best chocolate cake recipeI like to make people birthday cakes.  I think that birthdays are special and that everyone deserves a delicious birthday cake in their honor.  This cake was for William’s first grade teacher.  She really deserved a cake for her birthday.  This chocolate cake recipe is hands down the best chocolate cake out there.  It is simple, rich, chocolaty and classic.   The chocolate cake is an Ina Garden recipe and the frosting is my buttercream made into chocolate buttercream.

best chocolate cake recipe

Hey Clay, hands off the cake.

I have tried many chocolate cake recipes and honestly, this is the best one.  The coffee is the magic ingredient.  It gives the cake a depth that is missing from most other chocolate cakes.  This is a simple cake.  Wet into dry and you are all set.  Bake them and then frost with a rich and crazy delicious chocolate frosting.  Be very careful who you make this cake for.  You will be expected to make this cake year after year.

best chocolate cake recipe1 3/4 cups flour
2 cups sugar
3/4 cups cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, room temperature
1 teaspoon vanilla
1 cup freshly brewed hot coffee

best chocolate cake recipeIn the bowl of your mixer, add the flour, sugar, cocoa, baking powder, baking soda, and salt.  Mix this mixture on low until combined.

best chocolate cake recipeCombine the buttermilk, oil, eggs and vanilla.  Add the wet ingredients to the dry ingredients.

best chocolate cake recipePour in the hot coffee.

best chocolate cake recipePour the batter into two prepared pans.  I used 9-inch pans.  Bake in a preheated 350 degree oven for 30 to 40 minutes or until a toothpick comes out clean.

best chocolate cake recipeCool in the pans for 30 minutes and then turn them out on a cooling rack to cool completely.

best chocolate cake recipe

Chocolate Buttercream

2 sticks of room temperature butter
2 1/2 cups confectioners sugar
1/2 cup cocoa
1 teaspoon vanilla
2-3 tablespoons heavy cream

best chocolate cake recipeCream together the butter and sugar.  Gradually add the cocoa powder.  Really, add it slowly or you and your kitchen will be wearing it.

best chocolate cake recipeAdd just enough cream to get the consistency for spreading.  Add the vanilla.

best chocolate cake recipeYum.

best chocolate cake recipeIce your cakes.

best chocolate cake recipeWrite your birthday message.

best chocolate cake recipeAnd pipe the edges for decoration.

best chocolate cake recipeHave a very Happy Birthday.

best chocolate cake recipe

Chocolate Cake with Chocolate Buttercream Frosting

Ingredients

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cups cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup freshly brewed hot coffee
  • Chocolate Buttercream
  • 2 sticks of room temperature butter
  • 2 1/2 cups confectioners sugar
  • 1/2 cup cocoa
  • 1 teaspoon vanilla
  • 2-3 tablespoons heavy cream

Instructions

  1. Combine the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients.
  2. Pour in the hot coffee.
  3. Pour the batter into two prepared pans. I used 9-inch pans. Bake in a preheated 350 degree oven for 30 to 40 minutes or until a toothpick comes out clean.
  4. Cool in the pans for 30 minutes and then turn them out on a cooling rack to cool completely.
  5. Cream together the butter and sugar. Gradually add the cocoa powder. Really, add it slowly or you and your kitchen will be wearing it.
  6. Add just enough cream to get the consistency for spreading. Add the vanilla.
http://bakedbree.com/chocolate-cake-with-chocolate-buttercream-frosting

Related Posts Plugin for WordPress, Blogger...

126 Responses to Chocolate Cake with Chocolate Buttercream Frosting

  1. Joana says:

    Going to try make this cake for my stepson 5th birthday tomorrow (also using your pirate ship cake as inspiration!). I’m using my banana bread pan (5″x9″), should I just cut the ingredients in half?
    Also do you just use pam so the cake doesn’t stick to the pan?
    Thank you!

    • bakedbree says:

      I really don’t know. I have never tried making it that way. You could always make the right amount and freeze what you don’t use.

  2. nathalie says:

    Hi! I am trying this recipe at the moment…. it smelles really good, by the batter looks extremely liquid (before cooking). Is this normal?

  3. Lisbeth says:

    Thanks Bree! I found this for my son’s b-day cake. I did a test run in a 9*13 pan to get a better idea of the thickness, which I topped with sliced strawberries. The second time, shortly after, I made it into a pirate ship for my son’s 3rd b-day. I used your suggestions for the sails and Play Mobil characters. It was a hit!

  4. Jackie says:

    Hi. I’ve made this cake 3 times now and every time it has stuck to the pan. The first time it was salvageable. The other two were just a mess of crumbles. I sprayed the pan well with Pam and the last time even tried butter and flour. What am I doing wrong? I’m so frustrated. What would you recommend? Is there any way to salvage a pretty cake out of a mess?also,

    • bakedbree says:

      I really don’t know. I have made this cake a million times and never had it stick. Are you letting the cakes cool completely in the pan? When I mess up a cake, I make a trifle with it.

  5. realvibration says:

    Hi, I want to make this cake now, but I haven’t got any heavy cream for the frosting. What can I use for substitute? Thanks.

  6. kate says:

    hi, i want to make this cake today but i dont have any vegetable oil or applesauce, so can i use sunflower oil or another cooking oil instead of vegetable oil?

  7. hannah says:

    Can’t wait to try this cake for my son’s 5th birthday party – I need a larger cake so I was thinking about making each cake recipe (the chocolate and the vanilla in 9 x 13 inch pans and stacking them and then trimming the sides down to look like a ship. Does this recipe work in a 9 x 13 inch pan? Or do you know if it works in a sheet cake size?

  8. Jane says:

    Can you tell me where the recipe is for the peanut butter filling. Can’t seem to find it here.

  9. Neyha says:

    Whats the exact measurement of butter? there are so many different sizes of sticks so im not sure

  10. Sabrina says:

    This recipe is incredible. i used gluten-free flour as my husband is celiac, and it turned out great. So delicious. Thank you Bree!!

  11. Ayesha says:

    My cake had a sunken middle.. what could have caused this

    • bakedbree says:

      There are so many factors that could have caused that. Oven temp, leaveners, mis-measuring. It’s really hard to troubleshoot.

      • Ariel says:

        I did notice in your picture of the cakes, they did have sunken middles as well. I wondered if this was this typical of this cake given it is a wet batter?

        • bakedbree says:

          It is a very wet batter. Moist and not as fluffy as a cake mix. I use frosting to cover it, or cut the tops off.

  12. Denise says:

    Hi Bree! Love your website! So much nice recipes!

    I made this cake in two 8″ pans and it only rose to 1 inch along the edges and had a bulge in the middle with cracks. It looks like your cake rose higher and more evenly.
    Do you know how high your cakes were? I’m gonna try those baking strips!

Leave a Reply

Your email address will not be published. Required fields are marked *