I have to give some background on this cake. Our family has been making this cake for the past 7 years. It is a family favorite hands down! If you love chocolate and you love a moist chocolate crumb, this is the recipe for you! Pair it with my favorite almond buttercream frosting and you’ll have everyone asking for the recipe. Promise. It freezes well and is sometimes even more amazing the next day! Give it a try and I’d love to hear what you think! It’s the only chocolate cake recipe you’ll ever need.
The Perfect Chocolate Cake
2 cups flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 ½ teaspoons vanilla extract
1 cup boiling water
- Preheat oven to 300° F for this slow-bake chocolate cake.
- Prepare your pans (lightly grease and flour two 9″ rounds or a 9″ x 13″ baking dish, or place 24 cupcake liners in your cupcake pans).
- Begin making your cake by combining the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixer or mixing bowl. Stir until combined.
- Next, add the eggs, buttermilk, and vanilla. Mix together at medium speed until all ingredients are incorporated. Scrape down the bowl as needed.
- Turn off mixer or reduce to lowest speed before adding the boiling water. (You’ll want to stir it in slowly so you don’t splash any hot water onto yourself.) Once you are ready, add the boiling water and slowly begin stirring it into all of the other ingredients. Once the hot water is incorporated, increase the speed to medium and mix for another minute until everything is blended together. The consistency should be very thin and smooth (like a ganache).
- Pour into your prepared pans. Make sure to only fill the pans or baking cups 2/3 of their height and follow these baking times: two 9″ rounds bake for 30-35 minutes; 1 9×13 baking dish bakes for 50-60 minutes; 24 cupcakes bake for 20-23 minutes. Allow to cool in pan for 10 minutes and cool completely before frosting. My favorite frosting recipe is below.
Baking Tip: For cakes, I like to check the middle of my baked goods with a toothpick and make sure it comes out just slightly clean. You don’t want it over baked and dry, so make sure to pull it out of the oven when there is no batter adhering to your toothpick, just a few crumbs.[hr]
Almond Buttercream Frosting
Adapted slightly from Bakerella’s Easy Buttercream Frosting
1 cup (2 sticks) butter at room temperature
1 teaspoon almond extract (you can use pure vanilla if you don’t prefer almond)
1 1b. 10X powdered sugar (about 3 3/4 cups)
1-3 teaspoons milk, half and half or cream
- In a mixer, cream together the butter and vanilla until smooth.
- Add the powdered sugar gradually, about 1 cup at a time. Let them cream together before adding more.
- Then add a teaspoon of milk to make it slightly creamier. Start your mixer at the stir setting to avoid splashing, then increase the speed to high. You can add more milk at this point; just add it slowly until the texture is just how you want it!
- Add color to your frosting if needed. I prefer using gel paste food coloring. Spread onto your cooled cake or cupcakes!
This recipe makes enough frosting for a 2-layer cake but there won’t be extra to spare! Double this recipe for a 3-layer cake or if you like to have extra frosting for decorating, etc.