Chocolate Cake Recipe

5 from 5 votes

This is the best chocolate cake, moist and packed with chocolatey goodness! Made from scratch with homemade chocolate buttercream.

Prep Time15

Cook Time30

Course: Dessert

Cuisine: American

Keyword: chocolate cake

Servings: servings

Calories: 517kcal

1 cup milk we use oatly full fat for dairy free
1 tablespoon vinegar
2 cups granulated sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 Cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee you can also use 1 cup of hot water with 1 teaspoon of coffee extract

Preheat oven to 350 degrees F and grease two 8-inch round cake pans. (you can also use for cupcakes) If your cake pans aren't nonstick, you may want to add parchment paper as well.
In a small bowl, combine the milk and vinegar and set it aside.
Sift together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a stand mixer bowl.
In a mixing bowl, add in the eggs, prepared milk mixture, oil, and vanilla. Mix until the wet ingredients are combined, scrape the bowl if using a mixer.
Add the dry ingredients to the wet ingredients until just combined. Next, add in the hot coffee and then mix again until just combined. The batter will have a runny consistency.
Bake cakes for 30-35 minutes, or until toothpick inserted shows minimal crumbs. If making cupcakes, bake for 12-15 minutes or until a toothpick inserted shows minimal crumbs.
Place the pans onto a wire rack and cool for at least 20 minutes before removing the cakes.

Add the butter to a large mixing bowl or the bowl of a stand mixer. Beat on medium speed until it’s smooth, creamy, it should be pale in color, about 2 minutes.
In a separate bowl, sift together the powdered sugar and cocoa powder to remove any clumps.
With the mixer on low speed, slowly add the sifted sugar and cocoa into the butter a little at a time. Mix just until combined, scraping down the sides of the bowl as needed.
Pour in the milk and vanilla extract, then increase the mixer speed to medium-high. Beat until the frosting is light, fluffy, and spreadable, about 2 to 3 minutes.
Check the consistency: if the frosting is too thick, mix in another splash of milk. If it’s too thin, add a little more powdered sugar until it holds its shape.
Frost cake once cooled.