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Chocolate Cake
4.4 from 196 votes

Chocolate Cake

The Chocolate Cake recipe combines rich cocoa powder, coffee, and buttermilk to create moist and deeply flavored layers. The batter is divided into three pans, baked into soft yet sturdy cakes ready to be frosted with a thick chocolate frosting. This cake is ideal for when you want a traditional chocolate dessert with a tender crumb and a deep chocolate taste balanced by the coffee's subtle warmth.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 16
Calories: 697 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

Chocolate Cake
  • 3 cups all-purpose flour
  • 3 cups sugar granulated
  • 1 cup cocoa powder unsweetened
  • 1½ teaspoon salt
  • 2 teaspoons baking powder
  • 3 teaspoons baking soda
  • 1½ cups buttermilk
  • ¾ cup vegetable oil
  • 3 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups coffee hot
Chocolate Frosting
  • 6 cups chocolate frosting

Instructions

    Cup of Yum
  1. Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
  2. Make the cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
  3. Bake the cakes: Transfer the cake pans to the oven and bake for 35 to 40 minutes, or until baked through. The cake is done when a toothpick inserted in the middle of the cake comes out clean.
  4. Cool the cakes: Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.
  5. Frost the cake: Once the cake has cooled off completely, cut off the dome part of the cake so that each cake round is flat on top. Frost the cake with my chocolate frosting or the frosting of your choice, between the layers and on top.

Notes

  • Use high-grade cocoa powder such as Hershey's baking cocoa to achieve a rich chocolate flavor.
  • Accurately measure sugar and flour to maintain proper cake texture and sweetness.
  • Trim cake domes with a sharp knife to create flat, even layers for stacking.
  • Store unfrosted cake layers wrapped at room temperature for up to 2 days or refrigerated up to 1 week.
  • Freeze unfrosted layers well wrapped in airtight containers for 3 to 4 months; if frosted, wrap carefully before freezing.

Nutrition Information

Serving 1serving Calories 697kcal (35%) Carbohydrates 114g (38%) Protein 6g (12%) Fat 28g (43%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 37mg (12%) Sodium 618mg (26%) Potassium 379mg (8%) Fiber 3g (12%) Sugar 88g (176%) Vitamin A 89IU (2%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 697

% Daily Value*

Serving 1serving
Calories 697kcal 35%
Carbohydrates 114g 38%
Protein 6g 12%
Fat 28g 43%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 37mg 12%
Sodium 618mg 26%
Potassium 379mg 8%
Fiber 3g 12%
Sugar 88g 176%
Vitamin A 89IU 2%
Calcium 71mg 7%
Iron 3mg 17%

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