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Simple Cocoa Chocolate Cake
12
servings15
minutes30
minutesThis classic chocolate cake is deeply chocolatey, incredibly moist, and beautifully balanced. Topped with smooth buttercream and perfect for entertaining or a cozy night in, it’s a timeless dessert that never disappoints.
For The Cake
Dry Ingredients:
2 cups 2 all-purpose flour
2 cups 2 sugar
3/4 cup 3/4 unsweetened cocoa powder
2 tsp 2 baking soda
1 tsp 1 baking powder
1 tsp 1 salt
- Wet Ingredients:
2 Large 2 eggs (room temperature)
1 cup 1 buttermilk
1/2 cup 1/2 neutral oil ( canola, avocado)
2 tsp 2 vanilla extract
1 cup 1 hot coffee
- For The Buttercream Frosting:
Frosting Ingredients: 1/2 cup 1/2 butter (soft)
2 cups 2 powdered sugar (icing sugar, sifted if lumpy)
1 tsp 1 Pure vanilla extract
2-3 tlbs 2-3 milk or cream (add gradually) I use cream
1 pinch 1 salt
Cake Directions:
- Heat oven to 350°F / 175°C. Grease and line two 8 inch or 9 inch pans. (I use 9 inch pans) or a rectangular pan
- Whisk dry ingredients together.
- Add the eggs, milk, oil, and vanilla to the mixer and beat until the batter is smooth and well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing by hand as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be thin.
- Divide evenly and bake 30–35 minutes. (check at 30 min )
- Allow the cakes to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes can be made a day or two ahead and kept in the refrigerator before frosting.
- Frosting Directions:
- Beat the butter until smooth and creamy (1-2 minuites)
- Slowly add the powdered sugar, vanilla and salt. Beat on a low-medium speed until everything is combined
- Drizzle in the milk one tablespoon at a time untill light and fluffy
- Beat another 30-60 seconds to get it nice and light
BB’s Quick Fixes:
– Too thick? Add a splash of milk/cream
– Too Thin? Add a spoonful of powdered sugar
– Too sweet? Another pinch of salt works wonders
Easy Variations:
– Chocolate: Add 2-3 tbsp cocoa power +extra milk/cream if needed
– Lemon: Swap milk for lemon juice + zest
– Cream cheese vibe: Replace 1/4 cup butter with cream cheese
Notes
- Frost 12 cupcakes or 1 small cake. Double recipe if you are frosting a large cake. Pipes, spreads and holds it’s shape. Keep in fridge for up to three days (re-whip before using)
About Me
A Life Designed With Intention
Welcome to Eat.Live.Design — for women who want their home, food, and lifestyle to reflect who they are and how they want to feel.
Here you’ll find nourishing recipes, timeless home inspiration, and simple habits that bring ease, clarity, and meaning to your everyday.
Hi, I’m Bev — passionate cook, home renovator, and believer in everyday elegance.
I’m glad you’re here.
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