Chocolate Cake

A rich, moist chocolate cake layered with creamy frosting and topped with berries — the perfect treat for any occasion.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 10 slices

Course: Cake, Dessert

Cuisine: American, Classic

Calories: 460

Ingredients Equipment Method Nutrition Notes

Ingredients

Cake Batter

1.75 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt
2 cups sugar
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or hot water

Chocolate Frosting

1 cup unsalted butter softened
3/4 cup unsweetened cocoa powder
2.5 cups powdered sugar sifted
1/4 cup heavy cream as needed
1 tsp vanilla extract

Toppings

fresh berries and chocolate shavings for garnish

Equipment

Mixing Bowls
Electric mixer
Two Round Cake Pans

Method

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add eggs, buttermilk, oil, and vanilla. Beat on medium speed until smooth.
Slowly pour in hot coffee and mix until well combined. Batter will be thin — that’s perfect.
Divide batter evenly into the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting: beat butter until creamy, add cocoa powder, powdered sugar, and vanilla. Gradually mix in cream until fluffy.
Frost between layers and over the cake. Garnish with chocolate shavings and fresh berries before serving.

Nutrition

Calories: 460kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gCholesterol: 70mgSodium: 380mgFiber: 4gSugar: 45gVitamin A: 10IUVitamin C: 1mgCalcium: 60mgIron: 3.2mg

Notes

For deeper flavor, use espresso instead of coffee. This cake stays moist for up to 3 days when covered at room temperature.