Chocolate Cake with Chocolate Buttercream Frosting

This recipe for Chocolate Cake with Chocolate Buttercream Frosting is inspired by Ina Garten’s recipe and features my famous chocolate buttercream frosting. This homemade chocolate cake with made-from-scratch frosting is moist and delicious – a must for your next birthday party!

Chocolate Cake with Chocolate Buttercream with rainbow sprinkles

I like to make people birthday cakes because birthdays are special and everyone deserves a special cake on their special day. This cake was for William’ first-grade teacher’s birthday. She really deserved a cake. 

This recipe is hands down the best chocolate cake in the business. It is simple, rich, chocolaty, and classic. The chocolate cake is an Ina Garden recipe and the frosting is my buttercream but chocolate flavored.

I have tried many chocolate cake recipes and honestly, this is the best one. Coffee is the magic ingredient. It offers a rich depth in flavor that is missing from most other chocolate cakes. This is a simple cake. Wet into the dry, bake, and then frost with a rich and fudgy chocolate frosting. Is there any better way to wish someone a happy birthday?

ingredients for best chocolate cake recipe

Ingredients //


  • Flour – serves as the base structure of many baked goods.
  • Sugar – sweetens the cake.
  • Cocoa – gives the cake rich, chocolate flavor.
  • Baking Soda – helps the cake rise and become light and fluffy.
  • Baking Powder – also serves as a leavening agent and helps the cake rise.
  • Salt – when added to desserts, enhances the sweetness. 
  • Buttermilk – adds moisture and tenderizes the cake.
  • Vegetable Oil – adds additional moisture.
  • Eggs – add structure, color, leavening, and flavor. 
  • Vanillaenhances the flavor of the recipe and gives the cake that classic birthday cake flavor. 
  • Freshly Brewed Hot Coffee – enhances the flavor of the cocoa, resulting in a dark, ultra chocolatey flavored cake.


  • Room Temperature Butter – If the butter is too warm, the frosting will be greasy and if it’s too cold it won’t mix well. 
  • Confectioners Sugar – is ideal for making frostings and icings. The fine granules help make a light and fluffy frosting. 
  • Cocoa – makes the buttercream frosting chocolate flavored.
  • Vanillasweetens frosting and adds crave-worthy flavor.
  • Heavy Cream – whips everything together into a fluffy frosting.

How to Make // The Steps

flour and cocoa in a mixing bowl

Step 1: Mix dry ingredients. In the bowl of your mixer, add the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix this mixture on low until combined.

Step 2: Add wet ingredients. In a separate bowl, combine the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients.

Step 3: Pour in the hot coffee.

pouring coffee into chocolate cake batter

Step 4: Bake. 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.

best chocolate cake recipe
chocolate cake cooling in tins

Step 5: Let set. Cool in the pans for 30 minutes and then turn them out on a cooling rack to finish cooling. 

Step 6: Make buttercream frosting. Cream together the butter and sugar. Gradually add the cocoa powder. Really, add it slowly or you and your kitchen will be wearing it.

Step 7: Finish frosting. Add just enough cream so that the consistency of the frosting is spreadable. Add the vanilla. Yum.

Step 8: Ice your cakes. Spread frosting in an even layer on the surface of both cakes.

Step 9: Decorate. Write your birthday message.

Step 10: And last but not least, decorate the edges with piping or do your own thing.

Most importantly, have a very happy birthday!

chocolate buttercream in a mixing bowl with a spatula

Tips & Tricks

  • Don’t forget to prepare the cake pans, so the cakes are easy to maneuver.
  • This basic chocolate cake recipe can easily be adapted for cupcakes. Keep in mind that the bake time will be less. 350 for 18 to 22 minutes should do the trick.
  • Add a couple of tablespoons of espresso powder to really heighten the chocolatey flavors.

