The Perfect Chocolate Cake recipe is paired with a Perfect Chocolate Buttercream. It is moist and flavorful!
The Best Chocolate Cake Recipe
What makes this recipe the best? First off, it is inspired by Hershey’s chocolate cake recipe which is the same recipe my grandma used. They added coffee to their cake which does magical things to chocolate. Second, this is truly a MOIST and flavorful chocolate cake. Is there anything worse than dry cake? Nope. You will never have that problem with this recipe!
Chocolate Buttercream Recipe
This is the recipe I use, Chocolate Buttercream, but it is a large amount. If you don’t plan on piping on embellishment, you can cut the recipe in half.
Coffee in Chocolate Cake?
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.
Buttermilk in Cake
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.
Can I Make This Into Cupcakes?
Full transparency: I have not made this recipe as cupcakes, ( I love my Ultimate Chocolate Cupcake recipe) but if you do, you will want to fill each liner 2/3 full with batter and bake for 16-22 minutes at 350°F. Start checking at 16 minutes as you do not want to overbake the cupcakes.
Can I Use a 9×13 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 be Gluten-Free?
I am often asked how to make this recipe gluten-free. I recommend a 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.
- Allow the cake to cool in the pan fully.
- 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. Remove 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 freezer burn.
- Now 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.
The Perfect Chocolate Cake
- 1¾ cups (210g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (90g) good quality unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240g) buttermilk, room temperature
- ½ cup (112g) vegetable oil
- 2 extra-large eggs, at room temperature
- 2 teaspoons McCormick pure vanilla extract
- 1 cup (237g) freshly brewed hot coffee (I use decaf)
- Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick cooking spray.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- In another 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 two 8-inch round prepared pans and bake for 30 to 40 minutes, or until a cake tester or toothpick comes out mostly clean (not wet).
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
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.