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:
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Incredibly moist texture from buttermilk and hot coffee
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Rich chocolate flavor from high-quality cocoa powder
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Easy to prepare with pantry staples
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Perfect for celebrations and special occasions
Ingredients Breakdown
For the Cake:
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1¾ cups (210g) all-purpose flour – Forms the base structure of the cake.
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2 cups (400g) granulated sugar – Sweetens and helps keep the cake moist.
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¾ cup (60g) unsweetened cocoa powder – Adds intense chocolate flavor.
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1½ teaspoons baking powder + 1½ teaspoons baking soda – Provide lift and ensure a tender crumb.
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1 teaspoon salt – Enhances overall flavor.
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1 cup (240ml) buttermilk – Makes the cake extra moist and tender.
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½ cup (120ml) vegetable oil – Adds moisture and helps create a soft texture.
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2 large eggs – Bind the ingredients and provide structure.
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2 teaspoons vanilla extract – Deepens the flavor profile.
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1 cup (240ml) freshly brewed hot coffee – Intensifies the chocolate flavor and adds moisture.
For the Chocolate Buttercream Frosting:
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1 cup (227g) unsalted butter, softened – The creamy base for the frosting.
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3 cups (360g) powdered sugar – Adds sweetness and structure to the buttercream.
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¾ cup (60g) unsweetened cocoa powder – Gives the frosting its rich chocolate taste.
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½ cup (120ml) milk – Smooths out the consistency.
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1 teaspoon vanilla extract – Enhances the chocolate flavor with a warm, sweet finish.
Tips and Tricks:
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Use room temperature ingredients for best mixing results.
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Don’t skip the coffee. It enhances the chocolate flavor without adding a coffee taste.
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Chill the cake layers before frosting to reduce crumbs and ensure smoother frosting.
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Use a serrated knife to level your cake layers if needed for stacking.
Variations and Customizations:
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Add chocolate chips to the batter for extra texture.
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Use espresso instead of coffee for an even richer flavor.
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Try different frostings like vanilla buttercream or cream cheese for a twist.
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Make it gluten-free by substituting with a 1:1 gluten-free flour blend.
Pairing Suggestions:
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Serve with a scoop of vanilla bean ice cream
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Pair with a glass of cold milk or a hot latte
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Top with fresh raspberries or strawberries for contrast
Storage Instructions:
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Room Temperature: Store covered for up to 2 days
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Refrigerator: Store in an airtight container for up to 5 days
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Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw and frost before serving
Popular Questions:
Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them in the fridge before frosting.
Can I use Dutch-processed cocoa powder?
For best results, stick with natural unsweetened cocoa powder as it reacts properly with the baking soda.
Can I make cupcakes with this batter?
Absolutely! This recipe makes about 24 cupcakes. Reduce baking time to 18–22 minutes.