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.
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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 even easier.
With the creaming method, you basically whip up the butter and sugar until fluffy, then you alternately add in your dry and liquid ingredients.
When I originally wrote this recipe, the instructions went through creaming the butter and sugar for a couple minutes and later adding in the hot water. While I really think it’s important to mix the butter and sugar well, I’ve determined that it’s not necessary to mix it quite as long with this one.
Basically, it’s really not necessary to whip the butter and sugar for several minutes for this cake, because you’ll later add in the hot coffee (or hot water) and that will essentially melt the butter and the sugar.
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.
Video:
Now onto the cake recipe!
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe:
Chocolate Butter Cake
Ingredients
- 2 cups all purpose flour
- ¾ cup cocoa (I used Hershey’s cocoa – not dutch processed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- ½ cup butter (1 stick)
- ¼ cup oil
- 2 teaspoon vanilla bean paste (or vanilla extract)
- 1 cup whole milk
- 3 large eggs
- 1 cup hot coffee
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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 until well mixed.
- 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.
Notes
Nutrition
How to Share
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Tools Used to Make This Recipe:
I hope you enjoy this cake as much as I do!
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Find the webstory at this link: Scratch Chocolate Cake with Butter
Debra Burbank
Best Chocolate cake I have found! All of my family, the taste testers, are in agreement! Thank you so much for the recipe!
Kara Jane
Oh this makes me so happy to hear! So glad you all loved it 🙂
Debra Burbank
Just made a 4 tier wedding cake out of this recipe! I got so many compliments, the taste was fabulous! It held up well and stayed moist throughout the day. It was sitting outside in the heat, oh I was so worried!!! But it did not dry out, and according to many visitors, was the best chocolate cake they had ever eaten!
Thank you so much for your wonderful recipe!!
Kara Jane
Hi Debra, That’s wonderful news and I’m so happy everyone liked it!
Debra Burbank
Hi there! Just wanted to say that I also made this cake as a wedding cake. The 4 tier cake held up fantastic, didn’t dry out and I got numerous compliments about how wonderful the cake tasted! Thank you once again for the recipe! I will be trying out your vanilla bean cake next!
Kara Jane
Oh wonderful! So glad everyone liked it. Thanks so much for letting me know 🙂
Maims
Hi Kara, for the coffee, would be a strong cup or medium? I’m a huge fan of you vanilla bean paste cake. That’s my go to vanilla cake and I don’t even use sour cream because it’s difficult to get in Nigeria. I use buttermilk. Thank you for sharing delicious recipes
Kara Jane
Oh it’s good to know that buttermilk works well for the vanilla cake and I’m so glad you like it! 🙂 As for the coffee in this cake, I use one of those Keurig coffee machines to make mine and I usually choose the middle button, so I’m thinking that’s probably medium strength. You won’t really taste the coffee in the cake, so any strength should do, but if you want a stronger flavor, you could always go with a really strong brewed coffee. I go with medium, but basically the choice is yours. Hope this helps and let me know how it turns out!
Diana
I tried this recipe yesterday both as cupcakes and a small cake. I must agree with you that it is the best chocolate cake I have ever baked. I have a client who does not like her cake with a lot of chocolate and this recipe is just perfect. I am also using your vanilla bean cake as one tier of the same order. Thanks!
Kara Jane
Oh Diana, this makes me so happy! I’m so glad you love it! I love this cake for the very same reason as your client. I don’t like chocolate overload and this one just has the perfect amount…in my opinion. Thanks for letting me know it turned out so well. I hope your client loves it too!
Diana
Hi Kara
My client loved both cakes. She wants me to save both recipes just for her. I think I will ask her for a photo of herself and attach it to the chocolate cake recipe LOL.
I will be trying other recipes in the new year.
Kara Jane
Oh I’m so glad she like them! I love that she’s now got her own special cake recipes just for her! 😉
Edel
Hi,
I’m looking for a dense cake for my petit four and I’m thinking of using this recipe.
Do you think the cake will still be good, structure wise if I decrease the amount of sugar?
Thank you so much.
Kara Jane
Hi Edel, This cake is a more dense cake, so I think it should be fine for petit fours. As far as decreasing the sugar, I wouldn’t decrease by much though because that can mess with the texture and moistness of the cake. Hope this helps!
Angie
Hi,,I was curious if you could use a bundt cake pan and if so what adjustments if any would need to be made? Thanks;)
Kara Jane
Hey Angie, yes this should be just fine baked in a bundt pan. You shouldn’t have to make any adjustments to the ingredients, but you’ll probably need to bake it for a bit longer though. You can start checking it at about 45-50 minutes. You may have to bake a little longer than that. Just stick a skewer or toothpick in the middle and when it comes out with a few crumbs on it and not batter, then it’s good. Make sure to grease and flour the pan really well, or it will stick.
Nadine
Hello,
For the cocoa powder, I am not sure if you are using sweetened or unsweetened ; I will substitute Frye’s – is it ok if it is unsweetened or do I have to adjust sugar?
Thanks!
