The Most Amazing Chocolate Cake Recipe

Introduction

This chocolate cake is rich, moist, and deeply chocolaty, perfect for any celebration or a special treat. Layered with a creamy cocoa cream cheese frosting, it’s sure to impress your family and friends.

Ingredients

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder (divided)
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water or brewed coffee
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 1/2 cups butter, softened
• 8 ounces cream cheese, softened
• 3 teaspoons vanilla extract (for frosting)
• 7 cups powdered sugar
• 1/4 cup milk, as needed for frosting consistency

Instructions

1. Step 1: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake pans and dust with flour or cocoa powder, or line them with parchment paper.
2. Step 2: In a large bowl, combine the flour, sugar, 1 1/2 cups cocoa powder, baking soda, baking powder, and salt using a mixer on low speed until blended.
3. Step 3: Add the eggs, buttermilk, warm water or coffee, vegetable oil, and vanilla extract. Beat on low speed until the batter is smooth, scraping the bowl as needed.
4. Step 4: Divide the batter evenly among the prepared pans, about 3 cups per pan. Tap the pans gently on the counter to release air bubbles.
5. Step 5: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
6. Step 6: For the frosting, beat together the butter and cream cheese until fluffy. Add 1 1/2 cups cocoa powder and 3 teaspoons vanilla extract, mixing until combined.
7. Step 7: Gradually beat in powdered sugar, one cup at a time, adding milk as needed to reach a spreadable consistency. The frosting should be thick and will firm up more in the fridge.
8. Step 8: Frost the cooled cakes and assemble the layers. Chill the finished cake before serving. Let it sit at room temperature for up to 4 hours before serving if desired.

Tips & Variations

• Substitute brewed coffee for water to enhance the chocolate flavor.
• Make sure all ingredients are at room temperature for better mixing.
• For a dairy-free version, replace butter and cream cheese with plant-based alternatives.
• Use a serrated knife to level the cake layers for even frosting.
• Decorate with chocolate shavings or fresh berries for an elegant finish.

Storage

Store the frosted cake covered in the refrigerator for up to 5 days. Before serving, remove it from the fridge and let it sit at room temperature for about 30 minutes to soften. You can also freeze the unfrosted cake layers wrapped tightly for up to 3 months; thaw overnight in the refrigerator before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds acidity and tenderness to the cake. If you don’t have buttermilk, mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar and let it sit for 5 minutes before using.

Why should I use brewed coffee instead of water?

Brewed coffee intensifies the chocolate flavor without adding a coffee taste, making the cake richer and more pronounced in cocoa notes.

The Most Amazing Chocolate Cake Recipe

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4.9 from 143 reviews

This Most Amazing Chocolate Cake Recipe features a rich and moist three-layer chocolate cake made with a perfect blend of cocoa powder, buttermilk, and vanilla. Topped with a decadent cream cheese and butter cocoa frosting, this cake is a show-stopper for birthdays, celebrations, or any chocolate craving. Easy to follow and deliciously indulgent, it promises a soft, tender crumb and a deeply chocolaty flavor that will impress family and friends.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cake

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water (or brewed coffee)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Frosting

• 1 1/2 cups butter, softened
• 8 ounces cream cheese, softened
• 1 1/2 cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7 cups powdered sugar
• 1/4 cup milk, as needed

Instructions

1. Prepare Pans: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. You can also line the pans with parchment paper after greasing for easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, combine 3 cups of flour, 3 cups sugar, 1 1/2 cups cocoa powder, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt. Mix on low speed with a hand mixer until well combined.
3. Add Wet Ingredients: Add 4 eggs, 1 1/2 cups buttermilk, 1 1/2 cups warm water (or brewed coffee for enhanced flavor), 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry mixture. Beat on low speed until smooth, scraping the bowl to ensure complete mixing.
4. Divide Batter: Evenly divide the batter among the three prepared pans, approximately 3 cups per pan. Tap each pan gently on the counter to release air bubbles.
5. Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently to maintain temperature.
6. Cool Cakes: Let the cakes cool in their pans on wire racks for 15 minutes. Then, remove the cakes from the pans and transfer to wire racks to cool completely before frosting.
7. Make Frosting: In a large bowl, beat 1 1/2 cups softened butter with 8 ounces softened cream cheese until fluffy, about 3 minutes. Add 1 1/2 cups cocoa powder and 3 teaspoons vanilla extract and beat until combined.
8. Add Sugar and Milk: Gradually add 7 cups powdered sugar, beating after each addition. Add 1/4 cup milk as needed to achieve a spreadable consistency. The frosting should be thick and will firm up more after refrigeration.
9. Frost and Assemble: Use the frosting to layer and frost the cooled cakes. You may also pipe decorative designs if desired. Once frosted, refrigerate the cake. It can be kept at room temperature for up to 4 hours but must be chilled otherwise.
10. Serve and Enjoy: Slice the cake and serve it as a rich and decadent dessert perfect for any occasion.

Notes

• Using brewed coffee instead of water enhances the chocolate flavor without adding a coffee taste.
• Make sure all your ingredients, especially eggs and butter, are at room temperature for best mixing results.
• To soften cream cheese and butter quickly, leave them out for about 30 minutes or microwave in short bursts at low power.
• This cake can be made a day ahead and stored in the refrigerator; bring to room temperature before serving for best texture.
• Use parchment paper for easier cake removal and cleaner edges.
• For a dairy-free version, substitute buttermilk with almond milk and vinegar, and use a dairy-free cream cheese alternative in the frosting.

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