I’m sharing my Easy Homemade Chocolate Cake Recipe that uses a single unexpected pantry trick to guarantee perfect three-layer assembly every time.

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I still can’t believe how a simple mix of unsweetened cocoa powder and hot brewed coffee turns into the Best Chocolate Cake You Will Ever Eat! I call it my Three Layer Chocolate Cake Recipe because people beg for seconds, but what gets them quiet is that Chocolate Cake With Sour Cream undertone that makes it so moist.

I wont pretend its perfect, crumbs stick to the knife sometimes, but every bite is so chocolatey you’ll laugh. I tested this a lot, broke a few pans, learned cheap tricks that actually work, and now everyone raves about it.

Give it a try and you might never go back.

Ingredients

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Provides structure and carbs, little fibre, makes crumb sturdy but can be dense.
Sweetens, adds moisture and tenderness, mostly simple carbs, no real nutrients.
Gives chocolate flavor, some antioxidants and fiber, bitter notes balance sugar.
Bind, add protein and richness, help leavening, yolks add fat and colour.
Keeps cake moist longer than butter, mostly unsaturated fats, neutral flavour.
Enhances cocoa depth, no bitter coffee taste if balanced, adds water content.
Makes frosting rich and creamy, provides saturated fat and flavour, spreadable.
Sweetens and thickens frosting, mostly simple carbs, adds smooth texture when sifted.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

2 cups (400 g) granulated sugar

3/4 cup (75 g) unsweetened cocoa powder (preferably natural)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs, room temp

1 cup (240 ml) whole milk or buttermilk

1/2 cup (120 ml) vegetable oil

2 tsp vanilla extract

1 cup (240 ml) hot brewed coffee or hot water (coffee makes it extra chocolatey)

1 cup (227 g) unsalted butter, softened (for frosting)

3 1/2 to 4 cups (420-480 g) powdered sugar, sifted (for frosting)

1/2 cup (45 g) unsweetened cocoa powder (for frosting)

1/2 tsp salt (for frosting)

2 tsp vanilla extract (for frosting)

1/4 to 1/2 cup (60-120 ml) heavy cream or milk (for frosting)

Optional 4 oz (115 g) semisweet chocolate, melted (to enrich the frosting)

Optional ganache: 8 oz (225 g) semisweet chocolate and 1 cup (240 ml) heavy cream

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour two 9 inch round pans or line them with parchment, then set aside.

2. Whisk together the dry cake stuff: 1 3/4 cups (220 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt until evenly mixed.

3. In a separate bowl beat 2 large room temp eggs with 1 cup (240 ml) whole milk or buttermilk, 1/2 cup (120 ml) vegetable oil and 2 tsp vanilla until smooth. Pour the wet into the dry and mix just until combined, do not overmix.

4. Slowly stir in 1 cup (240 ml) hot brewed coffee or hot water. The batter will be thin and that is fine. Coffee makes the chocolate flavor pop, so use it if you can.

5. Divide batter evenly between the two pans and bake 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in pans 10 minutes then invert onto a wire rack and cool completely.

6. For the frosting cream 1 cup (227 g) softened unsalted butter until pale, then gradually add 3 1/2 to 4 cups (420-480 g) sifted powdered sugar and 1/2 cup (45 g) unsweetened cocoa powder plus 1/2 tsp salt. Add 2 tsp vanilla and 1/4 cup (60 ml) heavy cream or milk and beat until smooth. If it’s too stiff add more cream up to 1/2 cup until spreadable.

7. Optional: stir in 4 oz (115 g) melted semisweet chocolate into the frosting for extra richness. Fold gently and beat briefly to combine.

8. Optional ganache: heat 1 cup (240 ml) heavy cream until it just simmers, pour over 8 oz (225 g) chopped semisweet chocolate, let sit 2 minutes then whisk until glossy and smooth. Cool until pourable but not too thin.

9. Assemble cake: level layers if needed, place first layer on a board, spread a generous layer of frosting, top with second cake, crumb coat with a thin layer of frosting and chill 10 to 15 minutes, then finish with a final smooth coat. If using ganache pour it over the top and allow drip down the sides. Use a hot knife or bench scraper for clean edges.

10. Chill briefly to set the frosting, then bring to room temperature before serving. Store in an airtight container at room temp for up to 2 days or refrigerate up to 5 days; if chilled let it warm a bit before slicing. Tips: use room temp eggs and softened butter, sift powdered sugar and cocoa for a silky frosting, and don’t overmix the batter or the cake can get tough.

