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.
I is t appears that comments don’t get responses but I will try anyways n photo of cake shows four layers. Did you double the recipe for the photo shoot?
No, I halved the layers. Baked two 8-inch layers and then halved them.
I made this today for my grandson’s birthday. We’re both lovers of a good chocolate cake and this recipe did not disappoint! I’d have to say it’s the best chocolate cake I’ve ever made! It has the perfect chocolate flavor combined with a fabulous texture. You’ll never go wrong with Amanda’s recipes. I appreciate the helpful tips and suggestions as well!
This looks fabulous! What is your best guess on the number of cupcakes this will make.
The best chocolate recipe I’ve ever tried. It’s always being requested by family and friends! Thank you!
Tried out this recipe as a tester for my cousin’s wedding cake and she loved it, along with her fiancé, sister and mum!
Only concern is how runny the batter is. I originally baked it in a rectangular tin and was able to lift it out with no issues. What would be the best way to line a round springform tin so as not to have any leakage?
Thank you!
Hi there. Was wondering if 3 9 inch cake pans would work? That’s all I have
Sure – keep an eye on cooking time (it may be less) and the layers may just be thinner. 🙂
Oh wow love this cake I did 2 eight inch cakes one of the layers was sunken in. However it did not lack flavor or texture…love this recipe so rich and flavorful…. For the frosting I use little less than half a cup for coco powder..it came out so delicious tasted like milk chocolate and wasn’t overly bitter.
This cake was so easy to make! It smelt heavenly while baking! I did have to substitute hot cocoa for coffee due to an allergy to coffee, but it was so good! Definitely tasted a lot like my great grandmother’s homemade chocolate cake that she made when I was little!
Is there a way to make this cake dairy free?
Thank you soo much for your chocolate cake recipe. I will make it and let you know how it turned out. I am 71 yrs old but I still am a chocolate freak.
Thank you and of course the credit is yours darling. God bless.