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The Best Chocolate Cake recipe combines cocoa and coffee to create a chocolate lover’s dream. Add your favorite buttercream frosting to make it perfect! Keep reading to find out why coffee, buttermilk, and oil play important roles in this chocolate cake recipe.
We’re a family that loves to double down on chocolate. Peanut butter is a favorite, too, and my No Bake Cookies combine both with oatmeal.
And when birthdays roll around, I always feel like I really need cake. Deep, dark, chocolate cake. The best chocolate cake.
For birthdays, we have to do it up right by making my version of cake bliss.
But, as you may have caught on at some point by reading MBA, I like to do things in excess – you know a little mound of frosting will never do in this household.
I need to swirl a pile of it on top, and then top it off with ganache just for the fun of it. So when I organize birthday parties – I of course go a little overboard.
Is there any other way to be? Not if you’re Jamie.
THE BEST CHOCOLATE CAKE RECIPE WITH COFFEE
This cake is dark, moist, rich and incredibly decadent. Seriously, it’s the best chocolate cake I’ve ever tasted.
A little bit of coffee blends amazingly well with the cocoa to create the most intense and delicious chocolate cake that you’ll ever taste.
Don’t freak out if you don’t like the taste of coffee. You actually can’t taste it in this cake!
Coffee simply enhances the flavor of chocolate. In this cake, it deepens that rich, chocolatey flavor.
If you are really opposed to using coffee, you can swap it out for water.
You can also use espresso powder – use a teaspoon of espresso powder along with 1 cup of water in place of the 1 cup of coffee.
USE OIL AND BUTTERMILK FOR A MOIST CHOCOLATE CAKE
Buttermilk plays two important roles in making the best chocolate cake.
In addition to adding an ever-so-subtle tang, the acid in the buttermilk helps keep this cake incredibly tender and makes for a moist chocolate cake recipe.
If you don’t have any buttermilk on hand, simply use this buttermilk substitute and you’re golden!
This cake also uses oil instead of butter. While butter provides a lot of flavor in recipes such as 7UP Pound Cake and Homemade Funfetti Cupcakes, oil gives cakes a lovely, light texture.
Since the combo of unsweetened cocoa powder and Dutch-process cocoa give this cake so much chocolatey flavor, we don’t necessarily need the flavor of the butter to compete or overpower the chocolate.
Cocoa can also easily dry out cakes, so using a neutral-flavored oil in combination with the buttermilk makes sure both the chocolate flavor and moist texture of this cake really sing.
HOW MUCH CAKE DOES THIS RECIPE MAKE?
I most often make this recipe into a double-layered cake using two 9-inch cake pans. Occasionally I will bake it into a sheet cake in a 13×9-inch pan.
You can also bake it into chocolate cupcakes, though! You can get anywhere from 24-36 cupcakes, depending on how full you fill the tins. You’ll want to bake the cupcakes for 20-30 minutes.
I have even used this recipe to make a bundt cake. When using a bundt cake pan, I bake it between 35-40 minutes.
You might be wondering if you can bake this in 8-inch cake pans instead of 9-inch cake pans. Yes, you can, but you may have a little bit of batter leftover. Just be sure to start checking for doneness a tiny bit earlier than noted in the recipe card.
HOW TO TOP MY FAVORITE CHOCOLATE CAKE RECIPE
What’s a cake without some frosting?
My homemade buttercream frosting is a delicious way to top the best chocolate cake.
Rich chocolate cake paired with sweet vanilla buttercream? Sign me up.
If you are a true chocolate fanatic and want double the chocolate, I would go for chocolate buttercream frosting instead.
If you really want to play up the coffee angle, why not try using a coffee buttercream?
And who doesn’t love chocolate and strawberries together? Top your chocolate cake with sweet strawberry frosting for a play on chocolate covered strawberries!
I have even paired this cake recipe with chocolate ganache and salted caramel to make a Double Chocolate Salted Caramel Cake.
DOES HOMEMADE CHOCOLATE CAKE NEED TO BE REFRIGERATED?
Can you store your chocolate cake at room temperature or does it need to be refrigerated?
The answer depends on how long you want to keep it and what kind of frosting you used.
Unfrosted cake can be stored at room temperature for up to 3 days. To make it last longer, you can tightly wrap and refrigerate the cake for up to a week or even freeze it for a few months.
Chilled cake is actually a bit easier to decorate, so a lot of cake decorators prefer to work with cold cake instead of cake that is fresh from the oven.
If you frosted your cake with buttercream, it can be stored safely at room temperature for up to 2 days. Store in the refrigerator if you want it to last longer, up to 5 days.
If you used cream cheese frosting, the cake must be stored in the refrigerator and will keep for up to 3 days.
