Perfect Chocolate Butter Cake
Rich, moist, and decadently chocolatey, this Perfect Chocolate Butter Cake is the ultimate dessert indulgence! Made with a harmonious blend of cocoa powder, buttermilk, and two types of sugar—granulated and brown—it achieves the perfect balance of sweetness and depth of flavor. The soft crumb is light yet sturdy, making it an ideal base for layering with your favorite frosting or enjoying solo as a simple treat. This cake comes together effortlessly with a mix of classic baking techniques, including creaming butter and sugar to achieve unparalleled fluffiness and using hot water to enhance the cocoa's richness. Ready in less than an hour, this bakery-quality chocolate cake is perfect for birthdays, celebrations, or any occasion that calls for something truly special. Trust us, this recipe will quickly become your go-to for chocolate cake perfection!
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Ingredients
- 190 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 170 grams unsalted butter, softened
- 200 grams granulated sugar
- 100 grams brown sugar, packed
- 3 units large eggs
- 2 teaspoons vanilla extract
- 240 ml buttermilk, at room temperature
- 120 ml hot water
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease and line two 8-inch (20 cm) round cake pans with parchment paper.
Step 2
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, using an electric mixer or a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 1-2 minutes.
Step 4
Add the granulated sugar and brown sugar to the butter and continue to beat on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
Step 5
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
Step 6
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk to the wet mixture in 3 additions, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
Step 7
Slowly pour in the hot water and gently stir with a spatula until the batter is smooth and well combined. The batter will be thin—this is normal.
Step 8
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 9
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, gently run a knife around the edges and invert the cakes onto a wire rack to cool completely.
Step 11
Frost and decorate the cake as desired, or enjoy it plain for a simple yet indulgent treat.
Nutrition Facts
| Serving size | (1253.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3517.2 |
| Total Fat 164.0g | 0% |
| Saturated Fat 97.4g | 0% |
| Cholesterol 939.3mg | 0% |
| Sodium 3869.4mg | 0% |
| Total Carbohydrate 494.7g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 311.8g | |
| Protein 57.3g | 0% |
| Vitamin D 248.8IU | 0% |
| Calcium 592.1mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 1732.9mg | 0% |
Source of Calories