Favorite Chocolate Cake Recipe

By Isabella QuinnAug 5, 2026

Prep

60 min

Cook

40 min

Total

100 min

Servings

Jump to recipe

This chocolate cake recipe is a top-rated recipe with a moist, chocolate flavor and one surprising ingredient, brewed hot coffee. This cake is an excellent option for entertaining occasions, such as birthday parties and dinner parties. This recipe has received high ratings from reviewers. The chocolate buttercream-frosted cake has a dense and light texture and is a favorite among chocolate lovers.

Instructions

Preheat the oven to 350 degrees and butter two 8-inch round cake pans.

Trace two outlines of the cake pan on parchment paper, cut out the outlines, and place in each pan.

Butter and flour the pans again with the parchment paper in the bottom.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl of an electric mixer fitted with a paddle attachment.

Mix on low speed until combined.

In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.

Slowly add the brewed coffee while the mixer is still on low.

Mix just to combine, scraping the bottom of the bowl to ensure everything's thoroughly mixed.

Divide the batter evenly between the two pans and bake for 35 to 40 minutes, until a toothpick comes out clean.

Let the cakes cool in the pans for 30 minutes, then turn them out onto a cooling rack to cool completely.

While the cakes cool, prepare the chocolate frosting.

Melt your chocolate in a heat-proof bowl over a pot of simmering water and set aside to cool.

Beat the butter in the mixer until light yellow and fluffy, about 3 minutes.

Add the egg yolk and vanilla, and continue beating for another 3 minutes.

With the mixer on low, gradually add the confectioners' sugar.

Beat at medium speed until smooth and creamy, scraping down the bowl as necessary.

Add in the chocolate and beat until combined.

Optionally, dissolve the instant coffee powder in hot water and add it to the frosting.

To frost the cake, place the first layer on a plate, spread with frosting, then place the second layer on top and spread frosting evenly.

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Dinner Desserts

Favorite Chocolate Cake Recipe

Name: Favorite Chocolate Cake Recipe
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter (for greasing the pans); 1 3/4 cups all-purpose flour (plus more for pans); 2 cups sugar; 3/4 cups cocoa powder (Hershey's Special Dark is recommended); 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk (shaken; or substitute with 1 cup milk plus 1 tablespoon vinegar or lemon juice); 1/2 cups vegetable oil; 2 extra large eggs (at room temperature); 1 teaspoon vanilla; 1 cup freshly brewed hot coffee (the stronger the better); 6 ounces semisweet or bittersweet chocolate (for frosting; chop if using bars); 2 sticks unsalted butter (at room temperature); 1 extra large egg yolk (at room temperature); 1 teaspoon vanilla; 1 1/4 cups confectioners’ sugar; 1 tablespoon instant coffee powder (optional)

By Isabella QuinnAug 5, 2026

Prep

60 min

Cook

40 min

Total

100 min

Servings

Jump to recipe

Ingredients

Servings4

•2 tablespoons unsalted butter (for greasing the pans)
•1 ¾ cups all-purpose flour (plus more for pans)
•2 cups sugar
•¾ cups cocoa powder (Hershey's Special Dark is recommended)
•2 teaspoons baking soda
•1 teaspoon baking powder
•1 teaspoon salt
•1 cup buttermilk (shaken; or substitute with 1 cup milk plus 1 tablespoon vinegar or lemon juice)
•½ cups vegetable oil
•2 extra large eggs (at room temperature)
•1 teaspoon vanilla
•1 cup freshly brewed hot coffee (the stronger the better)
•6 ounces semisweet or bittersweet chocolate (for frosting; chop if using bars)
•2 sticks unsalted butter (at room temperature)
•1 extra large egg yolk (at room temperature)
•1 teaspoon vanilla
•1 ¼ cups confectioners’ sugar
•1 tablespoon instant coffee powder (optional)

Instructions

1
Preheat the oven to 350 degrees and butter two 8-inch round cake pans.
2
Trace two outlines of the cake pan on parchment paper, cut out the outlines, and place in each pan.
3
Butter and flour the pans again with the parchment paper in the bottom.
4
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl of an electric mixer fitted with a paddle attachment.
5
Mix on low speed until combined.
6
In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.
7
With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
8
Slowly add the brewed coffee while the mixer is still on low.
9
Mix just to combine, scraping the bottom of the bowl to ensure everything's thoroughly mixed.
10
Divide the batter evenly between the two pans and bake for 35 to 40 minutes, until a toothpick comes out clean.
11
Let the cakes cool in the pans for 30 minutes, then turn them out onto a cooling rack to cool completely.
12
While the cakes cool, prepare the chocolate frosting.
13
Melt your chocolate in a heat-proof bowl over a pot of simmering water and set aside to cool.
14
Beat the butter in the mixer until light yellow and fluffy, about 3 minutes.
15
Add the egg yolk and vanilla, and continue beating for another 3 minutes.
16
With the mixer on low, gradually add the confectioners' sugar.
17
Beat at medium speed until smooth and creamy, scraping down the bowl as necessary.
18
Add in the chocolate and beat until combined.
19
Optionally, dissolve the instant coffee powder in hot water and add it to the frosting.
20
To frost the cake, place the first layer on a plate, spread with frosting, then place the second layer on top and spread frosting evenly.