Chocolate cake with soft, moist layers and a smooth chocolate buttercream frosting, my classic go-to recipe for birthdays and family celebrations.
This is the chocolate cake I make most often at home when I want something reliable, rich, and easy to decorate.
It’s based on my tested chocolate buttermilk cake, finished with a simple chocolate buttercream that works every time.
This is the base recipe I use for most of my chocolate layer cakes.
Why you’ll love this chocolate cake
- Moist and tender crumb thanks to oil and buttermilk
- True chocolate flavor without being heavy or dry
- Versatile base that works with buttercream, ganache, or drip cakes
Ingredients You Need
- Cake flour: for a soft, tender crumb (or all-purpose if needed)
- Unsweetened cocoa powder: Dutch-process preferred
- Baking powder & baking soda: for even rise
- Salt & vanilla extract: balance and flavor
- Sugar: granulated sugar for the cake, powdered sugar for the buttercream
- Eggs: room temperature
- Vegetable oil: keeps the cake moist
- Buttermilk: full-fat for best texture
- Hot coffee or hot water: enhances chocolate flavor
- Butter: unsalted, softened for buttercream
- Chocolate: semi-sweet or dark, for frosting or drip
- Heavy cream: full-fat (30–35%)
Best tips for this chocolate cake
- Apply a crumb coat and chill before the final layer for clean edges
- Use a kitchen scale for even layers and consistent results
- Do not overmix once the dry ingredients are added
- Bake all layers the same size to avoid trimming too much
- Cool completely before frosting to prevent sliding
How to make chocolate cake
This chocolate cake recipe is designed for layer cakes, with soft, moist layers that stay tender even after chilling.
This cake is made with my chocolate buttermilk cake recipe, a soft and reliable base for layer cakes.
Whisk sugar, oil, eggs, and vanilla until smooth and emulsified
Fold in dry ingredients, alternating with buttermilk and hot coffee, until the batter is fluid
Divide evenly into three 6-inch (15 cm) pans and bake until just set
Cool completely, then level the cake layers
For the frosting, I use my chocolate buttercream recipe, smooth, rich, and perfect for frosting and decorating layer cakes.
Beat butter until pale, then add powdered sugar, melted chocolate, cream, vanilla, and salt
Whip until the chocolate buttercream is smooth and fluffy
Stack the cake layers with buttercream, then crumb coat, chill, and finish with a smooth final layer
Decorate simply or add a chocolate drip if desired
Serving suggestions
- Serve at room temperature for the softest texture
- Pair with coffee or a glass of milk
- Add fresh berries to balance the richness
- Perfect as a birthday or celebration cake
This chocolate cake also works perfectly as a birthday cake, like my chocolate birthday cake recipe.
Storage
- Store covered in the refrigerator for up to 4–5 days
- Let sit at room temperature 30 minutes before serving
- Freeze unfrosted cake layers up to 1 month, well wrapped
Recipe variations
- Chocolate cupcakes: bake the same batter in cupcake liners
- Chocolate Oreo cake: add Oreo frosting and crushed cookies between layers
- Chocolate ganache cake: replace buttercream with whipped chocolate ganache
- Chocolate fudge cake: use a thicker chocolate frosting and fewer layers
If you’re looking for a cupcake version, I also share a separate recipe for chocolate cupcakes, with a lighter texture adapted to individual portions.
Recipe Questions
Can I make this chocolate cake ahead of time?
Yes. Bake the layers one day ahead and frost the next day.
Can I replace buttermilk?
Yes. Milk mixed with a little vinegar or lemon juice works well.
How do I keep the cake moist?
Do not overbake, and store it covered once cooled.
Can I freeze this cake?
Freeze unfrosted layers only for best texture.
More Chocolate Cake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Chocolate Cake with Chocolate Buttercream
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
Description
Chocolate cake with chocolate buttercream, a rich and classic layer cake with soft chocolate sponge and creamy chocolate frosting
(3-layer 6-inch cake, serves about 8–10)
Ingredients
Chocolate Cake
- 225 g (1 ¾ cups) cake flour
- 80 g (¾ cup) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 160 ml (⅔ cup) neutral vegetable oil
- 340 g (1 ¾ cups) granulated sugar
- 3 eggs – room temperature
- 2 tsp vanilla extract
- 150 ml (⅔ cup) buttermilk
- 125 ml (½ cup) black coffee or warm water
Chocolate Buttercream
- 350 g (1 ½ cups) unsalted butter – softened
- 400 g (3 ¼ cups) powdered sugar – sifted
- 100 ml (⅓ cup + 1 tbsp) heavy cream – full-fat
- 2 tsp vanilla extract
- 225 g (8 oz) semi-sweet baking chocolate – melted
- 2 tbsp unsweetened cocoa powder – optional
Instructions
Chocolate Cake
- Preheat the oven to 165°C (325°F) and line the bottoms of three 6-inch (15 cm) cake pans with parchment paper
- Mix the buttermilk with the warm coffee and set aside
- Sift together flour, cocoa powder, baking soda, baking powder, and salt
- Whisk sugar, oil, eggs, and vanilla until smooth
- Add dry ingredients and buttermilk mixture alternately until the batter is smooth and fluid
- Divide evenly between pans
- Bake for about 40 minutes, until a toothpick comes out clean
- Cool briefly, unmold, and let cool completely on a wire rack
- Level the cakes to create even layers
Chocolate Buttercream
- Cut the butter into pieces and place it in the bowl of a stand mixer fitted with the whisk attachment
- Beat on medium speed for 3–5 minutes until pale and creamy
- Add the powdered sugar gradually, mixing on low speed, then beat 2–3 minutes until light
- Pour in the cream and vanilla and mix until smooth
- Add the melted chocolate and beat for 2 minutes until fully combined
- Mix in cocoa powder if using, then beat briefly
- Finish on low speed to smooth the buttercream
Assembly
- Place the first cake layer on a cake board
- Spread an even layer of chocolate buttercream
- Repeat with the second and third layers
- Apply a thin crumb coat and chill for 20 minutes
- Frost with a final smooth layer and decorate as desired
- If chilled, let the cake sit at room temperature for about 1 hour before serving
Notes
Storage: Keep the layer cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes to 1 hour before serving to restore its texture. It can also be frozen for up to 3 months if well wrapped in plastic wrap.
Tips:
- Use a kitchen scale for precise measurements and the best results.
- Sift the cocoa powder and flour for a light and even texture.
- Avoid overmixing the batter to prevent a dense cake.
- Make sure the cakes are completely cooled before assembling and frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: cake, dessert
- Method: baking
- Cuisine: American
Celine
I’ve tried so many chocolate cake recipes that turned out dry or too dense, and this one finally solved that problem. The cake stayed incredibly moist even the next day, and the chocolate buttercream was smooth and easy to spread. I used it for a birthday cake and everyone asked for the recipe. This one is a keeper.