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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):
- 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.
- In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee.
- Add the wet ingredients to the dry and gently mix the batter.
- Pour the batter into three buttered and lined 8-inch x 2-inch round cake pans.
- Bake at 350°F (180°C) for 30 to 35 minutes, but check to make sure you’re not overcooking after 25 minutes.
- 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:
- Using an electric mixer, beat room temperature butter until lightly fluffy. Add sifted powder sugar 1 spoon at a time and mix well.
- Add vanilla, cocoa, and milk. Scrape the sides of the bowl down as you go.
- 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:
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below the video!
Try These Recipes!
Watch The Recipe Video!
Incredible Classic Chocolate Cake Recipe with Fudge Frosting
Ingredients
- 1 3/4 cups (250g/9oz) all-purpose flour
- 2 cups (400g/14oz) sugar
- 1/2 cup (2oz/57g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240ml/8floz) buttermilk*
- 1/2 cup (120g/4oz) vegetable oil, or any flavorless oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (240ml/8floz) freshly brewed hot coffee
Chocolate Fudge Frosting Recipe
- 1 cup (240g/8oz) butter, at room temperature
- 6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
- 1 1/3 cup (120g/4oz) cocoa
- 1 tablespoon vanilla extract
- 2/3 cup (51/2floz/165ml) whole milk
Instructions
Making The Cake:
- Preheat the oven to 350°F (180°C). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 times, I just wanted 3 layers in mine.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
- In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee
- Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
- Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
- Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Making the Fudge Frosting:
- In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger
- Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
- Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
- If the frosting is too thick, slowly add more milk or half & half, one tablespoon at a time, until it reaches the desired consistency.
- You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze it for up to 3 months. Allow frosting to come to room temperature before using.
To Decorate:
- Place 1 layer, flat side up, on a flat plate or cake pedestal.
- Create a crumb layer: With a knife or offset spatula, spread the top with frosting. Place the second layer on the top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
- Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
- To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
- Finish your cake off with your homemade sprinkles.
- Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.
Recipe Notes
I have made this recipe for my family many times and they say its the best they’ve ever had! Thank you so much for sharing it Gemma!
Hi Gemma, can you please tell me how much this cake would weigh?
Hey Gemma, I dont have any baking soda unfortunately and also will be using self raising as that’sall I have on hand. I also only have one loaf tin! Would this still work and with what adjustments? Many thanks
My husband requested a chocolate cake for his birthday, and I tried the recipe for the cake and the frosting today! I used two 6-inch pans, and I made cupcakes with the remaining batter. I just tasted a cupcake, and it was delicious! I had no problems piping borders with the frosting on the cake and piping rosettes on the cupcakes.
I tried making this cake and it had a lovely texture and wasn’t too sweet. I had a small problem though, it was too dark and chocolaty. I weighed the cocoa 75g. After I made it I weighed half a cup of cocoa and it came to 45g which is a big difference. I will try again using less cocoa.
I love your recipes, but I made this one and I was afraid to mix it to much and it still had alot of clumps in it, when I baked it. Then when they cooled the cake sunk in the middle. Could this be because of the lumps? What do I do?
Hi! Every year my dad has asked me to make this chocolate cake, he’s always excited for the cake days in advance and savors every last bite – total chocolate lover! It’s the best cake. I’ve been a fan since I was a kid, your recipes were how I started my baking journey and your videos really inspired me. I found freedom, creative expression, and purpose in making delicious treats. Now I’m a professional baker in France and am training for the national exam. Thank you for your recipes that have brought joy for so many years. With the inspiration… Read more »
Hi. All your recipes are great. Starting from your pan cakes to coookies to cakes. ♥️
Can you please suggest which substitute should I use to make this same chocolate cake with same taste and texture?
hi there, can I use cake flour instead of all purpose flour for this cake
Hi Gemma! Is this icing pipe-able?