Gluten-Free Chocolate Cake

By swapping the flour for a 1:1 gluten-free flour blend, this chocolate cake becomes gluten-free. The best gluten-free flours consist of brown rice flour, white rice flour, potato starch, and tapioca starch. Generally speaking, gluten-free baked goods tend to brown quicker but take longer to cook. You’ll need to lower the temperature a bit and bake the cakes a little longer.

Dairy-Free Chocolate Cake

If you’re looking for a dairy-free chocolate cake, look no further. This one can easily be adjusted to your dairy-free needs. Instead of using buttermilk in the cake batter, use unsweetened almond milk or coconut milk. In place of heavy cream in the frosting, use coconut cream. It whips up just like heavy cream.

chocolate cake with chocolate frosting slice on a plate next to decorated cake

Why is Chocolate Cake with Chocolate Buttercream Frosting So Good?

  • The cake is moist and luscious and the frosting is rich and creamy -it’s a dream!
  • The cake has that classic soft and crumbly texture yet it’s sturdy enough to be smeared with decadent chocolate frosting.
  • Easy peasy! Mix the wet batter ingredients into the dry batter ingredients, bake, cool, frost and enjoy!
  • Great for special occasions -birthdays, graduations, showers, etc.

More Substitutions and Variations //

  • Most oils with a high smoking point can be used in place of vegetable oil. Avocado oil, coconut oil, canola oil, and sunflower oil are great alternatives.
  • If you’re a dark chocolate lover, use dark chocolate powder in place of cocoa.
  • Add a dash of cayenne and turn this basic chocolate cake into a spiced Mexican chocolate cake.
  • This cake can be decorated and topped with all sorts of things. Chocolate sprinkles, chocolate chips, crushed Oreos, fresh berries, etc. I’d love to hear how you customized your cake in the comments.
best chocolate cake recipe

How to Store and Reheat //

Storing Leftover Cake: Store leftover cake wrapped tightly in plastic wrap and store in the fridge.

Make-Ahead and Freezer Options

Freezing Frosted Cake: To freeze, put the frosted and/or decorated cake in the freezer and freeze solid (about an hour). Next wrap the frozen cake tightly in a couple of layers of plastic wrap, followed by a layer of aluminum foil.

sour cream chocolate cake with chocolate buttercream


Can I use butter in place of vegetable oil?

Yes, but the texture won’t be quite as soft and crumbly.

Why add coffee to chocolate cake?

Adding coffee to a chocolate cake enhances the rich, chocolate flavor without making your cake taste like coffee.

What’s the difference between buttercream icing and cake frosting?

Buttercream is thick and spreadable. It’s used to coat the layers of a cake. Cake frosting or icing has more glaze consistency.

Can I leave a buttercream out overnight?

Yes. Buttercream can be left at room temperature for up to 2 days.

More Decadent Chocolate Dessert Recipes

Mint Chocolate Chip Cupcakes

Chocolate Peanut Butter Oreo Cookies

Chocolate Rum Cake

Chocolate Rum Balls

Chocolate Cake with Chocolate Buttercream with rainbow sprinkles

Chocolate Cake with Chocolate Buttercream Frosting

Yield: serves 8 to 10
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours

This recipe for Chocolate Cake with Chocolate Buttercream Frosting is inspired by Ina Garten’s recipe and features my famous chocolate buttercream frosting. This homemade chocolate cake with made-from-scratch frosting is moist and delicious - a must for your next birthday party!


Chocolate Cake

  • 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


  1. Add flour, sugar, cocoa, baking soda, baking powder, and salt to the bowl of a mixer.
  2. Combine the buttermilk, oil, eggs and vanilla in a measuring cup.
  3. Add the wet ingredients to the dry ingredients. Mix until just combined.
  4. Pour in the hot coffee. Beat until smooth, about 30 seconds to 1 minute.
  5. Pour the batter into two prepared 9-inch pans.
  6. Bake in a preheated 350-degree oven for 30 to 40 minutes or until a toothpick comes out clean.
  7. Cool in the pans for 30 minutes and then turn them out on a cooling rack to cool completely.
  8. Cream together the butter and sugar. Gradually add the cocoa powder. Really, add it slowly or you and your kitchen will be wearing it.
  9. Add just enough cream to get the consistency for spreading. Add the vanilla.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 775Total Fat: 31gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 87mgSodium: 812mgCarbohydrates: 118gFiber: 3gSugar: 88gProtein: 8g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 143 Comments

  1. The Blue-Eyed Bakers

    Perfection! Look at that frosting…it’s amazing! And is there anything better than a thick piece of chocolate cake?! Not in our book…!

