This from scratch chocolate butter cake is super moist and easy to make. Because it’s actually a chocolate cake with butter recipe, the cake has a really rich flavor to it that’s perfect for birthdays, or any time you feel like a homemade chocolate cake.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
Ok, you might know that vanilla cake is my favorite, especially this one. I feel like most people, except for me, pick chocolate cake as THEIR favorite, so I wanted to give myself a challenge.
The challenge was to create a chocolate cake that I felt was as tasty as my favorite vanilla one. Now, that’s a challenge coming from this vanilla cake enthusiast, but I think I have done it.
This Chocolate Butter Cake is super moist, but it’s not a complete chocolate overload.
I LOVE this chocolate cake. Yep, you heard me right. I actually said I love a chocolate cake. Mark that one down on your calendar.
This cake has a dense crumb, but still light (does that even make sense?). It’s made with real butter with just a bit of oil. I love it because it’s not so overloaded with a super chocolaty flavor and I can still taste the butter flavor coming through. It also doesn’t feel as spongy as some of the oil chocolate cakes do.
LET’S TALK ABOUT SOME OF THE INGREDIENTS IN THE CHOCOLATE BUTTER CAKE:
Butter: Most recipes for chocolate cake that I’ve made, call for all oil and no butter. The oil really makes the cake moist, but I just prefer the denseness and the taste of a butter cake. So, I went about creating a chocolate butter cake that would actually stay moist.
You will be using a bit of oil in this cake to add a bit more moistness to it, but the butter is the shining star.
Brown Sugar: This isn’t normally in a chocolate cake, but I find that brown sugar really gives this cake a deeper flavor and provides extra moisture.
Coffee: For the liquid, I went with coffee. As my mom would always say, “Don’t knock it ’til you try it.” I promise you this cake won’t taste like coffee. In fact, you won’t even taste the coffee at all. It just helps to bring out the other flavors.
Cocoa powder: You’ll want to use unsweetened cocoa powder NOT dutch processed. Why? Because dutch processed cocoa isn’t acidic like regular unsweetened natural cocoa powder is and since you’ll be adding in baking soda, if you use dutch processed, that could mess up the rise and texture of the cake.
MIXING METHOD FOR THE CHOCOLATE BUTTER CAKE:
The mixing method for this cake is just the classic creaming method, but with a few variations.
With the creaming method, you basically whip up the butter and sugar until fluffy, then you alternately add in your dry and liquid ingredients.
The difference with this cake is that you’ll add in the hot coffee (or hot water) at the end.
Tips & FAQs for Making the Chocolate Butter Cake:
If you really can’t stand the idea of adding in coffee (remember, it won’t taste like coffee, it just enhances the flavor of the chocolate), you can actually just use really hot water instead. The cake will still taste great.
Should I use dutch cocoa or regular cocoa powder?
Use regular unsweetened natural cocoa powder. Dutch cocoa powder is made differently and you would need to make adjustments to the baking soda and baking powder if you use dutch processed.
When you say brown sugar, does it matter if it’s dark or light brown sugar?
It doesn’t really matter. Just use what you have. I used light brown, but dark brown is fine too. Also make sure you pack the brown sugar into your measuring cup.
Well this recipe is now my best ‘go to’ chocolate cake. It’s simple to make (no complicated steps) and it’s great for birthdays, or practically any other time you feel like chocolate cake.
I filled and frosted this cake with my double chocolate buttercream.
Now onto the cake recipe!
**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.
Chocolate Butter Cake
Ingredients
- 2 cups all purpose flour
- 3/4 cup cocoa (I used Hershey’s cocoa – not dutch processed)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 1/2 cup butter (1 stick)
- 1/4 cup oil
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 cup whole milk
- 3 large eggs
- 1 cup hot coffee
Instructions
- Preheat oven to 350 degrees. Grease and flour two 8 inch round pans.
- In a mixing bowl, add the room temp butter and the brown and granulated sugar. Beat on medium for about two minutes.
- In another bowl, mix together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a separate bowl, mix together the oil, vanilla, milk and eggs. (You’ll add the coffee later.) Set aside.
- Now you’ll add in your dry and liquid ingredients alternately. Take a third of the flour mixture and add into the butter and sugar mixture. Beat on low/medium just until combined.
- Add in half the liquid ingredients (not the coffee yet) and beat on medium just until combined.
- Add in the next third of the flour mixture, mix, then the second half of the liquid mixture and mix just until combined. Now add in the last third of the flour mixture and beat just until combined.
- Add in the hot coffee and mix until well combined. Don’t over mix. Once it’s combined, stop mixing. You don’t want to mix for several minutes, that’s too long.
- Pour into prepared pans and bake at 350 degrees for approximately 35 to 40 minutes.
- Set on wire racks to cool for about ten minutes, then turn out the cake layers onto the racks and remove the pans to cool completely.
Video
Notes
Nutrition
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Tools Used to Make This Recipe:
GET THE FREE DESIGNED PRINTABLE RECIPE CARD FOR THE CHOCOLATE BUTTER CAKE PLUS THE PASSWORD TO THE RESOURCE LIBRARY. Just fill out the form below!
