The Best Chocolate Cake
The Best Chocolate Cake
Ingredients
For the Cake
- 1 3/4 cups granulated sugar
- 2 cups flour
- 3/4 cups Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3/4 cup strongly brewed coffee, hot
For the Chocolate Buttercream Frosting
- 1 1/2 cups unsalted butter, room temperature
- 1 cup Dutch-processed cocoa powder
- 1/4 cup milk, warmed
- 1/4 cup heavy cream, warmed
- 3 tablespoons light corn syrup
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the granulated sugar, flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients until they are evenly combined.
⏱️ 3 min
- 3
Use the whisk to create a well in the center of the dry ingredients (a 'reverse volcano'). Pour the eggs, vegetable oil, buttermilk, and vanilla extract into this well.
⏱️ 2 min
- 4
Briefly whisk the wet ingredients in the center of the well. Gradually drag the dry ingredients inwards from the sides of the bowl and mix everything together until a thick batter forms.
⏱️ 5 min
- 5
Pour the hot, strongly brewed coffee into the batter. Whisk until the batter is smooth and pourable.
⏱️ 3 min
- 6
Evenly divide the cake batter between the three prepared 8-inch pans. You can use a kitchen scale or a measuring cup to ensure even distribution.
⏱️ 2 min
- 7
Bake the cake layers in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process will take at least 45 minutes to an hour.
⏱️ 30 min•🌡️ 350
- 8
While the cakes are cooling, prepare the chocolate buttercream frosting. Ensure your unsalted butter is at room temperature and soft.
- 9
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter until light and fluffy.
⏱️ 3 min
- 10
Add the Dutch-processed cocoa powder to the creamed butter. Mix on low speed until no lumps remain and the mixture is thoroughly combined. It will be very thick at this stage.
⏱️ 3 min
- 11
In a separate microwave-safe bowl, combine the milk and heavy cream. Heat them in the microwave or on the stovetop until they are warm to the touch (do not boil).
⏱️ 2 min
- 12
With the mixer on low speed, slowly pour the warm milk and heavy cream mixture into the butter-cocoa mixture. Add the light corn syrup and vanilla extract. Continue mixing on low speed until the mixture starts to come together and becomes smooth.
⏱️ 4 min
- 13
Gradually add the powdered sugar to the mixer, one cup at a time, mixing on low speed until fully incorporated and the frosting is smooth and glossy. Increase speed to medium-high and beat for 1-2 minutes until light and fluffy.
⏱️ 5 min
- 14
Once the cake layers are completely cool, begin assembling. Place one cake layer on your serving plate or cake stand. Use a measuring cup to dole out an even amount of frosting (about 1 to 1 1/2 cups) and spread it evenly over the first layer.
⏱️ 3 min
- 15
Place the second cake layer on top, add another even layer of frosting, then top with the third cake layer.
⏱️ 2 min
- 16
Apply a thin layer of frosting to the outside of the entire cake (this is called a crumb coat) to seal in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 5 min
- 17
Remove the cake from the refrigerator and apply the remaining frosting to the exterior, smoothing it with an offset spatula. Decorate the outside of the cake with a few swirls using an offset spatula or a large spoon for an elegant finish.
⏱️ 5 min
- 18
If needed, carefully transfer the finished cake to a cake stand using a large knife and an offset spatula.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Chocolate Cake
For the Cake
- 1 3/4 cups granulated sugar
- 2 cups flour
- 3/4 cups Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3/4 cup strongly brewed coffee, hot
For the Chocolate Buttercream Frosting
- 1 1/2 cups unsalted butter, room temperature
- 1 cup Dutch-processed cocoa powder
- 1/4 cup milk, warmed
- 1/4 cup heavy cream, warmed
- 3 tablespoons light corn syrup
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the granulated sugar, flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients until they are evenly combined.
⏱️ 3 min - 3
Use the whisk to create a well in the center of the dry ingredients (a 'reverse volcano'). Pour the eggs, vegetable oil, buttermilk, and vanilla extract into this well.
⏱️ 2 min - 4
Briefly whisk the wet ingredients in the center of the well. Gradually drag the dry ingredients inwards from the sides of the bowl and mix everything together until a thick batter forms.
⏱️ 5 min - 5
Pour the hot, strongly brewed coffee into the batter. Whisk until the batter is smooth and pourable.
⏱️ 3 min - 6
Evenly divide the cake batter between the three prepared 8-inch pans. You can use a kitchen scale or a measuring cup to ensure even distribution.
⏱️ 2 min - 7
Bake the cake layers in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process will take at least 45 minutes to an hour.
⏱️ 30 min•🌡️ 350 - 8
While the cakes are cooling, prepare the chocolate buttercream frosting. Ensure your unsalted butter is at room temperature and soft.
- 9
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter until light and fluffy.
⏱️ 3 min - 10
Add the Dutch-processed cocoa powder to the creamed butter. Mix on low speed until no lumps remain and the mixture is thoroughly combined. It will be very thick at this stage.
⏱️ 3 min - 11
In a separate microwave-safe bowl, combine the milk and heavy cream. Heat them in the microwave or on the stovetop until they are warm to the touch (do not boil).
⏱️ 2 min - 12
With the mixer on low speed, slowly pour the warm milk and heavy cream mixture into the butter-cocoa mixture. Add the light corn syrup and vanilla extract. Continue mixing on low speed until the mixture starts to come together and becomes smooth.
⏱️ 4 min - 13
Gradually add the powdered sugar to the mixer, one cup at a time, mixing on low speed until fully incorporated and the frosting is smooth and glossy. Increase speed to medium-high and beat for 1-2 minutes until light and fluffy.
⏱️ 5 min - 14
Once the cake layers are completely cool, begin assembling. Place one cake layer on your serving plate or cake stand. Use a measuring cup to dole out an even amount of frosting (about 1 to 1 1/2 cups) and spread it evenly over the first layer.
⏱️ 3 min - 15
Place the second cake layer on top, add another even layer of frosting, then top with the third cake layer.
⏱️ 2 min - 16
Apply a thin layer of frosting to the outside of the entire cake (this is called a crumb coat) to seal in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 5 min - 17
Remove the cake from the refrigerator and apply the remaining frosting to the exterior, smoothing it with an offset spatula. Decorate the outside of the cake with a few swirls using an offset spatula or a large spoon for an elegant finish.
⏱️ 5 min - 18
If needed, carefully transfer the finished cake to a cake stand using a large knife and an offset spatula.
⏱️ 1 min