Baking & Pastry > Cakes > Butter Cakes > Chocolate Cake Recipe (Butter-Based)

Classic Chocolate Butter Cake

Indulge in the rich and decadent flavors of this classic chocolate butter cake. Made with high-quality ingredients and a simple, straightforward method, this cake is perfect for any occasion.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 2 cups Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk
  • 1 cup Hot Water
  • 1/2 cup Chocolate Chips (optional)

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will prevent the cake from sticking and ensure easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.

Cream Butter and Sugar

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, creating a tender crumb.

Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, as this can result in a tough cake.

Add Hot Water

Stir in the hot water until the batter is smooth. The hot water helps to bloom the cocoa powder, enhancing its flavor.

Add Chocolate Chips (Optional)

If desired, fold in the chocolate chips.

Bake

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Frosting

Frost with your favorite chocolate frosting. Enjoy!

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FAQ

  • Can I use a different type of flour?

    All-purpose flour is recommended for this recipe. Using cake flour may result in a more tender cake, but it might not hold its shape as well. Using bread flour is not recommended.
  • Can I use oil instead of butter?

    While you can substitute oil for butter, the cake will have a different texture and flavor. Butter contributes to the cake's richness and tender crumb.
  • How do I store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.