No more searching for the ultimate chocolate cake recipe tutorial! Double or even triple this recipe to make the highest of cakes!
I know everyone has their favorite chocolate cake recipe and putting mine out there in the world may seem pointless against all the others, but let me say that I seriously believe that I have created perfection! No more changes, and no more re-posting of the same recipe slightly altered. I find every time I make a cake for the blog I am always rewriting out the recipe. In all fairness, I did make changes, but now when I post a cake design, I can just send people to this page for the recipe! Cleaner looking posts, all the while giving you the option to choose what flavoring you want under a specific cake design.
I kept the design simple today because I wanted to focus on the chocolate cake recipe tutorial. I went with a pink American buttercream because I like the contrast between and pink and brown on a cake 🙂 I think it really shows off how beautiful and light this chocolate cake is, and as I must reiterate, I seriously think it is the best chocolate cake recipe out there! Let's get started!
My preferred method for preparing a cake pan for baking is lightly greasing it with shortening (think Crisco vegetable shortening) followed by dusting the pan with flour. Give it a good shake to make sure all of the pan is covered, and then lightly tap out the excess flour. Done! I learned this during my first Wilton cake decorating class and I honestly stick to it. Never had an issue so why change things up?!
Owning two of each size pan is necessary, but I wish I had three or four of each because more often than not I find I make tall cakes. In this case I made the cake with two 6-inch pans and while their height was perfect, sometimes you just want a little more oomph! But as you can see, each layer was quite thick! This recipe makes two 6-inch pans perfectly (in the past I used to stretch out this recipe but the cake layers would be so thin!)
Lastly, while this cake is my go-to and I am providing all the cooking details, this recipe is for SIX-INCH pans! Easily double or triple the recipe for larger batches (8-inch pans) but remember that the cook time will change (I use the good ole toothpick trick, haha.) I never wrap my cake pans but recently bought Wilton's Bake Even Strip Set and I am curious to see how they do. They are supposed to help the dome shape of cakes, but I don't ever have that issue. I will keep you posted!
- 1 cup all-purpose flour
- ½ cup cake and pastry flour
- 1 cup granulated sugar
- ¼ cup brown sugar
- ½ tbsp. baking soda
- ½ cup cocoa powder
- ½ cup melted coconut oil
- ¾ cup buttermilk, room temperature (I actually make my own with 1 tbsp. vinegar and milk)
- 1 egg, room temperature
- ½ cup hot coffee
- 1 tsp. vanilla
- ¼ tsp. salt
- Preheat oven to 350F. Grease two 6-inch round pans with shortening and flour. Tap out excess flour and set aside.
- Add sugars and oil to the bowl of your stand mixer. Beat until well combined, about 5 minutes. Add in egg and vanilla and mix very well.
- Sift together the flours, soda, salt, and cocoa powder. Alternatively add the dry ingredients and buttermilk, beginning and ending with flour mixture. Slowly pour in hot coffee. Use a spatula to fully incorporate everything.
- Divide batter evenly among the two pans. Place into oven and bake for 30-40 minutes, or until toothpick comes out clean. Cool until able to touch the pans on a cooling rack. Flip cakes out and allow to cool completely.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 306mgCarbohydrates: 48gFiber: 2gSugar: 25gProtein: 5g
Time to work on perfecting my other base cake recipes (you hear that, vanilla cake recipe?! I will find the perfect, moist, white cake!) Until then, check out some of my other cake designs!