The only Chocolate Cake Recipe you will ever need

The only Chocolate Cake Recipe you will ever need

Love cake but not a baker? This recipe is for you!

Cake can’t get any easier – and more delicious – than this! The recipe is almost impossible to mess up, super versatile, and chances are you have all the ingredients already at home. Coffee adds depth to the chocolate flavor and cocoa powder instead of chocolate prevents the cake from being overly sweet while still rich and satisfying.

The following recipe makes  two round 9” layers of cake.


  • 2 cups sugar (400 grams)
  • 1 3/4 cups all-purpose flour (210 grams)
  • 3/4 cup unsweetened cocoa powder (65 grams), sifted
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs, room temperature
  • 1 cup buttermilk (240 mL)
  • 1 cup strong brewed coffee (240 mL), room temp.


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined and no lumps are visible.
  2. Add eggs, buttermilk, coffee, oil and vanilla (in this order). Mix on medium speed until it’s smooth. No worries – the batter will be thin!
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan. Test until wooden toothpick inserted in center comes out clean with only a few crumbs attached.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely. Chill before frosting as desired.


  • This cake will dome while backing. Good for you! Trim off the top and treat yourself to an impromptu cake snack. (Alternatively, you can also dry out the trimmings at low temperature in the oven, crush them and use the crumble for decoration or on top of ice cream).
  • If you only have one round baking pan you can fill it about 2/3 up and slice the baked cake in halves after. However, the baking time will be substantially longer. If the edges get too dark, lower the temperature to F 325.
  • Chill or even briefly freeze (not rock hard) your cake before trimming or slicing. It is a very moist and fluffy cake and hard to cut at room temperature.
  • This batter can also be used for cupcakes. In that case, reduce the baking time and make sure your fan is turned off.
  • Frost your cake with buttercream or, for a simple afternoon treat, fill it with your favorite jam and/or just pour chocolate glaze over it.