There’s something magical about a perfectly baked chocolate cake that brings people together around the dinner table. This Classic Chocolate Cake recipe delivers everything you could want in a chocolate dessert: rich, moist layers with deep cocoa flavor, topped with silky smooth chocolate frosting. Whether you’re celebrating a birthday, anniversary, or simply craving something sweet, this cake serves 12 generous portions and never fails to impress. The beauty of this recipe lies in its simplicity, using everyday ingredients that come together to create an extraordinary dessert that will become your go-to chocolate cake for years to come.
Ingredients for the Cake
For the chocolate cake layers, you’ll need:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot coffee
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Ingredients for the Chocolate Frosting
For the rich chocolate frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Preparing Your Kitchen
Before you begin mixing, preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans with butter and lightly dust them with cocoa powder, tapping out any excess. This prevents the cake from sticking and gives it a beautiful finish. Line the bottom of each pan with parchment paper for extra insurance against sticking.
Making the Cake Batter
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Create a well in the center of the dry ingredients. In a separate bowl, beat the eggs lightly, then add the buttermilk, hot coffee, vegetable oil, and vanilla extract. The hot coffee might seem unusual, but it intensifies the chocolate flavor and creates an incredibly moist texture.
Pour the wet ingredients into the well of dry ingredients. Using a wooden spoon or electric mixer on low speed, stir until the batter is smooth and well combined. Don’t overmix, as this can make the cake tough. The batter will be thin, which is exactly what you want for a moist cake.
Baking the Perfect Layers
Divide the batter evenly between your prepared pans. A kitchen scale makes this easy, but you can also eyeball it by filling each pan about two-thirds full. Gently tap the pans on the counter to release any air bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. The tops should spring back lightly when touched. Remove from the oven and let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Creating the Chocolate Frosting
While your cakes cool, prepare the frosting. In a medium bowl, beat the softened butter with an electric mixer until light and fluffy, about 3 minutes. Gradually add the cocoa powder, beating until combined. Alternately add the powdered sugar and milk, beginning and ending with the powdered sugar. Beat in the vanilla extract. Continue beating until the frosting is smooth and spreadable. If it’s too thick, add a little more milk; if too thin, add more powdered sugar.
Assembling Your Masterpiece
Once the cake layers are completely cool, it’s time to assemble your chocolate cake. Place one layer on your serving plate. Using an offset spatula or knife, spread about one-third of the frosting evenly over the top. Place the second layer on top and press gently to secure it.
Apply a thin layer of frosting all over the cake to create a crumb coat. This seals in any loose crumbs and creates a smooth base for your final frosting layer. Refrigerate for 30 minutes to set this base layer.
Final Frosting and Serving
Remove the cake from the refrigerator and apply the remaining frosting, working from the top down the sides. Use smooth, even strokes to create a beautiful finish. You can keep it simple with smooth frosting or create decorative swirls and patterns.
Storage and Serving Tips
This chocolate cake stays fresh covered at room temperature for up to three days, or refrigerated for up to one week. For the best texture and flavor, bring refrigerated cake to room temperature before serving. Cut with a sharp knife, wiping the blade clean between slices for the neatest presentation.
This recipe yields one two-layer 9-inch cake that serves 12 people generously. Each slice delivers the perfect balance of rich chocolate flavor and tender, moist crumb that makes this cake a true crowd-pleaser for any occasion.
