Classic Chocolate Cake Recipe

Chocolate cake slice with the cake on a cake stand behind it.

Classic Chocolate Cake Recipe

Enjoy an easy Chocolate Layer Cake recipe for moist and decadently delicious chocolate cake with an easy homemade chocolate frosting. Great for any occasion.

Course Dessert

Cuisine American

Keyword best chocolate cake, classic chocolate cake

Prep Time 20

Cook Time 35

cooling time 40

Total Time 1 35

Servings servings

Calories 860kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

Cake Ingredients

¾ cup unsalted butter room temperature
1 cup water
3 large eggs
⅓ cup sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1½ cups granulated sugar
½ cup light brown sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
extra unsalted butter or baking spray to grease the pan

Frosting Ingredients

1 cup unsalted butter room temperature
6 ounces unsweetened chocolate
4 cups confectioners sugar
1 teaspoon pure vanilla extract
¾ cup whole milk

Instructions

How to make the cake

Preheat oven to 350°F/177°C. Grease two 9-inch round cake pans with either extra unsalted butter or baking spray . Set aside.
In a small pan over medium heat melt ¾ cup unsalted butter with 1 cup water, set aside.
In a small mixing bowl, make the sour cream mixture by whisk together 3 large eggs, ⅓ cup sour cream , and 1 teaspoon pure vanilla extract until well combined.
In a large mixing bowl whisk together 2 cups all-purpose flour , 1½ cups granulated sugar, ½ cup light brown sugar, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt.
Using an electric hand mixer with beaters attached on low speed, slowly add the butter mixture to the dry mix until just combined, do not over mix.
Once just combined add in the sour cream mixture.
Equally divide the batter between the 2 prepared cake pans and bake in the preheated oven for 30-35 minutes. A toothpick can be inserted in the center of the cakes and come out clean when cakes are done baking.
Cool cakes in the pans for about 15-20 minutes.
Run a knife along the edge and invert them out onto cooling racks. Let cool completely before frosting.

How to make the frosting

While cakes are cooling, make the frosting. To make the chocolate mixture, in a medium microwave safe bowl melt 1 cup unsalted butter and 6 ounces unsweetened chocolate. Set aside.
In a large mixing bowl add 4 cups confectioners sugar1 teaspoon pure vanilla extract, and the chocolate mixture. Whip with an electric hand mixer with beaters attached until well combined.
Add in half of the ¾ cup whole milk (6 Tablesoons) milk and continue mixing, adding more milk if needed to reach frosting consistency.
Frost the cooled cake. Slice and enjoy.

Notes

Be sure to check Eileen's Tips and FAQs above for important tips and questions that help make a delicious recipe.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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