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A fork cutting into a piece of double layered chocolate cake.
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Chocolate Cake Recipe

Author: Salt & Baker
Servings 10 servings
A decadent chocolate cake recipe that's topped with a thick chocolate frosting! This is a classic cake recipe that needs to be in everyones recipe box.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 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



  • 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.


Recipe adapted from The Stay at Home Chef
This cake was baked at a high altitude. 


Calories: 849kcalCarbohydrates: 132gProtein: 10gFat: 36gSaturated Fat: 23gCholesterol: 119mgSodium: 559mgPotassium: 450mgFiber: 7gSugar: 101gVitamin A: 910IUCalcium: 110mgIron: 4.2mg
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