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The Best Chocolate Cake Recipe
5 from 18 votes

The Best Chocolate Cake Recipe

The Best Chocolate Cake Recipe produces a rich, moist chocolate layer cake enhanced by brewed coffee and whole milk. It features a tender crumb built from butter, sugar, eggs, cocoa powder, and leavening agents. The cake is topped with a creamy chocolate frosting made from butter, powdered sugar, cocoa, almond extract, and heavy cream, resulting in a smooth and rich finish.

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 16 servings
Calories: 421 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cake:
  • ½ cup butter room temperature, unsalted
  • 1 ½ cup granulated sugar
  • 2 egg large
  • 1 ½ cup all-purpose flour
  • ½ cup cocoa powder unsweetened
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup coffee brewed, hot
  • ½ cup milk whole
For the Frosting:
  • 1 cup butter softened
  • 3 ½ cup powdered sugar
  • ½ cup cocoa powder unsweetened
  • 1 teaspoon almond extract
  • ½ cup heavy cream

Instructions

    Cup of Yum
  1. In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
  2. In a measuring cup, mix together hot coffee and milk. Set aside.
  3. In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
  4. Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely on parchment paper lined wire racks before frosting.
  5. For the Frosting: In mixing bowl, beat butter for 3-5 minutes, scraping down sides of bowl as needed.
  6. Add in powdered sugar, cocoa, extract and heavy cream and beat for 3-5 more minutes until desired consistency.
  7. Frost cake and enjoy!

Notes

  • Unsweetened cocoa powder is crucial; avoid Dutch processed cocoa for this recipe.
  • Hot brewed coffee added to the batter enhances chocolate flavor without tasting like coffee; hot water can substitute.
  • Use unsalted butter to control salt; if using salted butter, omit added kosher salt from batter.
  • Some sinking in the center of the cake is normal due to moisture and structure of cocoa powder.
  • Store cake covered at room temperature for up to five days or freeze frosted slices for up to three months.
  • Consider using baking strips to achieve even baking and prevent cracked tops.

Nutrition Information

Calories 421kcal (21%) Carbohydrates 55g (18%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g (35%) Trans Fat 1g (50%) Cholesterol 78mg (26%) Sodium 319mg (13%) Fiber 1g (4%) Sugar 43g (86%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 421

% Daily Value*

Calories 421kcal 21%
Carbohydrates 55g 18%
Protein 4g 8%
Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 6g 35%
Trans Fat 1g 50%
Cholesterol 78mg 26%
Sodium 319mg 13%
Fiber 1g 4%
Sugar 43g 86%

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