Servings
Font
Back
Chocolate Cake
4.6 from 33 votes

Chocolate Cake

This rich, moist, and decadent layered chocolate cake with smooth chocolate buttercream frosting is the BEST chocolate cake! It's the perfect dessert for birthdays or any celebration!

Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
Servings: 16
Calories: 692 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

For the chocolate cake:
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder sifted, unsweetened
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon espresso powder optional
  • 1 cup buttermilk at room temperature
  • 1/2 cup canola oil or vegetable oil
  • 1 tablespoon vanilla extract pure
  • 2 egg at room temperature, large
  • 1 cup water boiling
For the chocolate buttercream frosting:
  • 2 cups unsalted butter at room temperature
  • 6 to 7 cups confectioners sugar sifted
  • 1 cup cocoa powder sifted, unsweetened
  • 6 to 8 tablespoons heavy cream
  • 2 teaspoons vanilla extract pure
  • 1/4 teaspoon kosher salt
  • 2/3 cup semi-sweet chocolate chips melted and slightly cooled
  • chocolate chips
  • Sprinkles
  • chocolate shavings optional, for decorating

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Grease three 8-inch x 2-inch round cake pans generously with nonstick cooking spray. Line the pans with parchment paper, then spray the pans again. Set aside.
  2. In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder, if using.
  3. In a medium bowl, whisk together the buttermilk, oil, and vanilla extract.
  4. With the stand mixer on low speed, slowly add the buttermilk mixture. Add the eggs, one at a time, and mix until well combined.
  5. Slowly add the hot water and stir just to combine, stopping to scrape down the sides of the bowl. Briefly mix again. The batter will be thin and that is ok.
  6. Dive the batter evenly among the prepared pans and bake for 22 to 28 minutes, or until a toothpick comes out clean when inserted into the center of the cakes. Remove the cakes from the oven and set them on a wire cooling rack.
  7. Cool the cakes in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. You wrap the cake layers in plastic wrap and chill in the refrigerator or freezer. See note.
  8. To make the frosting, using a stand mixer fitted with the paddle attachment, beat the butter until creamy and lighter in color, about 3 minutes, scraping down the bowl halfway through.
  9. With the mixer on low, add the confectioner’s sugar, 2 cups at a time. You can start with 6 cups and add more later, if necessary. Add the cocoa powder.
  10. Pour in 6 tablespoons of heavy cream, vanilla extract, and salt. With the mixer on low, add the melted chocolate. Mix for an additional 2 to 3 minutes, until the buttercream is light and fluffy. If the consistency of frosting is too thin, gradually add a little more sugar. If the frosting is too thick, add more heavy cream, a teaspoon at a time, until frosting is desired consistency.
  11. To assemble the cake, first make sure the cake layers are flat and don’t have a rounded dome on top. If they do, carefully level off the top with a sharp serrated knife. You want the cake layers to be as even as possible.
  12. Place the first layer bottom side up on a flat plate or cake stand. Using a knife or offset spatula, spread the top of the cake evenly with buttercream. Place the second layer on top, top side up, and spread more buttercream evenly over the top. Repeat with the third layer and frost the top and sides of the cake.
  13. Decorate with sprinkles, chocolate shavings, or chocolate chips, if desired.
  14. Use a sharp knife to cut the cake into pieces. Serve.

Notes

  • You can make the cakes in advance. Carefully wrap the cooled cake layers in plastic wrap and store them in the refrigerator for up to 2 days. You can also freeze the cakes for up to 2 months. Wrap the cooled cakes in plastic wrap and aluminum foil. Remove the cakes from the freezer about an hour before you plan to decorate so they can mostly thaw out. You don’t want the layers to be completely frozen, but chilled cake layers are easier to assemble and frost.
  • You can use two 9-inch round cake pans to make a two layered cake. You might have extra frosting. 

Nutrition Information

Calories 692kcal (35%) Carbohydrates 91g (30%) Protein 5g (10%) Fat 37g (57%) Saturated Fat 19g (95%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 90mg (30%) Sodium 351mg (15%) Potassium 271mg (6%) Fiber 4g (16%) Sugar 73g (146%) Vitamin A 850IU (17%) Vitamin C 0.03mg (0%) Calcium 61mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 692

% Daily Value*

Calories 692kcal 35%
Carbohydrates 91g 30%
Protein 5g 10%
Fat 37g 57%
Saturated Fat 19g 95%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 90mg 30%
Sodium 351mg 15%
Potassium 271mg 6%
Fiber 4g 16%
Sugar 73g 146%
Vitamin A 850IU 17%
Vitamin C 0.03mg 0%
Calcium 61mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.