The Best Chocolate Cake
Indulge in the ultimate dessert experience with "The Best Chocolate Cake" — a rich, moist, and decadent treat that's incredibly easy to make from scratch. Crafted with simple pantry staples like all-purpose flour, cocoa powder, and buttermilk, this recipe produces a tender chocolate cake with irresistible depth of flavor. The secret is in the addition of boiling water, creating a beautifully light yet fudgy texture. Topped with a luscious, velvety cocoa frosting made with whipped butter, powdered sugar, and a splash of cream, every bite is a true delight. Perfect for birthdays, celebrations, or any dessert craving, this homemade chocolate cake is guaranteed to impress. Quick and versatile, it’s ready in just under an hour and generously serves 12, making it a must-have recipe for every baker. Keywords: chocolate cake recipe, best homemade chocolate cake, easy chocolate cake, moist chocolate cake, chocolate frosting.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk (room temperature)
- 0.5 cup Vegetable oil
- 2 items Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Unsalted butter (softened, for frosting)
- 3.5 cups Powdered sugar (for frosting)
- 0.75 cup Unsweetened cocoa powder (for frosting)
- 1.5 teaspoons Vanilla extract (for frosting)
- 0.25 cup Heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated 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 on medium speed using an electric mixer until the batter is smooth, about 2 minutes.
Reduce the mixer speed to low and gradually add the boiling water to the batter. The batter will appear thin, but this is normal.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in 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 the cakes to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large mixing bowl using an electric mixer until it is smooth and creamy.
Add the powdered sugar and cocoa powder to the butter and mix on low speed until combined. Then, increase the speed to medium and beat until fluffy.
Add the vanilla extract and gradually pour in the heavy cream, beating until the frosting reaches your desired consistency.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread an even layer of frosting on top.
Place the second cake layer on top and spread frosting over the top and sides of the cake. Smooth the frosting as desired for decoration.
Slice and serve this delicious chocolate cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 71.4 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.9 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.
