An easy 3 layers chocolate cake filled with a rich chocolate frosting that takes 5 minutes to prep and stays soft even after refrigerating!
Published: April 6, 2024 by Pamela. Updated on September 30, 2025.
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Chocolate cake has always been the kind of dessert everyone asks for, and I am so happy to share my recipe with you. This chocolate cake is absolutely delicious, it is not overwhelming, it’s really well balanced. The recipe, like all of my recipes, is easy to make (no complicated steps), the cake bakes beautifully, has a moist and tender texture.
I paired this chocolate cake with a chocolate fudge frosting that is made in the microwave, yes, it’s that easy. You toss all the ingredients in a bowl, melt, mix, and wait for it to cool in the fridge. The best thing about this frosting is that it stays soft even when refrigerate (not runny, it just doesn’t set like buttercream).
The Best Chocolate Cake Recipe!
You know, I’ve been holding onto my chocolate cake recipe for what feels like ages now. It’s been sitting there in my recipe book, patiently waiting for its moment in the spotlight. But let me tell you, the reason for the delay wasn’t just any old thing; it was all about that frosting.
I had a vision, you see. I wanted a frosting that was luxuriously rich, deeply chocolaty, and so easy to whip up that even a novice baker could nail it. And let me tell you, finding that perfect balance took some time. But when I finally cracked the code and got it just right, I knew it was time to share this recipe with the world. So if you’re here, you will find the best chocolate cake recipe with frosting of course!
As with all my recipes, simplicity is key. I’m all about using basic ingredients and streamlining the process without sacrificing an ounce of flavour. Because let’s face it, who has time for complicated recipes? Not me, and certainly not you. So, get ready to indulge in the most decadent, chocolate cake you’ve ever tasted; all thanks to this foolproof recipe.
Understanding the Ingredients in a chocolate cake:
- Flour: Unlike my famous Vanilla cake recipe, this recipe requires all purpose flour. Because a chocolate cake has cocoa powder in it, cake flour would be too fine for it and the texture might be crumbly.
- Buttermilk: So what’s the difference between buttermilk and milk and why do we use buttermilk for a chocolate cake? Buttermilk is thicker and slightly tangier than regular milk due to the addition of lactic acid. We use buttermilk in chocolate cake because it adds moisture, tenderness, and flavour to the cake. Its acidity also reacts with cocoa powder to activate leavening agents, resulting in a lighter texture. Don’t have buttermilk? No worries, check How to make buttermilk at home with 2 simple ingredients!
- Coffee: Weird ingredient to find in a chocolate cake I know, but why do we use coffee in a chocolate cake recipe? Coffee enhances the chocolate flavour in the cake, making it richer and more intense without adding a coffee taste. Yup! You will NOT taste the coffee? Absolutely hate coffee? Not to worry, just use water.
How to make an easy chocolate cake recipe:
Frequently Asked Questions:
How can I turn this chocolate cake into cupcakes?
If you decide to make cupcakes using this recipe, you will need to bake them at 320F (160C) for 18 to 20 minutes. I do recommend checking my Chocolate Cupcakes recipe though, it’s super good! You can then add the frosting on top or as a filling.
Do you taste the coffee in a chocolate cake?
You will not taste the coffee in a chocolate cake recipe, the coffee will enhance the chocolate flavour. If you don’t want to use coffee, just replace it with water.
What type of coffee can I use in a chocolate cake recipe?
You can use American coffee, instant coffee, whatever you have on hand or like.
Is this chocolate cake a good recipe for tiered cakes?
Yes, but do not use the frosting in this recipe to cover the cake. When making tiered cakes, you need a solid frosting base, I would recommend ganache or a chocolate buttercream. You can, however, use this frosting recipe as a filling!
How to Make Ahead and Store this Chocolate Cake:
You can prepare both the cake and the frosting ahead of time. The chocolate frosting can be made up to a day in advance and stored in the fridge, covered.
For the cake layers, let them cool completely after baking. Wrap each layer tightly in plastic wrap, then add a layer of foil to keep in the freshness. If you’re using them the next day, store the wrapped cakes at room temperature or in the fridge.
If you need to prep further in advance, the layers freeze very well. To prevent freezer burn, first wrap each cake in plastic, then foil, and finally place them in a freezer bag or airtight container. Freeze for up to 2 months.
When ready to use, transfer the cakes to the fridge the night before to thaw slowly. Keep them wrapped while thawing to lock in moisture. Decorate and frost once they’ve reached room temperature for the best texture.
