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.
Pls what is the quantity of coffee to be use and its its be desolve in water? If yes, what quantity of hot water?
Hi, Victoria! I work with iambaker and am happy to help with questions. Use 1 cup of freshly brewed coffee in this recipe. If you are making one cup of coffee, you would generally add 1-2 tablespoons of ground coffee to the water. You could also substitute hot water for the coffee if you don’t have any brewed coffee on hand. Have a great day!
is there a substitute for buttermilk?
Hi, Allison! I work with iambaker and am happy to help with questions. We have not tried a substitution for buttermilk in this recipe, but we do have a few homemade buttermilk recipes if that helps you out. Have a great day!
Hello, thanks for the receipe. I really want to try it out but at what point should the chocolate chips be added? Thanks
Hi, Stella! I work with iambaker and am happy to help with questions. Fold in the chocolate chips (up to 2 cups) after adding the coffee (right before pouring the batter into the pans). Have a great day!
I love all the little things you say that makes the cake just Scrumptious! Thank you so much for sharing
I have made this cake 100 times. It’s delicious and always turns out so good. However tonight it collapsed in the center completely. What did I do wrong? Oven temp was right. I didn’t open the door. A double checked my ingredients. The only real difference is I doubled the recipe; could that have had some affect?
Stating that it’s the perfect chocolate cake is not a lie. I made this cake last week, and not only was it super easy to make, it was the probably one of the most delicious cakes I ever made and ever tasted. Even after a few days in the fridge (covered) it stays moist and delicious. Definitely on my list of recipes to keep!
This really is the perfect chocolate cake! I’ve made this twice already and the second time I halved the recipe to bake in a 9 inch square pan for like a small sheet cake and it still turned out amazing 🙂 The texture is fantastic; Super moist, soft and not too sweet. Thank you!!
Hi! I’ve tried this recipe, sift the ingredients, check the oven temp, but the center collapse 🙁
the flavor is great but i’m not sure what happen…
Thanks!
Just love your recipes, amazing!!!!!!!!!
Hi , living in UK. Buttermilk. Is not on most shelves. What’s a good substitute. We have whole milk. Single cream double cream or whipping cream. Soft cheese. Any advise.as your cooking temperature is different setting to ours. And we don’t have a lot of your products. But I try.
Here you go: https://iambaker.net/how-to-make-buttermilk/