Classic Chocolate Cake Recipe
Everyone needs a classic chocolate cake recipe for when those chocolate cravings call!
Just like I promised on Monday, we are indulging in classics this week! Everyone needs a classic chocolate cake recipe in their arsenal and this is the ONE I run to every time I get a birthday request for chocolate, which is very often in my family (#chocoholics).
I didn’t realize there was no simple chocolate cake recipe on the blog until recently when a friend texted me asking for my favorite chocolate cake recipe. I said “check the blog chica, I am busy right now” and she said “Well I did but there is always something with your chocolate cake. Caramel, peanut butter or something”. I was stunned and realized I’ve failed as a blogger or I just cannot do chocolate on its own (the latter me think). Either way, it is my goal to fix that this year! I need to share with you my favorite basic go-to recipes that I use to build a lot of other creations.
What do you look for in your chocolate cake? I feel like indulgent is top of my list. So each slice needs to be decadent, soft, moist and well let’s face it delicious and hit that spot! That’s what I was going for with this recipe. It’s going to fulfill all your chocolate cravings.
And guess what? It is Valentine’s Day perfect!! What’s valentine’s day without a little chocolate anyway? And some pink & red sprinkles? This year, whip up my favorite chocolate cake recipe for your Valentine and show them how much you care.
I made this cake with Ghirardelli chocolate, inside and out. When you want quality chocolate to make your baked goods extra special, you know you have to grab Ghirardelli. Armed with their 60% Cacao baking chips, unsweetened cocoa powder and these new Valentine’s Day Impressions, I packed this cake full of chocolate that you will just love.
Please don’t make me beg, make this cake!!
Classic Chocolate Cake Recipe
Everyone needs a classic chocolate cake recipe for when those cravings call!
For the Chocolate Cake:
- 2 cups all-purpose flour
- ½ cup unsweetened 100% cocoa powder (I used Ghirardelli)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 ½ cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup 60% cacao baking chips, melted (I used Ghirardelli )
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
For Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups powdered sugar
- ½ cup unsweetened 100% cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Preheat oven to 350 degrees F. Grease and line two 9-inch cake pans with parchment paper. Grease the parchment.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
- In a large bowl, using an mixer on medium speed, cream the butter and sugar together for 3-5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add in the melted chocolate and vanilla extract. Beat until combined. Alternately add the flour mixture and milk, beginning and ending with the flour mixture. Mix until just combined. Don’t over mix or over work the batter.
- Divide batter evenly into the prepared pans. Bake cakes for 30-35 minutes or until a cake tester inserted into the center comes out almost clean.
- Let cakes cool in pans for 10 minutes before removing and cool completely on wire racks.
To make buttercream:
- In a large bowl, beat the butter until light and creamy. Sift the powdered sugar and cocoa powder over the butter. Add the rest of the ingredients and mix on low until just combined. Beat the buttercream on medium speed for 3-5 minutes.
- To assemble cakes: Level the cakes if needed. Onto a cake stand, place the first layer of cake. Spread a layer of buttercream on top. Add the top layer of cake. Crumb coat the cake with a thin layer of buttercream. Then spread the icing evenly and frost the cake. Decorate as desired with chocolate sprinkles.
- Cake will store in an airtight container at room temperature for up to 4 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Zainab, this chocolate cake looks heavenly! What an amazing recipe for Valentines Day…and for breakfast 😉
Now that is one seriously lovely cake! I want a slice right now. Chocolate cake is such a classic.
I love a good chocolate cake and this one looks perfect!
I feel like I’ve failed as a blogger too b/c idk if we have a classic chocolate cake recipe on our blog either! This looks delicious!! Wish I had a piece right now!
Hhaha no way you failed Kelly! Just saw your panna cotta and that’s amazing!
Zainab, I can take a slice for breakfast. This cake is beyond awesome and using 60% Ghirardelli chocolate is the best. Absolutely my favorite!
