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The Best Chocolate Cake

Fluffy, moist, tender chocolate cake with smooth and creamy chocolate frosting
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Servings 8 servings


  • 2 9 inch cake pans
  • parchment rounds optional
  • baker's joy or equivalent pan spray


For the cake:

  • 2 cups sugar
  • 1 3/4 cups AP flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup cocoa powder
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup hot coffee

For the frosting:

  • 1 cup unsalted butter room temp
  • 2 1/2 cups powdered sugar
  • 4 oz melted chocolate cooled to room temp
  • 1/4 cup heavy cream room temp
  • 1 tsp vanilla
  • pinch of salt


For the cake:

  • Heat oven to 350°F. Line two 9 inch cake pans with parchment circles and spray with baker's joy or oil spray and flour them. If you don't have parchment, just grease and flour.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; Whisk until well mixed. Stir in hot coffee. (batter will be thin). Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then move to a cooling rack to cool completely.

For frosting:

  • Put the butter in a stand mixer with paddle and whip until well mixed. Add the powdered sugar, vanilla and salt. Allow to mix again until mixed and fluffy.
  • Add the melted chocolate and cream and mix again until smooth and combined.
  • Frost the cooled cake.
Keyword Dessert