Few desserts can match the timeless appeal of a Classic Chocolate Cake. It’s rich, tender, and deeply chocolatey — the kind of cake that makes every occasion special. This recipe delivers everything you want in a chocolate cake: a soft, moist crumb and a luscious frosting that melts in your mouth. I once made this using dark cocoa powder for a deeper flavor, and it was absolutely heavenly. Whether you’re baking for a birthday, a celebration, or simply to satisfy a chocolate craving, this cake never disappoints.
Why You’ll Love This Recipe
This Classic Chocolate Cake Recipe strikes the perfect balance between sweetness and richness. It’s easy to make, uses simple ingredients, and yields a bakery-quality cake every time. The batter comes together in minutes, and the result is a decadent, moist cake layered with smooth, creamy frosting. This recipe is also versatile — you can serve it plain, with ganache, or with whipped cream and berries for an elegant twist.
Print
Classic Chocolate Cake Recipe (Moist, Rich, and Simply Irresistible)
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Classic Chocolate Cake is rich, moist, and deeply chocolatey — the ultimate dessert for any occasion. Paired with a smooth chocolate buttercream frosting, it’s a timeless favorite that’s simple to make yet incredibly indulgent.
Ingredients
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee (for richer flavor)
- For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream (or milk, as needed)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Stir in the boiling water or hot coffee (batter will be thin — that’s okay!).
- Pour batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
- To make the frosting: In a large bowl, beat butter until creamy. Add cocoa powder, powdered sugar, vanilla, and salt. Gradually add heavy cream and beat until light and fluffy.
- Spread frosting evenly between the cake layers and over the top and sides. Decorate as desired.
Notes
- Substitute hot coffee for water to enhance the chocolate flavor.
- Make sure the cake layers are fully cooled before frosting to prevent melting.
- Store covered at room temperature for up to 2 days or in the fridge for up to 5 days.
- This recipe also works well for cupcakes — bake for 18–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Forms the base of the cake, giving it structure while keeping the crumb soft and tender.
Cocoa powder – Use unsweetened cocoa for that rich chocolate flavor. Dutch-processed cocoa gives a deeper color and smoother taste.
Sugar – Sweetens the batter and helps keep the cake moist.
Baking powder and baking soda – The key leavening agents that make the cake rise perfectly and stay light.
Salt – Balances the sweetness and enhances the chocolate flavor.
Eggs – Provide structure, richness, and moisture to the cake.
Buttermilk – Adds tanginess and keeps the crumb soft and moist.
Vegetable oil – Keeps the cake tender and prevents it from drying out.
Vanilla extract – Adds a warm, aromatic note that complements the chocolate beautifully.
Hot coffee (or hot water) – Deepens the chocolate flavor and makes the batter silky smooth.
Butter – For the frosting, gives richness and creamy texture.
Powdered sugar – Sweetens and thickens the frosting to perfection.
Heavy cream or milk – Helps achieve the desired frosting consistency.
Directions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, combine eggs, buttermilk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the hot coffee (or water) slowly — the batter will be thin, but that’s what gives the cake its moist texture. Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting: Beat softened butter until creamy. Gradually add powdered sugar, cocoa powder, and vanilla extract. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable.
Frost the cooled cakes, layering one over the other, and finish with a smooth coating on top and sides. For extra flair, garnish with chocolate shavings or fresh berries.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 10–12 people and takes about 20 minutes of prep time, 35 minutes of baking, and 1 hour of cooling and frosting.
Storage/reheating
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. For best flavor, serve the cake at room temperature.
Variations and Customizations
Chocolate Ganache Frosting
Replace buttercream with a rich chocolate ganache made from chocolate and heavy cream for a glossy finish.
Mocha Chocolate Cake
Add a teaspoon of espresso powder or use strong coffee to intensify the chocolate flavor.
Double Chocolate Layer Cake
Fold chocolate chips or chunks into the batter for extra decadence.
Gluten-Free Version
Substitute all-purpose flour with a 1:1 gluten-free flour blend for a perfect gluten-free cake.
Vegan Chocolate Cake
Use dairy-free milk, vegan butter, and flax eggs — the result is just as moist and rich.
Chocolate Raspberry Cake
Spread raspberry jam between the layers before frosting for a fruity surprise.
Whipped Cream Frosting
Top with lightly sweetened whipped cream for a lighter alternative to buttercream.
FAQs
Can I make this cake ahead of time?
Yes, bake the layers a day in advance, wrap them tightly, and frost them the next day.
Can I use hot water instead of coffee?
Yes, hot water works perfectly if you prefer a milder flavor.
Why is my cake dense?
Avoid overmixing the batter and make sure your leavening agents are fresh.
Can I use Dutch-process cocoa powder?
Absolutely, it creates a darker, smoother, and richer chocolate flavor.
Can I make cupcakes from this recipe?
Yes, bake for 18–20 minutes and check for doneness with a toothpick.
How do I keep the cake moist?
Use buttermilk and oil, and don’t overbake — check at 30 minutes.
Can I freeze the cake with frosting?
Yes, but freeze it uncovered until firm, then wrap tightly.
What frosting pairs best?
Classic chocolate buttercream or ganache complements it beautifully.
How can I add more chocolate flavor?
Mix in mini chocolate chips or drizzle ganache over the top.
What’s the best way to slice it cleanly?
Use a warm knife, wiping it clean between cuts for neat slices.
Conclusion
This Classic Chocolate Cake Recipe is a dessert that never goes out of style. With its moist crumb, deep chocolate flavor, and silky frosting, it’s a timeless favorite for every chocolate lover. Whether you’re baking for a celebration or simply treating yourself, this cake delivers bakery-quality results every time. One bite and you’ll understand why it’s called “classic” — simple, rich, and utterly unforgettable.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!