The best classic chocolate cake is a timeless dessert that offers pure, unadulterated chocolatey goodness in every slice. This recipe is perfect for anyone seeking a rich, moist, and deeply satisfying chocolate cake that’s surprisingly easy to make from scratch.
Key Ingredients for the Best Classic Chocolate Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil (or other neutral oil like canola)
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
How to Make the Best Classic Chocolate Cake
This recipe delivers an incredibly moist and tender chocolate cake with a rich, deep flavor that will have you reaching for a second slice. It’s remarkably simple to whip up, making it a perfect go-to for any occasion, from birthdays to a Tuesday treat. With a preparation time of just 15 minutes, you can enjoy this decadent dessert without a fuss.
Step-by-Step Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, you can line the bottoms with parchment paper for easy removal. This step ensures your cake won’t stick and will release beautifully.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure these ingredients are well-combined to ensure even leavening and flavor distribution throughout the cake.
- Add Wet Ingredients (Except Coffee): Add the two large eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes, until the batter is smooth and well combined. Don’t overmix at this stage; just ensure everything is incorporated.
- Incorporate Hot Coffee: Carefully and gradually add the hot brewed coffee to the batter while mixing on low speed. The batter will become quite thin; this is intentional and key to the cake’s incredible moisture. Mix until just combined.
- Pour into Pans: Divide the batter evenly between the two prepared cake pans. Give the pans a gentle tap on the counter to release any large air bubbles.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The baking time can vary depending on your oven, so keep an eye on them.
- Cool Cakes: Once baked, remove the cakes from the oven and let them cool in their pans for about 10-15 minutes. Then, invert them onto a wire rack to cool completely before frosting. This gradual cooling process prevents the cakes from cracking.
Why You’ll Love This Best Classic Chocolate Cake
You’ll absolutely adore this best classic chocolate cake for its intensely rich chocolate flavor and incredibly moist, tender crumb that melts in your mouth. Unlike some drier chocolate cakes, this recipe achieves a luxurious texture thanks to the secret ingredient—hot coffee—which blooms the cocoa powder and enhances the chocolate notes, rivaling even the most decadent bakery versions. Plus, making this gem at home means significant cost savings compared to purchasing a fancy cake, allowing you to indulge more often. The simplicity of the ingredients, readily available in most pantries, makes it an accessible delight.
Don’t hesitate to top this masterpiece with your favorite frosting, perhaps a classic buttercream, a rich ganache, or even a swirl of whipped cream and fresh berries. The vibrant aroma as it bakes is simply intoxicating, promising a delightful treat that’s perfect for any celebration or a comforting dessert any day of the week. Ready to bake the best chocolate cake of your life? Give this recipe a try and prepare to be amazed!
Storing and Reheating Tips
To store your delicious best classic chocolate cake, ensure it is completely cooled before wrapping it tightly.
- Room Temperature: If unfrosted or frosted with a stable buttercream frosting, the cake can be stored at room temperature, well-wrapped or in an airtight container, for up to 2-3 days.
- Refrigeration: For cakes frosted with cream cheese frosting or if you live in a very warm climate, refrigeration is recommended. Wrap the cake tightly in plastic wrap, then foil, or place in an airtight container. It will stay fresh in the refrigerator for up to 5-7 days.
- Freezing: This cake freezes beautifully! Wrap individual slices or the entire unfrosted cake tightly in plastic wrap, then aluminum foil. It can be frozen for up to 2-3 months.
- Reheating: For refrigerated cake, let it come to room temperature for about 30-60 minutes before serving for the best texture and flavor. For frozen cake, thaw overnight in the refrigerator and then bring to room temperature. You can gently warm slices in the microwave for about 10-15 seconds if you desire a warm, gooey experience.
Final Thoughts
This best classic chocolate cake is a quintessential dessert that’s both incredibly satisfying and wonderfully easy to make. Give it a try this weekend, and you’ll discover a new favorite that’s perfect for sharing (or enjoying all by yourself!).
Best Classic Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, you can line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure these ingredients are well-combined to ensure even leavening and flavor distribution throughout the cake.1.75 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1.5 teaspoons baking powder, 1 teaspoon salt
- Add the two large eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes, until the batter is smooth and well combined. Don’t overmix at this stage; just ensure everything is incorporated.2 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- Carefully and gradually add the hot brewed coffee to the batter while mixing on low speed. The batter will become quite thin; this is intentional and key to the cake’s incredible moisture. Mix until just combined.1 cup hot brewed coffee
- Divide the batter evenly between the two prepared cake pans. Give the pans a gentle tap on the counter to release any large air bubbles.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The baking time can vary depending on your oven, so keep an eye on them.
- Once baked, remove the cakes from the oven and let them cool in their pans for about 10-15 minutes. Then, invert them onto a wire rack to cool completely before frosting. This gradual cooling process prevents the cakes from cracking.