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.
Delicious! Everyone loved the chocolate cake. Instead of a regular hot cup of coffee I subbed for one hot cup of Americano and I did a cream cheese frosting instead of the buttercream.
Hi Amanda! I love and use a lot of your recipes! I have a question on the Perfect Chocolate Buttercream Frosting…I made it today (Wednesday) and want to know if it needs to be refrigerated? I plan to frost the cake either tomorrow or Friday………thanks!
Hi Susan – yes, I would refrigerate. I like to place plastic wrap snuggly right on the top of the frosting to keep it moist. Then just make sure it comes to room temperature before you need to use it! 🙂
How would I convert into making a 10″ cake? I would like to make as a wedding cake but with using 10″ instead of 8″ pans.
I made this cake exactly like the recipe says and cut it to make 4 layers. Served it the following day. It was moist, rich and one of the best chocolate cakes I’ve ever had. It also got rave reviews from my guests. I’ll definitely make this cake again!
Hi, the cake looks delicious! I need to make 3, 9″ layers. Would doubling the recipe work for this size and number?
Hi what if I don’t have extra large eggs. I can use 3 normal size eggs?
Hii..
As I am vegetarian, I would like to know whether there is a good egg substitute which you would recommend for this cake…
Thanks in advance
Hi, Parvathy! I work with iambaker and am happy to help with questions. Here are some egg substitutes you could try. Have a great day!
This chocolate cake recipe sounds delicious. One question, though. Why don’t you list the ingredients in the order that they are used? Is there a reason for the order you have put them?
I think I’ll have to rewrite the list in the order used so I don’t accidentally leave something out.
There was a glitch for this recipe when my blog updated. (technical stuff) I always write recipe ingredients in the order they are used.
Can you use Dutch processed cocoa in this recipe? If yes, any alterations to the recipe?
Planning on making this for sister in law birthday. What is your advice using for cupcakes instead of cake. Bake time? Any adjustments to the recipe?
Thank you
Valerie