Name: Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup milk (we use Oatly full fat for dairy free); 1 tablespoon vinegar; 2 cups granulated sugar; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot coffee (or 1 cup hot water with 1 teaspoon coffee extract); 1 1/2 cups butter (softened, Country Crock for dairy free); 5 cups powdered sugar; 3/4 cup unsweetened cocoa powder; 5-6 tablespoons milk (Oatly full fat for dairy free); 2 teaspoons vanilla extract

Jump to Recipe

If you’re on the hunt for a show-stopping dessert that fills your kitchen with the most irresistible aroma, look no further than this classic Chocolate Cake Recipe. Rich, moist, and decadently chocolatey, it’s one of those recipes that never fails to bring a smile and instantly feels like a warm hug on a plate. Whether you’re celebrating a special occasion or just treating yourself, this Chocolate Cake Recipe offers the perfect balance of sweetness and deep cocoa flavor that’s simple enough for every home baker to master.

Ingredients You’ll Need

These ingredients are straightforward but essential to create the perfect texture, flavour, and crumb of this amazing chocolate cake. Each component plays a role from moisture and richness to the intense chocolate taste that makes this cake unforgettable.

Milk (1 cup): We use Oatly full fat for a rich, dairy-free twist that adds creaminess without heaviness.
Vinegar (1 tablespoon): Reacts with baking soda to make the cake tender and light.
Granulated sugar (2 cups): Sweetens the cake and helps achieve a lovely crumb.
All-purpose flour (1 3/4 cup): The foundation of the cake’s structure, providing the right density.
Unsweetened cocoa powder (3/4 cup): Packs in that deep chocolate flavor and a beautiful dark color.
Baking soda (2 teaspoons): Essential for leavening, giving the cake its rise and fluffiness.
Baking powder (1 1/2 teaspoons): Works alongside baking soda for perfect texture.
Salt (1/2 teaspoon): Balances sweetness and enhances the chocolate flavor.
Large eggs (2): Bind ingredients together and add richness.
Vegetable oil (1/2 cup): Keeps the cake moist and tender.
Vanilla extract (2 teaspoons): Adds a lovely fragrance and depth.
Hot coffee (1 cup): Intensifies the chocolate taste; you can swap for hot water with coffee extract if preferred.
Butter (1 1/2 cups, softened): We recommend Country Crock for a dairy-free option, for rich and creamy frosting.
Powdered sugar (5 cups): Sweetens and thickens the frosting, giving it that perfect spreadable texture.
Additional cocoa powder (3/4 cup): For the frosting’s chocolatey richness.
Milk (5-6 tablespoons): Used to adjust frosting consistency to silky perfection.
Vanilla extract (2 teaspoons): Brightens the frosting with a sweet aromatic touch.

How to Make Chocolate Cake Recipe

Step 1: Preparing the Batter

Start by preheating your oven to 350 degrees Fahrenheit, then grease two 8-inch round cake pans, adding parchment paper if your pans aren’t nonstick. In a small bowl, mix together the milk and vinegar — this creates a buttermilk-like effect that tenderizes the crumb. Next, sift your dry ingredients together, which helps avoid clumps and ensures even distribution of leavening agents.

Step 2: Mixing Wet Ingredients

Combine eggs, the milk-vinegar mixture, vegetable oil, and vanilla extract in a separate bowl. Mixing these first ensures a smooth liquid base that will blend effortlessly with your dry ingredients.

Step 3: Bringing It All Together

Add the dry ingredients to the wet mixture and stir until just combined to avoid overmixing—this keeps the cake tender. Then pour in the hot coffee and mix gently again. The batter will be more liquid than usual, but that’s exactly the secret for a moist, luscious chocolate cake.

Step 4: Baking Your Cake

Pour the batter evenly into your prepared pans and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the cake comes out with a few moist crumbs but no wet batter. If you’re making cupcakes instead, bake for 12 to 15 minutes under the same doneness check.

Step 5: Cooling and Frosting Preparation

Let the cakes cool on wire racks for at least 20 minutes before removing them from the pans. While they’re cooling, start your buttercream by beating softened butter until creamy and pale, about 2 minutes. Slowly sift in powdered sugar and cocoa powder to avoid clumps, and mix at low speed until incorporated.

Step 6: Finalizing the Frosting

Add milk and vanilla extract to the frosting, then beat on medium-high until light and fluffy. Adjust consistency as needed by adding a splash more milk if too thick, or extra powdered sugar if too thin. Once the cakes are cooled completely, frost generously and enjoy!

How to Serve Chocolate Cake Recipe

Garnishes

Top your chocolate cake with fresh berries like raspberries or strawberries for a burst of tartness that perfectly complements the rich chocolate. You can also sprinkle shaved chocolate, chopped nuts, or even a dusting of powdered sugar for a pretty, professional finish.

Side Dishes

Pair this indulgent slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the chocolate’s intensity. A warm cup of coffee or a creamy hot chocolate also makes a perfect accomplice to every forkful.

Creative Ways to Present

For a fun twist, slice the cake into layers and create a layered trifle with whipped cream and fruit, or experiment with frosting colors and piping techniques for a stunning presentation that impresses guests and delights kids alike.

Make Ahead and Storage

Storing Leftovers

This chocolate cake stays beautifully moist when stored in an airtight container at room temperature for up to 3 days. If you’ve frosted it, refrigerate it to keep the buttercream fresh, just remember to let it come to room temperature before serving so the texture is just right.

Freezing

You can freeze the unfrosted cakes wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight and then bring to room temperature before frosting and serving for that fresh-baked taste anytime you want.

Reheating

If you want to warm up a slice, pop it in the microwave for about 15 seconds to soften it slightly—this enhances the moistness and intensifies the chocolate flavor. Serve immediately for the best experience.

FAQs

Can I make this Chocolate Cake Recipe dairy-free?

Absolutely! This recipe is easily adapted by using dairy-free milk alternatives like Oatly and a plant-based butter substitute such as Country Crock, giving you all the flavor without dairy.

Why is hot coffee used in this Chocolate Cake Recipe?

Hot coffee enhances the chocolate flavor without making the cake taste like coffee. It deepens the cocoa notes, giving you a richer, more intense chocolate experience.

Can I use this recipe for cupcakes?

Definitely! The batter works perfectly for cupcakes. Bake them for 12-15 minutes and test with a toothpick to ensure they come out moist and fluffy.

How can I make the frosting less sweet?

Try reducing the powdered sugar slightly and increasing the cocoa powder, or add a pinch of salt to balance the sweetness without compromising the frosting’s texture.

What’s the best way to prevent the cake from drying out?

Be sure not to overbake your cake and keep it stored airtight. Using oil instead of butter in the batter also helps retain moisture throughout.

Final Thoughts

This Chocolate Cake Recipe is truly one of those timeless classics that deserves a spot in your baking repertoire. It’s approachable, reliable, and tastes absolutely divine every time. I can’t wait for you to try it and feel the joy that comes with baking and sharing such a luscious treat. Trust me, it’ll become your new favorite dessert to bake for friends and loved ones alike.

Chocolate Cake Recipe

★★★★★

5 from 7 reviews

Author: Ella
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich, moist, and decadent chocolate cake made with a blend of cocoa powder and hot coffee for deep chocolate flavor, topped with a creamy and fluffy chocolate buttercream frosting. Perfect for celebrations or any chocolate craving.

Instructions

Preheat and Prepare Pans: Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper if not nonstick.
Prepare Milk Mixture: Combine milk and vinegar in a small bowl; set aside to curdle slightly.
Sift Dry Ingredients: In a stand mixer bowl, sift granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt together to remove lumps.
Combine Wet Ingredients: In a separate bowl, mix eggs, prepared milk mixture, vegetable oil, and vanilla extract until combined. Scrape the bowl if using a stand mixer.
Make Batter: Add dry ingredients to wet ingredients and mix until just combined. Pour in hot coffee and mix again until just combined. Batter will be runny.
Bake: Divide batter evenly between pans. Bake cakes for 30-35 minutes or until a toothpick inserted comes out with minimal crumbs. For cupcakes, bake 12-15 minutes.
Cool: Place pans on wire racks and cool cakes for at least 20 minutes before removing from pans.
Make Buttercream: Beat softened butter on medium speed until creamy and pale, about 2 minutes. Sift together powdered sugar and cocoa powder.
Mix Frosting: On low mixer speed, gradually add sifted sugar and cocoa to butter, mixing just until combined and scraping sides as needed.
Add Liquids to Frosting: Pour in milk and vanilla extract. Increase mixer speed to medium-high and beat until light, fluffy, and spreadable, about 2-3 minutes.
Adjust Consistency: If frosting is too thick, add more milk a splash at a time; if too thin, add more powdered sugar until desired consistency.
Assemble: Once cakes are completely cooled, spread frosting evenly between layers and over the entire cake.

Notes

Using hot coffee intensifies the chocolate flavor, but you can substitute with hot water and coffee extract if preferred.
Let the cake layers cool completely before frosting to prevent melting the buttercream.
This recipe can also be adapted for cupcakes by reducing baking time.
For dairy-free version, use plant-based milk and butter substitutes as noted.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American