    1. bakedbree

      No. Not a thing.

    2. Crecia

      Is the batter supposed to be runny??

      1. bakedbree

        Sort of runny I guess. It is not thick like a muffin batter.

  2. Amanda

    I cant wait to try your buttercream… it looks amazing! And Ina’s recipe is my favorite too… its decadent!


    1. bakedbree

      Thank you Amanda! Hope that you are feeling better.

  3. Mary

    That is amazing! Looks wonderful!

    Mary xo
    Delightful Bitefuls

    1. bakedbree

      it is!

  4. Erin

    Your kid’s teachers are lucky! You need to come teach my student’s parents a lesson or two.

    1. bakedbree

      I used to be a teacher, so I really appreciate my children’s teachers.

  5. Lisa

    I like making birthday cakes for people too. Yours looks like it came out great. I’m sure the person you gave it to loved it and savored every bite.

    1. bakedbree

      I hope so. She is awesome and deserved a treat.

  6. Hannah

    I made that cake for my birthday this year but used peanut butter frosting and such to make it a peanut butter cup cake. This is truly my favourite chocolate cake recipe!

    1. bakedbree

      I made a cake similar to yours for my husband’s birthday. It will be on the blog shortly.

  7. Tanya

    This cake reminds me of one that my grandmother used to make. It was a german chocolate cake. And I agree, coffee and chocolate go wonderful together. Can’t wait to try it!

    1. bakedbree

      Be careful who you make it for. You might be making it often.

  8. Rituparna

    Love that chocolate cake.
    N that frosting looks so tempting no wonder Clay couldn’t keep his hands off.
    U have beautiful children and just a picture of them makes my day. Thanks a lot for writing this amazing blog and for the gr8 recipes that u share.
    Luv ….

    1. bakedbree

      You are so sweet… thank you.

  9. Laura

    Wow! What a fabulous cake! As a teacher, I very rarely got such thoughtful or wonderful gifts. I’m sure William’s teacher feels appreciated!

    1. bakedbree

      I hope so, she is awesome.

  10. bakedbree

    thanks Christine! Just wait, I have a milk chocolate buttercream coming up soon.

  11. deb

    I’m a recent subscriber and love your blog! I’ve made Ina’s cake and it’s yummy! Will have to try your buttercream.

    1. bakedbree

      Thanks Deb!

  12. Larissa

    I made this cake for my mother-in-laws birthday this past weekend and it was a big hit!! Everybody loved it! The frosting was fantastic!!

    I want to make it again for my daughters birthday, but I want to use a 9×13 pan. Do you think it will turn out the same, and would I need to adjust the baking time?

    1. bakedbree

      I am not sure really. I think that you should watch it closely. Let me know how it goes.

  13. Ore

    I love your blog its beautiful! I’m a teenager and I’ve used baking as a sort of stress reliever and I’m making this for my friends birthday tomorrow on Valentines Day. Thanks a lot for taking your time out to do this, it’s really appreciated and you are very talented! 🙂

    1. bakedbree

      I love blogging, it has literally changed my life. I like to bake as therapy too. Instead of eating though, I try to always give it away. My thighs are happier for it!

  14. Casey J

    I have been eye this cake for a while and now I am going to make it for my brother’s 7th birthday tomorrow. The only change I am making is adding a mountain of chocolate mousse and chocolate chips on top (at his request) with a little flag on top.

    I really do love your blog. I referred to it so many times during christmas cookie season. I adore your molasses spice cookies.

    1. bakedbree

      that sounds amazing Casey. Happy 7th birthday to your brother.

