This classic recipe pairs delicious moist chocolatey cake layers with a rich and silky chocolate buttercream. It’s the only chocolate cake recipe you will ever need!
There are few things more comforting in this world than good old chocolate cake. It is, in fact, one of my most favorite things to eat. The classic combo of chocolate + chocolate is truly the best.
I’m so excited to share my favorite homemade chocolate cake recipe with you. It is delicate yet sturdy, with a perfect crumb, and full of flavor. I’ve been using this one for years and I love it. The best part? It’s super easy to whip together and bakes up perfectly every time.
Whether you’re celebrating a special occasion or satisfying a chocolate craving, this recipe is all you need.
How to Make the Best Chocolate Cake
This recipe uses a simple mixing method and simple ingredients. You don’t have to worry about creaming butter and sugar or alternating flour and milk. You just:
- Combine the dry ingredients
- Combine the wet ingredients
- Mix both together and bake
You can make this cake either using a stand mixer or just by hand using a large bowl or two.
If you prefer, you can use hot coffee instead of hot water. It is commonly used in this type of recipe and helps enhance the chocolate flavor a bit. I’m usually too lazy to make coffee and I find the hot water version perfectly delicious. Alternatively, you can dissolve 1 Tbsp of instant espresso powder in the hot water.
Buttermilk is needed for this recipe and can’t be replaced with regular milk. If you don’t have buttermilk at home read through the FAQ section below on how to make your own.
This recipe is a crowd-pleaser and a fan favorite. It will go perfectly with almost any flavor of frosting. Today, I’ve paired it with a classic chocolate Swiss meringue buttercream.
Chocolate Swiss Meringue Buttercream
This chocolate buttercream recipe is pure heaven. It is seriously SO good that you’ll be eating it with a spoon. I’ve made chocolate Swiss meringue buttercream in the past, but have always struggled a bit getting it to look and taste very chocolatey. With American chocolate buttercream, it’s easier to achieve that fudgy flavor and color.
If you’d like to enhance the chocolate flavor even more you can add a bit of cocoa powder to the buttercream like I did here in my German Chocolate Cake. You can just add it 1 Tbsp at a time until you get the desired flavor or color.
If you want a darker chocolate frosting you can also add some chocolate brown color gel to it. I don’t find it necessary, but it’s an option.
If you prefer an easier frosting, I have a great recipe for an American-style easy chocolate buttercream that you can use instead. Or, if you want something even richer, you can pair it with a chocolate ganache frosting.
Whatever frosting you choose, I do recommend using high quality chocolate for the buttercream as it will really improve the flavor and texture.
This deliciously moist chocolate cake recipe is a reader favorite and in my top 5 favorite cakes of all time. Perfect for the chocolate cake lover in your life. I am sure you will love it as much as I do!