I hope you enjoy this cake as much as I do!
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Good morning I was wondering did you ever sift your flour? You just measured it and whisked it in? Also for your vanilla bean recipe can you do half AP flour & cake flour? Lastly what brand of butter do you use for your buttercream? Does the buttercream taste like butter?
Hi there. I almost never sift my flour unless for some reason it’s lumpy. You can if you want to though. There’s nothing wrong with sifting and it may make a softer cake…I just like to do things quick. Just make sure to measure first, then sift it. Don’t sift and then measure. That will throw your measurements off. As far as using half cake flour and half AP flour goes…I guess that would be fine, but they are not the same thing. You would need to do some measurement adjusting. For the butter I use…I just use whatever the store brand is or Land o Lakes. Just make sure you’re using real butter and not margarine. Sometimes margarine comes in stick form and it looks like it’s real butter, but it’s not. The buttercream has a buttery taste, but it’s sweet, so it doesn’t taste like it’s only butter. The vanilla buttercream will have a sweet vanilla buttery taste and the chocolate buttercream has a sweet chocolate buttery taste. I hope this helps!
How come you don’t beat the eggs one at a time into the creamed mixture like other creaming method recipes?
You don’t always have to do that when mixing cakes. You normally do that so they emulsify better, but it’s okay to just mix the eggs right into the other liquid ingredients for this cake. You’ll be adding the liquid ingredients in two parts, so it will emulsify just fine.
What pan size are you using to make this cake?
I used two, 8 inch round cake pans.
Hi Kara, This might be a long one. I am an experienced baker (43 years). Always used store bought cake mixes (Duncan Hines moist etc.) since they are reliable for cake and cupcake. I recently found an outstanding recipe for choc cupcakes from scratch so I thought I would try a white and choc cake from scratch, that,s when I found yours. The cupcake recipe uses coffee,hot water, cocoa and your method of mixing and combining.. Could it be that after all this time it was as simple as this? I will try them and get back to you. Thanks Kath
Hi Kathy, I hope it works out!
This is delightful. Best chocolate cake I’ve ever made! I’ll be trying your French vanilla recipe next!
Oh thanks Jen! I’m so glad you liked it!
How could I convert this to cupcakes? Thanks!
Jill, I usually make cake layers with this recipe, but they should be just fine as cupcakes as I’ve heard others have used them as such. Just mix the batter as instructed and then fill the cupcake liners about half to maybe a bit more than half full. Bake at the same temp (350 F), but you won’t need to bake it as long. I’d start checking them at about 20 minutes or so. I don’t know if that will be the exact amount of time, but you may need them to bake a slight bit longer, just starting checking them then.
I made this, it was so good! Got a little worried when pouring in the cup of hot coffee at the end but I persevered and trusted the recipe! The cake turned out moist, not over chocolatey and just delicious.
Oh I know…adding all that liquid makes you feel like you just totally screwed it up, right? 😉 So, glad you kept going and really glad you loved it! 🙂
A friend recommended this recipe and I want to bake it for Mother’s Day. I have cocoa but it is expired. Is there some way to substitute it?
Hi there, I don’t have a substitute for cocoa powder. It’s really best to use cocoa powder instead of melted chocolate, since it seems to be stronger and gives better flavor in a cake.
Dear kara,
1. If I put hot water instead of hot coffee at what temperature should the water be boild?
2. And also what is the oil that we should use?(canola oil , olive oil , palm oil)
3. How many minutes should we preheat the oven?
4.how do we prepare the icing chocolate cream? If possible can u please send me the recipe of it.
***Im waiting to make the cake until u reply. Ill send u the comments after baking.***
Hi there…you don’t need the hot water at any certain temp. Just make sure its super hot. I use vegetable oil, but you can use canola as well. You want to preheat the oven until it reaches the proper temperature. There is a link in the blog post for the chocolate buttercream recipe in the notes section of this recipe card. I hope this helps!
This was THE BEST chocolate cake I have made in 30 years of baking and that’s with the substitutions I had to make because of lockdown shortages (00 flour instead of AP, medium eggs, Dutch processed cocoa and I was out of vanilla so I added 1/2 tsp of cinnamon instead – and we’re tea drinkers so I just used the hot water). It still came out absolutely perfect, just what I wanted. Delicate and airy and yet also somehow fudgey. Just the right sweetness and a chocolately-ness that is missing from so many other recipes I’ve tried.
I froze one layer and used your buttercream recipe as a guide to make a little for what we were eating that weekend – I only had milk chocolate so I upped the cocoa and just added confectioners sugar and a bit of milk until it was right. All unsalted butter + a pinch of sea salt. It was fantastic.
Thank you so much for the recipe! I know it will be the only chocolate cake I make from now on.
Hi there! This makes me so happy! I’m so glad you loved the cake and that the subs worked. I LOVE cinnamon and chocolate together. 😍