Description

This Decadent Chocolate Cake recipe delivers a rich, moist, and chocolatey dessert perfect for any occasion. Made with high-quality cocoa powder and topped with a luscious cocoa buttercream frosting, this cake combines simple ingredients to create a beautifully indulgent treat that’s easy to bake and delightful to share.

Ingredients

Scale

Cake Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs (room temperature)
1 cup whole milk (or buttermilk)
½ cup vegetable oil
2 tsp vanilla extract

Frosting Ingredients

1 cup unsalted butter (room temperature)
¾ cup unsweetened cocoa powder
3 cups powdered sugar (sifted)
¼ cup milk or cream

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two round baking pans to prevent the cake from sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined and free of lumps.
Combine Wet Ingredients: In a separate bowl, beat the eggs, milk (or buttermilk), vegetable oil, and vanilla extract until the mixture is smooth and well blended.
Mix Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just blended, ensuring you do not overmix, which could make the cake dense.
Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer to wire racks to cool completely before frosting.
Prepare the Frosting: Beat the unsalted butter until creamy. Gradually add the unsweetened cocoa powder, then sifted powdered sugar, alternating with the milk or cream, until the frosting reaches a smooth, spreadable consistency.
Frost the Cake: Once the cakes are completely cool, frost the top of one layer, place the second cake on top, and apply frosting evenly over the top and sides of the cake.

Notes

For best results, use room temperature eggs and butter to ensure smoother batter and frosting.
You can substitute whole milk with buttermilk for a tangier flavor and more tender crumb.
To make the cake gluten-free, replace all-purpose flour with a gluten-free flour blend at a 1:1 ratio.
Ensure cakes are completely cool before frosting to prevent the buttercream from melting.
Store cake covered 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: 420 kcal
Sugar: 38 g
Sodium: 300 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 56 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: chocolate cake, moist chocolate cake, homemade chocolate cake, chocolate buttercream frosting, easy chocolate cake recipe, decadent chocolate cake