What could be better than a well-made slice of classic chocolate cake? In my opinion, absolute nothing! This rich and tender cake layered with fluffy chocolate buttercream is the perfect ending to any special occasion.

My little trick: Adding a small amount of instant espresso powder to the batter. Don’t worry — it doesn’t end up tasting very coffee-forward. The coffee amplifies the chocolate flavor for an even richer cake. You can finish the cake with some sprinkles if you like, but I think it’s beautiful on its own with just the swoopy, fluffy frosting.

Key ingredients in chocolate cake

How to make chocolate cake

1. Prepare the wet and dry ingredients. Let sour cream, buttermilk, and eggs come to room temperature in a bowl, then combine with oil, salt, and vanilla. Whisk together all-purpose flour, granulated sugar, cocoa powder, espresso powder, baking powder, and baking soda. Then stir in the wet ingredients.

2. Bloom the cocoa. Stir in boiling water until just combined to draw out the cocoa flavor.

3. Bake the cakes. Divide the batter between two parchment-lined cake pans, then bake until the cakes are firm and cooked through (a toothpick inserted in the center will still have a few crumbs). Set the cakes aside to cool completely.

4. Make the frosting. Beat room-temperature unsalted butter until light and fluffy, then add powdered sugar, cocoa powder, vanilla, salt, and heavy cream or whole milk. Beat until smooth and fluffy.

5. Assemble the cake. Swipe a small dollop of frosting onto a serving plate or cake stand, then top with one of the cakes. Spread a generous layer of frosting, then top with the remaining cake. Spread the remaining frosting over the top and sides of the cake. Chill the cake before cutting to get clean slices.

What is the best frosting for chocolate cake?

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