bake · Bake

How to Bake a Chocolate Cake from Scratch

Name: How to Bake a Chocolate Cake from Scratch
Yield: 12
Ingredients: 1 cup softened butter; 1¾ cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 1¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 1 cup hot coffee or hot water

A proper chocolate cake starts with creaming butter and sugar until light, then alternating wet and dry ingredients. The secret is room temperature ingredients and not overmixing once the flour goes in. Bake at 350°F until a toothpick comes out with just a few moist crumbs clinging to it.

Total time: 2 hr 40 min
Hands-on: 20 min
Serves: 12
Difficulty: Medium

Ingredients

1 cup softened butter
1¾ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup hot coffee or hot water

Step by step

Prepare your workspace. Preheat oven to 350°F. Grease two 9-inch round pans with butter, then dust with cocoa powder. Line the bottoms with parchment paper. Set all ingredients on the counter to come to room temperature.
Cream butter and sugar. Beat 1 cup softened butter with 1¾ cups granulated sugar in a large bowl for 4-5 minutes until pale and fluffy. This creates the cake's structure, so don't rush it.
Add eggs and vanilla. Beat in 3 large eggs one at a time, letting each incorporate fully. Add 2 teaspoons vanilla extract. The mixture should look smooth and creamy.
Combine dry ingredients. In a separate bowl, whisk together 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
Alternate wet and dry. Add the flour mixture in three parts, alternating with 1 cup buttermilk in two parts. Start and end with flour. Mix just until combined after each addition. Stir in 1 cup hot coffee or hot water until smooth.
Divide and bake. Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out with a few moist crumbs. The tops should spring back lightly when touched.
Cool completely. Cool in pans for 10 minutes, then turn out onto wire racks. Let cool completely before frosting, about 2 hours. The layers will be fragile when warm.

Tips & troubleshooting

Room temperature ingredients mix more easily and create better texture than cold ones
Coffee enhances chocolate flavor without making the cake taste like coffee
Don't open the oven door for the first 25 minutes or the cake might collapse
The batter will look thin when you add the hot liquid—this is normal
Wrap cooled layers in plastic wrap and they'll keep at room temperature for two days

Variations

Sheet Cake. Use a greased 9x13 inch pan and bake for 35-40 minutes. Perfect for casual gatherings and easier to transport.
Cupcakes. Fill cupcake liners two-thirds full and bake for 18-22 minutes. Makes about 24 cupcakes.
German Chocolate. Replace ¼ cup cocoa with ¼ cup additional flour and add 4 oz melted sweet chocolate to the creamed butter mixture.

Questions

Can I use regular milk instead of buttermilk?: Add 1 tablespoon white vinegar or lemon juice to 1 cup regular milk. Let it sit for 5 minutes until it curdles slightly, then use as you would buttermilk.
Why did my cake turn out dry?: Usually from overbaking or overmixing. Check your oven temperature with a thermometer and mix just until the flour disappears into the batter.
Can I make this ahead of time?: Baked layers freeze well for up to 3 months when wrapped tightly. Thaw at room temperature before frosting.
What if I don't have cocoa powder?: Substitute 3 tablespoons cocoa powder plus 1 tablespoon oil or melted butter for every 1 oz of unsweetened chocolate you melt into the batter.