Legendary Chocolate Cake Recipe with the Best Chocolate Buttercream Frosting

Discover the ultimate recipe for a moist and rich chocolate cake with silky buttercream frosting. This easy-to-make dessert is perfect for birthdays, celebrations, or whenever you crave the best homemade chocolate cake. Featuring simple ingredients and expert tips, this chocolate cake will be your new go-to favorite. Bake it today

Ingredients

For the Chocolate Cake:

• 1 cup (199g) granulated sugar
• 1 cup (213g) packed light brown sugar
• 1¾ cups (210g) all-purpose flour
• 1 cup (84g) unsweetened cocoa powder
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup (227g) sour cream
• ¼ cup (57ml) whole milk
• ½ cup (113ml) oil (canola, vegetable, or refined melted coconut oil)
• 1 tablespoon vanilla extract
• 1 cup (227ml) freshly brewed coffee or hot water

For the Chocolate Fudge Frosting:

• 8 ounces semi-sweet or bittersweet chocolate, coarsely chopped
• 1½ cups (340g) unsalted butter, at room temperature
• 2¾ cups (426g) sifted confectioners’ sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions

Making the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round baking pans by spraying them generously with non-stick baking spray. Set aside.
2. In a stand mixer bowl fitted with a paddle attachment, or a large bowl using an electric mixer, combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until fully combined. Set aside.
3. In a separate large mixing bowl, whisk together eggs, egg yolk, sour cream, milk, oil, and vanilla extract until smooth. Gradually add the wet mixture into the dry ingredients, mixing on low speed until just combined.
4. Slowly pour in the hot coffee (or water) and beat for about 1 minute until the batter is smooth and thin.
5. Divide the batter evenly between the prepared pans. Bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Allow the cakes to cool in their pans on a wire rack for 10 minutes. Then, remove the cakes from the pans and let them cool completely on the rack.

Making the Chocolate Fudge Frosting:

1. Melt the chocolate in a heatproof bowl over a pot of barely simmering water, stirring frequently. Once fully melted, remove the bowl from the heat and let it cool slightly.
2. In a stand mixer bowl fitted with a paddle attachment, or using a handheld mixer, beat the butter on medium speed until creamy. Gradually add confectioners’ sugar, one cup at a time, mixing well after each addition.
3. Increase the speed to medium-high and beat the frosting for 2 minutes, scraping down the sides of the bowl as needed. Add vanilla extract and melted chocolate, beating until smooth and creamy.

Assembling the Cake:

1. Use a serrated knife to level the tops of the cakes if needed.
2. Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting on top using an offset spatula. Place the second layer on top and frost the top and sides of the cake evenly.
3. Decorate as desired with chocolate chips, sprinkles, or chocolate shavings. Alternatively, keep it simple.
4. Store the cake in the refrigerator, loosely covered, for up to 2 days. Bring to room temperature before serving.

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Why You’ll Love This Recipe

• Moist and Rich: The combination of sour cream and hot coffee makes the cake incredibly moist and full of deep chocolate flavor.
• Easy to Make: Simple ingredients and clear steps make this recipe beginner-friendly.
• Crowd-Pleaser: Perfect for birthdays, celebrations, or when you’re just craving chocolate.
• The Frosting: Silky, buttery, and chocolaty — it’s the ultimate complement to the cake.

Tips

• Always use room-temperature eggs and butter for better mixing and texture.
• Sift the cocoa powder and confectioners’ sugar to avoid lumps.
• Don’t overmix the batter once the coffee is added; mix just until combined.
• Let the melted chocolate cool slightly before adding it to the frosting to avoid melting the butter.

Variations and Substitutions

• Flour Alternatives: Use gluten-free all-purpose flour for a gluten-free version.
• Dairy-Free: Substitute sour cream and milk with plant-based options like coconut yogurt and almond milk.
• Extra Flavor: Add a teaspoon of espresso powder to the dry ingredients for a bolder chocolate flavor.
• Frosting Alternatives: Swap the chocolate fudge frosting with cream cheese frosting for a tangy twist.

FAQs

Can I make this cake ahead of time? Yes! Bake the cake layers up to two days in advance and store them wrapped tightly in plastic wrap at room temperature. Frost the cake before serving.

Can I freeze the cake? Absolutely. Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.

Can I use a different pan size? Yes, you can bake the batter in a 9×13-inch pan or as cupcakes. Adjust the baking time accordingly (cupcakes take about 18-22 minutes).

Serving and Suggestions

• Serve the cake at room temperature for the best flavor and texture.
• Pair slices with a scoop of vanilla ice cream or a drizzle of chocolate syrup.
• This cake is perfect with a cup of coffee or a glass of cold milk. Enjoy!