Chocolate Cake

Deciding to throw my son's birthday party at home instead of paying $300 for two hours at an entertainment venue meant I needed cake impressive enough kids wouldn't notice we were eating in our backyard instead of somewhere with arcade games. The chocolate cake with three layers of dark moist chocolate and thick frosting looked so professional that multiple parents asked which bakery I'd ordered from before I could admit I'd made it myself.

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What is Chocolate Cake

Chocolate cake is classic layer cake featuring moist chocolate cake layers made with cocoa powder and oil, filled and frosted with rich chocolate buttercream that creates quintessential celebration dessert for birthdays and special occasions. Unlike box mix cakes that taste obviously premade or fancy bakery cakes costing $50 for basic 8 inch round, homemade chocolate cake delivers rich chocolate flavor and tender crumb using simple pantry ingredients anyone has on hand. The oil based recipe stays moist for days without drying out like butter based cakes that turn stale by day two.

How to Make Chocolate Cake

What Makes Our Version Special

Using vegetable oil instead of butter creates incredibly moist tender cake that stays fresh longer and requires no softening or room temperature planning. We add hot coffee to the batter which intensifies chocolate flavor without making cake taste like coffee—this baker's secret makes chocolate taste more chocolatey. The simple buttercream frosting uses cocoa powder rather than melted chocolate for easier preparation that still delivers rich chocolate flavor. Baking three thin layers instead of two thick ones creates impressive height and more frosting between layers without requiring special techniques.

Chocolate Cake Ingredients

For the Chocolate Cake:

• 2 cups all purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup vegetable oil
• 1 cup buttermilk
• 1 cup hot coffee (or hot water)
• 2 teaspoons vanilla extract

For the Chocolate Buttercream Frosting:

• 1 ½ cups butter, softened (3 sticks)
• 4 cups powdered sugar
• 1 cup unsweetened cocoa powder
• ⅓ cup heavy cream or milk
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

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Step by Step Method

Prepare Cake Pans

• Grease three 8 inch or 9 inch round cake pans thoroughly
• Line bottoms with parchment paper circles for easy removal
• Lightly flour pans or use baking spray with flour
• Preheat oven to 350°F allowing full temperature

Mix Dry Ingredients Together

• Whisk flour, sugar, cocoa powder, baking soda, baking powder, salt
• Make sure cocoa powder has no lumps before mixing
• Whisking distributes leavening evenly preventing bitter spots
• Set aside while preparing wet ingredients

Combine Wet Ingredients

• Beat eggs, oil, buttermilk, and vanilla in large bowl
• Mixture will look separated and that's completely normal
• Don't overmix, just combine until eggs are incorporated
• Have hot coffee ready for next step

Add Dry to Wet and Mix

• Pour dry ingredients into wet ingredients
• Mix on low speed or by hand just until combined
• Add hot coffee and mix until smooth
• Batter will be very thin and pourable, this is correct

Divide Batter and Bake

• Pour batter evenly among three prepared pans
• Tap pans on counter to release air bubbles
• Bake 25 to 30 minutes until toothpick comes out with few moist crumbs
• Don't overbake or cake becomes dry despite oil content

Cool Completely Before Frosting

• Cool in pans 10 minutes then turn out onto wire racks
• Remove parchment paper from bottoms
• Let cool completely to room temperature before frosting
• Warm cake makes frosting melt into soupy mess

Make Chocolate Buttercream

• Beat softened butter until fluffy about 3 minutes
• Add powdered sugar and cocoa powder gradually
• Mix in heavy cream, vanilla, and salt
• Beat on high 3 minutes until light and fluffy

Level and Stack Cake Layers

• Use serrated knife to level tops of cake layers if domed
• Place first layer on cake stand or serving plate
• Spread frosting evenly over top about ½ inch thick
• Add second layer and repeat, then add third layer

Frost Outside of Cake

• Apply thin crumb coat of frosting covering entire cake
• Refrigerate 15 minutes to set crumb coat
• Apply final thick layer of frosting smoothing with offset spatula
• Decorate as desired or leave with rustic swirled finish

What Pairs Well With Chocolate Cake?

This rich chocolate cake pairs naturally with cold milk, coffee, or ice cream that balances the intense chocolate sweetness. Serve it at birthday parties alongside other classic treats like brownies, cookies, or fruit. For celebrations, pair with champagne, dessert wine, or Irish coffee that complement chocolate richness.

Chocolate Cake Variations

Birthday Chocolate Cake with Decorations

• Add sprinkles between layers for surprise color
• Top with candy, cookies, or chocolate bars for loaded cake look
• Use chocolate ganache drip instead of buttercream
• Add fresh berries or flowers for elegant presentation

Simple Moist Chocolate Cake Sheet Version

• Bake batter in 9x13 inch pan instead of rounds
• Reduces baking time to 35 to 40 minutes
• Frost directly in pan for casual serving
• Perfect for potlucks or feeding crowds

Chocolate Mocha Cake

• Add 2 tablespoons instant espresso powder to batter
• Use strong coffee instead of water
• Add espresso powder to buttercream frosting
• Creates sophisticated coffee chocolate flavor

Chocolate Cake with Cream Cheese Frosting

• Replace chocolate buttercream with cream cheese frosting
• Cream cheese provides tangy contrast to rich chocolate
• Add cocoa powder to cream cheese frosting if desired
• Classic combination that many people prefer

Equipment You'll Need

Essential Tools:

• Three 8 or 9 inch round cake pans
• Electric mixer for beating butter and eggs
• Wire cooling racks
• Offset spatula for frosting
• Serrated knife for leveling layers
• Cake stand or serving plate

Storage Tips That Keep It Fresh

Best Fresh

• Chocolate cake tastes best within first 3 days when texture is moist
• Frosting stays soft and spreadable before refrigeration firms it
• Oil based cake maintains moisture better than butter cakes

Make Ahead Strategy

• Bake cake layers day ahead and wrap tightly at room temperature
• Freeze unfrosted layers up to 2 months wrapped well
• Make frosting day ahead and refrigerate, bring to room temperature before using
• Assemble and frost day of serving for freshest presentation

Storing Frosted Cake

• Store frosted cake covered at room temperature up to 3 days
• Refrigerate if using cream cheese or whipped cream frosting
• Bring refrigerated cake to room temperature before serving
• Freeze frosted cake up to 2 months, thaw overnight in fridge

Frequently Asked Questions

Venue Budget Vindication

Multiple parents asking which bakery made the cake proved that $300 entertainment venue wasn't necessary for successful birthday party when impressive homemade food makes kids and adults equally happy. The backyard party with professional looking cake created better memories than impersonal venue where staff rushes you out after exactly two hours. Sometimes choosing to invest time instead of money produces superior results that people remember longer than brief arcade access.

Ready for more chocolate cakes? Try our Chocolate Caramel Toffee Cake for indulgent layered dessert, or explore our Better Than Sex Cake for shockingly named classic. For red velvet lovers, our Red Velvet Cake delivers colorful chocolate cousin with cream cheese frosting.

Share your beautiful creations Chocolate cake ! Tag us @HannahAndSproutKitchen with #ChocolateCake; we're dying to see your homemade birthday cakes and hear about your party venue victories!

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Pairing

These are my favorite dishes to serve with Chocolate cake: