Chocolate Cake Recipe
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If you’re craving a dessert that feels like a warm hug from the inside out, this Chocolate Cake Recipe is going to be your new best friend. With its rich, moist texture and deep cocoa flavor brought to life by simple, everyday ingredients, this cake strikes the perfect balance between indulgence and comfort. Whether you’re baking for a special occasion or simply because you deserve a treat, this recipe is straightforward and rewarding, turning your kitchen into a little chocolate haven.
Ingredients You’ll Need
It’s surprising how a handful of simple ingredients come together to create a Chocolate Cake Recipe that’s nothing short of spectacular. Each component plays a crucial role — from the all-purpose flour providing structure, to the cocoa powder delivering that intense chocolate punch, and the coffee enhancing the flavor depth without overpowering it.
- 1 cup milk (we use Oatly full fat for dairy free): Acts as the creamy liquid base and works perfectly with the vinegar to create a homemade buttermilk substitute for extra tenderness.
- 1 tablespoon vinegar: Reacts with baking soda and powder to make the cake light and fluffy.
- 2 cups granulated sugar: Sweetness that balances the cocoa’s bitterness beautifully.
- 1 3/4 cup all-purpose flour: The backbone that holds all those scrumptious ingredients together.
- 3/4 cup unsweetened cocoa powder: Pure chocolate flavor that transforms the cake into a rich chocolate lover’s dream.
- 2 teaspoons baking soda: Helps the cake rise perfectly and keeps it airy.
- 1 1/2 teaspoons baking powder: Works alongside baking soda to enhance the texture.
- 1/2 teaspoon salt: Intensifies all the flavors for a well-rounded taste.
- 2 large eggs: Adds moisture, richness, and structure.
- 1/2 cup vegetable oil: Keeps the cake moist and tender without heaviness.
- 2 teaspoons vanilla extract: Adds warmth and enhances the chocolate notes.
- 1 cup hot coffee (or 1 cup hot water plus 1 teaspoon coffee extract): Deepens the chocolate flavor without adding any bitterness.
- 1 1/2 cups butter (softened, we use Country Crock for dairy free): Creates a luscious, creamy frosting base.
- 5 cups powdered sugar: Sweetens the frosting with a smooth texture.
- 3/4 cup unsweetened cocoa powder: Ensures the frosting is as chocolatey as the cake.
- 5-6 tablespoons milk (Oatly full fat for dairy free): Adjusts frosting consistency for spreadability.
- 2 teaspoons vanilla extract: Gives the frosting a rich, fragrant finish.
How to Make Chocolate Cake Recipe
Step 1: Prepare Your Pans and Milk Mixture
Start by preheating your oven to 350 degrees F. Grease two 8-inch round cake pans, and to avoid any sticking, add parchment paper to the bottom if your pans aren’t nonstick. In a small bowl, mix the milk with vinegar and set it aside; this little homemade buttermilk trick helps make the cake tender and moist.
Step 2: Mix the Dry Ingredients
In a large bowl or stand mixer bowl, sift together the sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This step removes lumps and ensures all the dry ingredients are evenly dispersed, which is crucial for a consistent cake texture.
Step 3: Combine Wet Ingredients
In another bowl, whisk the eggs, milk and vinegar mixture, vegetable oil, and vanilla extract until well combined. This mixture adds moisture and richness, setting the foundation for a smooth batter.
Step 4: Make the Batter
Slowly add the dry ingredients to the wet mixture, stirring just until combined. Then pour in the hot coffee and gently mix again until everything is incorporated. The batter will be on the runnier side, which is exactly what gives this chocolate cake its incredibly moist crumb.
Step 5: Bake Your Cake
Pour the batter evenly into your prepared pans and bake for 30-35 minutes. You’ll want to insert a toothpick to check doneness — it should come out with just a few moist crumbs attached but not wet. If you’re baking cupcakes instead, reduce the baking time to about 12-15 minutes.
Step 6: Cool Before Frosting
Let the cakes cool in the pans for 20 minutes, then transfer them to a wire rack. Patience here pays off — frosting melted cake is a no-go!
Step 7: Make the Chocolate Buttercream
Beat the softened butter until creamy and pale, about 2 minutes. Meanwhile, sift your powdered sugar and cocoa powder to keep the frosting silky smooth. Gradually add the sugar mixture to the butter on low, then mix in milk and vanilla. Turn the mixer to medium-high and whip until fluffy and light. Adjust with additional milk or powdered sugar to reach your perfect spreadable texture.
Step 8: Frost and Assemble
Once the cakes are completely cool, generously frost between the layers and on the top and sides. The rich chocolate buttercream complements the moist cake perfectly, creating a dessert that’s as stunning as it is delicious.
How to Serve Chocolate Cake Recipe
Garnishes
The beauty of this Chocolate Cake Recipe is how well it pairs with simple garnishes. A sprinkle of chocolate shavings, a dusting of cocoa powder, or even fresh raspberries add a pop of texture and color while highlighting the cake’s chocolatey goodness.
Side Dishes
For an extra indulgent experience, serve a slice with a scoop of vanilla ice cream or a dollop of whipped coconut cream. Fresh berries or a drizzle of salted caramel sauce can also elevate your presentation and flavor profile to new heights.
Creative Ways to Present
Try layering the cake in a trifle bowl for a show-stopping dessert parfait or create mini cake stacks for individual servings. Decorating with edible gold leaf or colorful sprinkles turns your homemade chocolate cake into a celebration centerpiece.
