This chocolate cake recipe makes a two-layer cake with a tender crumb and deep chocolate flavor. The hot coffee in the batter intensifies the cocoa without adding coffee taste, and the buttermilk keeps every slice moist.
The recipe takes 90 minutes from start to finish and yields 12 servings. The cake bakes at 350°F for 30 to 35 minutes, and you can make the layers a day ahead and frost them just before serving.
Table of contents
Why This Chocolate Cake Recipe Works
- Hot coffee blooms the cocoa powder and brings out a richer chocolate taste without making the cake taste like coffee.
- Buttermilk adds acidity that tenderizes the gluten and reacts with the baking soda for a fine, even crumb.
- The recipe divides the batter between two 9-inch pans so each layer bakes evenly in 30 to 35 minutes with no dense center.
Chocolate Cake Recipe
Chocolate Cake Recipe
12
servings20
minutes35
minutes285
kcalThis chocolate cake recipe makes a two-layer cake with a tender crumb and deep chocolate flavor. The recipe takes 90 minutes from start to finish, yields 12 servings, and uses hot coffee to bloom the cocoa for richer taste.
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Ingredients
2 cups all-purpose flour
2 cups granulated sugar
0.75 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 cup buttermilk
0.5 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot brewed coffee
Directions
- Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper circles.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined with no lumps.
- Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and slightly thickened.
- Stir in the hot coffee until fully combined. The batter will be thin and pourable.
- Divide the batter evenly between the prepared pans, using about 3 cups per pan. Tap each pan gently on the counter to release air bubbles.
- Bake for 30 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back when lightly pressed.
Notes
- Hot coffee blooms the cocoa powder and brings out a richer chocolate flavor without making the chocolate cake recipe taste like coffee.
- If the center sinks, the cake was underbaked or the oven door opened too early. Check for doneness with a toothpick at 30 minutes.
- Chocolate cake keeps for 3 to 4 days at room temperature in an airtight container. Substitute hot water for the coffee if needed, but the cake will taste slightly less chocolatey.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 12
- Calories: 285kcal
- Fat: 10g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
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Below you’ll find the key ingredients that make this chocolate cake recipe turn out right, plus the best substitutions and the tips that prevent a dry or sunken cake.
Key Ingredients and Substitutions
Each ingredient in this chocolate cake recipe plays a specific role in the texture and flavor.
- Unsweetened cocoa powder: Use Dutch-process or natural cocoa powder for the chocolate base. Dutch-process gives a smoother, darker flavor. Natural cocoa tastes more acidic and pairs better with the baking soda. Either works, but do not use hot cocoa mix.
- Hot coffee: The hot liquid blooms the cocoa and releases more flavor compounds. Substitute hot water if you prefer, but the cake will taste slightly less chocolatey. The coffee flavor does not come through in the finished cake.
- Buttermilk: The acid tenderizes the gluten and reacts with the baking soda to create lift. Substitute 1 cup of whole milk mixed with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using. The texture will be slightly less tender.
- Vegetable oil: Oil keeps the crumb moist longer than butter because it stays liquid at room temperature. Substitute melted butter for a richer flavor, but the cake will firm up more when chilled.
- Granulated sugar: The full 2 cups are needed for structure and moisture. Reducing the sugar makes the cake dry and dense. Do not substitute brown sugar or the batter will be too heavy.
How to Get Chocolate Cake Right
These tips prevent the most common problems and help your chocolate cake recipe turn out moist and level every time.
- Measure the flour correctly: Spoon the flour into the measuring cup and level it with a knife. Scooping directly from the bag packs in 20% more flour and makes the cake dry. Too much flour is the top reason cakes turn out dense.
- Mix the dry and wet ingredients just until combined: Stop as soon as no flour streaks remain. Overmixing develops the gluten and creates a tough, rubbery texture. The batter should look slightly lumpy.
- Divide the batter evenly: Use a kitchen scale or measure 3 cups per pan. Uneven layers bake at different rates, and the thicker one may sink in the center while the thinner one dries out.
