Chocolate Cake Recipe
This Chocolate Cake recipe is a classic and will be one you turn to for birthday’s, anniversaries, and days when you just need a decadent chocolate dessert!
When I eat this chocolate cake I can’t help but smile. There’s something exhilarating about taking a bite out of an insanely rich chocolate dessert.
My taste buds do a happy dance and all is right in the world.
…until the last slice of cake gets eaten.
At that point, it’s time to whip up more chocolate treats such as:
- My double chocolate chip cookies. These cookies are OFF THE CHARTS! So flippin’ goooood. Or brownie cookies… yes, totally a thing!
- No Bake Oatmeal Peanut Butter Cookies because peanut butter + chocolate = ❤️
- or, hello, chocolate sheet cake!
If you’re one who makes birthday cakes from a boxed cake mix, it’s time to change things up. Try making your next chocolate cake from scratch!
Like this Funfetti Cake. Kids and even adults will go crazy for it!
Or if you’re more of a cupcake person, I have the best chocolate cupcake recipe! And I topped them with the cutest sprinkles you ever did see.
A few things we loved about this chocolate cake was the crumb texture and the frosting. Ohhhhh the chocolate buttercream frosting! ❤️
Thick, smooth, and rich!! I use a chocolate cream cheese frosting. You can’t taste the cream cheese (is that good or bad? IDK. I think it’s good because I don’t love an overpowering cream cheese frosting taste).
How to make Chocolate Cake
First, start by greasing and flouring 2 cake pans. I use 9 inch cake rounds.
To the bowl of a stand mixer add the dry ingredients. This includes:
- cocoa powder
- baking powder
- baking soda
Once the dry ingredients have been whisked together, it’s time to add the wet ingredients. This includes:
- Greek yogurt
- Vanilla extract
Beat the ingredients for 2 minutes.
Divide the cake batter amongst the 2 cake pans. Bake. Check the cake around the 24-25 minute mark. Every oven bakes differently.
To test a cakes doneness simply use a toothpick or cake tester. The toothpick should be inserted in the center of the cake and come out clean with no streaks of batter.
How to make chocolate frosting
When making frosting make sure you use room temperature butter and cream cheese. Room temperature ingredients bond together more readily because they are warmer which in turn creates a more seamless frosting.
If you were to use cold ingredients you’d end up with a clumpy frosting.
To make the frosting beat the cream cheese and butter on medium high speed until light and fluffy.
Add the cocoa powder, vanilla, and salt to the butter and cream cheese mixture. Beat until combined. Sloooowly add the powdered sugar and the milk.
If the frosting is too thick add milk a tablespoon at a time until it reaches your desired consistency. Keep in mind, the frosting will set and firm up with time. So make sure the frosting is a spreadable consistency.
To make the textured frosting look you see in my photos take the back of a spoon and swirl it around in the frosting, gently lifting up as you do so.
I just shared the best chocolate cake recipe ever, so you should probably go and make it now. ?
If you love this chocolate cake, check out these recipes:
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Chocolate Cake Recipe
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 eggs room temperature
- 3/4 cup buttermilk
- 1/4 cup plain greek yogurt
- 1 cup warm water
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup unsalted butter softened
- 6 ounces cream cheese softened
- 1 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- pinch salt
- 5-6 cups powdered sugar
- 5 tablespoons milk
- Preheat oven to 350. Grease and flour 2 9-inch round cake pans.
- In the bowl of your stand mixer, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- Add the eggs, greek yogurt, buttermilk, water, oil, and vanilla. Beat for 2 minutes (using the paddle attachment) or until ingredients are well combined.
- Divide batter evenly amongst the 2 cake pans.
- Bake for 25-30 minutes or until a toothpick goes in the center and comes out clean.
- Place on cooling rack and let cool for 10 minutes. After 10 minutes turn out the cakes onto the cooling rack and let them cool completely before frosting.
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Beat on high speed for 2 minutes or until light and fluffy.
- Add the cocoa powder, vanilla, and salt. Mix until combined.
- With the mixer speed on low gradually add the powdered sugar. Once the powdered sugar has been added, add the milk. If the frosting is too thick, gradually add more milk 1 tablespoon at a time. You want the frosting to be thick, but a spreadable consistency.
- Frost the cake by adding a generous frosting layer between the 2 layers of cake. Spread frosting along the top and sides of the cake. Decorate as desired.
- Refrigerate for 30 minutes-1 hour before serving (this helps the frosting set and firm up a bit). But not necessary! You can serve immediately if you'd like.
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