Make Ahead and Storage
Storing Leftovers
After indulging in a slice (or two), wrap the remaining cake tightly in plastic wrap or store it in an airtight container to keep it moist. Properly stored at room temperature or in the fridge, your cakes will stay fresh for up to 3 days.
Freezing
This Chocolate Cake Recipe freezes wonderfully! Wrap the cooled, unfrosted layers separately in plastic wrap and foil, keeping them airtight, and freeze for up to 2 months. Thaw overnight in the fridge before frosting and serving.
Reheating
If you prefer your cake slightly warm, pop a slice in the microwave for about 15-20 seconds on a low setting. This gentle warming revives the soft texture and melty frosting without drying out your cake.
FAQs
Can I make this chocolate cake recipe dairy free?
Absolutely! This recipe is very adaptable. Using dairy-free milk like Oatly and vegetable-based butter substitutes ensures a delicious dairy-free version without sacrificing flavor or texture.
Why is coffee included in the recipe?
The coffee enhances the chocolate flavor by bringing out its richness and complexity without making the cake taste like coffee. It’s a clever trick to deepen the chocolate profile.
Can I use cake flour instead of all-purpose flour?
You can substitute cake flour for a lighter, softer crumb, but keep in mind it may alter the slightly dense, moist texture classic to this chocolate cake. Adjust the quantity slightly, using 1 cup plus 2 tablespoons of cake flour per cup of all-purpose flour.
How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out with just a few moist crumbs, the cake is ready. Avoid waiting until the toothpick is completely clean, which can mean the cake is slightly overbaked and could dry out.
Can I make this recipe into cupcakes?
Definitely! This Chocolate Cake Recipe transforms beautifully into cupcakes. Just reduce the baking time to 12-15 minutes and check regularly to prevent overbaking.
Final Thoughts
There’s something truly special about mastering a Chocolate Cake Recipe that’s both approachable and irresistibly delicious. This cake invites you to celebrate every bite — whether for a milestone or a quiet evening. Go ahead, roll up your sleeves, and bring this chocolatey delight to life. Your taste buds will thank you!
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Chocolate Cake Recipe
- Total Time: 55 minutes
- Yield: Two 8-inch round cakes (about 12 servings) or 24 cupcakes 1x
- Diet: Vegetarian
Description
This moist and rich dairy-free chocolate cake recipe features a perfectly balanced cocoa flavor complemented by a creamy chocolate buttercream frosting. Made with simple pantry ingredients including oil and hot coffee to enhance the chocolate intensity, this cake is easy to prepare and perfect for any occasion, from birthdays to casual gatherings. It yields two 8-inch round cakes or can be adapted for cupcakes, and uses dairy-free substitutes like Oatly milk and Country Crock butter for a delicious vegan-friendly treat.
Ingredients
Cake Ingredients
- 1 cup milk (Oatly full fat for dairy free)
- 1 tablespoon vinegar
- 2 cups granulated sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or 1 cup hot water with 1 teaspoon coffee extract)
Frosting Ingredients
- 1 1/2 cups butter (softened, Country Crock for dairy free)
- 5 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 5–6 tablespoons milk (Oatly full fat for dairy free)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. If your pans are not nonstick, line them with parchment paper for easy removal.
- Create the milk and vinegar mixture: In a small bowl, mix the milk with vinegar and set aside. This mixture acts like a buttermilk substitute to help the cake’s texture.
- Sift dry ingredients: Sift together granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl or stand mixer bowl to remove lumps and ensure even mixing.
- Mix wet ingredients: In a separate bowl, beat the eggs, prepared milk-vinegar mixture, vegetable oil, and vanilla extract until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing to keep the cake tender.
- Add hot coffee: Pour in the hot coffee and gently mix again until the batter is smooth and slightly runny, which helps create a moist crumb.
- Bake the cake: Pour batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted comes out with minimal crumbs. For cupcakes, bake for 12 to 15 minutes.
- Cool the cakes: Remove pans from oven and set on a wire rack to cool for at least 20 minutes before removing the cakes from pans.
- Prepare chocolate buttercream: Beat softened butter in a large bowl or stand mixer on medium speed until creamy and pale, about 2 minutes.
- Sift powdered sugar and cocoa: In a separate bowl, sift together powdered sugar and cocoa powder to eliminate lumps.
- Add sugar mixture to butter: With mixer on low speed, slowly add the sifted sugar and cocoa to the butter, mixing until just combined. Scrape down sides of bowl as needed.
- Add milk and vanilla: Pour in milk and vanilla extract, then increase mixer speed to medium-high. Beat until the frosting is light, fluffy, and spreadable, about 2 to 3 minutes.
- Adjust frosting consistency: If the frosting is too thick, add more milk a little at a time. If too thin, add powdered sugar until desired thickness is reached.
- Frost the cooled cake: Once the cakes are completely cooled, spread the frosting evenly to assemble and finish your chocolate cake.
Notes
- Use dairy-free milk and butter substitutes like Oatly and Country Crock to make this recipe vegan-friendly.
- Hot coffee intensifies the chocolate flavor and keeps the cake moist; you may substitute with hot water and coffee extract if preferred.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake texture.
- Ensure the cakes are fully cooled before frosting to prevent the buttercream from melting.
- For cupcakes, reduce baking time to 12-15 minutes and check doneness with a toothpick.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: chocolate cake, dairy free chocolate cake, vegan chocolate cake, chocolate buttercream, moist chocolate cake, easy chocolate cake recipe, coffee in chocolate cake
