Hey there, fellow chocolate lovers! Are you ready to dive into the most divine, moist, and flavorful classic chocolate cake recipe you’ve ever tasted? I sure am! Today, I’m thrilled to share with you my secret to creating the ultimate chocolate cake that’s perfect for birthdays, anniversaries, or just because. This recipe is a game-changer, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Made with simple, everyday ingredients that you probably already have in your pantry
- Results in a super moist and flavorful cake that’s anything but dry
- Perfect for both beginners and experienced bakers alike
- Can be customized with your favorite frosting or toppings
- Ready in under an hour, making it perfect for quick family dinners or last-minute celebrations
- Follows a classic Victorian cake recipe style for that timeless appeal
Ingredients
Here’s what you’ll need to make this incredible classic chocolate cake recipe:
- 1 and ¾ cups all-purpose flour
- 1 and ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 teaspoon instant coffee granules
- ½ cup sour cream (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get started! Here’s a step-by-step guide to making this moist and flavorful classic chocolate cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, sift together all dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix with a hand mixer or stand mixer on medium speed for 2 minutes until smooth.
- Slowly add the boiling water, mixing on low speed. The batter will be thin, which is normal.
- Divide the batter evenly between the two cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some professional tips to ensure your cake turns out perfectly every time:
- Use high-quality cocoa powder for the best flavor.
- Don’t skip the coffee granules—they enhance the chocolate flavor without making it taste like coffee.
- For an extra moist cake, include the sour cream in the recipe.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- For a professional cake recipe finish, consider adding chocolate ganache or buttercream frosting.
How to Serve
Now comes the fun part—serving! Here are some ideas for how to serve your classic chocolate cake:
- Dust with powdered sugar for a simple yet elegant look.
- Top with your favorite buttercream or chocolate ganache frosting.
- Add fresh berries for a pop of color and freshness.
- Consider creating beautiful chocolate flowers for decoration—check out my guide on how to create beautiful chocolate flowers.
- Make it Instagram-worthy with these 5 tips to make your dishes social media famous.
Make Ahead and Storage
Here’s how to make ahead and store your classic chocolate cake:
- The cake layers can be baked and frozen for up to 3 months.
- Once frosted, the cake can be stored in an airtight container at room temperature for up to 3 days.
- For the best flavor, frost the cake just before serving.
And there you have it—my secret recipe for the most amazing classic chocolate cake you’ll ever taste! Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite. Don’t forget to check out my guide on how to make perfect chocolate ganache for the ultimate finishing touch. Happy baking, and I can’t wait to see your creations!
The Most Amazing Classic Chocolate Cake Recipe
Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 teaspoon instant coffee granules
- 0.5 cup sour cream (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, sift together all dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix for 2 minutes until smooth.
- Slowly add the boiling water, mixing on low speed. The batter will be thin, which is normal.
- Divide the batter evenly between the two cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
