Chocolate Cake Recipe from Scratch
A rich and decadent chocolate cake can turn any gathering into a celebration. This Chocolate Cake Recipe from Scratch recipe offers a foolproof way to create a heavenly dessert that boasts a velvety texture, deep chocolate flavor, and a luscious cream cheese frosting. Ideal for birthdays, anniversaries, or just a sweet treat, it’s a recipe that will leave everyone asking for seconds.
Ingredients Overview
The secret to a moist and flavorful chocolate cake lies in its ingredients. Cocoa powder takes center stage, providing that deep, indulgent chocolate taste. Dutch-processed cocoa is preferred for its smoother, less acidic profile. All-purpose flour works as the foundation of the cake, but a touch of cornflour ensures the crumb remains tender.
For moisture, a mix of vegetable oil and softened butter creates a perfect balance between richness and fluffiness. Buttermilk, a key ingredient, reacts with the baking soda to add both tenderness and a slight tang to the batter. The instant coffee powder might seem unusual, but it enhances the chocolate flavor without overpowering it.
Cream cheese brings an unparalleled creaminess to the frosting, while powdered sugar and cocoa powder create a smooth, sweet balance. A hint of vanilla ties it all together, making the frosting irresistible.
Substitutions are easy to accommodate. If you don’t have buttermilk, a quick mix of milk and vinegar will work wonders. Cake flour can replace all-purpose flour for an even lighter texture, and salted butter can substitute unsalted butter just omit the added salt.
Step-by-Step Instructions
Every step of this recipe is designed to ensure success, whether you’re a seasoned baker or a beginner in the kitchen.
Start by preheating the oven to 160°C (320°F) and preparing two 8-inch cake tins with parchment paper or a homemade cake release. Sift together the dry ingredients flour, cornflour, cocoa powder, baking soda, baking powder, coffee powder, and salt to remove lumps and ensure an even distribution.
Creaming the butter, oil, and sugar creates a fluffy base. This step is crucial for incorporating air into the batter, which results in a soft cake. Add the eggs one at a time, mixing well between each to avoid curdling. Incorporating the vanilla extract and vinegar with buttermilk not only adds flavor but also ensures the cake bakes up light and fluffy.
Gently folding the dry ingredients into the wet mixture in stages prevents overmixing, which could result in a dense texture. Bake the batter in the prepared tins for about 40 minutes, testing with a toothpick for doneness. Cool the layers thoroughly before frosting to prevent melting.
For the frosting, whip butter until it becomes pale and airy. Slowly incorporate powdered sugar to avoid clumps. Add the cream cheese last, mixing just enough to achieve a silky consistency, and finish with the cocoa powder for a chocolaty twist.
Recipe Tips & Frequently Asked Questions
- Use room temperature eggs and butter for smoother batter consistency.
- Avoid overmixing the batter to keep the cake tender and light.
- Coffee powder amplifies chocolate flavor without making the cake taste like coffee.
- Store leftovers in an airtight container to retain freshness.
- Why is my cake dense? Overmixing or incorrect measurements can lead to this issue.
- Can I double the recipe? Yes, but divide the batter between more tins for even baking.
- Do I need Dutch-processed cocoa? It’s preferred for its milder taste, but natural cocoa works too.
What to Serve With This Chocolate Cake Recipe from Scratch Recipe
Pairing this Chocolate Cake Recipe from Scratch with the right accompaniments elevates its appeal. Serve it with a steaming cup of espresso or a cold glass of milk for a classic experience. A scoop of vanilla or caramel ice cream complements the rich chocolate flavors beautifully. For an elegant dessert spread, garnish with fresh berries or whipped cream to add a burst of freshness.
Creative Variations
This Chocolate Cake Recipe from Scratch recipe is a canvas for creativity. Fold chocolate chips, chopped nuts, or dried fruit into the batter for added texture. Transform the batter into cupcakes for individual servings, adjusting the baking time accordingly. For dietary preferences, replace flour with a gluten-free blend or swap dairy products for plant-based alternatives.
