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    • The Perfect Chocolate Cake

      filed under: Chocolate Cakes on November 10, 2013

      The Perfect Chocolate Cake recipe paired with a Perfect Chocolate Buttercream then decorated with simple rosettes. This is the perfect cake!

      Grandma's Classic Recipe!

      Chocolate Cake Recipe

      No matter how you decorate this chocolate cake recipe with chocolate buttercream it will taste delicious! This recipe (and the many variations) has been around for many years.

      The Perfect Chocolate Cake Recipe and Perfect Chocolate Buttercream


      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!

      The Best Ever Chocolate Cake and Best Ever Chocolate Buttercream



      I used two 8-inch pans for my cake, but you can also use 9-inch pans. If using 9-inch, you will want to decrease the bake time by up to five minutes. And don’t forget to use GOOP to prepare your pans… it is the BEST!

      Do you have to have coffee in this perfect chocolate cake recipe?

      1. No, you cannot leave it out.

      2. I mean it.

      Ok, ok, so you can if you want. But here is what the coffee does… it enhances the flavor of the chocolate. The cake does not taste like coffee at all… it simply tastes more rich.

      If you simply must not use coffee, you can substitute hot water.

      Chocolate Rosette Cake with the BEST chocolate cake recipe!


      How to Make a Chocolate Cake

      First, I recommend reading through the ingredients and making sure everything is out and ready. The eggs and buttermilk should be room temperature so getting them out of the fridge ahead of time will solve that for you. (Same with the butter in the chocolate buttercream recipe.)

      Make sure dry ingredients are sifted and measured properly. When measuring flour, get out your container or bag. Open it and use a fork to stir it, or sift it, loosening it up. Spoon the flour into a dry measure cup then use the back of a knife to level the cup off. (Or you can measure your ingredients on a scale.)

      Use the proper tools. For instance, this recipe used a stand mixer. You can use a hand-held mixer (or even stir by hand) but make sure the ingredients are fully mixed and incorporated before moving on to the next step in the recipe.

      Use the best quality ingredients if you are able! Dark cocoa’s or high-quality cocoa, fresh eggs, and good quality vanilla make a difference! Feel free to upgrade to all organic ingredients. When it comes to substitutions though, I do recommend making the recipe as-is first, then altering it to make it yours.


      Homemade Chocolate Cake Recipe


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


      NO FAIL Chocolate Cake! This is the recipe people will ask for again and again!

      Gluten Free Chocolate Cake

      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. This recipe is best when gluten is used, but will still taste delicious with a gluten free flour.

      Double Chocolate Cake Recipe

      One of my favorite ways to jazz up this cake is to add chocolate chips to it. My favorite option? Mini chocolate chips! They add the perfect texture and bursts of chocolate. One fun trick when doing this is to add a semi-sweet or dark chocolate chip. For instance, if you are using standard cocoa powder (as the recipe is written) then add semi-sweet chips. If you are using a dark cocoa powder or dutch process, try adding milk chocolate chips.

      Chocolate Wedding Cake

      Folks often ask if this is like bakery chocolate cake, or if it can be used in wedding cakes. Yes and no. The flavor and consistency are very similar to a bakery chocolate cake except that it is MORE moist in my experience. Can you make a wedding cake with this recipe? Well, that really depends on the type of wedding cake you are making. The highest I have ever stacked this cake is 4 layers, so I cannot speak its’s durability beyond that. If you are covering this chocolate cake recipe with fondant it may not stand up because of the moisture level.

      5 from 11 votes
      Mini Rosettes on a Chocolate Cake with Chocolate Coffee Buttercream!
      The Perfect Chocolate Cake
      Prep Time
      15 mins
      Cook Time
      40 mins
      Total Time
      55 mins

      The Perfect Chocolate Cake recipe paired with a Perfect Chocolate Buttercream then decorated with simple rosettes. This is the perfect cake!

      Course: Dessert
      Cuisine: American
      Keyword: The Perfect Chocolate Cake
      Servings: 12 slices
      Author: Amanda
      • 1 3/4 cup (210g) all-purpose flour
      • 2 tsp. McCormick pure vanilla extract
      • 2 extra-large eggs, at room temperature
      • 1/2 cup (112g) vegetable oil
      • 1 cup (240g) buttermilk (room temperature)
      • 1 tsp. kosher salt
      • 1 tsp. baking powder
      • 2 tsp. baking soda
      • 3/4 cup (90g) unsweetened cocoa powder
      • 2 cups (400g) granulated sugar
      • 1 cup (237g) 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
      4. coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into
      5. two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).

      6. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely

      I made my cake in two 8-inch round cake pans and then divided each layer in two. This made for a 4-layer chocolate cake.

