Description
This rich and moist chocolate cake recipe is the perfect dessert for any occasion. Featuring a deep chocolate flavor enhanced by espresso powder and a velvety chocolate buttercream frosting, this cake is easy to make and sure to impress both family and guests.
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder (homemade or store-bought)
- 1 cup milk (or buttermilk, almond, or coconut milk)
- 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream (more as needed)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release to prevent sticking.
- Mix Dry Ingredients: In a large bowl or stand mixer bowl, whisk together all-purpose flour, sugar, cocoa powder, baking powder, baking soda, kosher salt, and espresso powder. Ensure all dry ingredients are well combined.
- Add Wet Ingredients & Combine: Add milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Using a mixer on medium speed, blend until the batter is smooth and well incorporated.
- Incorporate Boiling Water: Reduce mixer speed to low and carefully pour in boiling water. Mix until fully combined; the batter will be thin, which is normal and helps create a moist cake.
- Pour and Bake: Evenly divide the cake batter between the two prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove cakes from oven and let them cool on a wire rack for about 10 minutes. Then, remove from pans and allow to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well after each addition. Add salt, vanilla extract, and heavy cream. Beat until frosting is smooth and fluffy. Adjust consistency by adding more cream if necessary.
- Frost the Cake: Once cakes are completely cooled, spread a layer of chocolate buttercream frosting over the first cake layer, then place the second cake on top and frost the top and sides evenly.
Notes
- You can substitute the milk with buttermilk, almond milk, or coconut milk depending on dietary preferences.
- Using espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Ensure the boiling water is added slowly to avoid splashing and to keep the batter smooth.
- For best results, let the cake cool completely before frosting to prevent the buttercream from melting.
- Store the frosted cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: chocolate cake, chocolate cake recipe, easy chocolate cake, moist chocolate cake, chocolate buttercream frosting, homemade chocolate cake
