The Most Amazing Chocolate Cake

Why You’ll Love This Recipe

This chocolate cake is incredibly moist and tender thanks to the combination of buttermilk, vegetable oil, and warm water in the batter. The cake layers bake evenly and remain soft for days. The chocolate cream cheese buttercream frosting adds a tangy richness that perfectly complements the chocolate, making each bite irresistibly smooth and flavorful. Whether you’re celebrating a birthday or simply craving an indulgent treat, this cake never disappoints.

Ingredients

For the Cake:

• Butter and flour for coating and dusting the cake pans

• 3 cups (450 grams) all-purpose flour

• 3 cups (650 grams) granulated sugar

• 1½ cups (155 grams) unsweetened cocoa powder

• 1 tablespoon (17 grams) baking soda

• 1½ teaspoons (8 grams) baking powder

• 1½ teaspoons (11 grams) salt

• 4 large eggs

• 1½ cups (350 ml) buttermilk

• 1½ cups (350 ml) warm water

• ½ cup (115 ml) vegetable oil

• 2 teaspoons (10 ml) vanilla extract

For the Chocolate Cream Cheese Buttercream Frosting:

• 1½ cups (340 grams) butter, softened

• 8 oz (225 grams) cream cheese, softened

• 1½ cups (155 grams) unsweetened cocoa powder

• 3 teaspoons (15 ml) vanilla extract

• 7-8 cups (875-1000 grams) powdered sugar

• About ¼ cup (60 ml) milk (as needed)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

1. Preheat your oven to 350°F (176°C). Butter three 9-inch (23 cm) round cake pans and dust them with flour, tapping out the excess.

2. In a stand mixer bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well mixed.

3. Add the eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and fully combined, about 2-3 minutes.

4. Divide the batter evenly among the prepared pans, using a spatula to spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.

5. Let the cakes cool in their pans on wire racks for 15 minutes. Run a knife around the edges, then turn the cakes out onto racks to cool completely.

For the Chocolate Cream Cheese Buttercream Frosting:

1. Beat the softened butter and cream cheese together on medium-high speed until light and fluffy, about 3-4 minutes.

2. Add cocoa powder and vanilla extract. Beat on low speed until incorporated, then increase to medium speed for 1 minute until smooth.

3. Gradually add powdered sugar, one cup at a time, beating on low speed. Scrape down the bowl as needed. After all sugar is added, beat on medium speed for 2 minutes. Add milk one tablespoon at a time until the frosting is spreadable.

4. Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top. Repeat with the second and third layers. Frost the sides and top of the cake, smoothing or decorating as desired.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Servings: 12
Calories: Approximately 520 kcal per serving

Variations

• Mocha Twist: Add 1 tablespoon of instant coffee granules dissolved in the warm water for a subtle coffee flavor that enhances the chocolate.

• Nutty Crunch: Add 1 cup of chopped walnuts or pecans between the cake layers or on top for added texture.

• Spicy Kick: Add ½ teaspoon of ground cinnamon or a pinch of cayenne pepper to the dry ingredients for a warm, spicy undertone.

• Vegan Version: Substitute eggs with flax eggs, use dairy-free buttermilk (such as almond milk with vinegar), and replace butter and cream cheese with plant-based alternatives.

• Fruity Addition: Serve with fresh raspberries or strawberries on top for a fresh contrast.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. If freezing, wrap the cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Avoid reheating as frosting texture may change.

FAQs

What type of cocoa powder should I use?

Use unsweetened cocoa powder for the richest chocolate flavor. Dutch-processed cocoa can also be used but may alter the leavening slightly.

Can I make this cake in advance?

Yes, you can bake the cake layers up to 2 days in advance and store them tightly wrapped at room temperature or refrigerated. Frost the cake on the day you plan to serve.

Can I use regular milk instead of buttermilk?

Buttermilk adds acidity that reacts with baking soda to help the cake rise and stay moist. You can substitute with milk plus 1 tablespoon lemon juice or vinegar per cup and let it sit for 5 minutes.

Can I freeze the frosting?

Yes, you can freeze the frosting separately in an airtight container for up to 3 months. Thaw in the refrigerator and re-whip before use.

Is it necessary to use warm water in the batter?

Warm water helps dissolve the cocoa powder better and keeps the batter smooth, contributing to a moist crumb.

Can I make this cake gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Results may vary, so it’s best to test first.

How do I prevent the cake from drying out?

Avoid overbaking by checking the cake 5 minutes before the suggested time. Properly storing the cake in airtight containers also helps maintain moisture.

Can I use a different frosting?

Yes, this cake pairs well with classic chocolate ganache, whipped cream frosting, or even a simple dusting of powdered sugar.

How do I get smooth frosting on the cake?

Use an offset spatula and apply thin layers of frosting at first (crumb coat), chill the cake briefly, then add a final thicker layer for smoothness.

Can I double this recipe?

Yes, just double all ingredients and bake in two sets of pans or larger pans, adjusting baking time accordingly.

Conclusion

This amazing chocolate cake recipe is a foolproof way to create a decadent dessert that impresses every time. Its moist texture combined with the tangy, creamy chocolate cream cheese frosting offers a perfect balance that satisfies any sweet tooth. Whether it’s a special occasion or a weekend treat, this cake will quickly become a favorite in your baking repertoire.