This is it, boos. The best chocolate cake recipe EVER! And I’m not just saying that because ya girl made it. It’s three layers of extra chocolatey chocolate sponge, and it’s frosted with a rich chocolate buttercream that’s so decadent it will make you close your eyes and hum. This chocolate cake recipe is basically slap yo’ mama worthy. Get into it!
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How to Make the Best Chocolate Cake Ever
These step-by-step photos show how to make chocolate cake with chocolate frosting, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Chocolate Cake Recipe
1. Start making the base for the chocolate frosting
Sift together the sugar, flour, cocoa powder, and salt in a medium heavy-bottomed saucepan. Then, whisk in the milk until combined.
2. Place over medium heat and cook, stirring continuously
Stir until the mixture thickens, then remove from heat and stir in the vanilla extract until smooth.
PRO TIP: It’s important to use Dutch-process cocoa powder here. It lends a deeper chocolatey flavor over natural cocoa. My favorite brands are Ghirardelli and Droste.
3. Transfer the mixture to a bowl and stir occasionally as it cools
Place plastic wrap directly on the surface and refrigerate until completely set.
4. Add eggs and sugar to the bowl of your stand mixer
Beat on high speed until combined.
5. Combine cocoa powder and instant coffee with hot water
Slowly add this mixture to the eggs and sugar while mixing.
6. Sift together the dry ingredients and add them to the cocoa and coffee mixture
Add them in two intervals.
7. Add the vegetable oil, buttermilk, and vanilla extract
Beat until just combined.
8. Evenly divide the batter between the prepared cake pans
Lightly tap the pans on the counter to pop any air bubbles.
PRO TIP: Don’t panic if your batter looks thinner than other cake batters. That extra liquid is exactly what makes this a super moist chocolate cake. Bake it up and trust the process.
9. Bake until a toothpick inserted into the center comes out clean
Allow the cakes to rest before removing from the pans and cooling completely on a wire rack.
10. Once the pudding mixture has cooled, microwave the chocolate in short intervals
Stir until smooth, then set aside to cool slightly.
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11. Add the softened butter to the bowl of your stand mixer
Whip until light and smooth.
12. Add the pudding mixture in intervals, scraping down the bowl as needed
Slowly pour in the cooled chocolate and mix until fully incorporated.
13. Place the bottom cake layer on your stand and spread frosting evenly over the top
Repeat with the next layer.
14. Finish layering and frosting your decadent chocolate cake
Place the final cake layer on top, apply a thin crumb coat over the top and sides, chill briefly, then finish frosting evenly before slicing and serving.
PRO TIP: A quick way to deepen the color of your chocolate buttercream is to scoop out 2 to 3 tablespoons, warm it in the microwave for 5 to 10 seconds until melted, then stir it back into the full batch.
Full Chocolate Cake Recipe
Chocolate Cake
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Equipment
- Medium Sauce Pan
Ingredients
For the Cake
- 2 large eggs room temperature
- 2 cups granulated sugar
- ½ cup Dutch-process cocoa powder
- 1 teaspoon instant coffee powder
- 1 cup hot water
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 tablespoon vanilla extract
For the Frosting
- 1 1/3 cup granulated sugar
- 2/3 cup all-purpose flour
- 6 tablespoons Dutch-process cocoa powder
- 1 teaspoon kosher salt
- 2 cups milk
- 1 tablespoon vanilla extract
- 1 pound salted butter softened
- 1 ½ cups bittersweet chocolate chips
- ½ teaspoon kosher salt
Instructions
For Frosting
- In a medium, heavy-bottomed saucepan, sift together the sugar, flour, and cocoa powder. Whisk in the salt and milk.
- Heat over medium heat, stirring continuously. The mixture will begin to thicken after 8-10 minutes. Continue cooking and whisking for an additional 2 minutes, then remove from the heat and stir in the vanilla extract. Scoop the mixture into a medium bowl and using a silicone spatula, stir occasionally as it cools to room temperature, about 30 minutes. Then place plastic wrap directly on the surface of the mixture and place in the refrigerator to completely cool and set for 2 hours.
For Chocolate Cake
- Meanwhile, preheat the oven to 350°F and place racks on the two middle positions. Spray the bottom and sides 3 9-inch rounds with nonstick baking spray.
- Add eggs and sugar to the bowl of your stand mixer and beat on high speed for 2-3 minutes.
- While the mixture beats, add cocoa powder and instant coffee to the hot water in a separate bowl. Slowly add this mixture to the eggs and sugar.
- Sift flour, baking soda, baking powder, and salt in a small bowl. Reduce the speed of the mixer to low then add in the dry ingredients in two intervals. Next, add the vegetable oil, buttermilk, and vanilla extract and beat until just combined. The batter will be sort of thin, but this is normal.
- Evenly divide the cake batter into all three pans and bake for 22-25 minutes, or until an inserted toothpick comes out clean. Halfway through baking rotate the pans from front to back and revolve from top to bottom.
- Remove the cakes from the oven and allow to rest for 10 minutes before removing from the pans and placing on a wire rack to cool completely, about 30 minutes.
To Finish Frosting and Assemble
- After the pudding mixture has cooled, melt the chocolate in a medium microwave-safe bowl and heat on low for 3 minutes, stirring at 20 second intervals until completely melted. Let sit for 5 minutes to cool.
- Add the softened butter to the bowl of your stand mixer fitted with the whisk attachment and whip the butter for about 1 minute, until light and smooth.
- Add the pudding mixture in three intervals, mixing on medium and stopping to scrape down the sides and especially the bottom of the bowl to ensure everything is incorporated. Reduce the speed and slowly pour in the cooled chocolate and salt. Increase the speed to high and mix for an additional minute, scraping down the sides and bottom of the bowl. The frosting should look rich and have a dull sheen.
- Place the bottom layer on your cake stand. Place some of the frosting on top and spread evenly just over the edges of the cake. Repeat with the next layer of cake and frosting.
- Finally, place the last layer of cake on top, then cover the top and sides of the cake with a very thin layer of frosting and smooth it to make it even. This will be your crumb coating to make it easier for the final layer of frosting. Chill in the refrigerator for 30 minutes to allow the layers and frosting to set. Remove the cake from the refrigerator and coat the top and sides with the remaining frosting and smooth it. Slice and serve immediately.
Notes
How to Store
- Fridge: Keep it covered in an airtight container, and it will stay good for up to 5 days.
- Freezer: Chill the cake in the fridge first, then slice it and wrap each piece tightly in plastic wrap. Pop the slices into freezer bags, press out all the air, and don’t forget to add the date. It will last up to 3 months. Thaw in the fridge overnight, then let it come back to room temperature before enjoying.
Nutrition
Recipe Tips
- Make sure your baking soda and baking powder aren’t expired. Baking powder should fizz in hot water, and baking soda should bubble in vinegar. If nothing happens, toss them.
- Don’t skip sifting the dry ingredients! Cocoa powder loves to clump up, and that can leave you with lumps in your batter.
- Keep an eye on the oven. Every oven is different, so start checking your cake a few minutes early. Pulling it at the right time is key to ensuring you get the best chocolate cake ever!
- Let the cakes cool completely before frosting. I know it’s hard to wait boos, but warm cakes will melt your frosting.
Recipe Help
Yes boos. Bake the cake layers, let them cool completely, then wrap them tightly in plastic wrap and keep at room temperature for up to 2 days.
You can, but it’s best made the same day you plan to serve the cake so the texture stays smooth.
Make homemade buttermilk! Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for about 5 minutes before using.
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