The Most Amazing Chocolate Cake

• servings: 3 servings
• active time: 10 minutes
• total time: 45 minutes

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

3 teaspoons vanilla extract

7 cups powdered sugar

1/4 cup milk (as needed)

Directions

Chocolate Cake

Preheat oven

Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. Alternatively, you can lightly grease the pans and line them with parchment paper.

Add in dry ingredients

In a large mixing bowl, use a hand mixer to combine 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, and 1 1/2 teaspoons salt on low speed until combined.

Add in wet ingredients

Add 4 large eggs, 1 1/2 cups buttermilk, 1 1/2 cups warm water, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract. Beat on a low speed until smooth, scraping the sides and bottom of the bowl with a rubber spatula to ensure everything is mixed in.

Pour batter into pans

Divide the batter evenly among the three prepared pans, about 3 cups per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.

Baking Instructions

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

Cool Cakes

Cool the cakes on wire racks for 15 minutes, then remove them from the pans and place them on the wire racks to cool completely.

Assemble and Frost

Frost with your favorite frosting and enjoy!

Frosting

Cream Cheese Buttercream Frosting

In a large bowl, use a hand mixer or stand mixer to beat together 1 1/2 cups butter and 8 ounces cream cheese until fluffy, about 3 minutes.

Cocoa powder

Add 1 1/2 cups unsweetened cocoa powder and 3 teaspoons vanilla extract. Beat until just combined, about 30 seconds.

Powdered sugar

Beat in 7 cups powdered sugar, 1 cup at a time. Add 1/4 cup milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated.

Use the frosting to frost and assemble the cake or transfer it to a piping bag for decorating. Once frosted, the cake should be refrigerated, but it can remain at room temperature for up to 4 hours.

Nutrition

• Serving Size: 1 large slice
• Calories: 767 kcal
• Total Fat: 33 g
• Saturated Fat: 21 g
• Cholesterol: 105 mg
• Sodium: 668 mg
• Total Carbohydrate: 119 g
• Dietary Fiber: 5 g
• Total Sugars: 91 g
• Protein: 8 g