This Classic Chocolate Cake with Chocolate Buttercream Frosting is the ultimate indulgence for chocolate lovers. Made with rich cocoa, brewed coffee, and creamy buttermilk, each bite delivers a moist, decadent experience. Whether you’re baking for a birthday, holiday, or just to satisfy a serious craving, this timeless dessert is guaranteed to impress.

Why You’ll Love This Recipe:

Incredibly moist texture from buttermilk and hot coffee
Rich chocolate flavor from high-quality cocoa powder
Easy to prepare with pantry staples
Perfect for celebrations and special occasions

Ingredients Breakdown

For the Cake:

1¾ cups (210g) all-purpose flour – Forms the base structure of the cake.
2 cups (400g) granulated sugar – Sweetens and helps keep the cake moist.
¾ cup (60g) unsweetened cocoa powder – Adds intense chocolate flavor.
1½ teaspoons baking powder + 1½ teaspoons baking soda – Provide lift and ensure a tender crumb.
1 teaspoon salt – Enhances overall flavor.
1 cup (240ml) buttermilk – Makes the cake extra moist and tender.
½ cup (120ml) vegetable oil – Adds moisture and helps create a soft texture.
2 large eggs – Bind the ingredients and provide structure.
2 teaspoons vanilla extract – Deepens the flavor profile.
1 cup (240ml) freshly brewed hot coffee – Intensifies the chocolate flavor and adds moisture.

For the Chocolate Buttercream Frosting:

1 cup (227g) unsalted butter, softened – The creamy base for the frosting.
3 cups (360g) powdered sugar – Adds sweetness and structure to the buttercream.
¾ cup (60g) unsweetened cocoa powder – Gives the frosting its rich chocolate taste.
½ cup (120ml) milk – Smooths out the consistency.
1 teaspoon vanilla extract – Enhances the chocolate flavor with a warm, sweet finish.

Tips and Tricks:

Use room temperature ingredients for best mixing results.
Don’t skip the coffee. It enhances the chocolate flavor without adding a coffee taste.
Chill the cake layers before frosting to reduce crumbs and ensure smoother frosting.
Use a serrated knife to level your cake layers if needed for stacking.

Variations and Customizations:

Add chocolate chips to the batter for extra texture.
Use espresso instead of coffee for an even richer flavor.
Try different frostings like vanilla buttercream or cream cheese for a twist.
Make it gluten-free by substituting with a 1:1 gluten-free flour blend.

Pairing Suggestions:

Serve with a scoop of vanilla bean ice cream
Pair with a glass of cold milk or a hot latte
Top with fresh raspberries or strawberries for contrast

Storage Instructions:

Room Temperature: Store covered for up to 2 days
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw and frost before serving

Classic Chocolate Cake with Chocolate

Author: easysweetmeal
Total Time: 55 minutes
Yield: 12 servings 1x

Print Recipe

Description

Classic Chocolate Cake – Rich, moist, and ultra-chocolatey with a hint of coffee for depth, layered with silky chocolate buttercream. Perfect for birthdays, celebrations, or any chocolate craving!

Ingredients

Scale

1 ¾ cups (210g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (60g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup (240ml) freshly brewed hot coffee
1 cup (227g) unsalted butter, softened
3 cups (360g) powdered sugar
¾ cup (60g) unsweetened cocoa powder
½ cup (120ml) milk
1 teaspoon vanilla extract

Instructions

Make the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add wet ingredients – buttermilk, vegetable oil, eggs, and vanilla – into the dry mix. Beat with an electric mixer on medium speed for 2 minutes.
Slowly pour in the hot coffee, beating just until combined. Batter will be thin.
Divide batter evenly between the two prepared pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting:

In a large bowl, beat the softened butter until light and fluffy.
Gradually add powdered sugar and cocoa powder, alternating with milk. Beat until smooth and creamy.
Stir in vanilla extract and mix until fully combined.

Assemble the Cake:

Once cakes are completely cool, place one layer on a serving plate.
Spread a generous layer of buttercream frosting over the top.
Place the second layer on top and frost the top and sides of the entire cake.

Notes

Always measure flour by spooning it into your cup and leveling it off for accuracy.
For an ultra-smooth finish, frost the cake with a crumb coat and refrigerate for 30 minutes before applying the final layer.
This cake is ideal for birthdays, holidays, or any occasion where you want to impress with a rich, homemade dessert.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American