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The Best Chocolate Cake – Homemade chocolate cake from scratch with rich chocolate frosting. This will be your favorite chocolate cake ever!
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In our home, our children always picked what goody they wanted for their birthday. Sometimes it was a birthday cake, sometimes it was a birthday pumpkin pie. Yes, you read that right.
But looking back over the years, this cake was picked more than any other – and it was always called the same thing. “The Good Chocolate Cake.” Of course, you don’t need to wait for a birthday to make this…I certainly don’t!
How to Make the Best Chocolate Cake
To begin, preheat your oven to 350 degrees.
Grease & flour a bundt cake pan. (Or use my “pan ease” mixture – a homemade baking spray replacement.) Set it aside for now.
In a bowl, combine the flour, salt, baking cocoa, and baking soda. Whisk it together and set it aside.
In your mixing bowl, beat the butter and sugar together until they are smooth and fluffy. Beat in the eggs, one at a time, completely mixing in one before adding the next.
Mix in 1/3 of your flour mixture.
Add in the buttermilk.
Stir in the next 1/3 of the flour mixture, followed by the coffee and vanilla extract.
Finally, mix in the remaining 1/3 of the flour mixture, making sure to scrape the bowl with a spatula to get it all thoroughly combined.
When it is all combined, pour the cake batter into your prepared cake pan. Spread the batter smooth.
Bake this for 45 minutes, or until it tests done with a toothpick. Cool it 5 minutes in the pan.
Carefully slide a thin butter knife around the edges. Invert the pan onto a cooling rack.
If the cake doesn’t come out immediately, let it cool 5 more minutes while inverted on the rack – then give it a gentle shake. It normally comes right out when I do this.
Allow the cake to cool completely.
For the Frosting:
Beat butter and cream cheese together until fluffy. Sift in powdered sugar and cocoa. Mix these together and stir in vanilla extract.
Add in milk as needed to make a nice, smooth, and spreadable consistency. Frost the cake.
As a final touch, grate a little dark chocolate over the top if you like.
You will absolutely love this chocolate cake. It is truly the best I have ever made and is far superior than anything that will come out of a boxed mix.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
The Best Chocolate Cake
Constance Smith – Cosmopolitan Cornbread
Rich and moist chocolate cake with a decadent chocolate frosting. Our favorite cake ever.
5 from 1 vote
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Cakes
Cuisine American
Servings 1 cake
Calories 408 kcal
Ingredients
For the Cake
- 3 c all-purpose flour
- 1/3 c baking cocoa
- 1 teaspoon salt
- 2 teaspoon baking soda
- 2 c granulated sugar
- 1 c butter, unsalted, room temperature
- 3 eggs, room temperature
- 1 c buttermilk
- 1 c strong coffee, warm – not hot
- 1 1/2 teaspoon vanilla extract
For the Chocolate Frosting
- 1/2 c butter, room temperature
- 2 oz cream cheese, room temperature
- 1/4 c baking cocoa
- 2 1/3 c powdered sugar
- 1 teaspoon vanilla extract
- 1/4 c milk, as needed
For Garnish
- dark chocolate , optional
Instructions
To begin, preheat your oven to 350 degrees. Grease & flour a bundt cake pan. (Or use my "pan ease" mixture.) Set it aside for now.
In a bowl, combine the flour, salt, baking cocoa, and baking soda. Whisk it together and set it aside.
In your mixing bowl, beat the butter and sugar together until they are smooth and fluffy. Beat in the eggs, one at a time, completely mixing in one before adding the next.
Mix in 1/3 of your flour mixture.
Mix in the buttermilk.
Mix in the next 1/3 of the flour mixture, followed by the coffee and vanilla.
Mix in the remaining 1/3 of the flour mixture, making sure to scrape the bowl with a spatula to get it all mixed.
When it is all combined, pour the cake batter into your prepared cake pan. Spread the batter smooth.
Bake this for 45 minutes, or until it tests done with a toothpick. Cool it 5 minutes in the pan, then carefully side a thin butter knife around the edges.
Invert the pan onto a cooling rack. If the cake doesn’t come out immediately, let it cool 5 more minutes while inverted on the rack – then give it a gentle shake. It normally comes right out when I do this. Allow the cake to cool completely.
For the Frosting:
Beat the butter and cream cheese together until fluffy.
Sift in the powdered sugar and cocoa. Mix these together and stir in the vanilla.
Add in the milk as needed to make a nice, smooth, and spreadable consistency.
Frost the cake.
To finish, grate a little dark chocolate over the top if you like.
Enjoy!
Notes
This recipe can also be made as cupcakes. Line your muffin pans with papers. Bake the cupcakes for 18-20 minutes, or until they test done with a toothpick. Cool on a rack.
As cupcakes, it will make about 24 standard size.
Nutrition
Serving: 1cCalories: 408kcalCarbohydrates: 85gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 53mgSodium: 480mgFiber: 2gSugar: 58g
Nutritional information is auto-generated and the accuracy is not guaranteed.
Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread
