This Chocolate Cake Recipe with chocolate frosting is a chocolate lover’s dream! Three layers of rich, moist chocolate cake are “glued” together with a creamy chocolate frosting before being frosted all over. Given extra depth with the use of espresso, this dessert is rich and sweet without being overpowering. You’ll never need another chocolate cake recipe again!
The BEST Chocolate Cake with Chocolate Frosting
If you know me, you know I’m a fruity dessert kind of guy. Therefore, when making desserts, I typically go for my passionfruit cheesecake or blueberry cookies. However, I make an exception for this chocolate cake with frosting.
There’s just something about the moist, tender cake, fluffy frosting, and bold chocolate flavor that never disappoints. Plus, the cake makes more than enough for a crowd, meaning it’s perfect for everything from birthdays to holiday parties. It requires a bit of planning, but it’s simple to prepare and far better than anything store-bought!
More Chocolatey Desserts
- The Best Fudge Brownie Recipe
- Double Chocolate Chip Cookies
- The Best Chocolate Chess Pie
- Classic & Easy Chocolate Chip Cookies
- Soft and Chewy Chocolate Chip Cookie Bars
- S’mores Cookies
Recipe Ingredients
Chocolate Cake
Flour: We are using all-purpose flour for the base of the cakes. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. Spoon and level the flour when measuring.
Cocoa Powder: I like to use good-quality unsweetened cocoa powder (I used natural for this recipe)
Granulated Sugar: Granulated sugar helps to sweeten the cake and contributes to a light, airy crumb by dissolving into the batter, creating a smooth texture.
Dark Brown Sugar: Dark brown sugar adds a deeper, more complex flavor with molasses undertones, while also helping to keep the cake moist and contributing to a denser, more tender texture.
Leaveners: We’re using both baking soda and baking powder to give the cake a nice lift while helping it hold its shape.
Salt: Balances the sweetness of the cake and enhances the other ingredients.
Espresso Powder: The bold, bitter flavor pairs well with the chocolate, enhancing its taste. You can use decaf espresso powder if you want to limit caffeine.
Buttermilk: Buttermilk reacts with baking soda to create a lighter texture while adding a subtle tang that enhances the flavor of the cake.
Sour Cream: Adds moisture, richness, and a slight tang, resulting in a soft, tender texture.
Neutral Oil: This keeps the cake moist while creating a rich flavor. I use vegetable oil, but canola oil or melted coconut oil also work.
Eggs: Eggs provide structure, moisture, and richness, helping to bind the ingredients and create a tender crumb.
Vanilla Extract: Vanilla extract adds a warm, sweet flavor that enhances and balances the other ingredients in the cake.
Chocolate Frosting
Powdered Sugar: Sweetens and thickens the frosting. I always sift my powdered sugar to ensure a smooth, lump-free consistency.
Cocoa Powder: You can use regular cocoa powder or Dutch-processed cocoa powder. Dutch-processed cocoa will create a richer flavor and darker color, but both options taste great. Whatever you choose, make sure your cocoa is unsweetened.
Butter: Adds richness and smoothness to the frosting while allowing for easy blending. Use room temperature butter.
Espresso Powder: Enhances the chocolate flavor.
Salt: Balances the sweetness of the powdered sugar and elevates the sweet chocolate taste.
Vanilla Extract: Enhances the rest of the ingredients and infuses the frosting with delicious vanilla flavor.
Heavy Cream: Creates a smooth, spreadable consistency and enhances the richness of the frosting.
How to Make the BEST Chocolate Cake with Frosting
Make the Cake
Step 1. Preheat your oven to 350°F. Then, grease three 9-inch cake pans and line the bottoms with parchment paper.
Step 2. Next, in a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set the bowl aside.
Step 3. In a separate bowl, use a handheld mixer or stand mixer with a whisk attachment to combine the oil, sour cream, eggs, and vanilla. Mix at medium-high speed until smooth. Then, add the room temperature buttermilk, and continue mixing until fully combined.
Step 4. Pour the wet mixture into the bowl of dry ingredients. Then, mix very hot water with the espresso powder until fully incorporated. Add the coffee mixture to the cake batter, and mix until fully combined. Note. The batter will be on the thinner side, and that’s totally fine!
Step 5. Distribute the cake batter evenly between the three prepared cake pans. Then, bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 6. Remove the cakes from the oven and place them on a wire rack to cool in the pans completely.
Prepare the Chocolate Frosting
Step 7. In a large mixing bowl, beat the room temperature butter on medium speed for 1-2 minutes or until creamed. Next, add the cocoa powder, powdered sugar, salt, vanilla extract, heavy cream, and espresso powder.
Step 8. Mix on low speed for about 30 seconds. Then, increase to high speed, and beat the frosting, scraping down the sides of the bowl to ensure all the ingredients are incorporated.
Assemble the Cake
Step 9. Place the first layer of cooled cake on a serving plate or cake stand. Evenly spread the top of the cake with frosting.
Step 10. Next, add the second layer, and repeat. Then, add the third layer of cake, and use the rest of the frosting to frost the top and sides. Or, get a little creative.
Step 11. Refrigerate your chocolate cake with chocolate frosting for at least 30 minutes. Finally, cut, serve, and enjoy!
Tips & Tricks
- Fluff, spoon, and level your flour into the measuring cups (Scooping the flour into measuring cups will add too much flour, and your cake will turn out dense.)
- Use room temperature ingredients to prevent overmixing.
- Don’t overmix the batter! It’s okay if a few small lumps remain in the cake batter.
- Don’t overbake. Keep a close eye on your oven, and remove the cakes as soon as a toothpick inserted into the center comes out clean.
