Dark Chocolate Cake is the kind of cake I make when I want something deeply chocolatey and dependable, with a soft crumb that stays moist for days. It’s a classic two-layer cake with a simple chocolate buttercream, and it scratches that “real chocolate cake” itch better than most.
This version has a strong cocoa flavor from dark cocoa and a little boost from hot coffee, which makes the chocolate taste fuller (it won’t taste like coffee). The frosting is a straightforward silky chocolate buttercream—not fussy, not complicated, just what you want on a slice.
I like serving this for birthdays, holiday dinners, or any time I want a dessert that looks nice on the table without a lot of decorating. It’s also a good “bring-a-cake” option because it slices cleanly and travels well.
Why You’ll Love This Recipe
Really moist crumb: The buttermilk and oil keep the layers tender and soft, even after the cake has been sitting for a bit.
Deep cocoa flavor: Dark cocoa plus hot coffee makes the chocolate taste stronger and more “dark chocolate” without extra work.
Simple frosting: The buttercream is the classic kind—easy to spread, easy to adjust, and it sets up nicely after a quick chill.
One-bowl cake batter: You don’t need a mixer for the cake layers, and clean-up is pretty painless.
Flexible pan options: You can keep it as a layer cake, or bake it in a 9×13 when you want something simpler to slice and serve.
Ingredients You’ll Need
Chocolate Cake
- All-purpose flour: I use regular flour here. Nothing fancy needed, and it gives the layers enough structure to stack.
- Granulated sugar: This is the straightforward sweetener for this cake. It also helps keep the crumb soft.
- Unsweetened dark cocoa powder: This is what gives the cake that deeper color and stronger cocoa taste. Dutch-process is great here if you have it.
- Baking powder: Helps the cake rise evenly so the layers don’t feel heavy.
- Baking soda: Works with the buttermilk to give the cake a good lift and a tender texture.
- Fine salt: Don’t skip it—chocolate needs salt to taste like chocolate.
- Eggs: Use large eggs. They help bind everything and give the layers a little richness.
- Buttermilk: This is my favorite for chocolate cake because it makes the crumb softer. If you don’t have it, milk with a little lemon juice works fine.
- Vegetable oil: Oil keeps the cake moist in a way butter cakes don’t always manage, especially after a day in the fridge.
- Vanilla extract: Just enough to round out the chocolate and make it taste more finished.
- Hot brewed coffee or hot water: I prefer coffee for the flavor boost, but hot water works too. The key is that it’s hot, and you don’t overmix once it goes in.
Chocolate Buttercream Frosting
- Unsalted butter: Make sure it’s softened so it creams smoothly. If it’s too cold, you’ll fight lumps the whole time.
- Powdered sugar: This is what gives the frosting body and that classic buttercream texture. Sifting helps if yours is lumpy.
- Unsweetened cocoa powder: Use the cocoa you like to bake with. Dark cocoa makes the frosting taste extra chocolatey.
- Fine salt: A small amount keeps the frosting from tasting flat or overly sweet.
- Vanilla extract: Chocolate frosting still benefits from vanilla. It helps the cocoa taste warmer.
- Heavy cream or whole milk: Cream makes it richer, milk keeps it simple. Add it gradually until the frosting spreads the way you like.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease two 9-inch round cake pans, then line the bottoms with parchment.
- Mix the dry ingredients: In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until the color looks uniform and there are no cocoa lumps.
- Add the wet ingredients: Add the eggs, buttermilk, oil, and vanilla, then mix until smooth and you don’t see streaks of dry flour.
- Add the hot coffee: Slowly stream in the hot coffee (or hot water) and mix just until combined. Stop as soon as the batter looks evenly blended.
- Fill the pans: Divide the batter evenly between the pans, then tap the pans gently on the counter to release bigger air bubbles.
- Bake: Bake for 28 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cakes: Let the cakes cool in the pans for about 10 minutes, then turn them out onto a rack and cool completely before frosting.
- Beat the butter: For the frosting, beat the softened butter until creamy and smooth.
- Add the sugar and cocoa: Sift in the powdered sugar, cocoa powder, and salt. Beat on low at first so it doesn’t puff everywhere, then increase to medium until well mixed.