  15. Mary @ Room Polish

    I googled “delicious buttercream chocolate cake” and yours is the one I liked the look of the most….(your pictures! divine!) Just baked the cakes; they’re cooling and then I’ll frost them…delish! Thank you for sharing!

    1. bakedbree

      You will love this cake Mary! It is my go-to chocolate cake recipe.

  16. moxiepie

    I made this cake last week for my sister’s bday (with the vanilla buttercream frosting) – not only was it extremely easy, but it was fantastic. I am making it again this week for my in-law’s 50th wedding anniversary, this time with the boiled frosting. Yum! Thank you for the great recipes and beautiful and helpful accompanying photos.

  17. Melissa

    Can this recipe be made into cupcakes? 🙂 If so, how long should they be in the oven, and how many cupcakes can this recipe make? I would really, really love to try it out. It looks so delicious!

    1. bakedbree

      I am not sure, I have never made them into cupcakes. Try it out and see.

  18. Cher

    I made this cake added fresh Raspberries the the middle and as a garnish. It was divine…thank you.

    1. bakedbree

      sounds delicious! Love chocolate and raspberries together.

  19. Norma

    This recipe was fantastic!!! My husband loves chocolate more than anything, so I made him this cake for his birthday and it was a huge success!!!! The coffee made the cake have such a nice flavor and it was supermoist! Thanks for sharing!

    1. bakedbree

      glad that your husband liked it. It is the best chocolate cake that I have ever made. It always works too.

  20. Jess

    This cake looks just beautiful! Might be a silly question, but what kind of icing did you use to pipe the birthday message? I am planning to make this for my husband’s birthday next week!

    1. bakedbree

      I made this a long time ago, but I am pretty sure that it was just a canned white icing. I think that I was too lazy to make a batch of white just for writing.

  21. emily

    I really hate coffee, is there a replacement for the coffee or can you taste the flavor of the cofee??

    1. bakedbree

      You cannot taste the coffee, it only enhances the chocolate flavor. If you want, you can sub out liqueur, or just hot water. Or nothing.

  22. Aisling

    In the cake recipe, is it all purpose flour you use? Does anyone know the metric for the measurements cos I live in Ireland and we don’t measure in cups?!

    1. bakedbree

      Yes it is all purpose. 1 cup is 240 mL.

  23. Sanah Ahuja

    Hey…just wanted to confirm….you use whipped cream to write d messages on the cakes right? If not, then what do you use?
    P.S – I keep trying out your recipes and they ve never let me down! : )

  24. Sarah N

    Trying this one right now….just for fun and teaching my 9 yr old how to bake! Can’t wait to try it!

    1. bakedbree

      I love cooking with my children. have fun!

  25. Sarah N

    just an fyi……350 for 12 minutes….makes 60 mini cupcakes!

    1. bakedbree

      thanks for letting us know!

  26. Melissa S

    The cake looks delicious! How many grams does a stick of butter have?

    1. bakedbree

      1 stick of butter = 1/4 pound
      1 stick of butter = 1/2 cup
      1 stick of butter = 8 tablespoons
      1 stick of butter = 4 ounces
      1 stick of butter = 113 grams

  27. Trine Winther

    Dear BakedBree,

    I can’t wait to give this yummy looking cake a try.
    But I have one question before I start, can I bake the cake a day before serving it?

    Smiles and thanks for a fantastic recipie from Copenhagen, Denmark 🙂

    1. bakedbree

      Yes, just place a few slices of bread on top of it, and leave it at room temperature. You can also frost it and just keep the finished cake in the fridge. Take it out about an hour before you are going to serve it.

  28. Giselle

    Hi! I’ve just founded your blog and I already want to run to the kitched and prepare the delicious things that you’ve shared.
    Really nice blog, cool and simple recipes and very graphic, which helps me a lot. But since I’m from another country (Chile) I’m not able to adquire the same product that you include on your recipes, or I don’t understand the quantities .
    So my question is how many grams is 1 butter stick?
    I hope you can asnwer my question.
    Excellent blog! Wish you the best!
    (Sorry about my english)


    1. Giselle

      Oh! And by the way, I don’t know where to buy baking soda or what it is, so can I replace it whit Bicarbonate or they’re the same?

