So, you’re looking for a “Matilda-like” chocolate cake? Rich, moist, and absolutely delicious? I won’t hold you any longer – keep reading for the recipe to my favorite classic chocolate cake with chocolate buttercream.
There’s something about baking a cake from scratch that feels a little special.
Lately, I’ve found myself reaching for mixing bowls and cake pans more often. While I’ve always enjoyed baking, cakes have recently become my favorite thing to make. They’re equal parts nostalgic and celebratory, and there’s something so satisfying about slicing into a homemade layer cake and seeing those perfect layers inside.
For Father’s Day this year, I decided to try a classic chocolate cake with chocolate buttercream frosting – inspired by Well Made by Kiley. I wanted something rich, timeless, and crowd-pleasing—nothing overly complicated or trendy.
The result was easily one of the best chocolate cakes I’ve ever made.
It was incredibly moist, rich without feeling heavy, and packed with chocolate flavor in every bite. The addition of hot coffee in the batter deepened the chocolate flavor beautifully, while the chocolate buttercream frosting brought everything together.
Even better? It was surprisingly easy to make.
My husband and mom, who aren’t usually big dessert people, thought it was a little on the sweet side, while the kids, my brother, his wife, and I thought it was just about perfect. If I make it again, I may experiment with slightly reducing the sugar, but overall there wasn’t a crumb left by the end of the weekend.
Ingredients Needed
One of the things I love about this chocolate cake is that it uses simple ingredients that are easy to find at most grocery stores.
For the chocolate cake, you’ll need:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Buttermilk
- Avocado oil (or another neutral oil)
- Eggs
- Vanilla extract
- Hot brewed coffee
For the chocolate buttercream frosting, you’ll need:
- Salted butter
- Unsweetened cocoa powder
- Powdered sugar
- Heavy cream
- Vanilla extract
- Salt
Ingredient Notes
The hot coffee is one of the key ingredients in this recipe. It doesn’t make the cake taste like coffee—instead, it enhances the chocolate flavor and helps create a richer, more decadent cake.
I used regular Hershey’s unsweetened cocoa powder and was very happy with the results. The cake turned out deeply chocolatey and incredibly moist.
For the frosting, I used salted butter and skipped the cream cheese altogether, which created a classic chocolate buttercream that was smooth, rich, and easy to spread.
Why You’ll Love This Chocolate Cake
If you’re looking for a reliable homemade chocolate cake recipe, this one checks all the boxes:
- Rich chocolate flavor
- Moist, tender cake layers
- Easy-to-find ingredients
- Perfect for birthdays and celebrations
- Smooth chocolate buttercream frosting
- Great make-ahead dessert
It’s the kind of cake that feels bakery-worthy without requiring any advanced baking skills.
The Secret to Rich Chocolate Flavor
One ingredient that might surprise you is the hot coffee.
Before making this cake, I was skeptical. I didn’t want a cake that tasted like coffee, and thankfully, that’s not what happens at all.
Instead, the coffee enhances the chocolate flavor and makes it taste deeper and richer. If you’ve ever wondered why bakery chocolate cakes seem to have a more intense flavor, this is often one of the reasons.
Even my kids happily ate their slices without noticing the coffee. I personally used hot brewed Pete’s Medium Roast Coffee.
A Few Notes From My Kitchen
One thing I appreciated about this recipe was how forgiving it felt and made my own changes from the inspiration recipe.
I used cold eggs straight from the refrigerator and didn’t notice any issues with the final texture.
I also used regular Hershey’s unsweetened cocoa powder rather than Dutch-process cocoa, and the cake still turned out wonderfully rich and chocolatey.
For the frosting, I skipped adding cream cheese entirely and made a classic chocolate buttercream using salted butter, cocoa powder, powdered sugar, heavy cream, and vanilla extract. The frosting was smooth, easy to spread, and paired perfectly with the cake layers.
I baked the batter in two round cake pans rather than three, which gave me two thick, beautiful layers with plenty of room for frosting in the middle.
Tips for the Best Chocolate Cake
After making this recipe, here are a few things I’d recommend:
Don’t Be Alarmed by the Thin Batter
Once you add the hot coffee, the batter becomes very thin. That’s completely normal and helps create an incredibly moist cake.
Let the Cakes Cool Completely
It can be tempting to start frosting right away, but waiting until the layers are completely cool will make assembly much easier.
Use Good Quality Cocoa Powder
Chocolate is obviously the star here, so using a cocoa powder you enjoy will make a noticeable difference in the final flavor.
Adjust the Sweetness to Your Preference
I thought the sweetness level worked well, but if you prefer desserts that are less sweet, you could likely reduce the sugar slightly without affecting the overall structure of the cake.
Perfect for Special Occasions
This cake feels special enough for birthdays, holidays, and celebrations, but it’s simple enough to make just because you’re craving chocolate cake on a weekend.
For us, it became the centerpiece of our Father’s Day gathering, and judging by how quickly everyone went back for seconds, I’d call it a success.
If you’re searching for a classic chocolate layer cake that’s rich, moist, and guaranteed to impress, this is definitely one worth trying.
Scroll down for the full recipe card
Jump to RecipeFrequently Asked Questions
Does this chocolate cake taste like coffee?
Not at all. The coffee simply enhances the chocolate flavor and helps create a richer, deeper taste. Even my kids couldn’t tell there was coffee in the cake.
Can I use regular cocoa powder instead of Dutch-process cocoa?
Yes. I used Hershey’s unsweetened cocoa powder, and the cake turned out rich, moist, and full of chocolate flavor.
Can I make this cake ahead of time?
Absolutely. You can bake the cake layers a day in advance and store them tightly wrapped at room temperature or in the refrigerator until you’re ready to frost and assemble.
How should I store leftover chocolate cake?
Store the cake covered at room temperature for up to 3 days. If your kitchen is particularly warm, you can refrigerate it for up to 5 days. Let slices come to room temperature before serving for the best texture.
Can I freeze this chocolate cake?
Yes. The unfrosted cake layers freeze beautifully. Wrap each layer tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before frosting.
Why is my chocolate cake batter so thin?
Don’t worry—the thin batter is completely normal. The hot coffee creates a looser batter, which helps produce an exceptionally moist cake once baked.
Can I make this recipe into cupcakes?
Yes. While I haven’t personally tested it as cupcakes, the batter should work well. Start checking for doneness around 18–22 minutes and adjust as needed.
Is this cake very sweet?
The sweetness was a hit with most of my family, especially the kids. My husband and mom, who typically prefer less sweet desserts, thought it was slightly sweet. If you prefer a more balanced sweetness, you can experiment with reducing the sugar by about ¼ to ½ cup.
What frosting works best with chocolate cake?
I used a classic chocolate buttercream made with salted butter, cocoa powder, powdered sugar, heavy cream, and vanilla extract. It was rich, smooth, and paired perfectly with the cake layers.
Classic Chocolate Layer Cake with Chocolate Buttercream
Ingredients
Method
- Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Slowly pour in the hot coffee while stirring. The batter will thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter until smooth. Add the cocoa powder and mix until incorporated.
- Gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and salt. Beat until light and fluffy.
- Place one cake layer on a cake stand or serving plate. Spread an even layer of frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
- Slice and serve.
Notes
- The coffee enhances the chocolate flavor and does not make the cake taste like coffee.
- Let the cake cool completely before frosting.
- If you prefer a less sweet cake, reduce the granulated sugar by ¼ to ½ cup.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
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