To make a gluten-free chocolate cake recipe:
You can replace the amount of flour with the same amount of gluten-free flour. Just make sure the gluten-free flour is suited for baking and note that the texture might differ when using gluten-free flours.
Chocolate Recipes you might like:
⭐️ If you tried this easy chocolate cake recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Chocolate Cake Recipe
Ingredients
Chocolate Cake
- 1 ¾ Cups All-purpose flour
- 2 Eggs
- 1 ½ Cups Granulated sugar
- ½ Cup Cocoa powder
- 2 tsp Baking soda
- 1 Cup Buttermilk
- ½ Cup Vegetable oil
- ½ Cup Coffee
- 1 tsp Vanilla Extract
- Pinch of Salt
Chocolate Frosting
- 250 g Chocolate 150g dark chocolate, 100g milk chocolate
- 90 g Powdered Sugar
- 100 g Butter Unsalted
- 180 ml Heavy Cream 35% fat
- 2 tsp Vanilla Extract
- Pinch of Salt
Instructions
Chocolate Cake
- In a bowl, combine eggs, salt, and vanilla. Beat on high speed until they become foamy (should take you about a minute).
- Add the granulated sugar to the beaten eggs and continue beating on high speed until the mixture doubles in volume and becomes lighter in color (should take around 2-3 minutes).
- Add vegetable oil and buttermilk. Mix on low until well combined (you can switch to a hand-whisk at this point).
- Sift in half of the flour mixture into the wet ingredients and slowly mix until combined. Then, sift in the remaining flour mixture and mix on low speed.
- Add cooled coffee to the batter and gently combine until evenly distributed.
- Grease a baking pan and pour the batter into it. Tap the pan lightly on the counter to release any air bubbles, and if desired, wrap the pan with baking strips (optional but recommended for even baking).
- Preheat the oven to 165°C (325°F).
- Place the prepared pan in the preheated oven and bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, transfer the pan to a cooling rack and allow the cake to cool completely at room temperature.
Chocolate Frosting
- Gather all the ingredients and place them in a heatproof bowl. Heat the bowl in the microwave, using 30-second intervals, for a total of 1 minute. Stir the mixture thoroughly until all the ingredients are melted and well combined.
- Cover the bowl with plastic wrap, ensuring that it directly touches the mixture. Refrigerate the bowl for a minimum of 2 hours.
Filling & Decorating
- Once the cake mixture has chilled, remove it from the fridge. Carefully cut the cake horizontally into 2 or 3 equal layers, depending on your preference.
- Place the bottom layer on a serving plate or cake stand. Take a generous amount of the frosting and spread it evenly over the top of the first layer.
- Gently place the second layer on top of the frosted one and repeat the process, adding frosting between each layer. After the layers are filled, use the remaining frosting to cover the entire cake. You can spread it smoothly or create decorative patterns as desired.
- Optional: Add any additional decorations, such as sprinkles, chocolate shavings, or fresh fruit, to enhance the appearance.
- Once decorated, refrigerate the cake for some time to allow the frosting to set and the flavors to meld.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Tips To Make The Best Chocolate Cake Recipe:
- Use high-quality cocoa powder: The flavour of your chocolate cake heavily relies on the quality of cocoa powder you use. Opt for good-quality cocoa powder.
- Don’t over-mix the batter: Over-mixing can lead to a dense and tough cake. Mix the batter until just combined to avoid overdeveloping the gluten in the flour.
- Properly measure the ingredients: Accurate measurements are crucial in baking. Use a kitchen scale for precise measurements, especially when measuring flour and cocoa powder.
- Cool the cakes completely before frosting: Allow the cakes to cool completely on a wire rack before frosting them. Frosting a warm cake can cause the frosting to melt and slide off.
- Let the flavours meld: After assembling the cake, refrigerate it for at least an hour before serving to allow the flavors to meld together and for the frosting to set.
8 inch Chocolate Cake:
For this cake I used an 8 inch round pan, I baked the whole recipe in the same pan and cut in 3 layers once it completely cooled.
This recipe also works perfectly in a square pan. Just keep in mind that square pans hold more batter than round ones, so while an 8-inch round pan gave me 3 thin layers, the same size square pan will likely give you only 2 layers.
It also bakes beautifully as a sheet cake, just watch the baking time, as it will be a bit shorter. For the sheet cake, spread the frosting on top instead of using it as a filling.
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