Classic Chocolate Cake
A deeply moist, tender chocolate layer cake with a silky chocolate buttercream — the only chocolate cake recipe you'll ever need.
Instructions
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Heat the oven to 175°C (350°F). Grease and line two 23cm (9in) round pans.
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Whisk flour, sugar, cocoa, baking soda and a pinch of salt in a large bowl.
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Add eggs, buttermilk and oil; beat 2 minutes until smooth.
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Stir in the hot coffee — the batter will be thin. That's correct.
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Divide between pans and bake 30–35 minutes until a skewer comes out clean.
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Cool completely. Beat frosting ingredients until fluffy, then fill and frost.
💡 Tips
Hot coffee deepens the chocolate flavour without making the cake taste of coffee. For an ultra-clean slice, chill the frosted cake 20 minutes before cutting.
📝 Notes
Cake layers freeze beautifully for up to 2 months, wrapped tightly.
Nutrition per serving
Frequently asked
Can I make it gluten-free?
Yes — swap in a 1:1 gluten-free baking blend. The crumb stays tender.
No buttermilk?
Add 1 tablespoon of lemon juice to 1 cup of milk and rest 5 minutes.
Reviews (2)
Leave a review
Made it for a birthday — disappeared in minutes. So moist!
Great crumb. I reduced the sugar slightly and it was perfect.
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