Storage and Make-Ahead Tips
Store the cake in a cool, dry place if unfrosted, or refrigerate it once frosted to maintain the cream cheese topping’s integrity. For longer storage, wrap the cake layers individually and freeze for up to three months. Thaw overnight in the fridge, then bring to room temperature before assembling. Leftover cake can be revived by warming slices in the microwave for a few seconds, bringing back its moist, rich texture.
This Chocolate Cake Recipe from Scratch is more than just a dessert it’s a celebration of flavor and craft. Whether you’re serving it at a grand event or indulging in a quiet moment at home, this Chocolate Cake Recipe from Scratch is bound to leave an impression.
Chocolate Cake Recipe From Scratch
Ingredients
Chocolate Cake
- 1 cup 100 g cocoa powder, unsweetened, preferably Dutch-processed
- 1¾ cups 210 g all-purpose flour (refer to note 1 for cake flour substitution)
- ¾ cup 158 g unflavored vegetable oil, such as canola
- ½ cup 113 g unsalted butter, softened at room temperature
- 1½ cups 337 g buttermilk, room temperature (see note 6 for homemade substitute)
- 1 tbsp vanilla extract or essence
- 2 tsp instant coffee powder
- ¼ cup 25 g cornflour, also known as cornstarch
- 3 large eggs at room temperature
- 1⅔ cups 332 g granulated white sugar
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp white vinegar
- ½ tsp salt omit if using salted butter
Chocolate Cream Cheese Frosting
- 1 cup 225 g unsalted butter, softened
- 4½ cups 570 g powdered sugar (also known as confectioners’ sugar or icing sugar)
- 1½ cups 335 g cream cheese, cold and firm
- ¾ cup 75 g cocoa powder, unsweetened
- 1½ tsp vanilla extract
Instructions
Chocolate Cake
- Preheat your oven to 160°C (320°F) with the fan function on. If your oven lacks a fan option, refer to note 5 for adjustments. Grease and line two 8-inch round cake tins with parchment paper or use a homemade cake release.
- In a large mixing bowl, sift together the cocoa powder, all-purpose flour, cornflour, baking soda, baking powder, instant coffee powder, and salt. Whisk or stir with a fork to combine the dry ingredients evenly. Set this mixture aside.
- In a separate mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar using an electric mixer on medium speed. Beat for about 2 minutes until the mixture becomes pale and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition for 10-15 seconds to ensure they are fully incorporated. Stir in the vanilla extract, white vinegar, and ½ cup of buttermilk. Mix until the wet ingredients are smooth and combined. Set the electric mixer aside for the next steps.
- Using a spatula, fold half of the dry ingredients into the wet mixture gently, ensuring no lumps remain. Pour in the remaining 1 cup of buttermilk and mix lightly until just combined. Add the rest of the dry ingredients and fold gently until the batter is smooth. Avoid overmixing to maintain the cake’s delicate texture (refer to note 3).
- Evenly divide the batter between the prepared cake tins. Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their tins for 15-20 minutes before transferring them to a wire rack to cool completely. Only frost the cakes once they are at room temperature.
Chocolate Cream Cheese Frosting
- Using a hand or stand mixer with a paddle attachment, whip the softened butter on medium-high speed until it turns light and fluffy.
- Gradually incorporate the powdered sugar in three additions, mixing on low speed between each addition. Ensure the sugar is fully combined before adding the next batch.
- Add the cold, firm cream cheese and vanilla extract to the butter mixture. Beat just until the frosting is smooth and creamy. Avoid overmixing to prevent the frosting from becoming too soft (refer to note 4).
- Finally, mix in the cocoa powder until it is fully blended and the frosting achieves a smooth, velvety consistency.
- Use the frosting to layer and coat your cooled chocolate cake. Decorate as desired and serve. Enjoy!