The Best Chocolate Cake Ever Recipe

Name: The Best Chocolate Cake Ever
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 2 teaspoons baking soda; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; ½ cup vegetable oil; 1 cup hot coffee; 1 cup buttermilk; 2 large eggs; 3 teaspoons vanilla extract; 1 cup (2 sticks) unsalted butter, softened; 1 cup shortening; 2 lbs powdered sugar; 1 cup milk

Indulge in this decadent, moist chocolate cake—a family heirloom recipe! My grandmother's secret recipe, perfected over generations, delivers the richest, most unforgettable chocolate cake you'll ever taste. This was my dad's favorite, and now it's my husband's too! Prepare to be amazed by its melt-in-your-mouth texture and intensely chocolatey flavor. The recipe includes instructions for a luscious homemade icing that takes this classic to the next level. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 60 mins

Calories 775 kcal

Protein 14g

Rating 3.9 (9 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Best Chocolate Cake Ever

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup unsweetened cocoa powder
2 cups granulated sugar
½ cup vegetable oil
1 cup hot coffee
1 cup buttermilk
2 large eggs
3 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, softened
1 cup shortening
2 lbs powdered sugar
1 cup milk

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How to Make The Best Chocolate Cake Ever

Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the oil, coffee, and milk to the dry ingredients. Mix on medium speed for 2 minutes.
Add the eggs and vanilla extract. Beat for another 2 minutes. The batter will be thin.
Pour batter evenly into the prepared cake pans.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
While cakes cool, prepare the icing: In a small saucepan, whisk together the ½ cup milk and ¼ cup flour. Cook over medium heat, stirring constantly, until thickened. Remove from heat and cover; refrigerate until completely cool.
In a large bowl, beat the softened butter, shortening, and powdered sugar together until light and fluffy.
Gradually add the cooled milk/flour mixture to the creamed butter mixture, beating on medium speed for 10 minutes until smooth and creamy.
Stir in the vanilla extract.
Once the cakes are completely cool, frost the top of one layer with icing. Carefully place the second cake layer on top and frost the entire cake.
Refrigerate the frosted cake for at least 30 minutes before serving to allow the icing to set.