The Best Chocolate Cake Recipe

This is a recipe and video tutorial for my favorite chocolate cake with a simple chocolate buttercream frosting that I make myself. This recipe works every time and is very simple to follow.

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INGREDIENTS

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INSTRUCTIONS

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Preheat oven to 350°F (177°C). Prepare three 8-inch cake pans with parchment paper and nonstick cooking spray. Set aside. Mix flour, cocoa powder, baking powder, soda, and salt in a large bowl. Mix granulated and brown sugar.

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Mix granulated and brown sugar. Add oil, buttermilk, eggs, and vanilla; mix briefly. Dissolve instant espresso powder in boiling water. Mix everything in the bowl until combined. Thin batter.

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Divide batter among three cake pans. Bake cakes at 350°F (177°C) for 28-30 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

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Cool completely on a wire rack after removing from the oven. Stir the butter in a stand mixer with the paddle attachment or a large electric mixer bowl on medium speed for 1-2 minutes until smooth.

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Mix well after adding each cup powdered sugar. After scraping the bowl, mix in the cocoa powder. Heavy whipping cream, vanilla extract, and salt should be mixed on medium speed, scraping bowl sides as needed.

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Level each cake top with a knife or leveler. Pour frosting over one cake on a cake stand and smooth it out. Continue with second cake layer. Place the third cake layer on top and frost the sides and top with remaining frosting.

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The Best Chocolate Cake Recipe

This is a recipe and video tutorial for my favorite chocolate cake with a simple chocolate buttercream frosting that I make myself. This recipe works every time and is very simple to follow.

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350°F (177°C). Prepare three 8-inch cake pans with parchment paper and nonstick cooking spray. Set aside. Mix flour, cocoa powder, baking powder, soda, and salt in a large bowl. Mix granulated and brown sugar.

Mix granulated and brown sugar. Add oil, buttermilk, eggs, and vanilla; mix briefly. Dissolve instant espresso powder in boiling water. Mix everything in the bowl until combined. Thin batter.

Divide batter among three cake pans. Bake cakes at 350°F (177°C) for 28-30 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

Cool completely on a wire rack after removing from the oven. Stir the butter in a stand mixer with the paddle attachment or a large electric mixer bowl on medium speed for 1-2 minutes until smooth.

Mix well after adding each cup powdered sugar. After scraping the bowl, mix in the cocoa powder. Heavy whipping cream, vanilla extract, and salt should be mixed on medium speed, scraping bowl sides as needed.

Level each cake top with a knife or leveler. Pour frosting over one cake on a cake stand and smooth it out. Continue with second cake layer. Place the third cake layer on top and frost the sides and top with remaining frosting.

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