The Ultimate Homemade Chocolate Cake: A Step-by-Step Guide to Moist Layers and Rich Buttercream

There’s something uniquely satisfying about baking a cake from scratch – the aroma filling your kitchen, the anticipation of that first bite, and the undeniable pride in creating a delicious masterpiece. If the thought of homemade cakes has ever felt daunting, I’m here to assure you that it’s far simpler than you might imagine. This comprehensive guide will walk you through crafting my absolute favorite chocolate cake, complete with a luscious, velvety chocolate buttercream frosting. This isn’t just any recipe; it’s a tried-and-true method that consistently delivers a perfect, show-stopping cake every single time.

Get ready to impress yourself and everyone lucky enough to try a slice! We’ll cover everything from selecting the right ingredients to mastering the art of frosting, ensuring your journey from raw ingredients to a magnificent three-layer chocolate cake is both enjoyable and rewarding.

Why You’ll Love This Irresistible Chocolate Cake Recipe

Today, I’m thrilled to share my updated and perfected homemade chocolate cake recipe. This isn’t just another cake; it’s a baking experience designed for success, even if you’re new to scratch baking. Here’s why this recipe will quickly become your go-to for all chocolate cake cravings:

• Unbelievably Soft and Fluffy: Each bite melts in your mouth, thanks to a carefully balanced blend of ingredients that ensures a tender, airy crumb.
• Deeply Moist and Rich: Forget dry, crumbly cakes. This recipe yields a profoundly moist cake with an intense chocolate flavor that satisfies every time.
• Homemade from Scratch: Experience the joy and superior taste that only comes from baking with fresh, simple ingredients, free from artificial additives.
• Effortlessly Simple Preparation: Surprisingly, you can create the entire cake batter in a single bowl using just a whisk, minimizing cleanup and complexity, making it ideal for busy bakers.
• Simply the Best Chocolate Cake: I confidently believe this will be the finest chocolate cake you’ve ever tasted, rivaling any bakery creation. Its perfect texture and deep flavor are truly unmatched.

Beyond the recipe itself, I’ve included detailed, step-by-step instructions for both baking and frosting the cake. Plus, if a grand three-layer cake isn’t what you’re after, I’ve provided adaptable directions for baking this versatile cake in various pan sizes, ensuring you can enjoy this deliciousness however you choose.

Essential Ingredients for This Perfect Chocolate Cake

While the ingredient list might appear extensive at first glance, each component plays a crucial role in creating the cake’s incredible flavor and texture. Let’s break down exactly what you’ll need for this surprisingly easy chocolate cake and why:

• All-Purpose Flour: This is the backbone of our cake, providing essential structure. Achieving the correct amount is crucial for the cake’s texture. Always use the ‘spoon and level’ method: lightly spoon flour into your measuring cup until it overflows, then level off the excess with a straight edge. Packing flour or scooping directly can add too much, resulting in a dense, heavy cake instead of the desired soft, light, and fluffy outcome.
• Natural Unsweetened Cocoa Powder: The star of our show, this ingredient is vital for that deep, rich chocolate flavor. I strongly advocate for natural unsweetened cocoa powder over Dutch-processed for this recipe. Natural cocoa is acidic and reacts with baking soda to create lift and a light texture. Dutch-processed cocoa is alkalized, neutralizing its acidity, and would require an adjustment to the leavening agents. Sticking to natural unsweetened cocoa ensures your cake rises beautifully and tastes authentically chocolatey. For a deeper understanding, you can learn more about the distinction between these two cocoa types here.
• Baking Soda, Baking Powder, & Salt: These are your leavening agents, working in tandem to give the cake its lift and airy texture. After extensive testing, I’ve found that 1 and 1/2 teaspoons of both baking powder and baking soda is the perfect balance for optimal rise and crumb. A touch of salt is also included to enhance all the flavors and balance out the sweetness, preventing the cake from tasting overly sugary.
• Sugar (Granulated & Brown): This recipe utilizes a harmonious blend of both granulated and brown sugar. Granulated sugar provides sweetness and contributes to the cake’s tender texture, while brown sugar adds an extra layer of moisture, a subtle hint of molasses flavor, and helps keep the cake incredibly soft and moist for days.
• Neutral Oil: For maximum moisture, I highly recommend using a neutral-flavored oil such as canola or vegetable oil. These oils contribute to a more tender and moist crumb than butter does in the batter. Coconut oil can also be used, but ensure all your other ingredients are at room temperature to prevent the coconut oil from solidifying and creating lumps when mixed.
• Buttermilk: Beyond adding moisture, buttermilk’s acidity tenderizes the crumb, making the cake incredibly soft and lending a slight tang that complements the rich chocolate. If you find yourself without it, don’t fret! You can easily create your own homemade buttermilk substitute by combining milk (dairy or non-dairy) with a teaspoon of lemon juice or white vinegar and letting it sit for 5-10 minutes until it slightly curdles.
• Eggs & Vanilla Extract: Eggs are essential for structure, binding the ingredients, and adding richness to the cake. They also help with emulsification, creating a smooth batter. Pure vanilla extract, while subtle, plays a crucial role in enhancing and rounding out the chocolate flavor, adding a layer of complexity.
• Boiling Water & Espresso Powder: This combination is a secret weapon for enhancing chocolate flavor. The boiling water ‘blooms’ the cocoa powder, releasing its full aromatic potential and dissolving it more thoroughly for a richer, darker color and deeper taste. Adding instant espresso powder (don’t worry, it won’t make your cake taste like coffee!) further amplifies the chocolate notes, making them more pronounced and complex. While you can omit the espresso powder, the boiling water is essential for developing the chocolate’s depth.

