Name: Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup milk (we use Oatly full fat for dairy free); 1 tablespoon vinegar; 2 cups granulated sugar; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot coffee (or 1 cup hot water with 1 teaspoon coffee extract); 1 1/2 cups butter (softened, use Country Crock for dairy free); 5 cups powdered sugar; 3/4 cup unsweetened cocoa powder; 5-6 tablespoons milk (we use Oatly full fat for dairy free); 2 teaspoons vanilla extract

Jump to Recipe

If you have a craving for something deeply chocolatey, moist, and utterly comforting, this Chocolate Cake Recipe is exactly what you need. Rich cocoa flavor meets tender crumb in a way that will have you reaching for seconds, and even thirds. Whether you’re baking for a special occasion or just treating yourself on a Tuesday, this recipe is both approachable and indulgent, promising a stunning cake that tastes as incredible as it looks.

Ingredients You’ll Need

Every ingredient in this Chocolate Cake Recipe plays an important part in achieving the perfect balance of texture, flavor, and richness. From the bold cocoa powder to the creamy butter in the frosting, these simple pantry staples combine to create pure magic.

Milk (1 cup): We use Oatly full fat for a dairy-free twist, and when combined with vinegar, it creates a homemade buttermilk effect to tenderize the cake.
Vinegar (1 tbsp): Essential for activating the baking soda and adding lift to your cake’s crumb.
Granulated sugar (2 cups): Balances the bitterness of cocoa, giving the cake a perfect sweetness.
All-purpose flour (1 3/4 cups): The structure builder that keeps your cake moist but firm.
Unsweetened cocoa powder (3/4 cup): The star ingredient lending that deep, chocolatey color and flavor.
Baking soda (2 tsp): Helps the cake rise and creates a tender crumb.
Baking powder (1 1/2 tsp): Adds extra lift, ensuring your cake doesn’t turn out too dense.
Salt (1/2 tsp): Enhances the chocolate’s richness and balances the sweetness.
Large eggs (2): Bind everything together and add moisture.
Vegetable oil (1/2 cup): Keeps the cake incredibly moist and tender.
Vanilla extract (2 tsp): Amplifies the chocolate flavor with subtle warmth.
Hot coffee (1 cup): Intensifies the cocoa flavor and adds complexity (or use hot water with coffee extract for a gentler flavor).
Butter (1 1/2 cups softened): For the rich, creamy frosting—Country Crock works great for dairy-free options.
Powdered sugar (5 cups): Sweetens and thickens the frosting to a luscious finish.
Milk (5-6 tbsp): Adds smoothness and helps achieve the perfect frosting consistency.

How to Make Chocolate Cake Recipe

Step 1: Prepare Your Pans and Oven

First, preheat your oven to 350 degrees Fahrenheit and grease two 8-inch round cake pans. If you don’t have nonstick pans, lining them with parchment paper is a game-changer to prevent any sticking. This setup ensures your cakes bake evenly and come out perfectly.

Step 2: Make the Buttermilk Mixture

Combine the milk and vinegar in a small bowl and let it sit while you gather the other ingredients. This little trick simulates buttermilk, helping your cake achieve a tender and fluffy crumb with a slightly tangy note that complements the chocolate beautifully.

Step 3: Mix the Dry Ingredients

In a large bowl or your stand mixer bowl, sift together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures that everything is evenly combined and free of any clumps, giving your cake a consistent texture.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together the eggs, milk-vinegar mixture, vegetable oil, and vanilla extract. Combining these ingredients well is essential for a smooth batter, so be sure to scrape down the sides of the bowl to incorporate every bit.

Step 5: Combine and Add Coffee

Gradually add the dry ingredients into your wet ingredients, mixing gently until just combined to avoid overworking the batter. Then pour in the hot coffee and fold it in. This will thin the batter to a runny consistency that yields a moist cake bursting with rich chocolate flavor.

Step 6: Bake the Cake

Divide your batter evenly between the two prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. For cupcakes, bake 12 to 15 minutes. When done, let the cakes cool in their pans on a wire rack before removing.

Step 7: Make the Chocolate Buttercream

To prepare the frosting, beat softened butter on medium speed until pale and creamy, about two minutes. Meanwhile, sift powdered sugar and cocoa powder together to avoid lumps. Slowly add the sugar mixture to the butter on low speed, then mix in the milk and vanilla extract. Beat at medium-high speed until your frosting is light, fluffy, and perfect for spreading. Adjust with milk or powdered sugar for consistency if needed.

Step 8: Frost the Cake

Once your cakes are completely cool, spread a generous layer of the chocolate buttercream on top of one cake, then place the second layer on top. Continue frosting the top and sides with the remaining buttercream for an indulgent finish everyone will adore.

How to Serve Chocolate Cake Recipe

Garnishes

Sprinkle your finished cake with shaved dark chocolate, fresh berries, or a dusting of cocoa powder to add an elegant touch. Toasted nuts or edible gold flakes also work wonders if you want to impress your guests.

Side Dishes

Serve this decadent cake alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. A fresh fruit salad with citrus notes can add a refreshing contrast for those who prefer lighter sides.