Nadine
Kara Jane
Hi Nadine, I use unsweetened cocoa powder. I normally just use the Hershey’s brand, but I’m guessing any brand of unsweetened cocoa powder would do.
Yvonne Hicks
Hiya Kara,
I’m going to use your recipe using an 8x10x3 oblong cake tin but doing just one cake to the full height of the tin. Would using 1 and a half amounts be enough or would you recommend me splitting this amount and baking two?
Thank you
Yvonne
Kara Jane
Yvonne, I’m thinking a recipe and a half would work just fine. I haven’t used an oblong cake pan, but I’m thinking that amount sounds about right for that size. Since it’ll be a little thicker than the average 2″ deep pan, you might have to bake it just a bit longer, but you can eyeball that and see how it looks. Let me know how it works out!
Yvonne Hicks
Hiya Kara, thanks a lot for your prompt reply. I will definitely let you know how it turns out! Wish me luck.
Kind Regards
Yvonne
Kara Jane
Good luck! 🙂
saeedeh
Hi,
In Iran we have problem with ingredients . sorry whole milk is kink of milk or kind of vegetables oil? what can i add instead of it thanks a lot
Kara Jane
Hi there. Whole milk here is a type of milk but with a little more fat content in it than like 2% or skim milk. Any milk should be fine. I just say whole milk because it has fat in it and it works better, but you should be able to substitute it with any milk and it should be okay.
Terry
Hello Deal Lady,
I am a single man from Indiana. I recently lost my daughter and two grandaughters.
Understandably I have been feel alone and down so I decided to make myself a birthday cake.
I started my search with butter and chocolate, guess what? Your recipe came up.
I followed the directions to the letter, including the coffee. I needed to go to the store for a few things, like everything but the coffee haha. It was difficult leaving the house for me but good to get out.
Anyway sorry about the side story. I am trying to say this cake is good enough to feed Angel’s. The moistness is a ten and the chocolate flavor explodes on the tongue. Thank you for posting and or inventing this recipe. You made me happy for the first time in a while remembering how I used to bake with my girls. God Bless and keep inspiring you.
Terry
Kara Jane
Hi Terry, What a kind person you are for sending me this comment. I am so sorry about your daughter and granddaughters. I have lost parents, but not children and I can’t imagine the trial you are going through. I am so glad my cake recipe was able to bring you some happiness for a little bit and you are so kind to let me know that. May God bless you as well. <3
Sook Chin
5/5. I’m a newbie at baking. Googled and found this recipe. This recipe was simple to follow and the cake tasted so professional. Moist and bursting with flavours. My “guinea pigs” loved it! Thank you for the recipe.
SChin
Kara Jane
Thanks so much for the wonderful review! I’m so glad you liked it! ?
Yvonne
Hi i want to try your chocolate cake but I need a white frosting on the outside. What would you suggest?
Kara Jane
Hi there, I’ve got a couple buttercream recipes that you might want to look at. The first is the vanilla buttercream. It won’t be bright white though, but more of a cream color, because contains butter. You could do a couple things to it to get it a little whiter and I lay that all out in that blog post. You could even add in some melted white chocolate to give it a little different taste. That post is here: https://iscreamforbuttercream.com/vanillabeanbuttercreamrecipe/
If you need a bright white icing, I have that recipe too. It’s different as it uses shortening instead of butter. I prefer the taste of the all butter buttercream, but this one is good as well. You could even try doing half shortening and half butter to try and get the best of both worlds. Here’s the link to that recipe: https://iscreamforbuttercream.com/bright-white-heat-stable-pipeable-buttercream/
Hope this helps!
Yvonne
Thank you very much.
I will forgo shortening which is unhealthy.
I will layer the cake with your chocolate buttercream and cover the outside of whole cake with vanilla buttercream.
Kara Jane
Sounds good! Hope you like it! ?
Lance
Why do you opt for milk rather than sour cream?
Kara Jane
Hi there, I didn’t really want the tang of sour cream in this one, plus I felt like it didn’t needed anything extra to make it more moist. Hope this helps.
Lubaba Mazamil
Hi! I am a huge fan of your Vanilla Bean Cake! I wanted to know why you don’t use cake flour in this recipe and is the texture the same as the vanilla cake?
Kara Jane
Hi there, I like to change up my recipes sometimes, so some will use cake flour and some don’t. You could substitute cake flour for the all purpose flour if you wanted to, but I think it’s good with the all purpose flour. This cake probably isn’t as light and fluffy as the vanilla bean cake. It has a heavier, more dense texture to it, which I think goes really well with the chocolate flavor, but it’s very moist. Hope this helps and I’m so glad you like the vanilla cake!
Melissa
Hi there! Would this cake be okay to make in advance? Say 3 days.. or should it be frozen in the mean time? TIA!
Kara Jane
Hi Melissa, it should still be good on the third day. To get maximum freshness though, if you have time to make it ahead and freeze it, that would work as well.
Lauren
Hi! Could someone please tell me if the recipe would stay the same for a 9×13 pan? Thanks so much!
Kara Jane
I have not tested out this recipe in a 13×9 inch pan, but in theory, it should work just fine. You shouldn’t need to make any adjustments to it.