And for the luscious chocolate buttercream frosting, we’ll be using:

• Unsalted Butter: The foundation of any great buttercream. Using unsalted butter allows you to control the overall saltiness of your frosting, ensuring a perfectly balanced flavor. Make sure it’s softened to room temperature for the creamiest, smoothest results.
• Powdered Sugar: Also known as icing sugar or confectioner’s sugar, this fine-grained sweetener is vital for both sweetening the frosting and achieving its thick, pipeable consistency. Its fine texture dissolves easily, ensuring a silky-smooth finish without any grittiness.
• Unsweetened Cocoa Powder: To infuse our frosting with that irresistible chocolate flavor. Sifting the cocoa powder before adding it is a critical step to prevent lumps and achieve a truly smooth, velvety frosting.
• Heavy Whipping Cream & Vanilla Extract: Heavy whipping cream helps thin out the frosting to the perfect spreadable and pipeable consistency while adding richness. If heavy whipping cream isn’t available, whole milk can be used, though the frosting may be slightly less rich. A generous amount of vanilla extract further enhances the chocolate and butter flavors, creating a beautifully rounded profile.

Step-by-Step: How To Make A Chocolate Cake From Scratch

Once you’ve gathered all your ingredients and brought them to room temperature, it’s time for the exciting part: preparing your rich chocolate cake batter! Here’s a simple, breakdown of how to create the perfect chocolate cake layers:

• Prepare Your Cake Pans with Care: This crucial first step guarantees your beautiful cake layers won’t stick, making removal a breeze and preventing tears. Generously spray your pans (three 8-inch round pans are ideal for this recipe) with non-stick cooking spray, then cut parchment paper circles to precisely fit the bottom of each pan. Place the parchment circles inside, and for extra assurance, you can even lightly spray the parchment. This creates a foolproof non-stick barrier that will save you a lot of frustration later.
• Sift and Whisk Dry Ingredients Together: In a large mixing bowl, combine your all-purpose flour, natural unsweetened cocoa powder, baking soda, baking powder, and salt. Sifting these dry ingredients together is important as it ensures everything is well combined and removes any lumps, especially from the cocoa powder, which can clump easily.
• Whisk in the Sugars: While often added with wet ingredients, for this particular recipe, I find that whisking both the brown sugar and granulated sugar into the dry ingredients at this stage works best. This ensures the sugars are evenly distributed throughout the dry mixture, setting the stage for perfectly balanced sweetness.
• Add the Wet Ingredients (Excluding Boiling Water): Now it’s time to introduce the buttermilk, neutral oil, eggs, and vanilla extract. Add these to your dry ingredients and mix until they are just combined. At this point, the batter will be noticeably thick, almost resembling a rich, fudgy brownie batter, as seen in the accompanying image. Don’t worry, this is exactly the right consistency before the final liquid is added.

