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chocolate cake recipe

Classic Chocolate Cake

Rich, moist, and decadent chocolate cake with a smooth chocolate buttercream frosting. Perfect for any celebration or chocolate lover!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • ½ cup unsalted butter, softened for frosting
  • 3 cups powdered sugar for frosting
  • ¾ cup unsweetened cocoa powder for frosting
  • ⅓ cup milk for frosting
  • 1 teaspoon vanilla extract for frosting

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Add wet ingredients to the dry ingredients and mix until just combined.
  5. Gradually add boiling water while mixing on low speed. The batter will be thin.
  6. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  8. To prepare frosting, beat softened butter until smooth. Gradually add powdered sugar and cocoa powder, mixing on low speed.
  9. Add milk and vanilla extract and beat until frosting is smooth and creamy.
  10. Once cakes are completely cool, level the tops if needed. Place one cake layer on a serving plate, spread with frosting, and top with the second layer. Frost the entire cake.

Notes

For a more intense chocolate flavor, use hot coffee instead of boiling water. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.