- Add vanilla and cream: Add the vanilla and cream (or milk) and beat until fluffy. Add a little more cream if it feels too thick, or a bit more powdered sugar if it feels too loose.
- Level the layers: If the cake layers domed, trim them flat so they stack neatly.
- Frost the cake: Spread frosting between the layers, then add a thin crumb coat over the whole cake. Chill for 15 minutes.
- Finish and slice: Add the final coat of frosting, swirl it if you like, then slice and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use parchment on the pan bottoms. Grease is good, but parchment is what really guarantees the layers release cleanly.
Don’t overmix after the hot liquid. Once the coffee (or water) goes in, mix just until the batter comes together. Overmixing can make the texture a little tougher.
Level the cakes if you want a neat slice. You don’t have to, but a quick trim makes stacking easier and keeps the layers from sliding.
Sift the cocoa and powdered sugar for the frosting. If your cocoa is clumpy, those lumps love to show up in buttercream. Sifting takes one minute and saves you the annoyance.
Adjust the frosting slowly. Add cream a tablespoon at a time so you don’t accidentally make it too loose. If it happens anyway, more powdered sugar fixes it.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Cold milk: A glass of milk is simple and classic with a slice of this. I like it especially when the frosting is chilled and firm.
- Coffee: Serve it with black coffee or a latte. The slight bitterness is nice with the rich chocolate.
- Fresh berries: Strawberries, raspberries, or cherries are great on the side. It makes the plate feel a little lighter.
- Ice cream: Vanilla ice cream is the easy pick, especially if you’re serving this as a dinner-party dessert. A small scoop is plenty.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the cake covered at room temperature for 1 day. If your kitchen is warm or you want it to hold longer, move it to the fridge.
Refrigerate covered for up to 4 days. I usually let slices sit out for 15 to 20 minutes before eating so the cake and frosting soften a bit.
You can make the layers ahead and wrap them well once they’re completely cool. Frost the next day when you have time, or chill the layers first if you want the frosting step to feel easier.
If you want to freeze it, freeze individual slices or the whole frosted cake until firm, then wrap well. Thaw in the fridge overnight so the frosting doesn’t get messy.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use Dutch-process cocoa in this cake?
Yes. Dutch-process cocoa works really well here and gives an extra dark color and flavor. Since the recipe uses both baking soda and baking powder, it bakes up reliably with either natural or Dutch-process cocoa.
Will the cake taste like coffee?
No, it mostly just tastes more chocolatey. Coffee deepens the cocoa flavor, but you won’t get a mocha cake unless you add more coffee flavor on purpose.
What can I use instead of buttermilk?
You can use milk with lemon juice. For 1 cup of buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let it sit for a few minutes before using.
Can I bake this in a 9×13 pan instead of layers?
Yes, this batter works in a 9×13-inch pan. Bake for about 30 to 40 minutes and start checking when the center looks set and a toothpick comes out clean.
Why is my buttercream too thick or too thin?
If it’s too thick, beat in a little more cream or milk, a tablespoon at a time. If it’s too thin, beat in more powdered sugar until it’s spreadable and holds its shape.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Dark Chocolate Cake
INGREDIENTS
Chocolate Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened dark cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp fine salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee or hot water.
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 1/2 cup heavy cream or whole milk plus more as needed.
INSTRUCTIONS
Chocolate Cake
- Heat oven to 350 F and grease and line two 9 inch round pans
- whisk flour sugar cocoa baking powder baking soda and salt until uniform
- add eggs buttermilk oil and vanilla and mix until smooth
- stream in hot coffee and mix just until combined
- divide batter evenly between pans and tap pans to release bubbles
- bake until a toothpick comes out clean 28 to 35 minutes
- cool in pans 10 minutes then turn out to a rack and cool completely.
Chocolate Buttercream And Assembly
- Beat butter until creamy
- sift in powdered sugar cocoa and salt and beat on low then medium
- add vanilla and cream and beat until fluffy adjusting with more cream or sugar for spreadable consistency
- level cake layers if needed
- frost between layers then crumb coat and chill 15 minutes
- apply final coat of frosting and slice.