Equipment Needed

1. Oven, set to 350 F (175 C)
2. Two 9 inch round cake pans, greased and floured or lined with parchment paper
3. Mixing bowls, at least 2, one for dry stuff and one for wet stuff
4. Measuring cups and spoons plus a kitchen scale if you want the gram accuracy
5. Whisk and rubber spatula for folding and scraping (you’ll use both a lot)
6. Electric hand mixer or stand mixer for creaming the butter and smoothing frosting, you can do it by hand tho
7. Wire cooling rack and a flat board or cake turntable for assembling the layers
8. Serrated knife or cake leveler and an offset spatula or bench scraper for clean edges
9. Small saucepan or microwave safe bowl for melting chocolate and making ganache

FAQ

Q: Can I use regular milk instead of buttermilk?
A: Yes, you can. The recipe works with whole milk, buttermilk makes the cake a little tangier and more tender. If you only have regular milk, stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes to fake buttermilk.

Q: How do I keep the cake super moist?
A: Use the oil, don’t overmix the batter once you add the flour, and don’t overbake. Use hot coffee in the batter to bloom the cocoa, brush layers with simple syrup (equal parts sugar and water, warmed) if it looks dry, and cool the layers completely before frosting so moisture stays inside.

Q: My cocoa says Dutch process, is that ok?
A: The recipe assumes natural cocoa (it reacts with the baking soda). If you only have Dutch process, swap the 1 1/2 teaspoons baking soda for 1 1/2 teaspoons extra baking powder (so you have about 3 teaspoons baking powder total). It’ll still be great, but the flavor may be slightly different.

Q: What pans, oven temp, and bake time should I use?
A: Bake at 350°F (175°C). For two 9 inch round pans, 30 to 35 minutes, until a toothpick comes out with a few moist crumbs. For 8 inch pans expect 35 to 40 minutes. Cupcakes take about 18 to 22 minutes.

Q: Any tips for silky chocolate buttercream?
A: Make sure butter is soft but not melted, sift powdered sugar and cocoa to avoid lumps, add cream slowly until you reach spreadable texture, and beat just enough for it to be smooth. Stirring in 4 oz melted semisweet chocolate makes it richer, cool the chocolate slightly before adding so it doesn’t melt the butter.

Q: How do I store or freeze the cake?
A: Unfrosted layers: wrap tightly in plastic and freeze up to 3 months. Thawed in fridge overnight before frosting. Frosted cake: keeps at room temp 2 days covered, or in fridge up to 5 days. Ganache topping: set it first, then refrigerate. To freeze a frosted cake, flash freeze uncovered until firm, then wrap well and freeze up to 1 month.

Best Chocolate Cake You Will Ever Eat! Recipe Substitutions and Variations

All purpose flour: use cake flour for a lighter crumb – to make 1 cup cake flour at home measure 1 cup AP, remove 2 tbsp, add 2 tbsp cornstarch and sift; or swap to a 1:1 gluten free flour blend with xanthan gum by weight for a gluten free cake.
Granulated sugar: brown sugar 1:1 (makes cake a bit more moist and caramel-y), or use honey 3/4 cup per 1 cup sugar but reduce other liquids by 1/4 cup and lower oven temp 25°F, you’ll notice a different flavor and browning.
Whole milk / Buttermilk: to mimic buttermilk stir 1 tbsp lemon juice or vinegar into 1 cup milk and wait 5 minutes; for dairy free use unsweetened soy or oat milk 1:1 and add 1 tbsp acid if the recipe calls for buttermilk.
Vegetable oil: swap with melted unsalted butter 1:1 for richer flavor, or use unsweetened applesauce 1:1 to cut fat but expect a denser, moister crumb.

Pro Tips

1. Use hot coffee, not just for show. It really wakes up the cocoa and makes the cake taste deeper. If you want, add a little instant espresso powder instead of more coffee, it amps the chocolate without making it bitter. Just don’t overdo it or the cake can taste too sharp.

2. Room temp ingredients and gentle mixing matter more than you think. Let eggs and milk sit out, and stop mixing as soon as the batter is combined. A thin batter is okay, that actually helps the cake stay tender. Overmixing gives you a dense, chewy cake, so resist the urge to “fix” it.

3. For glossy, stable frosting, sift the powdered sugar and cocoa, and make sure your butter is soft but not greasy. If the frosting looks too loose, pop it in the fridge for 10 minutes then beat it again. Stirring in melted semisweet chocolate makes it richer and more stable, while a splash of extra cream gives you a smoother, spreadable texture.

