Classic Chocolate Cake
This tender two-layer chocolate cake is rich, simple, and friendly enough for a birthday, bake sale, or quiet weekend dessert. A quick cocoa frosting keeps it soft, fudgy, and easy to slice.
Total
65 min
Servings
10 to 12 slices
Level
Easy
Chocolate cake should feel generous, but it does not need to be complicated. This version uses pantry staples, a bowl-and-whisk method, and unsweetened cocoa powder for deep chocolate flavor.
A little hot coffee helps the cocoa bloom, which means it brings out more chocolate taste. If you do not want coffee, hot water works well too.
The cake layers are soft and moist, so let them cool fully before frosting. The simple butter-cocoa frosting spreads easily and sets just enough for neat slices.
01What you'll need
Ingredients
19 items · 10 to 12 slices
- For the cake:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder, natural or Dutch-process
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup neutral oil, such as canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee or hot water
- For the frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted if lumpy
- 2/3 cup unsweetened cocoa powder
- 1/3 cup whole milk, plus more as needed
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
02How to make it
Step-by-step
1. Heat the oven and prepare the pans
Heat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment. Lightly dust the pans with cocoa powder or flour, then tap out the extra.
2. Mix the dry ingredients
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking breaks up cocoa lumps and spreads the leaveners evenly, which helps the cake rise.
3. Add the wet ingredients
Add the eggs, buttermilk, oil, and vanilla to the dry mixture. Whisk until the batter is mostly smooth. It will be thick at this point, and a few small lumps are fine.
4. Stir in the hot coffee
Slowly pour in the hot coffee or hot water while whisking. The batter will become thin and glossy. This is normal. Scrape the bottom of the bowl to make sure no dry flour is hiding there.
5. Bake the layers
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If it has wet batter on it, bake for 2 to 4 minutes more and check again.
6. Cool the cakes
Let the cakes cool in the pans for 10 minutes. Run a thin knife around the edges, then turn the cakes out onto a wire rack. Peel off the parchment and let the layers cool completely before frosting.
7. Make the frosting
Beat the softened butter in a large bowl until creamy. Add the powdered sugar, cocoa powder, milk, vanilla, and salt. Beat on low speed at first so the sugar does not fly out, then increase to medium and beat until smooth. Add a spoonful more milk if the frosting feels too thick to spread.
8. Frost and serve
Place one cooled cake layer on a plate or cake stand. Spread a layer of frosting over the top. Add the second cake layer, then frost the top and sides. Let the cake sit for 20 minutes before slicing so the frosting can settle.
03From our kitchen
Cook's tips
- Make-ahead: Bake the cake layers up to 1 day ahead. Cool them fully, wrap tightly in plastic wrap, and keep at room temperature. Frost the cake the day you plan to serve it.
- Storage: Keep the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let slices sit at room temperature for 20 to 30 minutes before serving for the softest texture.
- Freezing: Freeze unfrosted layers for up to 2 months. Wrap each cooled layer in plastic wrap and then foil. Thaw overnight in the refrigerator, then bring to room temperature before frosting.
- Buttermilk swap: If you do not have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk. Let it stand for 5 minutes before using.
- Coffee swap: Use hot water instead of coffee if you prefer. The cake will still be chocolatey, just a little lighter in flavor.
- Pan swap: You can bake this in a 9-by-13-inch pan. Start checking at 35 minutes. Frost it right in the pan once cooled for an easy sheet cake.
Cook's note
For cleaner slices, use a sharp knife dipped in hot water and wiped dry between cuts. This is especially helpful if the cake has been chilled.
04Frequently asked
Questions & answers
Can I make this chocolate cake without a mixer?
Yes. The cake batter can be made with a whisk. The frosting is easier with a hand mixer, but you can make it by hand if the butter is very soft and you stir patiently until smooth.
Why is the batter so thin?
The hot coffee or water loosens the batter and helps bloom the cocoa powder. A thin batter is expected for this style of cake and helps create a moist crumb.
Can I use Dutch-process cocoa powder?
Yes. This recipe works with either natural or Dutch-process cocoa powder. Dutch-process cocoa gives a darker color and a smoother chocolate flavor.
How do I keep the cake from sticking to the pans?
Grease the pans well, line the bottoms with parchment paper, and grease the parchment too. Let the cakes cool for only about 10 minutes in the pans before turning them out.
Can I turn this recipe into cupcakes?
Yes. Fill lined cupcake cups about two-thirds full and bake at 350°F for 18 to 22 minutes. This recipe makes about 24 cupcakes.
05Keep cooking
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