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Homemade Chocolate Cake

Irresistibly Moist Homemade Chocolate Cake Recipe You’ll Love

Enjoy this irresistible homemade chocolate cake that is moist and delicious, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 1 cup Brown Sugar light brown sugar works too
  • ½ cup Vegetable Oil can swap with melted coconut oil or unsalted butter
  • 3 large Eggs room temperature for best results
  • 2 teaspoons Vanilla Extract opt for pure vanilla extract
  • 1 cup Buttermilk substitute with milk + vinegar (1 cup milk + 1 tablespoon vinegar, let sit for 5 mins)
  • 1 cup Hot Coffee instant coffee can also be used
  • 2 cups All-Purpose Flour gluten-free option available
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • ¾ cup Dark Unsweetened Cocoa Powder consider using Dutch-processed
For the Chocolate Buttercream Frosting
  • 2 cups Confectioners Sugar sifted for smooth finish
  • 1 cup Butter unsalted recommended
  • ⅔ cup Dark Unsweetened Cocoa Powder
  • ¼ cup Heavy Whipping Cream milk can be a substitute
  • 1 teaspoon Vanilla Extract

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • 9-inch round cake pans
  • Oven

Method
 

Step-by-Step Instructions for Best Homemade Chocolate Cake
  1. Preheat your oven to 325°F (163°C). Grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk until smooth. Add eggs one at a time, blending well. Stir in vanilla extract, buttermilk, and hot coffee.
  3. In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, and dark unsweetened cocoa powder.
  4. Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined.
  5. Divide the batter among the prepared pans and bake for approximately 25 minutes. Check for doneness with a toothpick.
  6. Allow the cakes to cool slightly in the pans before moving to a cooling rack.
  7. Prepare the frosting by beating together confectioners sugar, butter, and cocoa powder. Gradually add heavy whipping cream until smooth. Mix in vanilla extract and a pinch of salt.
  8. Once cooled, frost the cake layers with chocolate buttercream, repeating the layering process.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUCalcium: 2mgIron: 10mg

Notes

Use room temperature eggs for best results. Check for doneness early to avoid overbaking. Let cakes cool completely before frosting.

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