I don’t recommend freezing frosted cakes.
And remember, frosted cakes are their best the first day or two. After that, the texture won’t be quite the same.
Here’s a little storage cheat sheet for you:
Unfrosted cake:
- Room temperature: Up to 3 days
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months
Cake frosted with buttercream:
- Room temperature: Up to 2 days
- Refrigerator: Up to 5 days
Cake frosted with cream cheese frosting:
- Refrigerator: Up to 3 days
No matter how you frost and decorate it, the best chocolate cake is the perfect sort of cake for a birthday or just a Tuesday. Make sure to enjoy it with a very large glass of ice-cold milk – or coffee!
The Best Chocolate Cake Recipe
Ingredients
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tablespoons Dutch process cocoa optional
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
Frosting of choice, such as:
Instructions
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
- Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
- Pour batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Frost as desired.
Video
Notes
- The Dutch process cocoa is optional – it simply provides a great depth of flavor and color to the chocolate cake.
- This cake also pairs beautifully with a simple chocolate ganache.
- The coffee really brings out the depth of the chocolate (you won’t even taste the coffee at all!), but if you really don’t want to use it, feel free to substitute water.
- For an egg substitute, simply add one mashed banana or 1/4 cup unsweetened applesauce for each egg.
- This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes.
- You can also make a bundt cake with this recipe. The cake should bake for about 35 to 40 minutes at 350 degrees.
- Get tips on high altitude baking.
- Very slightly adapted from Ina Garten
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Jamie,
what kind of sugar do you use in the cake? Granulated or powdered sugar?
Thanks a lot.
Katka-
This recipe uses granulated sugar in the cake. Thanks.
-Jamie
Hey!
Can I use a 9 inch spring form pan for this cake?
Also can it be made day before serving? If yes, does it need to be refrigerated or kept out at room temp?
Thank you!
Hi, Jennifer! My only concern with using a springform pan is that the cake batter may leak out the bottom. You could try tightly wrapping the pan in foil to prevent this, but I can’t guarantee your oven won’t be covered in cake batter at the bottom! Yes, you can make this a day ahead and leave it on the counter, preferably in an air tight cake container of some sort. Good luck!
Hey!
Could I use 9 inch spring form pan for these cakes?
Also can it be made day before serving? If yes, then would I leave it out on counter or refrigerate?
Thanks!
I don’t have baking soda ? what can I use instead
Hi, Hafsa! You can try 3 teaspoons baking powder for every 1 teaspoon of baking soda. So since the recipe calls for 2 teaspoons of baking soda, use 6 teaspoons of baking powder, plus the additional teaspoon of baking powder (total=7 teaspoons). I have never tried this, though! Let me know how it goes!
Jamie, I had to ask you can I add butter instead of vegetable oil? Let me know the mesurement difference too? and what if I add saffron in subsitute of vanilla extract?
Hi, Kristine! Yes, you can substitute butter for oil. Melt the butter first and then measure 1/2 cup (same measurement as the oil). I honestly don’t know about substituting saffron for vanilla extract…my best advice would be to stick with the vanilla. I hope you enjoy the cake!
I have made this cake twice and it has turned out beautifully each time. Rich and moist. Thank you for this recipe! It’s awesome! God bless you.
I’m so glad you like it, Kim! Your kind words made my day!
Hi, I was just going to try out this recipe. I just have a few questions.
A. How many cupcakes would this recipe make?
B. Can I substitute applesauce and increase a bit of flour for the eggs?
Thanks a lot! It looks so delicious
Hi, Rajeshwari! The cake would probably make about 24 cupcakes. You can definitely substitute applesauce for the eggs, and I don’t think you need to add any extra flour. I hope you enjoy the cake!
Thank you for the reply on my previous question, I asked why my cake came out to heavy like a thick brownie texture…..could it be because I used dutch cocoa? or used 2% milk to make my buttermilk?
Taste is delicious and still soft but….if you try and pick up a cake made of this the actual weight is too heavy not usual weight for a cake…wonder why
I’m not entirely sure, Claudia…I don’t think the dutch cocoa or milk would have made a huge difference. I’m glad you enjoyed the taste!
How do you make one cup strong coffee. Would like to try the cake. Looks very moist.
Thanks
Hi, Linda! If you drink coffee in the morning, you can set aside one cup for the cake. It should work just fine. I hope you enjoy it!
Hi Jamie, what can I use to substitute for the buttermilk? I only have here freshmilk and evaporated milk. I want to make one for my two girls, they love chocolate cake so much! Thank you!
Hi, Janis! If you take one cup of regular milk and add a tablespoon of lemon juice or white vinegar and let it sit for about 5 to 10 minutes, you’ll have buttermilk! Let me know how it goes. I hope your girls enjoy the cake!