      1. bakedbree

        I think that bicarb is the same thing. Baking powder is different.

    2. bakedbree

      thank you Giselle! 1 stick of butter is 4 ounces.

  29. Evi

    Dear bakedbree, the cake looks great. I cannot wait to try .. When you combine the wet into the dry, do you beat it with low or high speed and how long? Thank you.

    1. bakedbree

      start with low just so that you do not wear it. 🙂

  30. Nadia

    This is the best chocolate cake I’ve ever baked. Rich,moist…simply to die for. I topped it with a ganache but will try out ur frosting next time. Thanks a million for sharing.

    1. bakedbree

      I am glad that you liked it so much Nadia!

  31. Poornima

    Hiii…I made the buttercream frosting today and it was incredible, really yummm!! I left out the cream as I wanted to do a basket weave design and it came out amazing!! Great Recipe!!

    1. bakedbree

      Gad that you liked it Poornima.

  32. Hazel

    Thank you for sharing this recipe. It is really good! the coffee is the secret! Ooops 🙂 Just baked it to my husband’s 36th bday, everyone loves it. Thank you again! 🙂

    1. bakedbree

      isn’t it wonderful? I am so glad that it was a success for you and happy birthday to your husband!

  33. kirk

    I tried this cake this weekend and it was awesome ,amazingly moist there were about 10 guest and the cake lasted all of five minutes with rave reviews,thanks Bree i highly recommend to anyone wanting a really moist flavorful cake

    1. bakedbree

      I am so glad that it was well-received!

  34. Shahbano Khan

    Hi Bree 🙂
    I happened to come across your lovely blog while browsing the internet a few months ago, and I have been hooked ever since!
    this is the first recipe of yours that i tried and the cake tasted just like the one that we get at a local bakery so many thanks to you!
    i just wanted to confirm the amount of coffee I should put in. I added 1tsp of instant coffee granules to a cup of hot water. Do you use 1tsp too?

    1. bakedbree

      About that I guess. I usually use the instant from Starbucks in the little packets.

  35. Grace

    Love this site! Will this cake hold up well if covered in fondant? I’m still on a hunt for a good chocolate cake to use for my fondant cakes.

    1. bakedbree

      Absolutely! Love this cake, the best I have ever made,

  36. Brooke

    I made this yesterday for a Valentine’s dinner with my husband. It was exactly what I was hoping for. The cake was light and moist, and the buttercream frosting was perfectly thick and rich. My husband is still raving about it.

    (I used a 9×13 pan and a toothpick came out clean at 30 minutes.)

  37. Susan

    I have this cake in the oven as I speak. I was just wondering, do you use salted or unsalted butter for the buttercream?
    Thanks, Susan

    1. bakedbree

      I always use unsalted butter. It is just a preference though.

  38. Nana

    I want to make this for a friend’s birthday, but she wants a vanilla cake too so I was thinking, should I use this as a top layer or the bottom layer the vanilla is a traditional recipe as with yours but I would add butter milk. Can I add melted chocolate to the sponge. Thank you.

    1. bakedbree

      Without seeing the recipe, I really cannot say. Sorry.

      1. Nana

        It is the same as your vanilla cup cake with the royal icing but I will add butter milk to make it moist,and you did not answer the part about adding melted chocolate to the sponge.

        1. bakedbree

          I don’t know, I have never made it that way, so I cannot answer with any authority. You are going to have to experiment and see what happens.

  39. Aliyah

    Hi, How are you?………I tried this recipe last-night! And the family loves it! Thank you! I’m about to try your other recipes.

    1. bakedbree

      I am great! Glad that you loved this recipe.

    1. bakedbree

      Thank you so much, that is so nice of you to say. I am glad that your cake turned out so well.

