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The Best Chocolate Cake


  • 2 C sugar
  • 1 3/4 C flour
  • 3/4 C + 2 Tb unsweetened dutch processed cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 C buttermilk
  • 1 C prepared coffee (I used decaffeinated instant coffee for my chocolate baking since I don’t drink coffee)
  • 1/2 C vegetable oil
  • 2 tsp vanilla


  1. Heat oven to 350 degrees and grease two 9 inch round pans, or a 9×13″ cake pan. If using rounds, I like to line the bottom of my rounds with parchment so they come out without sticking!
  2. In a large bowl, whisk together all the dry ingredients. Add all the wet ingredients and then beat until completely combined. Divide the batter between the two rounds evenly.
  3. Bake for 35 minutes for round pans or 40 minutes for rectangular pan. Times may vary to test with a toothpick in a center. Only a few moist crumbs should stick….no raw batter!
  4. Cool for 10 minutes before removing the rounds from the pans to cool completely. Frost once cool.


  • Serving Size: 1/12th (just cake)
  • Calories: 306
  • Sugar: 34g
  • Sodium: 415mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 51g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 32mg

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