• Mix in the Boiling Water & Espresso Powder: For the final step in batter preparation, whisk together your boiling water and instant espresso powder (if using) until the powder is fully dissolved. Then, gently mix this hot liquid into your cake batter. The batter will become considerably thinner at this point – this is completely normal and expected! The hot water helps to “bloom” the cocoa, intensifying its flavor and creating an incredibly moist cake.
• Pour Batter Evenly into Prepared Pans: Once your smooth, liquid batter is ready, divide it as evenly as possible among your three prepared cake pans. You can eyeball it or use a kitchen scale for precision if you want perfectly uniform layers.
• Bake the Cake Layers to Perfection: Place the pans in your preheated oven. The baking time will vary slightly depending on your oven and the specific size of pans you use. For three 8-inch cake pans, bake at 350°F (177°C) for approximately 28-30 minutes. If using two 9-inch pans, the baking time will be roughly the same, around 28-32 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the tops spring back lightly when gently touched. Avoid opening the oven door frequently, as this can cause the cakes to sink.
• Allow to Cool Completely: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely. This step is non-negotiable! Attempting to frost warm cake layers will result in a messy, melted frosting disaster. Ensure they are fully cool to the touch before proceeding with frosting.

As your heavenly chocolate cake layers cool, it’s the perfect time to turn your attention to the crowning glory: the rich, decadent chocolate buttercream frosting. This frosting is not only incredibly delicious but also wonderfully easy to make, even for beginners. If you’d like a more in-depth tutorial, you can find my complete guide on how to make perfect chocolate frosting here. For now, let’s go through the essential steps to prepare this silky-smooth topping:

• Beat the Butter Until Smooth: Start with unsalted butter softened to room temperature. This is critical! Cold butter will result in lumpy frosting, while overly melted butter can make it greasy. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with an electric hand mixer), beat the butter on medium speed for 1-2 minutes until it becomes light, fluffy, and visibly smooth. This aeration is key to a creamy texture.
• Gradually Mix in the Powdered Sugar: To prevent a sugary cloud in your kitchen and ensure a smooth consistency, add the powdered sugar (also known as icing or confectioner’s sugar) one cup at a time. Mix thoroughly after each addition until fully incorporated. This gradual process helps dissolve the sugar completely, avoiding a grainy frosting. Scrape down the sides of the bowl as needed between additions.
• Incorporate the Cocoa Powder: Before adding, it’s highly recommended to sift your unsweetened cocoa powder to eliminate any stubborn lumps. Once sifted, add it to the bowl and mix on low speed until just combined. Don’t forget to stop and scrape down the sides and bottom of your bowl periodically with a spatula to ensure all ingredients are evenly mixed and no pockets of dry cocoa remain.
• Add Heavy Whipping Cream, Vanilla, & Salt: These final ingredients bring the frosting to its perfect consistency and balance its flavors. Add the heavy whipping cream (or milk, if you prefer, though cream yields a richer texture), pure vanilla extract, and a pinch of salt all at once. Mix on medium speed until the frosting is light, fluffy, and reaches your desired spreadable consistency. If the frosting is too thick, add more cream one tablespoon at a time; if too thin, add more powdered sugar until it reaches perfection. Again, scrape down the bowl as needed for uniformity.

Assembling and Frosting Your Beautiful Chocolate Cake

Once your rich chocolate buttercream is ready and your cake layers have cooled completely (this is crucial!), you can begin the exciting process of assembling your masterpiece. Want to make the frosting process even easier and achieve a professional finish? Freeze your cake layers for 30 minutes to 1 hour before you start frosting. This chilling time firms up the cake layers, making them much easier to handle and less prone to tearing or crumbling as you spread the frosting. Here’s my preferred method for frosting this stunning cake:

1. Level Your Cake Layers: For a stable and even cake, it’s important to level your cake layers if they have domed tops. I typically use a dedicated cake leveler for consistent results, but a long, serrated knife works perfectly well. Carefully trim off any uneven tops to create flat surfaces.
2. Prepare Your Base: Place one of your leveled cake layers on a cake stand, serving plate, or a cardboard cake board. Using a cake board is entirely optional but highly recommended if you plan to transfer the cake later, as it provides stability.
3. Add Frosting and Build Layers: Spread a generous, even layer of your chocolate buttercream frosting over the top of the first cake layer using an offset spatula or a butter knife. Carefully place the second cake layer on top, aligning it as best as possible. Repeat the frosting process, spreading another even layer of buttercream. Finally, place your third and final cake layer on top.
4. Apply the Crumb Coat: This is an optional but highly recommended step for a professional-looking finish. A crumb coat is a very thin layer of frosting applied all over the cake (top and sides) to trap any loose crumbs. Once applied, refrigerate the cake for about 15-20 minutes until the crumb coat is firm. This ensures that when you apply your final, thicker layer of frosting, it will be smooth and free of unsightly crumbs, giving your cake a beautifully clean appearance.
5. Frost the Top and Sides: Once your crumb coat is firm, retrieve the cake from the refrigerator. Use the remaining frosting to generously frost the top and sides of your cake. Use an offset spatula or a bench scraper to smooth the frosting as desired. Don’t be afraid to get creative – pipe some elegant designs on top or around the bottom edge of the cake using a piping bag and your favorite tip for an extra touch of flair!

