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Homemade Chocolate Cake
A simple homemade chocolate cake recipe that's moist, flavorful and easy! Finished with a rich chocolate buttercream frosting, this is the perfect cake for any occasion.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings: 12 - 16 people
Calories: 671 kcal
Course:
Dessert
Cuisine:
American
Ingredients
FOR THE CAKE:
- 4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) salted butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream, at room temperature
- 1 cup hot water
FOR THE FROSTING:
- ¾ cup (1 ½ sticks) salted butter, at room temperature
- ¾ cup unsweetened cocoa powder
- 6 tablespoons brewed coffee, at room temperature
- 6 tablespoons milk or cream, at room temperature (plus more, as needed, to thin the frosting)
- ⅛ teaspoon salt (or more, to taste)
- 2 lbs. confectioners sugar, sifted
Instructions
BAKE THE CAKE:
- Preheat oven to 350 degrees F. Lightly grease two 9-inch round cake pans. Line with parchment paper and grease again.
- In a large bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
- In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy (about 1-2 minutes). Add the eggs, one at a time, until incorporated. Add vanilla and mix well.
- Add sifted dry ingredients to the butter mixture in thirds, alternating with the sour cream and hot water, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans. Tap gently on the counter to release air. Bake for 40 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Once the cakes are completely cool, prepare the frosting.
Cup of Yum
FOR THE FROSTING:
- Using an electric mixer, cream together butter, cocoa powder, coffee, milk and salt. With the mixer on its lowest speed, gradually add the confectioners sugar until incorporated.
- Increase the speed of the mixer until the frosting becomes fluffy. The frosting will likely be very thick, so gradually add 1 teaspoon of additional cream at a time until the frosting reaches a spreadable consistency. Taste and season with an extra pinch of salt, if desired.
ASSEMBLE:
- Using a large serrated knife, slice a thin layer off the top of the bottom cake (or both cakes) to create a flat surface.
- Spread the frosting in between the two cake layers, and then on the top and sides of the cake.
Notes
- While most cakes do best with cake flour, I recommend all-purpose flour for this recipe. That's because the chocolate cake includes cocoa powder – which already has a soft, dry texture. The combination of both cake flour and cocoa powder can result in a flimsy cake. All-purpose flour has a higher protein content and is milled to a slightly coarser consistency, which keeps this cake nice and sturdy.
- Use thick, full-fat sour cream. This adds richness, moisture and flavor to the cake that you won't get with low-fat varieties.
- Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly, and helps to avoid over-mixing (which can result in a dry, dense cake).
- For a moist, light cake, it's important that you don't over-cream the butter and sugar, and that you don't over-mix the batter. Mix just until the ingredients are combined, and then stop.
- Sift the confectioners' sugar to avoid any lumps in your frosting.
- Do not over-bake the cakes or they will become dry. Start checking the cakes for doneness by the 35-minute mark, since total baking times will vary depending on your personal oven and the pans that you use.
- Make the cake about 1 day ahead of when you plan to serve it. The cake just gets better as it sits!
Nutrition Information
Serving
1slice (1/16 of the cake and frosting)
Calories
671kcal
(34%)
Carbohydrates
112g
(37%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Cholesterol
82mg
(27%)
Sodium
394mg
(16%)
Potassium
221mg
(6%)
Fiber
4g
(16%)
Sugar
81g
(162%)
Vitamin A
749IU
(15%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12- 16 people
Amount Per Serving
Calories 671
% Daily Value*
| Serving | 1slice (1/16 of the cake and frosting) | |
| Calories | 671kcal | 34% |
| Carbohydrates | 112g | 37% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 82mg | 27% |
| Sodium | 394mg | 16% |
| Potassium | 221mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 81g | 162% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.