Rich, moist, and utterly timeless — this Classic Chocolate Cake Recipe delivers everything you love about the perfect chocolate dessert. Each bite melts in your mouth with deep cocoa flavor and a tender crumb, layered with smooth, creamy frosting that makes every slice unforgettable. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a homemade treat, this cake will never let you down. I once made this recipe using buttermilk instead of regular milk, and the result was extra soft and decadent — a small change that made a big difference. This cake is simple, foolproof, and guaranteed to impress every time.
Why You’ll Love This Recipe
This cake is a true classic — moist, flavorful, and easy to make with pantry staples. The batter comes together in one bowl, the layers bake evenly, and the chocolate frosting is rich yet silky smooth. It’s the kind of recipe that works for any occasion, from birthdays to Sunday dinners, and always tastes like it came from a bakery.
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Classic Chocolate Cake Recipe – Moist, Rich, and Easy to Make
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
A timeless, moist, and rich Classic Chocolate Cake made with cocoa powder and layered with creamy chocolate frosting. This homemade favorite delivers deep chocolate flavor and a tender crumb — perfect for birthdays, holidays, or any sweet celebration.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water for milder flavor)
- For the Frosting:
- 1 cup unsalted butter (softened)
- 3 and 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/4 cup heavy cream (more as needed)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add eggs, buttermilk, oil, and vanilla extract. Beat with a hand mixer on medium speed until smooth (about 2 minutes).
- Slowly pour in hot coffee and mix until fully combined. Batter will be thin — that’s normal!
- Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, salt, vanilla, and heavy cream. Beat for 3–4 minutes until light and fluffy, adding more cream as needed for spreading consistency.
- Frost cooled cakes by layering frosting between and on top. Decorate as desired.
Notes
- For extra moistness, brush cake layers with a bit of simple syrup before frosting.
- Use high-quality cocoa powder for deeper flavor.
- Can be baked in a 9×13-inch pan for a single-layer cake (bake 35–40 minutes).
- Store covered at room temperature for up to 3 days or refrigerate up to 5 days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
The foundation of the cake, providing structure while keeping the crumb light and tender.
Unsweetened Cocoa Powder
Gives the cake its deep chocolate flavor — use high-quality cocoa for the best results.
Sugar
Adds sweetness and moisture to the cake. Granulated sugar works perfectly here.
Baking Powder and Baking Soda
These leavening agents help the cake rise beautifully, ensuring a soft, fluffy texture.
Salt
Balances the sweetness and enhances the rich cocoa flavor.
Eggs
Bind the ingredients together and add richness and moisture.
Buttermilk (or Milk + Vinegar Substitute)
Buttermilk gives the cake its signature tenderness and light tang.
Vegetable Oil
Keeps the cake moist and soft, even after refrigeration.
Vanilla Extract
Adds warmth and rounds out the chocolate flavor.
Boiling Water or Hot Coffee
Enhances the depth of chocolate flavor and keeps the batter smooth. Coffee intensifies the cocoa without making the cake taste like coffee.
Chocolate Frosting Ingredients
- Unsalted butter: for a creamy base.
- Powdered sugar: for sweetness and structure.
- Cocoa powder: to deepen the chocolate flavor.
- Heavy cream or milk: for smoothness.
- Vanilla extract: for balance and aroma.
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat until smooth and well combined.
- Gradually pour in the hot water or coffee, whisking until the batter becomes glossy and thin. (The batter will be runny — that’s what makes the cake moist.)
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
- For the frosting: Beat softened butter until creamy. Add cocoa powder and powdered sugar, alternating with heavy cream, until smooth and fluffy. Mix in vanilla extract and adjust consistency as needed.
- Frost the cooled cake layers generously, stacking them carefully. Smooth the sides or swirl the frosting for a rustic look.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling & Frosting Time: 1 hour
Total Time: 1 hour 55 minutes
Storage/reheating
Store the frosted cake at room temperature (covered) for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze unfrosted cake layers, tightly wrapped, for up to 2 months.
Variations and Customizations
Mocha Chocolate Cake
Substitute hot coffee for water and add a teaspoon of espresso powder to the batter.
Chocolate Ganache Frosting
Top the cake with silky ganache made from melted chocolate and heavy cream for an ultra-rich finish.
Layered Berry Version
Add a layer of raspberry or strawberry jam between the cake layers for a fruity contrast.
Double Chocolate Chip
Fold chocolate chips into the batter for extra bursts of melted chocolate.
Nutty Chocolate Cake
Sprinkle chopped walnuts or hazelnuts between the frosting layers for a crunchy twist.
Gluten-Free Option
Use a 1:1 gluten-free flour blend — it works perfectly with no texture compromise.
Whipped Cream Topping
Swap the frosting for whipped cream and chocolate shavings for a lighter finish.
FAQs
Can I make this cake without buttermilk?
Yes, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Can I use Dutch-process cocoa?
Yes, but reduce the baking soda slightly to balance acidity.
Can I make this cake ahead?
Absolutely. Bake and cool the layers, then frost up to a day later.
Can I use melted chocolate instead of cocoa powder?
Cocoa works best for this texture, but you can add melted chocolate for extra richness.
Can I turn this into cupcakes?
Yes, bake in a lined muffin pan for 18–20 minutes.
Why is my cake dry?
Overbaking can dry it out — check for doneness early and don’t skip the oil or buttermilk.
Can I make this vegan?
Yes, use plant-based milk with vinegar, egg replacer, and vegan butter or frosting.
Can I use this recipe for a sheet cake?
Yes, pour the batter into a 9×13-inch pan and bake for 35–40 minutes.
How do I make the frosting thicker?
Add more powdered sugar a little at a time until it reaches your desired consistency.
What’s the best way to slice the cake cleanly?
Use a long, sharp knife dipped in hot water and wiped clean between slices.
Conclusion
This Classic Chocolate Cake is the epitome of timeless baking — soft, rich, and deeply satisfying. The simple ingredients come together to create a cake that’s moist, flavorful, and elegant enough for any celebration. Whether you serve it with a scoop of ice cream, fresh berries, or just on its own, every bite is pure chocolate bliss. Once you try it, you’ll never need another chocolate cake recipe again.
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