World’s Best Chocolate Cake

Rich, moist & decadent. It truly is the World’s Best Chocolate Cake recipe. This 3-layer chocolate cake recipe, it’s just perfect for birthdays & holidays.

Course Dessert

Cuisine American

Keyword cake, chocolate

Prep Time 10

Cook Time 35

Total Time 45

Servings slices

Calories 340kcal

Ingredients

shortening & cocoa powder OR cake release for coating the pans

3 cups all-purpose flour
3 cups granulated sugar
1½ cups cocoa powder unsweetened
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1½ cups coffee brewed – room temperature
½ cup vegetable oil
3 teaspoons vanilla extract

Instructions

Preheat the oven to 350 degrees.
Grease & dust with cocoa powder OR use **bakers release on 3- 8″ round cake pans. Set aside.
Combine the flour, sugar, cocoa powder, baking soda, baking powder & salt in the mixer bowl. Stir on low until combined.
Add in the eggs, buttermilk, coffee, oil, & vanilla. Beat on medium until smooth. (1-2 minutes at most)
Divide the batter between the 3 prepared cake pans. I use a dry measuring cup – each pan holding about 3 cups of batter.
Bake 30-35 minutes or until toothpick test comes out clean.
Cool to room temperature on a wire rack before removing from the pans to decorate.
**Tip – I like to wrap the layers in plastic wrap & freeze for about 1-2 hours to make decorating easier.

Notes

**Homemade Bakers Release -

Combine 1 cup of all-purpose flour with 1 cup shortening & 1 cup oil. Whisk well until combined. Store in an airtight container at room temperature. Use a basting brush or paper towel to spread/coat over baking pans.

**If you don't have buttermilk ...

Pour 1 tbsp + 3 tsp of white vinegar into a liquid measuring cup. Then fill the remainder up to the 1-1/2 cup mark with regular milk. Let sit for at least 5 minutes before adding to the recipe.

Nutrition