Incredible Classic Chocolate Cake Recipe with Fudge Frosting

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Hi Bold Bakers!

There will always be a place for this recipe in my heart, because for a very long time it was my go-to best chocolate cake recipe — which has now become my new and improved Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache. The thing is, though… this classic chocolate cake recipe is still incredible, so I’m not going to get rid of it.

If this recipe has become your favorite over the years, nobody will blame you, and you can always find it here!

Plus, when you think of happiness (in the form of a baked good) doesn’t a perfectly frosted chocolate cake pop into your head? This homemade chocolate cake, adapted from the great Ina Garten, is incredibly moist thanks to the inclusion of buttermilk and oil — two ingredients that are always in some of the best cake recipes.

What Kind Of Chocolate

Always use a good quality unsweetened cocoa powder to let chocolate flavor live up to its full potential! Dutch-processed cocoa powder is less acidic than other powders which will give you a more “chocolatey” flavor and a beautiful deep rich color.

Adding Buttermilk To Cakes

I really don’t think you should skimp on buttermilk when it comes to cake recipes! But if you don’t happen to have any in your fridge, you can of course always make it with my Homemade Buttermilk recipe. 

Beyond just giving your cake a little extra tang of flavor, the acid in the buttermilk actually helps make your cake so soft by tenderizing the gluten.

What You Need To Make Classic Chocolate Cake With Fudge Frosting

You do not need a mixer to make this cake, isn’t that incredible? It’s optional for the frosting, though!

• Three 8-inch x 2-inch round cake pans
• Mixing bowls
• Measuring cups and spoons
• Sifter
• Knife or offset spatula
• Optional: A hand mixer for the frosting

How To Make Classic Chocolate Cake With Fudge Frosting

If you want to know how simple it is to make a chocolate cake, then look no further. Here are the basic steps on how to make your own (and don’t forget to get the full recipe with measurements, on the page down below):

1. In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
2. In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee. 
3. Add the wet ingredients to the dry and gently mix the batter. 
4. Pour the batter into three buttered and lined 8-inch x 2-inch round cake pans.
5. Bake at 350°F (180°C) for 30 to 35 minutes, but check to make sure you’re not overcooking after 25 minutes.
6. Let the pans cool for 30 minutes, then turn them onto a cooling rack, allowing them to cool completely.

While you’re waiting for your cake to cool, prepare the fudge frosting! Here’s how:

1. Using an electric mixer, beat room temperature butter until lightly fluffy. Add sifted powder sugar 1 spoon at a time and mix well. 
2. Add vanilla, cocoa, and milk. Scrape the sides of the bowl down as you go.
3. Turn mixer on medium-high and beat until the frosting is fluffy and of spreading consistency. 

Gemma’s Pro Tips To Making Classic Chocolate Cake

• DON’T overbeat your batter! Overbeating your batter will result in a tough cake.
• Make sure you check on your cakes after 25 minutes of baking to avoid overcooking. 
• Make sure the cake cools completely before frosting, otherwise you’ll have a melty frosting mess.
• Top your cake off with my easy Homemade Sprinkles! 
• If you do not want to use eggs in this cake you’re in luck! The eggs can be replaced with a flax egg. The cake might not be quite as rich but will still be lovely and have great texture.

How To Store Chocolate Cake

This cake will stay fresh for 3-4 days at room temperature if it is covered tightly with cling wrap. If you are making the cake ahead of time, an unfrosted cake can be frozen for up to 3 weeks. To thaw, sit the cake at room temperature until it is defrosted and soft, then frost and decorate! 

The fudge frosting can be used immediately or stored in a refrigerator for 3 days. The frosting can also be frozen for up to 3 months. Allow the frosting to come to room temperature before using it.

Get More of My Best Cake Recipes:

• Best-Ever Vanilla Cake
• Best-Ever Carrot Cake
• Best-Ever Vanilla Buttercream Frosting

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below the video!

Try These Recipes!

Mango Butter Mochi Recipe

Matcha Butter Mochi Recipe (Green Tea Rice Cake)

Gemma's Best-Ever Vanilla Birthday Cake Recipe

Incredibly Moist Coconut Cake Recipe