      5 from 11 votes
      Grandma's Classic Recipe!
      The Perfect Chocolate Buttercream Frosting
      Prep Time
      15 mins
      Total Time
      15 mins
      Course: Dessert
      Cuisine: American
      Servings: 6 servings
      Author: Amanda
      • 2 c unsalted butter 4 sticks at room temp.
      • 7 1/2 c powdered sugar or one 2lb bag
      • 1 c good quality cocoa powder
      • 1 tsp. table salt
      • 1 tbsp. vanilla extract
      • 1/2 c 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.

      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.

      I always forget #2!


      I want to share with you 3 AMAZING TIPS for making the perfect chocolate cake recipe.

      1. Room Temperature Ingredients. I say this all the time, but it really is important in baking. To quickly warm up eggs, place them in hot water for a minute or so. To heat up milk or buttermilk, pop it in the microwave for a few seconds.
      2. Sift together all dry ingredients. Cocoa is notoriously lumpy and you do not want lumps in your cake. Make sure you sift all dry ingredients at least twice.
      3. Do not open the oven door until cake is almost done. The cake needs to be mostly set before opening the door or the cold air could make it collapse.

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

      If you are planning 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!)

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    • Its look beautiful and elegent the way u made it.

    • I can’t wait to make one of these cakes. Thank you for sharing.

    • can you make this in a 9 x 12″ cake pan?

        Did anyone ever answer if you could make this in a 9 x 12″ cake pan??

        I am looking to make a three layer cake using a 9 x 12″…

    • What is C meant .

        C means cup. 1/2 c = one half cup.

    • I made this cake for my husbands b-day along with the choc. B’cream frosting delicious!!!
      Next I will try the gluten free for my daughter.
      Not sure if I should add xanthum gum or not. You meantion just a good quality gluten free one to one flour.
      Any other suggestions for good gluten free cakes would be greatly appreciated!

    • I made this cake in my USA pan mini cake pans; two pans for a total of 12 mini cakes. This recipe is TRULY the BEST chocolate cake I have ever had, and I have eaten alot of chocolate cake. The batter is very wet, but the cake is so moist and tender. The batter reminds me of a similar recipe that I use for a yellow cake that is called a “hot milk cake.” Thank you for sharing your recipe.

    • Delicious! This will be my go to chocolate recipe from now on!!

    • Two 8 inch pans is not sufficient for the batter. Unless they are deep 8 inch pans. Cake all over my oven in 2 8 inch pans. Grrrr!! Hope this saves someone.

    • Thank you so much for putting the weights!

    • I have been your secret follower and am totally in love with your recipes, one secret I learnt from you that made my cakes taste delicious and heavenly is adding a bit of salt.
      And the instructions are so elaborate and doesn’t require a rocket science to understand.

      What does C mean?
      Love all the way from Africa – Kenya

        Hi Sarah! The C means “cup”. I am in the process of converting recipes over to grams as well, so hopefully, you will have all the information you need in the future! Blessings- Amanda

    • I love this recipe and have made it several times before. It is my go to chocolate cake. I don’t think I have ever had this problem before, but did anyone else have the cake bake over the edge in the 2 8in round cake pans? Or can anyone explain why this happened this time and not previous times? Thanks!

        Because I have seen this more than once I am going to try and recreate this problem. So sorry you experience this! 🙁

    • I’m trying to fine your recipe for the chocolate maple cake I saw on fb. Maybe you could send me the recipe. Thanks

    • If you only have large eggs do you use three ?

    • Perfect Chocolate Cake: can you replace melted butter for the oil in this recipe?

    • I love your cakes! I have made this cake many times and it’s a hit everytime, one issue I have been having is, at the very bottom of the cake it’s a bit dense, any suggestion as to why this maybe happening?

    • I adore this cake, as does everyone who has tasted it. Can it be scaled up for a 10” Cake?

    • You make good things I like it

    • What is a “stick” of butter?? Thankyou. Love your recipes.
      Olga Maddox

        Here in the U. S. we have “stick” butter it’s 8 Tablespoons molded into a square 1”x1” and 8 Tablespoons long

    • Love your posts I was wondering if you have ever made a crazy cake ( a depression era cake) and if so how did you spice it up. I used coffee instead of water. I have the recipe my great grandma had I know there are quite a few flavors but I just really wanted to do something with the chocolate one

    • I am attempting to make this cake for my brothers birthday and I am wondering how long does the cake stay good? Does it get dry after a day or so?

        It does not get dry after a day, you will see a decline in moisture on day 2. If you keep it refrigerated and cover the exposed areas of the day (cut into sections) a few days is reasonable. If you don’t cut into the cake, you have more time.

    • Thank you for this- Your recipe yield the best chocolate moist cake ever, the cake gets better by the day and my hubby agreed, said “its better than anywhere else”. I baked using 2 8″ pan (nordicware) no overflow as others had experience. My nephew who wasnt a fun of chocolate cake had tried a slice and this one made him take home some of it.

    • Hi Amanda.
      I Super Love Chocolate Cake.
      Can I half this recipe for a 6inch instead of a 8 inch?
      Thank you so much. Cant get my hands on it.

      Thanks much.

    • Don't Pass on Dessert!