- Let the chocolate cakes cool completely before layering. Otherwise, they’re likely to become soggy and fall apart.
- Adjust the consistency of the frosting. Add additional powdered sugar if the frosting is too thin. Or, add more heavy cream one tablespoon at a time if it’s too thick until you achieve your desired consistency.
Frequently Asked Questions
What’s the difference between chocolate frosting and chocolate icing?
The primary difference is in the consistency. For example, chocolate frosting is typically thick and fluffy, while chocolate icing tends to be thin and more pourable. In addition, frosting is often used to coat an entire cake while icing is used for decorating.
How do I store a chocolate cake with chocolate frosting?
Store leftover cake in an airtight container at room temperature for up to 2-3 days. If frosted, keep it in the fridge for up to 5 days to prevent the frosting from melting.
Can I freeze chocolate frosted chocolate cake?
Yes, you can freeze this recipe for up to 2 months. To do so, wrap the cooled cake tightly in plastic wrap or aluminum foil. Then, place it in a freezer-safe bag or container. Thaw at room temperature before serving.
Can I use dutch-processed cocoa powder for the cake recipe?
I haven’t tested this recipe with dutch-processed cocoa powder, but I can imagine it will work since both baking soda and baking powder are used in this recipe. Note, dutch-processed cocoa powder will create a richer chocolate flavor and a more fudgy texture.
More Delicious Cake Recipes
- Easy Banana Cake with Cream Cheese Frosting
- Red Velvet Cake with Cream Cheese Frosting
- The Best Carrot Cake Recipe with Cream Cheese Frosting
- Sour Cream Pound Cake with Strawberry Compote
- Honey Bun Cake
- Lemon Pound Cake with Lemon Icing
- Strawberry Crisp Cheesecake
I hope you love this Chocolate Cake Recipe! With a moist texture, tender crumb, and bold chocolate flavor in every bite, it’s impossible to resist. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Moist Chocolate Cake Recipe
Ingredients
Chocolate Cake
- 2 cups all-purpose flour spoon and leveled
- 3/4 cup unsweetened cocoa powder natural
- 1 cup granulated sugar
- 1 cup brown sugar light or dark
- 2 teaspoons baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tbsp espresso powder optional
- 1 cup buttermilk at room temperature
- 2/3 cup hot water
- 1/2 cup sour cream
- 1/2 cup vegetable or canola oil or melted coconut oil
- 2 large eggs at room temperature
- 1 tbsp pure vanilla extract
Frosting
- 5 1/4 c powder sugar
- 1 c + 2 tbsp cocoa powder natural or dutch
- 2 1/4 c unsalted butter room temperature
- 3/4 tsp espresso powder optional
- 1/4 tsp salt
- 2 tsp vanilla extract
- 5-6 tbsp heavy cream depending on desired consistency
Instructions
- Preheat your oven to 350°F (177°C). Prepare three 9-inch cake pans by greasing them and lining the bottoms with parchment paper.
- Next, in a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set the bowl aside.
- In a separate bowl, use a handheld or stand mixer with a whisk attachment to combine the oil, sour cream, eggs, and vanilla. Mix at medium-high speed until smooth. Then, add the room temperature buttermilk and continue mixing until fully combined.
- Pour the wet mixture into the dry ingredients. Next, mix the very hot water with the espresso powder until fully incorporated. Then, add the coffee mixture to the cake batter and mix with the other ingredients until fully combined. Note that the batter will be on the thinner side, and that’s totally fine.
- Evenly distribute the batter between the three prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Oven times may vary, so check for doneness. Keep an eye on the cakes towards the end of baking.
- Once done, take the cakes out of the oven and place them on a wire rack to cool. Leave them in the pans until they’re completely cooled.
- While your cake is baking, make the chocolate frosting. In a large mixing bowl, beat the room temperature butter on medium speed for about 1-2 minutes until creamed. Next, add the cocoa powder, powdered sugar, salt, vanilla extract, heavy cream and espresso powder. Mix on low speed for about 30 seconds. Then, increase to high speed and beat the frosting for about 1 minute, scraping down the sides to ensure all the ingredients are incorporated. Add additional powder sugar if the frosting is too thin and more heavy cream if it's too thick (add by the tablespoon).
- Assemble Cake. Place the first layer of cake on a serving plate or cake stand, and evenly spread the top of the cake layer with frosting. Next, add the second layer and repeat. Lastly, add the third layer of cake and use the rest of the frosting to frost the top and sides of the cake. Refrigerate the cake for at least 30 minutes before cutting and serving. Feel free to be creative with putting the frosting on the cake.
Notes
- If you’re using measuring cups, fluff, spoon, and level your flour into the measuring cups. Scooping the flour into measuring cups will add too much flour, and your cake will turn out dense.
- Use room temperature ingredients to prevent overmixing.
- Don’t overmix the batter! It’s okay if a few small lumps remain in the cake batter.
- Don’t overbake. Keep a close eye on your oven, and remove the cakes as soon as a toothpick inserted into the center comes out clean.
- Let the chocolate cakes cool completely before layering. Otherwise, they’re likely to become soggy and fall apart.
- Adjust the consistency of the frosting. Add additional powdered sugar if the frosting is too thin. Or, add more heavy cream one tablespoon at a time if it’s too thick until you achieve your desired consistency.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
I’ve made this cake two times already this year and let me tell you, it’s a 10/10 every single time. Easy to follow directions, but more importantly, tastes delicious and is always a crowd pleaser.
So glad you love this recipe! I love this recipe as well! Thanks for the comment!