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Mini Rosettes on a Chocolate Cake with Chocolate Coffee Buttercream!
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5 from 35 votes

The Perfect Chocolate Cake

The Perfect Chocolate Cake recipe paired with a Perfect Chocolate Buttercream then decorated with simple rosettes. This is the perfect cake!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: The Perfect Chocolate Cake
Servings: 12 slices
Author: Amanda Rettke

Ingredients

  • 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)

Instructions

  • 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 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 at 350°F, 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