Description
This Most Amazing Chocolate Cake is a rich, moist, and deeply chocolatey layered cake perfect for any celebration. Featuring a decadent chocolate cream cheese buttercream frosting, this recipe creates a stunning three-layer 9-inch cake that is sure to impress. The recipe uses simple ingredients and straightforward steps, making a classic dessert accessible to bakers of all levels.
Ingredients
Scale
The Most Amazing Chocolate Cake
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups warm water or brewed coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Chocolate Cream Cheese Buttercream Frosting
- 1 1/2 cups butter, softened
- 8 ounces cream cheese, softened
- 1 1/2 cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 7 cups powdered sugar
- 1/4 cup milk, as needed
Instructions
- Preheat Oven: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake pans and dust them with flour or cocoa powder, or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, combine 3 cups all-purpose flour, 3 cups granulated sugar, 1 1/2 cups unsweetened cocoa powder, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt on low speed using a hand mixer until thoroughly combined.
- Add Wet Ingredients: Add 4 large eggs, 1 1/2 cups buttermilk, 1 1/2 cups warm water or brewed coffee, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry mixture. Beat on low speed until the batter is smooth, scraping the sides and bottom of the bowl with a rubber spatula to ensure everything is well incorporated.
- Divide and Prepare for Baking: Evenly divide the batter into the three prepared pans, approximately 3 cups per pan. Tap the pans gently on the counter to release air bubbles.
- Bake the Cake: Bake in the preheated oven at 350°F (176°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans on wire racks for 15 minutes. Then, remove them from the pans and place directly on wire racks to cool completely.
- Make the Frosting: In a large bowl, beat together 1 1/2 cups softened butter and 8 ounces softened cream cheese with a hand or stand mixer until fluffy, about 3 minutes. Add 1 1/2 cups unsweetened cocoa powder and 3 teaspoons vanilla extract and mix until just combined, around 30 seconds.
- Add Sugar and Milk: Gradually beat in 7 cups powdered sugar one cup at a time. Add up to 1/4 cup milk as needed to achieve a spreadable consistency. The frosting will be thick and will thicken further once refrigerated.
- Assemble and Frost: Use the frosting to assemble and frost the cooled cake layers. For decorating, the frosting can be transferred to a piping bag. After frosting, refrigerate the cake. It may be left at room temperature for up to 4 hours before serving.
Notes
- For metric measurements, bake at 176°C in three 23 centimeter pans.
- Substitute brewed coffee for warm water to intensify the chocolate flavor, ideal for dark chocolate lovers.
- Servings refer to 3 layers, allowing flexibility to scale the recipe up or down depending on desired number of layers.
- Ensure all ingredients like butter and cream cheese are at room temperature for smooth frosting.
- To maintain freshness, store the frosted cake covered in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 45 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