4. Assembly and slicing hacks: do a quick crumb coat and chill it before the final coat so crumbs aren’t a problem, and use a hot, clean knife for neat slices. If you use ganache, wait until it is pourable but not runny, so it makes pretty drips without eating the frosting. Bring cake back to room temp before serving so the flavors and texture are best.

Best Chocolate Cake You Will Ever Eat! Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I'm sharing my Easy Homemade Chocolate Cake Recipe that uses a single unexpected pantry trick to guarantee perfect three-layer assembly every time.

Servings

servings

Calories

637

kcal

Equipment: 1. Oven, set to 350 F (175 C)
2. Two 9 inch round cake pans, greased and floured or lined with parchment paper
3. Mixing bowls, at least 2, one for dry stuff and one for wet stuff
4. Measuring cups and spoons plus a kitchen scale if you want the gram accuracy
5. Whisk and rubber spatula for folding and scraping (you’ll use both a lot)
6. Electric hand mixer or stand mixer for creaming the butter and smoothing frosting, you can do it by hand tho
7. Wire cooling rack and a flat board or cake turntable for assembling the layers
8. Serrated knife or cake leveler and an offset spatula or bench scraper for clean edges
9. Small saucepan or microwave safe bowl for melting chocolate and making ganache

Ingredients

1 3/4 cups (220 g) all purpose flour
2 cups (400 g) granulated sugar
3/4 cup (75 g) unsweetened cocoa powder (preferably natural)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs, room temp
1 cup (240 ml) whole milk or buttermilk
1/2 cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot brewed coffee or hot water (coffee makes it extra chocolatey)
1 cup (227 g) unsalted butter, softened (for frosting)
3 1/2 to 4 cups (420-480 g) powdered sugar, sifted (for frosting)
1/2 cup (45 g) unsweetened cocoa powder (for frosting)
1/2 tsp salt (for frosting)
2 tsp vanilla extract (for frosting)
1/4 to 1/2 cup (60-120 ml) heavy cream or milk (for frosting)
Optional 4 oz (115 g) semisweet chocolate, melted (to enrich the frosting)
Optional ganache: 8 oz (225 g) semisweet chocolate and 1 cup (240 ml) heavy cream

Directions

Preheat oven to 350 F (175 C). Grease and flour two 9 inch round pans or line them with parchment, then set aside.
Whisk together the dry cake stuff: 1 3/4 cups (220 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt until evenly mixed.
In a separate bowl beat 2 large room temp eggs with 1 cup (240 ml) whole milk or buttermilk, 1/2 cup (120 ml) vegetable oil and 2 tsp vanilla until smooth. Pour the wet into the dry and mix just until combined, do not overmix.
Slowly stir in 1 cup (240 ml) hot brewed coffee or hot water. The batter will be thin and that is fine. Coffee makes the chocolate flavor pop, so use it if you can.
Divide batter evenly between the two pans and bake 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in pans 10 minutes then invert onto a wire rack and cool completely.
For the frosting cream 1 cup (227 g) softened unsalted butter until pale, then gradually add 3 1/2 to 4 cups (420-480 g) sifted powdered sugar and 1/2 cup (45 g) unsweetened cocoa powder plus 1/2 tsp salt. Add 2 tsp vanilla and 1/4 cup (60 ml) heavy cream or milk and beat until smooth. If it’s too stiff add more cream up to 1/2 cup until spreadable.
Optional: stir in 4 oz (115 g) melted semisweet chocolate into the frosting for extra richness. Fold gently and beat briefly to combine.
Optional ganache: heat 1 cup (240 ml) heavy cream until it just simmers, pour over 8 oz (225 g) chopped semisweet chocolate, let sit 2 minutes then whisk until glossy and smooth. Cool until pourable but not too thin.
Assemble cake: level layers if needed, place first layer on a board, spread a generous layer of frosting, top with second cake, crumb coat with a thin layer of frosting and chill 10 to 15 minutes, then finish with a final smooth coat. If using ganache pour it over the top and allow drip down the sides. Use a hot knife or bench scraper for clean edges.
Chill briefly to set the frosting, then bring to room temperature before serving. Store in an airtight container at room temp for up to 2 days or refrigerate up to 5 days; if chilled let it warm a bit before slicing. Tips: use room temp eggs and softened butter, sift powdered sugar and cocoa for a silky frosting, and don’t overmix the batter or the cake can get tough.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.