Chocolate Cake Recipe | How to Make Chocolate Cake

Learn how to make the best chocolate cake ever! This chocolate cake recipe makes soft, moist and super rich cake with chocolate cream cheese frosting. This cake is ultimate for parties, birthdays and holidays. This recipe is very easy to make, you need only two bowls and 2 cake pans, even if you are not an experienced baker, you can make this cake. 

Ingredients:

For the cake:

1¾ cups (220g) Flour

3/4 cup (75g) Cocoa powder

1½ teaspoons Baking soda

1 teaspoon Baking powder 

1¾ cups (350g) Sugar 

1/4 teaspoon Salt

2 Eggs

1 cup (240ml) Buttermilk 

1/2 cup (120ml) Vegetable oil

1 cup (240ml) Coffee

1 teaspoon Vanilla extract

For the frosting:

3/4 cup (175g) Butter, softened 

1½ cups (335g) Cream cheese, room temperature 

2/3 cup (67g) Cocoa powder

1½ cups + 2 tbsps. (200g) Powdered sugar 

1 teaspoon Vanilla extract 

Directions:

1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.

2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside. 

3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.

4. Add the wet mixture to the dry, whisk until incorporated. 

5. Pour the batter into prepared pans.

6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting. 

7. Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy. 

8. Transfer the frosting into a piping bag. Cut the top of the cakes.

9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.

10. Refrigerate for at least 2-3 hours before serving.

Notes:

• Use good quality cocoa powder

• You can bake both pans at the same time. My oven is too small, so I baked it separately. 

• If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes.