I am a huge fan of chocolate cake and pride myself in being a qualified judge in this area.
Although I have made at least a dozen chocolate cakes in my lifetime, I could never find a recipe that delivered the results I was looking for. In my experience, I find most homemade chocolate cakes to be on the dry side…until now. I stumbled on this recipe months ago, while doing research for my food blog. I was looking for formatting ideas and came across the recipe for this chocolate cake in The Little Kitchen food blog. Apparently it is an Ina Garten recipe from the Barefoot Contessa at Home book, so full credit should go to her. The blogger gave the recipe her own title and intrigued, I was determined to see if it had any merit. That same day I made a sheet cake and it blew my socks off! I recently made the recipe into cupcakes for a bridal shower and am happy to report that they were a huge success. I had a few left over and took them home with me. They stayed fresh for days. I am thrilled to finally have a go-to chocolate cake recipe. I think you will agree…that it is, without question, “the best homemade chocolate cake” ever!
THE BEST HOMEMADE CHOCOLATE CAKE
- 1¾ c. all purpose flour
- 2 c. sugar
- ¾ c. baking cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- ½ c. vegetable oil
- 1 c. strong black coffee black, cooled
- 1 c. buttermilk
- 1 tsp. vanilla extract
Preheat oven to 350˚. Grease a 13 x 9 cake pan (or two 9-inch round pans). (This recipe will also make approximately 36 cupcakes.) In a large mixing bowl, sift all dry ingredients together. Add all wet ingredients to the dry mixture and beat with an electric mixer until well blended. Pour batter into prepared pan/s and bake for 28-30 minutes. Cool cake and frost with your favorite frosting, or use the Buttercream Dream frosting recipe below. Hint: The first thing you should do when making this cake, is make your coffee. Allow it to cool down before adding it to your batter, to prevent it from scrambling your eggs. Note: If using this recipe to make cupcakes, reduce baking time to 18-21 minutes.
BUTTERCREAM DREAM FROSTING
- 1 stick butter, (salted), softened
- 1 stick butter, (unsalted), softened
- 1 c. shortening
- 2 lb. bag of confectioner’s sugar
- 2 Tbsp. vanilla extract
- 5-6 Tbsp. cold milk
Using an electric mixer cream together butter and shortening. Add vanilla and confectioner’s sugar and beat to blend well. Add milk a tablespoon at a time, until desired consistency is reached. Add more milk if necessary. Note: This recipe called for less vanilla, but I increased the amount to suit my taste. Note: If frosting a 13 x 9” cake, cut this recipe in half. You will have plenty of frosting with half the recipe.