Introduction

This Moist and Decadent Chocolate Cake is perfect for any celebration or a special treat. With rich cocoa flavor and a creamy chocolate cream cheese buttercream, it’s sure to impress family and friends.

A close-up of a thick slice of rich, dark chocolate cake with three visible layers separated by glossy, dark chocolate frosting. The cake layers look soft and moist with a slightly crumbly texture. The smooth and shiny frosting covers the sides and top edge of the slice. The piece rests on a white plate with a slightly messy silver fork lying in front of the slice. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water or brewed coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups butter, softened
8 ounces cream cheese, softened
1 1/2 cups unsweetened cocoa powder (for frosting)
3 teaspoons vanilla extract (for frosting)
7 cups powdered sugar
1/4 cup milk (as needed for frosting)

Instructions

Step 1: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake pans and dust with flour or cocoa powder, or line them with parchment paper.
Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until well blended.
Step 3: Add eggs, buttermilk, warm water (or coffee), vegetable oil, and vanilla extract. Beat on low speed until the batter is smooth, scraping the bowl sides as needed.
Step 4: Divide the batter evenly between the prepared pans, about 3 cups per pan. Tap the pans gently on the counter to release any air bubbles.
Step 5: Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Step 6: Let cakes cool in the pans on wire racks for 15 minutes, then remove from pans and cool completely on the racks.
Step 7: To make the frosting, beat butter and cream cheese together until fluffy, about 3 minutes.
Step 8: Add cocoa powder and vanilla extract and beat until combined.
Step 9: Gradually beat in powdered sugar, one cup at a time. Add milk as needed to achieve a spreadable consistency. The frosting will thicken further when chilled.
Step 10: Frost and assemble the cooled cakes, or use a piping bag for decorative finishes. Enjoy!

Tips & Variations

For an extra depth of flavor, substitute the warm water with brewed coffee.
If you prefer a lighter frosting, reduce the powdered sugar slightly and add more milk.
Chill the frosting briefly if it becomes too soft before spreading.
Use a serrated knife to level the cake layers for a neat, even finish.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a three-layer chocolate cake slice placed on a white plate, showing dark, moist, and dense cake layers separated by thick, glossy dark chocolate frosting. The outside edges of the slice are fully coated in rich, smooth dark chocolate frosting with slight swirled texture. A silver fork rests near the front edge of the plate on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes xanthan gum or add it separately for the best texture.

Can I prepare this cake in advance?

Absolutely! The cake can be baked a day or two ahead. Wrap tightly and store at room temperature or refrigeration. Frosting and assembling right before serving will keep the cake fresh and moist.

The Most Amazing Chocolate Cake Recipe

Print Recipe

★★★★★

4.7 from 433 reviews

This Most Amazing Chocolate Cake is a rich, moist, and deeply chocolatey dessert perfect for any celebration or chocolate craving. Made with a blend of cocoa powder, buttermilk, and warm water (or brewed coffee) for enhanced flavor and tenderness, this cake is baked in three layers and frosted with a luscious, creamy chocolate cream cheese buttercream. It’s sure to impress with its perfect balance of intense chocolate taste and smooth, fluffy frosting.

Author: Stella
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12–15 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water (or brewed coffee)
1/2 cup vegetable oil
2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream Frosting Ingredients

1 1/2 cups butter, softened
8 ounces cream cheese, softened
1 1/2 cups unsweetened cocoa powder
3 teaspoons vanilla extract
7 cups powdered sugar
1/4 cup milk (as needed)

Instructions

Preheat oven: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake pans and dust them with flour or cocoa powder, or alternatively, grease and line the pans with parchment paper.
Combine dry ingredients: In a large mixing bowl, use a hand mixer on low speed to mix together 3 cups all-purpose flour, 3 cups granulated sugar, 1 1/2 cups unsweetened cocoa powder, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt until thoroughly blended.
Add wet ingredients: Add 4 large eggs, 1 1/2 cups buttermilk, 1 1/2 cups warm water or brewed coffee, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry mixture. Beat on low speed until the batter is smooth, scraping down the sides and bottom of the bowl to ensure all ingredients are incorporated.
Pour batter into pans: Evenly divide the batter among the prepared pans, about 3 cups per pan. Gently tap the pans on the counter to release any air bubbles.
Bake: Place the pans in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center of the cakes; it should come out clean.
Cool cakes: Remove the cakes from the oven and cool them on wire racks for 15 minutes. Then, gently remove the cakes from the pans and continue cooling completely on the racks.
Prepare the frosting: In a large bowl, beat 1 1/2 cups softened butter with 8 ounces softened cream cheese using a hand or stand mixer until fluffy, about 3 minutes.
Add cocoa and vanilla: Mix in 1 1/2 cups unsweetened cocoa powder and 3 teaspoons vanilla extract. Beat just until combined, about 30 seconds.
Add powdered sugar and milk: Gradually add 7 cups powdered sugar, one cup at a time, beating well after each addition. Add up to 1/4 cup milk as needed to achieve a thick, spreadable consistency. The frosting will thicken more if refrigerated.
Assemble and frost the cake: Once the cakes are completely cooled, use the chocolate cream cheese buttercream to frost and assemble the layers or pipe decorative designs as desired.

Notes

For a more intense chocolate flavor, warm water can be substituted with brewed coffee.
Make sure all frostings and butter are at room temperature for the best texture.
To prevent cakes from sticking, properly grease and dust pans or use parchment liners.
Store the cake covered in the refrigerator; let it come to room temperature before serving for best taste.
Use a serrated knife to level the cake layers if necessary for even stacking.

Keywords: chocolate cake, chocolate cream cheese frosting, layered cake, moist chocolate cake, homemade chocolate cake