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Close up photo of The BEST Chocolate Cake slice with frosting.

The BEST Chocolate Cake Recipe

Julie Davis
This is hands-down the BEST Chocolate Cake recipe! After tons of testing, I can honestly say this chocolate cake has been perfected for a light and fluffy, yet sweet and fudgy taste and texture that's incredible. While it tastes delicious, it's also super easy to make and works every time! This cake recipe makes an over-the-top classic chocolate cake you'll want for birthdays, holidays, or a random Tuesday when only chocolate will do.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling & Frosting 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 466 kcal

Equipment

Ingredients
  

Cake

  • 1 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs room temp, beaten
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 Tablespoon vanilla extract
  • 1 cup strongly brewed coffee

Frosting

  • 1 cup butter softened
  • 2 Tablespoons cocoa powder
  • 2 1/2 cups powdered sugar
  • 1/4 cup milk
  • 4 ounces semisweet chocolate melted
  • 1/2 Tablespoon vanilla extract

Instructions
 

Cake

  • Prepare two 9” round cake pans with butter and parchment paper.
  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the white sugar, dark brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  • Add the eggs, buttermilk, oil, and vanilla and stir well.
  • Add the coffee and stir well.
  • Divide the cake batter evenly between the 2 cake pans and bake for 35 minutes, until the center springs back from a light touch.
  • Allow the cakes to cool for 10 minutes in the pans, then turn out and cool completely on a wire rack.

Frosting

  • Using a stand mixer or electric hand mixer, beat the softened butter and cocoa powder until completely combined.
  • Add the powdered sugar 1/2 cup at a time until it is all incorporated.
  • Add the milk, melted chocolate and vanilla, and continue beating until fluffy and whipped, scraping down the sides as needed.
  • Frost the cake between layers and covering all sides.

Notes

Storing: Store the cake, tightly covered, in the fridge for up to 5 days.
To Freeze: Tightly wrap the cake layers before frosting them, and freeze for up to 3 months. Thaw completely before frosting.
 

Nutrition

Serving: 1SliceCalories: 466kcal
Keyword The BEST Chocolate Cake Recipe
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