- Bake at 350°F for 30 to 35 minutes: The cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs. Overbaking by even 5 minutes dries out the edges. The tops should spring back when lightly pressed.
- Cool the layers completely before frosting: Let them sit in the pans for 10 minutes, then turn them out onto a wire rack. Frosting a warm cake melts the icing and causes it to slide off. The layers need at least 1 hour at room temperature.
What Went Wrong
Why Did the Center Sink?
The center sinks when the cake is underbaked or when the oven door opens too early. The structure has not set, so it collapses as it cools. Check for doneness with a toothpick at 30 minutes, but do not open the door before that. If the center is already sunken, level the top with a serrated knife and frost the cut side down.
Why Is the Cake Dry?
The cake dries out from too much flour, overbaking, or using only egg whites. Measure the flour by spooning it into the cup, and pull the cake from the oven as soon as a toothpick shows moist crumbs. The recipe needs 3 whole eggs for fat and moisture. If the cake is already baked and dry, brush each layer with 2 tablespoons of simple syrup before frosting.
Why Did the Layers Stick to the Pans?
The layers stick when the pans are not greased properly or when the cakes cool too long in the pans. Grease the pans with butter or cooking spray, then line the bottoms with parchment paper circles. Turn the cakes out after exactly 10 minutes. If a layer sticks, run a thin knife around the edge and tap the bottom of the pan firmly.
Chocolate Cake Variations
Chocolate Sheet Cake
Pour the full batch of batter into a greased 9×13 inch pan and bake at 350°F for 35 to 40 minutes. The sheet cake bakes in one pan and needs no layering. It serves 15 and is easier to transport than a layer cake.
Chocolate Cupcakes
Divide the batter among 24 lined muffin cups, filling each two thirds full. Bake at 350°F for 18 to 22 minutes. Cupcakes are done when the tops spring back. They cool faster than layers and are ready to frost in 30 minutes.
Gluten Free Chocolate Cake
Substitute 2 cups of a 1 to 1 gluten free flour blend for the all purpose flour. Use a blend that contains xanthan gum. The texture will be slightly more tender and the crumb a bit finer. Baking time stays the same.
If you are looking for other variations of a chocolate cake, i suggest you try Chocolate applesauce cake, chocolate pound cake, and bakers German Chocolate cake!
What to Serve With Chocolate Cake
Serve chocolate cake with vanilla ice cream or whipped cream to balance the richness. Fresh raspberries or strawberries add acidity that cuts through the sweetness. A cup of black coffee or cold milk pairs well with the deep cocoa flavor. For a special occasion, add a drizzle of salted caramel sauce or a dusting of powdered sugar.
How to Store and Reheat Chocolate Cake
Chocolate cake keeps for 3 to 4 days at room temperature in an airtight container or under a cake dome. Frosted cake lasts 5 days in the refrigerator, covered tightly. Unfrosted layers freeze for up to 3 months when wrapped in plastic wrap and then foil. Thaw frozen layers in the refrigerator overnight before frosting. Do not reheat chocolate cake, as it dries out quickly. Serve it at room temperature for the best texture.
To make the cake ahead, bake the layers up to 2 days in advance and store them wrapped at room temperature. Frost the cake the day you plan to serve it. The frosting sets in 1 hour at room temperature.
Chocolate Cake FAQs
Yes, substitute 1 cup of whole milk mixed with 1 tablespoon of white vinegar. Let it sit for 5 minutes. The cake will be slightly less tender.
No, but hot coffee blooms the cocoa and brings out a deeper chocolate flavor. Use hot water instead. The cake will taste slightly less chocolatey, and no coffee flavor comes through either way.
The cake is done when a toothpick inserted in the center comes out with a few moist crumbs at 30 to 35 minutes. The top should spring back when lightly pressed. Overbaking by 5 minutes dries out the edges.
No, frosting a warm cake melts the icing and causes it to slide off. Cool the layers in the pans for 10 minutes, then on a wire rack for at least 1 hour.
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