Description
This Perfect Chocolate Cake from Scratch is a moist, rich, and easy-to-make dessert ideal for any occasion. Featuring a deep chocolate flavor enhanced by brewed coffee and a tender crumb thanks to the combination of buttermilk, butter, and oil, this cake is sure to become your go-to recipe for chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder
- 2 cups granulated white sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup hot brewed coffee (or hot water)
- 1/4 cup melted salted butter (unsalted works too)
- 1/4 cup oil
- 2 eggs (at room temperature)
- 2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Grease and flour three 6-inch or two 8-inch round cake pans to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Whisk these ingredients until they are thoroughly combined for an even texture.
- Add Eggs: Crack the eggs into the dry mixture one at a time, mixing well after each addition to ensure the batter is smooth and uniform.
- Incorporate Wet Ingredients: Pour in the buttermilk, oil, melted butter, and vanilla extract. Mix the batter until it reaches a smooth consistency without lumps.
- Add Coffee: Slowly add the hot brewed coffee to the batter while mixing gently. This thins the batter and enhances the deep chocolate flavor without affecting the texture.
- Bake: Evenly divide the batter into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before applying frosting or serving.
Notes
- You can substitute hot water for the brewed coffee, but coffee heightens the chocolate flavor significantly.
- Make sure the eggs are at room temperature for better emulsification with the dry ingredients.
- Use three 6-inch pans for thinner layers or two 8-inch pans for thicker layers.
- Ensure the butter is melted but slightly cooled to prevent cooking the eggs when mixed.
- This cake pairs wonderfully with a variety of frostings such as chocolate ganache, cream cheese frosting, or classic buttercream.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 370
- Sugar: 30g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
Keywords: chocolate cake, moist chocolate cake, easy chocolate cake, homemade chocolate cake, scratch chocolate cake, best chocolate cake recipe
