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.
Ingredients
Scale
Cake 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)
Frosting Ingredients
- 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
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
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 42 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: chocolate cake, homemade chocolate cake, chocolate buttercream, moist cake, easy chocolate cake, dairy-free chocolate cake option
