Ingredients
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
- Prepare pans: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust them with flour or cocoa powder. Optionally, grease and line them with parchment paper for easier cake removal.
- Mix dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt using a hand mixer on low speed until evenly mixed.
- Add wet ingredients and blend: Add eggs, buttermilk, warm water or coffee, vegetable oil, and vanilla extract to the dry mix. Beat on low speed until the batter is smooth, scraping the bowl to incorporate all ingredients fully.
- Distribute batter: Divide the batter evenly into the prepared pans, about 3 cups per pan. Tap the pans gently to release air bubbles for an even crumb.
- Bake the cakes: Place pans in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool the layers: Let the cakes cool in their pans on wire racks for 15 minutes. Then remove from pans and cool completely on racks.
- Make the frosting: Using a mixer, beat softened butter and cream cheese until fluffy about 3 minutes. Add cocoa powder and vanilla extract and mix until combined.
- Add powdered sugar: Gradually beat in powdered sugar, about one cup at a time. Add milk as needed to achieve a thick, spreadable consistency.
- Assemble and frost: Spread the frosting between the cooled cake layers and over the top and sides. Optionally, use a piping bag to decorate. Refrigerate the cake after frosting; it can stay at room temperature up to 4 hours.
Notes
- For enhanced chocolate flavor, substitute warm water with brewed coffee.
- Make sure all cold ingredients like butter and cream cheese are softened for smooth frosting.
- Use parchment paper to prevent sticking and make cake removal easier.
- Refrigerate the frosted cake to maintain frosting consistency, especially in warm environments.
- This recipe works well for birthday and celebration cakes due to its rich and moist texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
