Introduction
Classic chocolate cake is the dessert people turn to for birthdays, holidays, dinner parties, and quiet evenings when only a rich slice of cocoa‑filled comfort will do. It combines a tender crumb, deep chocolate flavor, and just the right level of sweetness, usually finished with a silky frosting or ganache. Although there are countless spins on chocolate cake—from flourless to molten—this article focuses on a straightforward, soft layer cake that is familiar, reliable, and endlessly adaptable.
The method below uses oil and buttermilk for moisture, cocoa powder for chocolate flavor, and a combination of baking powder and baking soda to ensure a good rise. Hot coffee or water is used to bloom the cocoa and enhance its flavor, a technique common in many beloved chocolate cake formulas. The result is a cake that is plush but not dense, sturdy enough to stack, and flavorful enough to serve with just a dusting of sugar or a simple frosting. Alongside the recipe, you will find troubleshooting tips, serving ideas, and answers to common questions so your classic chocolate cake turns out beautifully every time.
Ingredients
This recipe makes two 8‑inch (20 cm) round layers or one 9×13‑inch (23×33 cm) sheet cake. The ingredient list is similar to many standard chocolate cakes: flour, sugar, cocoa, eggs, dairy, fat, and leavening. Using room‑temperature ingredients helps them combine smoothly and bake evenly.
Dry Ingredients
- 2 cups (260 g) all‑purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (70–75 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 1 cup (240 ml) hot coffee or hot water
- 1/2 cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
Classic Chocolate Frosting (Optional but Recommended)
- 1 cup (225 g) unsalted butter, softened
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted
- 3/4 cup (70–75 g) unsweetened cocoa powder
- 1/4–1/3 cup (60–80 ml) milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
If you prefer, you can substitute sour cream for part of the buttermilk to create an even richer crumb. Similarly, using Dutch‑processed cocoa yields a deeper color and smoother chocolate flavor, while natural cocoa will give a slightly lighter color and more pronounced cocoa tang. Both work well as long as the baking soda and baking powder quantities remain roughly the same.
Step-by-Step Instructions
The process for a classic chocolate layer cake follows a simple pattern: mix dry ingredients, mix wet ingredients, combine, add hot liquid, and bake. You can use either a hand mixer or a stand mixer; a whisk will work too, though it requires a bit more effort. The key is to avoid overmixing after adding the flour to prevent a tough crumb.
1. Prepare Pans and Oven
- Preheat the oven to 350 °F (180 °C). Grease two 8‑inch round cake pans. Line the bottoms with parchment rounds, then lightly grease and dust with cocoa powder or flour, tapping out the excess. Proper preparation helps the cakes release cleanly.
- If making a single 9×13‑inch cake, grease the pan and line the bottom with parchment if you plan to lift the cake out for decorating. Otherwise, greasing and lightly flouring the pan is enough if you will serve slices directly from the pan.