Breakfast is the best time to enjoy cake if you ask me lol!
Oh, gurrrrrl, you sure know your way into this chocolate lover’s heart! There is just something so effortlessly elegant about a good chocolate cake, especially if it’s decked out in a rim of sprinkles!
Sprinkles make everything amazing!!
A classic chocolate cake is always a special treat! As always, your desserts and photos are gorgeous!
As always, this cake is beautiful! I want to dive right into that frosting. I love that you used Ghirardelli too, my favorite kind of chocolate to bake with!
Always my favorite!! So rich!
Yum! Nothing like classic chocolate cake 🙂 Yours is sooo pretty!
Z, I LOVE this cake!!! and love that you are doing classics this week! this cake is exactly what I’d ask for and want for my birthday, holiday, anniversary, Valentine’s Day . . haha, you get it. . love this!
Thanks Alice!! It’s perfect for any occasion!
Love that you’re going back to classics. So often we try to be so creative, and forget all about the simple things people want! Looks incredible!
Classic and classy ! Really beautiful and delicious classic cake 🙂
I totally agree, it’s great to have classic recipes like this! It looks fantastic 🙂
I love all the classics you are sharing, those are always my favorite 🙂 This cake is stunning and it sounds amazing with the Ghiradhelli chocolate!
Ever since I first started following your blog I have been impressed by your cakes. Loves that you went with a classic, and it’s just as beautiful as the rest!
This cake looks soo delicious! Your frosting is so smooth and neat looking. I must learn your ways! 🙂 Of course, Ghirardelli Chocolate is the best!
This is so perfect and it couldn’t have come along at a better time! The cake looks amazing, so pretty with those festive sprinkles and the Valentine’s candies…. Pinning!
Yums!! I love my cakes moist, decadent, and chocolaty – fabulous looking cake, Zainab! 🙂
This is perfectly beautiful! It’s just the kind of classic chocolate cake we crave over and over again on a regular basis!
Gosh, it looks delicious! It’s a must try for me! Yum!
I’m cooking on youtube and I’ve just uploaded a recipe for homemade lasagna, hope you will check it out! Thank you! 🙂
Thank you for an awesome recipe!
You, fail as a blogger? Don’t even put those words in the same sentence together because you’re the best! Thank you thank you thank you for sharing this – being a fellow chocoholic, I’m always on the look-out for good chocolate cake recipes. I can’t wait to try this (and eat the whole thing myself … errrrm, I mean, share it with my loved ones).
Aww thank you!! You always are the best girl!! And why would you want to share?
Oh, yum! Nothing beats a simple chocolate cake 🙂
I LOVE Ghirardelli and I LOVE LOVE LOOOOVE this cake! So intensely chocolatey!! Pinning!
Hi!! I love your recipes, they are my go-to, never fail staples! I usually use your one-bowl chocolate cake recipe (I mean, that is THE BEST chocolate cake ever!), but I have a request for marbled cupcakes for my Grandma’s 85th Birthday and need a “thicker” chocolate cake recipe. I think this will fit the bill, however, how many cupcakes do you think this would make? About 2 dozen??
Thank you! I look forward to your new posts and the new deliciousness I need to add to my list to try!
Hi Kate! It is so good to hear that you love my recipes 🙂 Made my week! And yes…this recipe will give about 18-20 cupcakes. I am sorry I haven’t posted new stuff lately…life has been so busy since I added a new baby to the family. But I am itching to go back to baking more for you guys 🙂
Do you flour the cake pans as well as grease or do you just grease?
I just grease my pans with baking spray which has butter and flour. If you however would like to do it the old fashioned way, butter the pans and then flour the pans.
I made this cake but used peanut butter frosting O M G
It was a huge hit with everyone!
How long would i bake this in s 9×13 pan? It’s easier to transport to picnics!
Hi Rose! So glad to hear. I do think you should start checking the cake around 20-25 mins.