake pans with parchment paper and spray the sides with non stick cooking spray or use a cake release method you prefer.
  • In a mixing bowl, add flour, cocoa powder, granulated sugar, light or dark brown sugar, baking powder, baking soda, salt and espresso powder. Whisk together and set aside.
  • In a separate large mixing bowl, add softened butter and beat for 1 minute on high speed. Add eggs, vegetable oil, buttermilk, and vanilla extract and beat for 30 seconds on high speed.
  • Add dry ingredients to the wet ingredients in 2 parts, mixing on medium-high speed for 30 seconds in-between additions.
  • Carefully add boiling water and mix on low speed. Make sure to keep whisks down into the bowl to avoid splashing as it will be hot.
  • Pour cake batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • Allow cakes cool for 5 minutes. Run a knife around the cake edges to help release cakes from the pans. Be careful! The pans will be hot. Use oven mitts to turn the pans upside down onto a cooling wire rack. Lift the pans to release the cake. If you used parchment paper, peel it off and discard.
  • Flip the cakes over and let them cool completely before frosting.

Chocolate Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment or handheld mixer with whisk attachments, beat the butter on medium-high speed until creamy, about 2 minutes.
  • Add powdered sugar about 1 cup at a time, mixing on low speed in-between additions. Add cocoa powder and mix for 30 more seconds.
  • Add vanilla extract, salt, and heavy whipping cream and mix on low speed for until combined. Increase to high speed and beat for 1 full minute.
  • Taste the frosting. If too thick, add another 2 tsp of heavy whipping cream and mix. If your frosting is too thin, add 1 tbsp powdered sugar and 1 tsp cocoa powder and mix for an additional minute.
  • To make creamy and smooth frosting, mix for an additional 5-8 minutes on low speed.

Notes

  1. Buttermilk: If you don't have any store bought buttermilk, use my how-to make buttermilk recipe.
  2. Cake Batter: The batter will be thin and slightly lumpy. That's okay! 
  3. Stacking: I don't recommend using this recipe to stack more than 3 cake layers due to it's moist crumb.
 
Chocolate Frosting
  1. Tools: Electric mixers whip up frostings to a smooth and creamy texture. A stand mixer with a paddle attachment is very helpful and will save you time. 
  2. Buttercream: This is an American buttercream base with cocoa powder. It will crust over and is stable to pipe on decorations.
  3. Quantity: This chocolate frosting recipe makes about 3 1/2 cups of frosting. Enough to fill and frost a 9inch 2 layer cake. if you want to pipe on more decorations, make 1 1/2 batches of frosting.