Creative Ways to Present

Try turning this Chocolate Cake Recipe into mini layered desserts by baking cupcakes and frosting them individually. Alternatively, create a trifle by layering cake bits with pudding and berries in clear glasses for show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

Keep your leftover chocolate cake covered tightly in the refrigerator to maintain freshness. Wrapped well, it will stay moist and delicious for up to four days, perfect for enjoying throughout the week.

Freezing

Want to save some cake for later? Wrap individual layers or the whole cake in plastic wrap and place in an airtight container before freezing. It can be stored for up to three months without losing its texture or flavor.

Reheating

To bring frozen cake layers back to life, allow them to thaw overnight in the fridge and then sit at room temperature for about 30 minutes before serving. Avoid microwaving decorated cakes to preserve the frosting’s texture.

FAQs

Can I make this Chocolate Cake Recipe dairy-free?

Absolutely! This recipe is already adapted to be dairy-free by using alternatives like Oatly full fat milk and Country Crock butter, ensuring that everyone can enjoy a luscious chocolate treat.

What if I don’t have coffee on hand?

If you don’t have coffee, you can simply use hot water and add a teaspoon of coffee extract for the same flavor depth. The coffee enhances the cocoa but won’t make your cake taste like coffee.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. If there’s any batter sticking to the toothpick, give it a few more minutes.

Can I use this recipe for cupcakes?

Yes! This Chocolate Cake Recipe works wonderfully for cupcakes. Just reduce the baking time to 12–15 minutes and check frequently to avoid overbaking.

How long does the frosting stay fresh?

The chocolate buttercream frosting can be stored in an airtight container in the refrigerator for up to a week. Bring it to room temperature and whip it again before using if it has firmed up.

Final Thoughts

This Chocolate Cake Recipe is one of those timeless classics that feels like a warm hug in every bite. It’s easy enough to make any day, yet elegant enough for special celebrations. Once you try it, you’ll find yourself baking it over and over, sharing smiles and sweet moments with friends and family. So go ahead—whip up this cake, gather your loved ones, and enjoy every decadent slice together!

Chocolate Cake Recipe

★★★★★

5 from 11 reviews

Author: Zoe
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and moist chocolate cake recipe made dairy-free using oat milk and vegan butter, layered with smooth and fluffy chocolate buttercream frosting. Perfect for birthdays, celebrations, or any chocolate craving.

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans carefully, and if they are not nonstick, line the bottom with parchment paper for easy removal.
Make Buttermilk Substitute: In a small bowl, combine 1 cup of oat milk with 1 tablespoon vinegar. Set aside to curdle — this acts as a dairy-free buttermilk alternative which helps tenderize the cake.
Sift Dry Ingredients: In a stand mixer bowl or large bowl, sift together 2 cups granulated sugar, 1 3/4 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 2 teaspoons baking soda, and 1/2 teaspoon salt to ensure even mixing and remove lumps.
Combine Wet Ingredients: In a separate mixing bowl, whisk 2 large eggs, the prepared milk and vinegar mixture, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until smooth and combined. Scrape the bowl to incorporate all ingredients evenly.
Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Add Coffee: Stir in 1 cup of hot coffee slowly and mix until the batter is fully combined. The batter will be a bit runny, which is normal for a moist chocolate cake.
Bake the Cake: Pour batter evenly into prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with minimal moist crumbs. For cupcakes, bake 12-15 minutes similarly.
Cool the Cake: Remove pans from oven and place on a wire rack. Let cakes cool in pans for at least 20 minutes before removing to finish cooling completely.
Prepare Chocolate Buttercream: Beat 1 1/2 cups softened butter in a large bowl or stand mixer until smooth and creamy, about 2 minutes. The butter should become pale and fluffy.
Sift Sugar and Cocoa Powder: In a separate bowl, sift together 5 cups powdered sugar and 3/4 cup cocoa powder to remove lumps for a smooth frosting texture.
Add Sugar Mixture to Butter: On low speed, gradually add the sifted powdered sugar and cocoa to the butter a little at a time, mixing just until combined. Scrape bowl sides as needed.
Add Milk and Vanilla: Pour in 5-6 tablespoons milk and 2 teaspoons vanilla extract. Increase mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and spreadable.
Adjust Consistency: If the frosting is too thick, add an extra splash of milk incrementally. If too thin, add more powdered sugar until the desired thickness and shape hold are achieved.
Frost the Cake: Once the cake layers are completely cooled, spread the chocolate buttercream evenly between layers and over the top and sides of the cake.

Notes

You can substitute coffee with hot water and 1 teaspoon coffee extract to deepen the chocolate flavor without caffeine.
Ensure your baking pans are well greased and, if needed, lined with parchment paper to prevent sticking.
Do not overmix the batter to maintain the cake’s moist and tender texture.
For a dairy-free version, use plant-based milk and vegan butter alternatives as recommended.
Store the cake covered in the refrigerator for up to 5 days to keep fresh.
Bring the cake to room temperature before serving for the best flavor and texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American