Best Classic Chocolate Cake
Dive into a slice of heaven with our Ultimate Classic Chocolate Cake, where every bite is a delightful blend of velvety cocoa and luscious sweetness. This cake achieves its irresistible moistness thanks to a touch of buttermilk and the magic of folding in whipped egg whites. Get ready to impress your taste buds with this rich, chocolatey masterpiece!
Prep
15
min
Cook
35
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- Salted Butter (227 g)
- Buttermilk (227 g)
- Heavy Cream (240 ml)
- Cream Cheese (227 g)
🫙Pantry Staples(8)
- Baking Powder (5 ml)
- Baking Soda (5 ml)
- Unsweetened Dutch-Process Cocoa Powder (720 ml)
- All-Purpose Flour (250 g)
- Avocado Oil (240 ml)
- Granulated Sugar (400 g)
- Powdered Sugar (600 g)
- Vanilla Bean Paste or Extract (10 ml)
🧂Spices & Seasonings(1)
- Salt (5 ml)
📦Other(2)
- Hot Brewed Coffee (240 ml)can substitute with hot water
- Eggs
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
In another bowl, mix the buttermilk, oil, eggs, and vanilla until well combined.
- 4
Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Stir in the hot coffee until the batter is smooth.
- 6
Divide the batter evenly between the prepared pans.
- 7
Bake for 30-35 minutes or until a toothpick comes out clean.
- 8
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 9
For the frosting, beat the butter and cream cheese until smooth.
- 10
Gradually add the powdered sugar and mix until fluffy.
- 11
Add the heavy cream and beat until the frosting is light and spreadable.
- 12
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
Share this recipe
Prep
15
min
Cook
35
min
Serves
12
people
Level
intermediate
Share this recipe
Best Classic Chocolate Cake
Dive into a slice of heaven with our Ultimate Classic Chocolate Cake, where every bite is a delightful blend of velvety cocoa and luscious sweetness. This cake achieves its irresistible moistness thanks to a touch of buttermilk and the magic of folding in whipped egg whites. Get ready to impress your taste buds with this rich, chocolatey masterpiece!
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- Salted Butter (227 g)
- Buttermilk (227 g)
- Heavy Cream (240 ml)
- Cream Cheese (227 g)
🫙Pantry Staples(8)
- Baking Powder (5 ml)
- Baking Soda (5 ml)
- Unsweetened Dutch-Process Cocoa Powder (720 ml)
- All-Purpose Flour (250 g)
- Avocado Oil (240 ml)
- Granulated Sugar (400 g)
- Powdered Sugar (600 g)
- Vanilla Bean Paste or Extract (10 ml)
🧂Spices & Seasonings(1)
- Salt (5 ml)
📦Other(2)
- Hot Brewed Coffee (240 ml)can substitute with hot water
- Eggs
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
In another bowl, mix the buttermilk, oil, eggs, and vanilla until well combined.
- 4
Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Stir in the hot coffee until the batter is smooth.
- 6
Divide the batter evenly between the prepared pans.
- 7
Bake for 30-35 minutes or until a toothpick comes out clean.
- 8
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 9
For the frosting, beat the butter and cream cheese until smooth.
- 10
Gradually add the powdered sugar and mix until fluffy.
- 11
Add the heavy cream and beat until the frosting is light and spreadable.
- 12
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.