Chocolate Cake to Die for
Indulge in pure chocolate bliss with our "Chocolate Cake to Die For" recipe, a show-stopping dessert that’s as rich and luscious as its name promises. Perfectly moist layers of chocolate cake—crafted with buttermilk, hot water for incredible tenderness, and a hint of vanilla—are elevated with a creamy, dreamy chocolate buttercream frosting. This recipe combines simple pantry staples like cocoa powder, sugar, and flour to create a decadent treat that’s easy to make yet utterly luxurious. With just 30 minutes of prep time and beginner-friendly steps, this chocolate cake is perfect for birthdays, celebrations, or simply satisfying your chocolate cravings in the most irresistible way. Whether you're a seasoned baker or a chocolate-lover looking for your next baking adventure, this dessert will have everyone at the table reaching for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Hot water
- 1 cup Unsalted butter (for frosting)
- 3.5 cups Powdered sugar (for frosting)
- 0.75 cup Unsweetened cocoa powder (for frosting)
- 0.33 cup Heavy cream (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 1 pinch Pinch of salt (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well incorporated.
Gradually stir in the hot water. The batter will be thin—this is normal!
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 28–32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
For the frosting, beat the unsalted butter in a large bowl until creamy and smooth, about 2–3 minutes.
Gradually add the powdered sugar and cocoa powder, beating on low speed to prevent a mess. Increase to medium speed and beat until fluffy.
Add the heavy cream, vanilla extract, and salt to the frosting mixture. Beat until the frosting is smooth and spreadable. If it's too thick, add a bit more cream; if too thin, add a bit more powdered sugar.
Place one cake layer on a serving plate and spread a generous layer of frosting on top.
Place the second cake layer on top, then frost the top and sides of the cake evenly.
Slice and serve your decadent Chocolate Cake to Die For! Enjoy!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 71.6 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
