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The Best Chocolate Cake Recipe
4.5 from 4,254 votes

The Best Chocolate Cake Recipe

The Best Chocolate Cake Recipe produces a moist, tender cake rich with a combination of cocoa powders, coffee, and buttermilk. The batter includes both baking soda and powder for leavening and blends oil with eggs and vanilla for moisture and flavor depth. The optional Dutch-process cocoa deepens the chocolate taste and color. This versatile cake can be baked in rounds, sheet pans, or bundt pans and pairs well with various frostings.

Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 8
Course: Cake

Ingredients

  • 2 cups sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa powder unsweetened
  • 2 tablespoons Dutch-process cocoa powder optional
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 egg
  • 1 cup buttermilk
  • 1 cup coffee strong, black
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract pure
Frosting of choice, such as:
  • buttercream frosting homemade
  • chocolate frosting homemade

Instructions

    Cup of Yum
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired.

Notes

  • Using Dutch-process cocoa is optional but enhances color and chocolate depth.
  • Strong coffee deepens chocolate flavor without adding coffee taste; it can be replaced with water if preferred.
  • Eggs may be substituted with mashed banana or applesauce if desired.
  • The recipe yields 24 to 36 cupcakes that bake in 20 to 30 minutes at 350°F, or a bundt cake in 35 to 40 minutes.
  • Check for doneness with a toothpick inserted in the center coming out clean.
  • Additional tips for high altitude baking and chocolate ganache frosting are available in the original source.