Can I use regular milk instead of buttermilk?

While buttermilk gives the best texture and flavor, you can substitute with regular milk plus a tablespoon of vinegar or lemon juice. Let it sit for five minutes before using.

Why does this recipe call for both butter and oil?

This combination gives us the best of both worlds butter provides rich flavor while oil keeps the cake incredibly moist for days.

Can I make this as a sheet cake instead?

Absolutely! Use a 9x13 inch pan and bake for 30-35 minutes. It's perfect for casual gatherings and feeds a crowd.

How do I know when the cake is done?

A toothpick inserted in the center should come out with just a few moist crumbs clinging to it. The cake will also start pulling slightly from the sides of the pan.

Ultimate Chocolate Layer Cake Recipe

Name: The BEST Chocolate Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ⅔ cup all-purpose flour; 1 cup light brown sugar (firmly packed); 1 cup granulated sugar; ¾ cup natural cocoa powder; 1 ½ teaspoons baking soda; ¾ teaspoon salt; ½ cup unsalted butter (melted); ½ cup neutral cooking oil (avocado, canola, or vegetable oil); 2 large eggs + 1 egg yolk, lightly beaten (room temperature); 2 teaspoons vanilla extract; 1 cup buttermilk; ½ cup hot coffee or hot water; 1 batch chocolate frosting (see note)

Description

The ultimate moist, rich, and indulgent chocolate cake recipe that’s perfect for any celebration.

Ingredients

1 ⅔ cup all-purpose flour
1 cup light brown sugar (firmly packed)
1 cup granulated sugar
¾ cup natural cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
½ cup unsalted butter (melted)
½ cup neutral cooking oil (avocado, canola, or vegetable oil)
2 large eggs + 1 egg yolk, lightly beaten (room temperature)
2 teaspoons vanilla extract
1 cup buttermilk
½ cup hot coffee or hot water
1 batch chocolate frosting (see note)

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Instructions

Preheat oven to 350F (175C) and prepare two 8″ round cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) stir together flour, sugars, cocoa powder, baking soda, and salt until well combined.
Add melted butter and oil, stir well. Batter may be thick, this is fine, just stir until all of the dry ingredients are moistened.
Add eggs, egg yolk, and vanilla extract and stir until well combined. Pause occasionally to scrape sides and bottom of bowl.
Gradually add buttermilk and stir well.
Add hot coffee or water, stirring carefully until ingredients are well-combined (be sure to scrape sides and bottom of bowl to ensure batter is uniform).
Evenly divide batter between prepared pans. Transfer to center rack of 350F (175C) and bake for 35-40 minutes or until a toothpick inserted in center comes out clean or with moist crumbs.
Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting with your favorite frosting.

Notes

This cake pairs perfectly with rich chocolate frosting or cream cheese frosting for extra indulgence.

Nutrition

Serving Size: 1 slice
Calories: 755 kcal
Sugar: 68 g
Sodium: 433 mg
Fat: 44 g
Saturated Fat: 20 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 88 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 100 mg