  40. Michelle

    How are you not FAMOUS yet?!? Every recipe I’ve tried is marvellous, and I find myself constantly raving about your blog and recipes to all my friends! Thanks for keeping this blog up and for having such a good sense of…taste! Lots of us really appreciate it! =D

    1. bakedbree

      You are too sweet Michelle! Thank you.

  41. Akhila

    Awesome birthday cake recipe.. Cake and frosting came out well.
    Thank you very much..

    1. bakedbree

      you are very welcome Akhila.

  42. Dana

    The cake sounds amazing! Do you know if there is a high-altitude correction? I’m at about 7000 ft and I’m always afraid to bake from scratch because I’m afraid the altitude will destroy all of my hard work!

    1. bakedbree

      I am not sure, but I looked at the original recipe, and it does not state one.

  43. sadaf

    How many teaspoons of coffee granules do we need to add in a cup of brewed coffee?

  44. SADIYO



    couldn’t find a recipe anywhere, so I decided to come up with my own. First I used the same recipe I tested for Baby H’s birthday cake since it was absolutely wonderful and I used Beatty’s chocolate cake, chocolate butter cream, and peanut butter pie and made them into something new and […]

  46. Salma

    I have made this chocolate cake with buttercream icing over 10 times as its now a family favorite. Thank you so much.

    1. bakedbree

      Me too! I make it all the time too. A classic.

  47. Selma

    Hello my name is selma from web site selma kitchen your chocolate cake is very amazing I love it
    See you on my web site

    1. bakedbree

      Hello Selma!

  48. Jennifer

    I made these into cupcakes for a dinner get together tonight! Baked at 350 for 15 minutes. Made 2 dozen exactly, filling each cupcake liner 2/3 full. My husband can’t stop raving and I am excited to share with friends. Thank you so much!

    1. bakedbree

      Great!! Thanks for sharing.

  49. Ngaio

    This cake has just come out of my oven!! Yay! I am so excited to have it tonight!
    Thanks for the recipe! I’m sure it is good! (It sure looks yum!)

    Ngaio xx

    1. bakedbree

      You are welcome! It is a great cake.

  50. Joana

    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!

    1. bakedbree

      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.

  51. nathalie

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

    1. bakedbree

      Yes, it is a wet batter.

  52. Lisbeth

    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!

    1. bakedbree

      SO glad!

  53. Jackie

    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,

    1. bakedbree

      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.

  54. realvibration

    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.

    1. bakedbree

      Milk will be fine. I have even been known to use flavored coffee creamer.

  55. kate

    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?

    1. bakedbree

      Sure thing! Any flavorless oil.

  56. hannah

    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?

  57. Jane

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

  58. Neyha

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

    1. bakedbree

      For the frosting? 1 cup.

  59. Sabrina

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

    1. bakedbree

      I am so glad! And I am so glad to know that it can be made GF.

  60. Ayesha

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

    1. bakedbree

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

      1. Ariel

        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?

        1. bakedbree

          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.

  61. Denise

    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!

    1. bakedbree

      That doesn’t seem right. Maybe try using new leavener?

  62. Chelsea

    Made this delicious cake (again) for my mom’s birthday! Wow! So moist and delicious! thank you, thank you!

    1. bakedbree

      It’s a good one!

      1. Cameron Gallicano

        What kind of coffee did you use?

        1. bakedbree

          Any kind that I have in the house. I’m not brand loyal to coffee.

  63. Whitney

    I never have success with homemade cakes. They turn out dry and heavy.
    Do you need to use cake flour? Sift the flour before you measure? use a scale to measure by weight? Any other special tips for success?

    1. bakedbree

      I find that chocolate cakes are worth making yourself and that yellow and white are trickier. This recipe is a no-fail, and a good one to start with.

  64. Lisbeth Merrill

    This has been my go to birthday cake for years now. I make it with white chocolate cream cheese frosting. Everyone is always blown away. Thanks

    1. bakedbree

      I am so glad! This is the best chocolate cake around, and everyone that tastes it agrees.

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