The Best Chocolate Cake
She’s rich, moist (yes I said it), deeply chocolatey, and topped with a silky smooth chocolate buttercram frosting. This episode is all about my ultimate chocolate cake. I’m sharing all my go-to tips for a tender, rich crumb, bold chocolate flavor, and a silky, swoopable frosting that goes on smooth every single time.
Ingredients
- 1.75 cups (364 g) granulated sugar
- 2 cups (256 g) all-purpose flour
- 0.75 cups (84 g) Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 count large eggs
- 0.5 cup (105 g) vegetable oil
- 1 cup (227 g) buttermilk
- 2 teaspoons vanilla extract
- 0.75 cup (178 g) strongly brewed hot coffee
- 1.5 cups (339 g) unsalted room temperature butter
- 1 cup (112 g) Dutch-processed cocoa powder
- 0.25 cup (60 g) milk
- 0.25 cup (60 g) heavy cream
- 3 tablespoons corn syrup
- 1 tablespoon vanilla extract
- 5 cups (560 g) powdered sugar
Method
- 1
In a large bowl, combine the dry ingredients: granulated sugar, flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Whisk until evenly combined.
- 2
Make a well in the center of the dry ingredients. Add the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract.
- 3
Gently whisk the wet ingredients in the center first, then gradually incorporate the dry ingredients from the sides until a thick batter forms.
- 4
Pour in the hot brewed coffee and whisk until the batter is smooth and liquidy.
- 5
Grease and line three 8-inch round cake pans with parchment paper.
- 6
Evenly divide the batter among the three prepared pans.
- 7
Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the cakes cool completely before frosting.
- 9
In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter until smooth.
- 10
Add the Dutch-processed cocoa powder and mix on low speed until combined. The mixture will be very thick.
- 11
In a separate bowl, combine the milk and heavy cream. Warm them slightly in the microwave until they are lukewarm to the touch. This prevents the cold liquid from shocking the butter.
- 12
With the mixer on low, slowly stream in the warm milk and cream mixture. Add the corn syrup and vanilla extract. Mix until combined.
- 13
Gradually add the powdered sugar and continue to mix on low speed until fully incorporated. Then, increase the speed and beat until the frosting is smooth, glossy, and fluffy.
- 14
Place one cake layer on a turntable or cake stand. Spread an even layer of frosting on top using an offset spatula.
- 15
Place the second cake layer on top and repeat with another layer of frosting.
- 16
Place the third cake layer on top. Cover the entire cake (top and sides) with the remaining frosting.
- 17
Use an offset spatula or the back of a spoon to create decorative swirls in the frosting.
- 18
Transfer the finished cake to a serving platter, slice, and enjoy.
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