Best Chocolate Cake Recipe - melissassouthernstylekitchen.com (2024)

This scratch made three layer best Chocolate Cake recipe is frosted with a creamy chocolate sour cream frosting. It’s the kind of cake that’ll turn any occasion into something extra special.

Best Chocolate Cake Recipe

Just the mention of the phrase “chocolate cake” and it sends hearts aflutter. I can relate, trust me. Included in this layer cake, is just enough espresso to intensify the dark chocolate flavor without turning it into a mocha cake. In fact, it’s designed to be a background flavor enhancement so, for those who don’t like coffee, it’s not an issue. That would be me, by the way. I’m not a coffee drinker at all so, with that in mind, the flavor of this cake is pretty much perfection for me. How to make the best Chocolate Layer Cake Recipe: (Scroll down for full printable recipe.)

• Prepare Pans – Preheat oven to 350°F. Butter and flour 3 (8) inch round cake pans or spray with baking spray. Set aside.
• Creamed Ingredients – In a medium size mixing bowl, use an electric mixer to cream together butter, granulated sugar, brown sugar and vanilla. Cream for 2-3 minutes until combined.
• Eggs – Add the eggs one at a time beating well after each addition.
• Dry Ingredients – Use a whisk to sift together flour, cocoa, baking powder, baking soda, espresso powder and salt.
• Combine – Add to the creamed mixture alternately with the buttermilk beginning and ending with flour.
• Beat to Combine – After all of the dry ingredients have been added, stop and scrape the sides and bottom of the bowl. Beat the batter for 30 seconds on medium-high just until creamy.
• Transfer to Pans – Divide evenly between the pans.
• Bake – Bake per the recipe until a toothpick inserted into the center comes back clean.
• Cool – Cool in the pans on a cooling rack just until warm to the touch. Remove from the pan and cool completely.
• Chocolate Sour Cream Frosting – In a medium size saucepan over low medium-low heat, melt together butter and cocoa. Once smooth, remove from heat and scrape into a mixing bowl.
• Use an electric mixer fitted with the whisk attachment, to gradually add powdered sugar alternately with sour cream. Beat on medium speed until smooth. Test spreading consistency then add milk or cream 1 Tbsp at time to thin further, if needed.
• Frost Cake – Place cooled cake layers on a stand or platter covered with strips of wax paper. Frost between layers, top and sides of cake. Decorate with sprinkles, if desired.
• Store chilled in an airtight container.

How to Make Easy Chocolate Layer Cake Recipe

Once you master making a chocolate layer cake recipe from scratch, the sky’s the limit with frosting choices. You may enjoy a strawberry or dulce de leche cream cheese frosting or a vintage fluffy seven minute frosting. You just can’t go wrong.

• Ingredients you’ll need to make a homemade Chocolate Layer Cake: Butter, granulated sugar, light brown sugar, vanilla, large eggs, all purpose flour, cocoa, baking powder, baking soda, salt, espresso powder and buttermilk.
• To make the homemade Chocolate Sour Cream Frosting recipe you’ll need: Butter, cocoa, sour cream, powdered sugar, almond extract and heavy cream or milk to thin to spreading consistency. Use a mixer to blend the ingredients together adding just enough heavy cream at the end until it’s smooth and easily spreadable.
• I used Dutch process cocoa for this cake batter and frosting, which gives it a more intense chocolate flavor. You can use regular unsweetened cocoa powder in the same amount, with no other adjustments needed.
• The cake layers can be baked, cooled and wrapped in plastic wrap ahead of time. Store them chilled in the fridge for up to 2 days before frosting. They also freeze well for make-ahead baking.
• For the frosting, use 5 cups of powdered sugar and all of the sour cream. Only after all of the sour cream has been added, test the consistency. For a thinner frosting add milk or cream 1 tablespoon at time. For a thicker frosting, add more powdered sugar mixing until combined.
• Cut strips of wax paper and arrange overlapping to keep the cake stand clean while frosting the cake. Gently tug and remove when finished.
• Chocolate nonpareils, or jimmies, make a pretty trim to the edge of this cake. Use a spoon to gently press into place, while the frosting is still wet. This is optional, of course.
• Store this cake chilled in an airtight container for up to one week.

More Southern Style Chocolate Dessert Recipes to Make

While chocolate may be associated closely with Valentine’s’ Day or Mother’s Day there’s simply no occasion where it wouldn’t steal the show. For the chocoholics in your life, you may also like to try my recipes for:

• German Chocolate Cake is frosted with a caramel like coconut pecan icing.
• Dark Chocolate Hot Fudge Sauce for drizzling over ice cream, waffles and cake.
• Double Fudge Mississippi Mud Cake topped with marshmallows and a fudgy frosting is irresistible.
• Treat the family to Crockpot Hot Chocolate.
• Flourless Chocolate Cake for the gluten free dessert lovers.
• Fudgy Chocolate Doughnuts are baked not fried.
• Mini Chocolate Cakes from Celebrating Sweets

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• Cake Pans