Simple, right? You truly don’t need any fancy equipment to frost this cake beautifully. I find that a good offset spatula is often all you really need to achieve smooth, appealing results!

How To Bake In Different Size Pans

While this recipe is designed for a grand three-layer chocolate cake using three 8-inch round cake pans, its versatility means you can easily adapt it to other pan sizes. Here’s how you’ll need to adjust the recipe and baking time depending on your preferred pan:

• Two 9-Inch Round Cake Pans: If you prefer two thicker layers, divide the batter evenly between two 9-inch cake pans, prepared as described above. Bake them at 350°F (177°C) for approximately 28-32 minutes, or until a toothpick inserted into the center comes out clean. My chocolate frosting recipe as written will provide a lighter covering for a two-layer cake. However, if you desire a more generous, thicker layer of frosting between and around your cake, I highly recommend multiplying the frosting recipe by 1.5.
• One 9×13 Inch Rectangular Pan: For a single-layer sheet cake perfect for a crowd or easier serving, pour all the prepared batter into a greased and parchment-lined 9×13 inch pan. Bake at 350°F (177°C) for 35-40 minutes, or until a toothpick comes out clean. A single batch of my chocolate frosting linked above will be the perfect amount for this size cake.
• Cupcakes (Approximately 32 Standard Size): To transform this cake into individual treats, line 32 standard cupcake or muffin pans with paper liners. Distribute the batter evenly among all the liners, filling each about two-thirds full. Bake at 350°F (177°C) for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. If you’re looking to make a smaller batch of cupcakes, you can use my dedicated chocolate cupcake recipe here, which yields approximately 16 cupcakes.

Delicious Different Frosting Options

While the rich chocolate buttercream is a perfect pairing for this cake, you might occasionally crave a different flavor profile. This versatile chocolate cake base is wonderful with a variety of frostings! Here are a few other fantastic options to consider:

• Vanilla Buttercream Frosting: A classic and elegant choice, offering a delightful creamy contrast to the rich chocolate cake. This versatile recipe also includes variations for strawberry and caramel buttercreams!
• Oreo Frosting: For the ultimate cookie and cream indulgence, this frosting adds a fantastic crunchy texture and beloved flavor, perfect for chocolate lovers.
• Cream Cheese Frosting: Tangy, sweet, and incredibly rich, cream cheese frosting offers a wonderful balance to the deep chocolate, creating a more decadent dessert.
• Coffee Frosting: If you love the combination of coffee and chocolate, this frosting is a must-try. The coffee enhances the chocolate flavor beautifully without overpowering it.
• Chocolate Cream Cheese Frosting: The best of both worlds! This frosting combines the tang of cream cheese with the richness of chocolate for a truly luxurious topping.
• Stabilized Whipped Cream: For a lighter, airier option, stabilized whipped cream offers a delicate sweetness that won’t weigh down the cake.
• Chocolate Ganache: A glossy, intensely chocolatey pourable or spreadable option. I recommend using a 1:1 ratio for a beautiful drip effect on your cake, or a thicker ratio for spreading.
• Cookie Dough Frosting: An adventurous and fun choice for those who adore raw cookie dough. This frosting adds a unique texture and flavor dimension.
• Strawberry Cake Filling: While not a frosting, this fresh and fruity filling would be an absolutely delicious surprise tucked between your chocolate cake layers, offering a bright contrast.

How To Store And Freeze This Cake for Lasting Freshness

To ensure your magnificent chocolate cake remains as fresh and delicious as possible, proper storage is key. You can store your frosted cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Storing it in the refrigerator will extend its freshness, especially in warmer climates or during humid weather. Just remember, for the best taste and texture, always allow refrigerated cake to come to room temperature for about 30-60 minutes before serving. This softens both the frosting and cake layers, making them perfectly moist and tender, enhancing the overall eating experience.

