Best Chocolate Cake Recipe
Cake adapted from The Taste of Oregon cookbook.Frosting: Use immediately or cover tightly and store for up to 1 week in the refrigerator. Also optional to freeze up to 4 months.
Ingredients
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 eggs
- 2 cups flour
- 2 cups sugar
- 1 Tbsp baking soda
- 1 tsp salt
- ½ cup baking cocoa
- 1 cup strong, hot coffee
Chocolate Frosting:
- 1 cup butter (salted), softened
- 3 ½ cups powdered sugar
- ½ cup cocoa powder
- 3 Tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Combine and mix well buttermilk, oil, and eggs. Set aside.
- In a separate bowl, sift together flour, sugar, soda, salt. Add cocoa.
- Combine liquid and dry ingredients, alternating with cup of coffee. Beat well.
- Bake at 350 degrees in a greased and floured 9“ x 13” pan for 35-40 minutes. Cool for 30-40 minutes.
For the frosting:
- Beat the butter on medium speed for 2 minutes. Add powdered sugar, cocoa, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. If needed, add extra powdered sugar or cocoa powder if frosting is too thin. Or, you can add a few drops of heavy cream if frosting is too thick.
- Frost the cake immediately (after cooling time), or cover the cake tightly and store.
- The frosting keeps for up to 1 week in the refrigerator or up to 4 months in the freezer.