This Perfect Chocolate Cake recipe is moist, flavorful, and inspired by Hershey’s famous chocolate cake, made with a touch of coffee for a unique twist. No more dry cakes! Passed down by my grandma, this recipe is a true classic. The addition of Homemade Chocolate Buttercream takes this cake to the next level and sets it apart from the rest.
Ingredients & Substitutions
Buttermilk: I prefer to use store-bought buttermilk for this cake, but you can absolutely use homemade. I have a post on How to Make Buttermilk should you want to make your own! I like the sour cream method for this cake.
Coffee: I have many recipes on my site for chocolate cake and most of them use coffee. Coffee will enhance the flavor of the chocolate, not overpower it. If your recipe is good (and this one is) you will not taste the coffee at all, you will only taste the richest chocolate cake you have ever had. You may substitute water for the coffee if you prefer, but the chocolate flavor will not be as intense.
Chocolate Buttercream: The recipe for the whipped chocolate buttercream is a large amount. If you don’t plan on piping on embellishment, you can cut the recipe in half. Or, use your favorite kind of frosting.
Can I Make This Chocolate Cake Into Cupcakes?
This recipe has not been tested as cupcakes, but if you decide to make it into cupcakes, here are some guidelines. Fill each cupcake liner 2/3 full with batter and bake at 350°F for 16-22 minutes. Check on the cupcakes starting at 16 minutes to avoid overbaking. For a tried and true cupcake recipe, try my Ultimate Chocolate Cupcake recipe.
Can I Use a 9×13-inch Baking Dish?
Yes, you absolutely can. Bake at 350°F for 28-32 minutes. The cake is done when an inserted toothpick is removed with crumbs, but no wet batter.
Can This Cake be Gluten-Free?
I am often asked how to make this recipe gluten-free. I recommend good quality gluten-free flour that can be used interchangeably with all-purpose flour. (A 1:1 blend) This recipe is best when gluten is used, but will still taste delicious with gluten-free flour.
How to Freeze Chocolate Cake
I don’t recommend freezing with frosting on. To freeze the cake, follow these instructions.
- Allow the cake to completely cool in the pan.
- Place a layer of plastic on top of the cake and then place a cutting board or cooling rack on top.
- Flip the cake over, removing the pan.
- Wrap the plastic up over the edges of the cake and then add another large piece and wrap it again as tightly as possible without crushing the cake. Make sure that none of the cake is exposed in the freezer as this can cause a freezer burn.
- Finally, wrap it in a layer of foil. Label and date the cake. The cake will freeze well for 1 month and should be fine for up to 3 months.
More Chocolate Cakes
The Perfect Chocolate Cake
Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (90 g) good quality unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240 g) buttermilk, room temperature
- ½ cup (112 g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons McCormick pure vanilla extract
- 1 cup (237 g) freshly brewed hot coffee, regular or decaf, or hot water
- chocolate buttercream frosting
Instructions
- Preheat the oven to 350°F. Spray 2, 8-inch x 3-inch round cake pans with nonstick cooking spray. (8-inch cake pans with shorter sides may cause an overflow in your oven.) Set aside.
- To the bowl of a stand mixer, add the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix to combine.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With the 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 30-40 minutes, or until a cake tester or toothpick comes out mostly clean with no wet batter.
- Let the cakes cool in the pans for 30 minutes. Then, turn them out onto a cooling rack to let them cool completely.
- Frost the cake with chocolate buttercream frosting.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
thanks for sharing this recipe!! will definitely try it !
By the way, can you share how you managed to make the frosting so smooth? this is something i have been trying to master 😛
Thanks Jules! Just lots of practice! 🙂
This is amazingly beautiful. It really is so pretty that I’d hate to cut it! I need to check out your tutorials so I can make these roses on a gluten-free chocolate cake soon! Thanks for sharing!
Michelle, if you do not want to scratch-bake, King Arthur makes a really good chocolate cake. Follow the directs on the package and add a heaping teaspoon (or more!) of espresso powder. It is yummy even to those who don’t need GF cakes and then you can add Amanda’s delicious choco buttercream!
Theresa
Thank You Thank You Thank You for making your Buttercream frosting with BUTTER !
I scrolled down with angst afraid to see shortening , but Alas …. you came through for me !
This will be on my Thanksgiving menu .
generally I prefer to buy Cake from good shops but this recipe is too good, I will definitely try for my kid’s Birthday,,, thank you for this recipe.
This looks AMAZING! Cannot wait to try it 😀
Just a question, do you add the coffee in when you add the wet ingrediants to the dry ones? You don’t specifically instruct when to use it.
The very next sentence in the instructions is, “With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.”. Hope that helps!
So yummy and perfectly decorated!
Oh how yummy! I do also credit Ina Garten for the addition of coffee to make chocolate cake that much more chocolatey! Whether brewed strong coffee or instant espresso powder I never leave it out. Your chocolate rose cake is the best of all worlds – thank you SO much for this afternoon treat!
Yeah I am not sure how you could make that many cakes without doing a single chocolate one. Almost every cake I make contains chocolate haha! Love how you decorated it!
The best chocolate cakes I’ve ever had have all had coffee in them! I bet yours is incredible! I love your photos, too. There’s the bright white background and then BAM. Perfect chocolate cake. 🙂
Looks so tempting! Could I please know how to substitute the egg, prefer to make/eat cakes without eggs…….