If you’re planning ahead or have leftovers you want to preserve, both the individual cake layers and the prepared frosting freeze exceptionally well for up to three months. To freeze baked cake layers, ensure they are completely cooled, then wrap each layer tightly in plastic wrap, and then again in aluminum foil to prevent freezer burn. For the frosting, store it in an airtight freezer-safe container. When ready to use, thaw the cake layers and frosting overnight in the refrigerator. Before frosting, bring the thawed frosting to room temperature and give it a good re-whip with an electric mixer to restore its creamy, smooth texture. You can also freeze the entire frosted cake for up to three months. Once frozen solid, wrap the whole cake well in several layers of plastic wrap and then foil. Thaw it overnight in the refrigerator and let it reach room temperature for an hour or two before slicing and serving. This careful freezing method ensures your cake tastes freshly baked even weeks later.

Recipe Video

Chocolate Cake

4.98 from 44 ratings

Prep Time: 1 hour hr

Cook Time: 30 minutes mins

Total Time: 1 hour hr 30 minutes mins

A recipe and tutorial on how to make my favorite chocolate cake with a simple homemade chocolate buttercream frosting. This recipe is easy to make and turns out perfect every single time!

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Ingredients

Servings: 12 slices

For the chocolate cake:

• ▢ 2 cups (250 grams) all-purpose flour, spooned & leveled
• ▢ 3/4 cup (65 grams) unsweetened cocoa powder
• ▢ 1 and 1/2 teaspoons baking soda
• ▢ 1 and 1/2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup (200 grams) granulated sugar
• ▢ 1 cup (200 grams) brown sugar
• ▢ 1/2 cup (120ml) canola or vegetable oil
• ▢ 1 cup (240 ml) buttermilk
• ▢ 2 large eggs
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup (240 ml) boiling water
• ▢ 1 teaspoon instant espresso powder optional, but recommended

For the chocolate buttercream frosting:

• ▢ 2 cups (460 grams) unsalted butter, softened to room temperature
• ▢ 6 cups (720 grams) powdered sugar
• ▢ 1 cup (90 grams) unsweetened cocoa powder, sifted
• ▢ 6-7 tablespoons (90-105 ml) heavy whipping cream
• ▢ 2 teaspoons vanilla extract
• ▢ 1/4 teaspoon salt

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Instructions

 

To make the chocolate cake:

• Preheat oven to 350°F (177°C). Spray three 8-inch cake pans with nonstick cooking spray and line the bottom of each pan with parchment paper. Set aside.
• In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Then, add the oil, buttermilk, eggs, and vanilla extract and mix until just combined.
• Add the instant espresso powder to the cup of boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.
• Evenly distribute the batter between all three cake pans. Bake at 350°F (177°C) for 28-30 minutes or until a toothpick inserted into the center of the cakes comes out clean and the tops spring back when lightly touched.
• Remove from the oven and transfer to a wire rack to cool completely.

To make the chocolate frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
• Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.
• Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.

To assemble the cake:

• Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a layer of frosting, and smooth it out into one even layer. Repeat with the second layer of cake. Place the third layer of cake on top and use the remaining frosting to frost the top and sides of the cake.

Notes

Store leftover cake in an airtight container in the refrigerator for up to four days.

To make ahead of time: Cover cake layers tightly and store in the refrigerator or at room temperature for up to two days. Frosting can be prepared 2-3 days in advance, cover tightly, and store in the refrigerator. Allow frosting to come to room temperature, mix the frosting well, and frost the cake.

Freezing Instructions: Cake layers will freeze well for up to 3 months. Thaw overnight in the refrigerator. Frosting will also freeze well for up to 3 months, thaw overnight in the refrigerator, bring to room temperature and mix well before frosting cake. You may also slice the cake once it’s frosted, store the cake slices in an airtight container or freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Espresso Powder: If you don’t have espresso powder, you can omit it and just use the boiling water or use 1 cup of strongly brewed hot coffee in place of the water and espresso powder.

Buttermilk: If you don’t have any buttermilk, you can use my homemade buttermilk substitute. 

To bake in 9-inch cake pans: Divide the batter evenly between two 9-inch cake pans and bake at 350°F (177°C) for 28-32 minutes. My chocolate frosting recipe is enough to lightly frost a two-layer cake. If you prefer more frosting I suggest multiplying the buttercream recipe by 1.5.

To bake in a 9×13 pan: Pour the batter into a 9×13 pan and bake at 350°F (177°C) for 35-40 minutes. Use just one batch of my chocolate frosting.

To make cupcakes: Use my homemade chocolate cupcake recipe here.

Cuisine: American

Course: Dessert

Author: Danielle

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