Yield: 24 pieces
Easy Chocolate Cake Recipe
Prep Time
20 minutes
Cook Time
33 minutes
Total Time
53 minutes
Never settle for store bought cake again. This Easy Chocolate Cake made from scratch it topped with our favorite chocolate buttercream frosting and sprinkles. Made in a 13x9 you'll be eating your cake in no time!
Ingredients
For the Cake
- ½ cup unsalted butter, room temperature
- 1 ½ cup granulated sugar
- 2 large eggs
- 1 ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup brewed hot coffee
- ½ cup whole milk
For the Frosting
- ¾ cup butter, softened
- 2 ¼ cup powdered sugar
- ¼ cup plus 2 Tablsepoons unsweetened cocoa powder
- ½ teaspoon almond extract
- ½ cup whole milk
Instructions
- Preheat oven to 350 degrees F. Spray 13x9 baking dish with baking spray (or use homemade cake release). Set aside.
- In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
- In a measuring cup, mix together hot coffee and milk. Set aside.
- In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
- Pour cake batter into prepared pan. Bake for about 33-42 minutes, until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
- For the Frosting: In a mixing bowl, beat butter for 3-5 minutes, scraping down sides of bowl as needed.
- Add in powdered sugar, cocoa, extract and milk and beat for 3-5 more minutes until desired consistency.
- Frost cake and enjoy! Add sprinkles if desired.
Notes
- Brewed coffee- the hot coffee enances the chocolate flavor while adding moisture to the cake, without giving it a coffee flavor. Use hot water if you need to substitute.
- Milk- using whole milk or buttermilk gives this cake a rich flavor and soft crumb.
- Butter- I always use unsalted butter in my baking, because brands vary with the amount of salt in their sticks of butter. If you must use salted butter, omit the extra kosher salt from the cake batter.
- Why did my cake sink in the middle? Assuming your cake was checked for doneness, it's normal for chocolate cake to sink slightly in the middle. Cocoa powder is not structurally strong enough to hold up the amount of moisture in this cake. Adding more flour would create a dense cake. It's okay for some sinkage while it cools!
- STORAGE: Store Chocolate Cake in a covered container at room temperature for up to 5 days. Or freeze the rest of the cake by wrapping each slice in parchment paper and sliding into a freezer bag. You can freeze chocolate frosted cake for up to three months. When you get another hankering for some chocolate cake, thaw it at room temperature and enjoy!
- Need cupcakes? Try our delicious Chocolate Cupcakes recipe!
- Layer Cake. This can also be made into a delicious chocolate layer cake!
Nutrition Information:
Yield:
24Serving Size:
1 sliceAmount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 146mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.