Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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 Ingredients
- 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
- Preheat Oven: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake pans and optionally dust them with flour or cocoa powder, or line with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, sift together 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, and 1 1/2 teaspoons salt. Mix on low speed with a hand mixer until well combined.
- Add Wet Ingredients: Add 4 large eggs, 1 1/2 cups buttermilk, 1 1/2 cups warm water (or coffee), 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry mix. Beat on low speed until smooth and homogenous, scraping the sides and bottom of the bowl with a rubber spatula to ensure thorough mixing.
- Prepare Batter for Baking: Divide the cake batter evenly among the three prepared pans, about 3 cups per pan. Gently tap the pans on the counter to release any air bubbles to ensure an even bake.
- Bake the Cake: Place pans in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center of each cake; it should come out clean or with a few moist crumbs attached.
- Cool the Cakes: Remove the pans from the oven and let the cakes cool on wire racks for 15 minutes. Then, carefully remove the cakes from the pans and allow them to cool completely on wire racks before frosting.
- Prepare the Frosting: In a large bowl, beat together 1 1/2 cups softened butter and 8 ounces softened cream cheese on medium speed until fluffy, about 3 minutes. Add 1 1/2 cups unsweetened cocoa powder and 3 teaspoons vanilla extract, mixing until just combined, about 30 seconds. Gradually beat in 7 cups powdered sugar, adding 1 cup at a time. Add up to 1/4 cup milk as needed to achieve a spreadable consistency. The frosting will be thick and will thicken further when refrigerated.
- Assemble and Frost: Place one cake layer on your serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers. Use the remaining frosting to cover the top and sides of the cake smoothly or decorate using a piping bag if desired.
- Serve and Store: Refrigerate the cake once frosted to allow the frosting to set. The cake can be kept at room temperature for up to 4 hours before serving. Keep refrigerated for longer storage to maintain freshness.
Notes
- Warm water or brewed coffee can be used to enhance the chocolate flavor in the cake.
- Ensure all butter and cream cheese used for frosting are softened to room temperature for smooth mixing.
- You can line cake pans with parchment paper for easier removal.
- Adjust milk quantity in frosting to achieve desired spreadable consistency; frosting should be thick but smooth.
- Allow cakes to cool completely before frosting to prevent melting and sliding.
- Store the frosted cake in the refrigerator; it tastes best when served slightly chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
