Delicious Homemade Chocolate Cake

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 combination 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 basic 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

If you prefer, you can use hot coffee instead of hot water. It’s 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 tablespoon of instant espresso powder in the hot water.

Buttermilk is needed for this recipe and cannot be replaced with regular milk. If you don’t have buttermilk at home, check the FAQ section below on how to make your own.

This recipe is a crowd-pleaser and a fan favorite. It pairs perfectly with almost any frosting flavor. 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 so good that you’ll want to eat it with a spoon. I’ve made chocolate Swiss meringue buttercream in the past but have always struggled to get 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 cocoa powder to the buttercream, adding it 1 tablespoon at a time until you reach the desired flavor or color. For a darker chocolate frosting, you can add some chocolate brown color gel as well, though I don’t find it necessary.

If you prefer something simpler, I have a great recipe for an American-style easy chocolate buttercream that you can use instead. Or, if you’re looking for something even richer, consider pairing it with a chocolate ganache frosting.

Whatever frosting you choose, I recommend using high-quality chocolate for the buttercream as it will really improve the flavor and texture.

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Frequently Asked Questions

What is the best kind of chocolate to use?

Be sure to use the best quality chocolate you can find. This typically excludes anything you’d get at your local grocery store, but Lindt will do in a pinch. I prefer to use high-quality semisweet chocolate from Callebaut, which is readily available to me.

Can I convert this recipe to different sizes?

Yes! You can use this recipe to make a three-layer 6″ cake instead, ensuring your cake pans are at least 3″ tall. If you want to make cupcakes, reduce the baking time to about 15 minutes. The recipe yields 18-24 cupcakes, depending on the size.

Can I make this cake in advance?

You can bake the cooled cake layers ahead of time, wrapping them in plastic wrap and freezing for up to 3 months. For best results, thaw in the fridge for a few hours before assembling.

What if I don’t have buttermilk?

If you’re out of buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 10 minutes.

Does the sugar mix with the wet or dry ingredients?

The granulated sugar is combined with the dry ingredients.