I Am Baker

The Perfect Chocolate Cake

It occurred to me that there are three things I have not done.

1. Updated the Best Chocolate Cake recipe.

2. Shared the perfect Chocolate Buttercream recipe.

3. Made a Chocolate Rose Cake.

The Perfect Chocolate Cake Recipe and Perfect Chocolate Buttercream

Well, I will remedy those three issues all in one post!

I have made no less than 56, 743 rose cakes in the last 2 years and NOT ONE has been all chocolate!

What to the what?  Insanity.

The Best Ever Chocolate Cake and Best Ever Chocolate Buttercream

This best ever chocolate cake recipe was originally published on my blog in 2010 and is from The Barefoot Contessa who adapted it from Hershey’s.

The Perfect Chocolate Cake


  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee (I use decaf)


  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
  4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  5. (I prepared my cakes in two 8in round cake pans then divided each layer after they had cooled to create four layers)
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The Perfect Chocolate Cake and Best Chocolate Buttercream #chocolatecake #cake #buttercream

The Perfect Chocolate Buttercream Frosting


  • 2 cups unsalted butter (4 sticks) at room temp.
  • 7½ cups powdered sugar (or one 2lb bag)
  • 1 cup good quality cocoa powder
  • 1 teaspoon table salt
  • 1 tablespoon vanilla extract
  • 1/2 cup whole milk or heavy cream


  1. ***THIS RECIPE IS FOR A CHOCOLATE BUTTERCREAM ROSE CAKE. You may need to halve this recipe if you are not making buttercream roses!***
  2. Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.
  3. While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (sift)
  4. With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.
  5. With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.
  6. Frosting will appear very light, but it will darken as it sets.
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Recipe adapted from Savory Sweet Life.


The Perfect Chocolate Cake and Perfect Chocolate Buttercream Frosting #chocolatecake #cake #buttercream #rosecake

 This is one of the best chocolate cake recipes I have ever had the pleasure of eating.  Its moist and fudgey but still has a light cake crumb.  Its got a depth of flavor (which I would attribute to the coffee) and a distinct rich deep chocolate essence.

If you are planing on making a chocolate rose cake as well, here are some posts to help you along.

Original Rose Cake – Photograph Tutorial

Rose Cake Tutorial on Youtube

The Perfect Birthday Rose Cake

Royal Wedding Rose Cake

Gender Reveal Rose Cake

Neapolitan Rose Cake (one of my favorite cakes of all time!)

The Perfect Chocolate Cake and Perfect Chocolate Buttercream #chocolatecake #cake #buttercream #rosecake

Next time you want the Perfect Chocolate Cake, you simply must make this one.

You won’t be sorry!

The Ultimate Chocolate Cake Recipe!

Once you get your chocolate fix be sure to try the Perfect White Cake!


  1. Veronica says

    Hi! I tried to make this georgeous cake but something went wrong. After an hour in the oven the cake still wasn’t dry. I want to try to bake it again :( I’m from spain and maybe I mistook with the cup measure, we don’t use Cup for recipes, so 1 cup i guessed it’s a 250cl cup, is it the same cup measure for any ingredient? Thank you and sorry for my bad english! :D

    • ljkingoh says


      European measuring standards use the metric system while American recipes don’t, so if you’re trying to use an American recipe, you should find the metric equivalent measurement before attempting to bake. There are plenty of measuring tools on the internet that will give you the metric equivalent. Also, most American liquid measuring cups give the metric equivalent next to the actual measurement (1 cup=8oz=250 ml). For solid ingredients, you should actually weigh them because depending on the type of flour and the way you put the flour in the cup (spoon vs scoop the cup into the flour), you may get more than a cup because of the volume of the flour and air. Kitchen scales are relatively cheap and they save a lot of heartache in the end.

  2. Tracy D says

    For the chocolate buttercream do you mix the powdered sugar, cocoa, and salt with a whisk then you sift? Just want to confirm since it was not super clear. thanks!

  3. nihke says

    Hi I cannot find powdered sugar. I googled it and most ppl suggest normal white sugar but blend it until fine, would that work? Also no kosher salt so will look at using regular salt just half instead

    • Lynn says

      Powder sugar is also known as icing sugar in other countries. If that helps. If you cannot find any I bet there is a how to somewhere on the enter net.

    • Lynn says

      One tablespoon of corn starch to one cup of granulated sugar ground into a coffee grounder make one cup of powder sugar.( I looked it up )

  4. Rukmini says

    Thank you so much! The instructions were very easy to follow and the cake turned out moist and yummy!
    I wrapped the layers in cling film after the cake had cooled for about 5 minutes and I put it into the freezer.

  5. sachi says

    Hi for the 1 cup brewed coffee how many tbsp/tsp coffee did u use if i only gave instant coffee? Thanks. I love ur site

  6. Jacqui says

    I made this cake and the centre has completely sunk. I’ve not had this problem making other cakes.
    I’m in Australia so substitute All-purpose flour for Plain flour (as I normally do) and 2 teaspoons baking soda for 2 teaspoons bicarbonate soda. We have baking powder so followed the 1 teaspoon for that.

    Has anyone else had issues? I use an oven thermometer to ensure my oven is at correct temperature when baking so am confident that it was pre heated and remained at 350F for the entire cook.

    • Jennie says

      Maybe your bicarbonate soda or baking powder have expired or gone bad? Or did you open the oven door too early while they were baking?

  7. Antonia Gialamas says

    More than perfect….lost count how many times I’ve made this or referred people to your site for the recipe!!!
    Really would like to make cupcakes with this recipe…do I need to alter the recipe , except obvious baking time?! Thank you

  8. Denise says

    I made this cake twice. It was wonderful. However, it stuck to the bottom of the pan. The first time I buttered the pan and coated with cocoa powder like you said; the second time I used Baker’s Joy. I cooled the cake 15 minutes before inverting to rack.

  9. Aisha says

    This is indeed the perfect chocolate cake! It tastes so good and the texture of the cake is so moist! Thank you so much for sharing this recipe. I am now interested in scaling this recipe up to bake a 12-inch cake. How should I tweak the measurements of the ingredients to suit a 12-inch cake?


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