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A rich and moist chocolate cake design, frosted with chocolate buttercream and topped with piped swirls.

Simple Chocolate Cake

This recipe produces a straightforward chocolate cake suitable for basic decoration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3/4 cup Unsweetened cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Buttermilk Room temperature
  • 1/2 cup Vegetable oil
  • 2 large Eggs Room temperature
  • 1 tsp Vanilla extract
  • 1 cup Hot water or coffee
For the Frosting (Basic Chocolate Buttercream)
  • 1 cup Unsalted butter Softened
  • 3 cups Powdered sugar Sifted
  • 1/2 cup Cocoa powder Sifted
  • 1/4 cup Milk or heavy cream
  • 1 tsp Vanilla extract

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk, beating until smooth.
  8. Beat in the vanilla extract. If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

For a smoother finish when decorating, let the frosted cake chill in the refrigerator for 15 minutes before applying a final coat of frosting.