Introduction

This chocolate cake is rich, moist, and incredibly delicious—perfect for any celebration or a special treat. Layered with a luscious cream cheese buttercream frosting, it hits the perfect balance between deep chocolate flavor and creamy sweetness.

A close-up view of a single slice of rich chocolate cake with three thick, moist layers in dark brown color. Each layer is filled and covered with smooth, glossy dark chocolate frosting that looks slightly shiny and thick. The cake slice sits on a white plate with some crumbs around it, and a silver fork with chocolate smears lays next to the slice. The backdrop is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water (or brewed coffee)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups butter (softened)
8 ounces cream cheese (softened)
1 1/2 cups unsweetened cocoa powder (for frosting)
3 teaspoons vanilla extract (for frosting)
7 cups powdered sugar
1/4 cup milk (as needed for frosting)

Instructions

Step 1: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake pans or dust them with flour or cocoa powder. You can also line the pans with parchment paper for easier cake removal.
Step 2: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Use a hand mixer on low speed to blend the dry ingredients evenly.
Step 3: Add the eggs, buttermilk, warm water (or coffee), vegetable oil, and vanilla extract to the dry mixture. Beat on low speed until smooth, scraping the sides and bottom of the bowl to fully incorporate all ingredients.
Step 4: Divide the batter evenly among the prepared pans, approximately 3 cups per pan. Tap the pans gently on the countertop to release any air bubbles.
Step 5: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 15 minutes.
Step 6: Carefully remove the cakes from the pans and transfer them to wire racks to cool completely before frosting.
Step 7: To make the frosting, beat the softened butter and cream cheese together in a large bowl until fluffy, about 3 minutes.
Step 8: Add cocoa powder and vanilla extract to the frosting mixture. Beat just until combined.
Step 9: Gradually beat in powdered sugar, one cup at a time. Add milk as needed to achieve a spreadable consistency. The frosting will be thick and will firm up more when refrigerated.
Step 10: Frost and assemble the cooled cake layers. You can also pipe the frosting for decoration. Refrigerate once frosted, but the cake may sit at room temperature for up to 4 hours.

Tips & Variations

For a deeper chocolate flavor, substitute warm water with brewed coffee in the batter.
Line pans with parchment paper circles for easier cake removal and cleaner edges.
Use room temperature ingredients to ensure smooth batter and fluffy frosting.
For a dairy-free version, substitute butter and cream cheese with vegan alternatives and use plant-based milk.

Storage

Store the frosted cake covered in the refrigerator for up to 5 days. If unfrosted, wrap each layer tightly in plastic wrap and freeze for up to 2 months. Bring to room temperature before frosting or serving. Reheat uncovered slices gently in the microwave if desired.

How to Serve

A close-up of a thick slice of rich, dark chocolate cake with three moist layers and shiny dark chocolate frosting spread in between and covering the sides. The cake slice sits on a simple white plate, placed on a white marbled surface. In the background, a white cake stand holds the remaining cake, blurred to keep the focus on the detailed texture of the slice. The cake's texture looks soft and dense with a slightly glossy finish on the frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of regular milk. Let it sit for 5 minutes before using in the recipe.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. Avoid overbaking to keep the cake moist.