Chocolate Cake with Swiss Meringue Buttercream

This chocolate cake recipe is soft, fluffy, moist and so chocolatey. How to make the best chocolate cake (step-by-step photos). Our go-to chocolate cake! | natashaskitchen.com

This chocolate cake recipe is soft, moist, fluffy and richly chocolatey. This has become our go-to chocolate cake. It is always a big hit with everyone who tries it – grown ups and children.

The Swiss Meringue Buttercream frosting is lighter in sweetness compared to traditional American buttercream which makes the cake really shine with intense chocolate flavor.

Wait until you see the next picture. CRAVINGS BIG TIME!!

If you have never tried Swiss Meringue Buttercream, learn how to make it here. It pipes beautifully and it sure tastes amazing! I call it wedding cake frosting – it’s just THAT good!

This chocolate cake recipe is soft, fluffy, moist and so chocolatey. How to make the best chocolate cake (step-by-step photos). Our go-to chocolate cake! | natashaskitchen.com

Ingredients for Chocolate Cake Recipe:

2 large eggs, room temperature
1 cup sour cream
1/2 cup canola or extra light olive oil
2 tsp vanilla extract
1 1/2 cups (190 grams) all-purpose flour, *measured correctly
1 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/2 Tbsp baking soda
1/2 Tbsp baking powder
1 tsp salt
3/4 cup very warm/hot water

1 Recipe for Swiss Meringue Buttercream Frosting
Semi-sweet or milk chocolate bar to grate for decor

This chocolate cake recipe is soft, fluffy, moist and so chocolatey. How to make the best chocolate cake (step-by-step photos). Our go-to chocolate cake! | natashaskitchen.com

How to Make Chocolate Cake Recipe:

Prep: Preheat Oven to 350˚F. Grease 2 (9″ round) cake pans. Grease the sides with butter and line the bottom with parchment paper.

1. In a large mixing bowl, with an electric mixer, beat together 2 eggs, 1 cup sour cream, 1/2 cup oil and 2 tsp vanilla until smooth.

2. In a second mixing bowl, sift in 1 1/2 cups flour and 1 cup cocoa powder. Add 1 1/2 cup sugar, 1/2 Tbsp baking soda, 1/2 Tbsp baking powdered and 1 tsp salt and whisk to combine. Add dry ingredients to wet ingredients and whisk until smooth without any lumps, then gradually add 3/4 cup hot water while beating and stir until well combined and smooth.

3. Divide batter evenly between 2 prepared cake pans and bake at 350˚F for 20-25 minutes (mine was perfect at 23 minutes) or until tops are set and a toothpick comes out clean when inserted into center. Cool cakes in pan for 15-20 minutes then run a thin spatula or knife around the edges to loosen from the pan and gently invert onto cooling rack and let cool completely to room temperature before frosting.

Cooks Tip: The cake layers have a very soft crumb so it is important to let them rest in the baking pans and let them firm up slightly before transferring to prevent broken cake layers.

This chocolate cake recipe is soft, fluffy, moist and so chocolatey. How to make the best chocolate cake (step-by-step photos). Our go-to chocolate cake! | natashaskitchen.com

5. While cakes cool, make your frosting. We used this Swiss Meringue Buttercream frosting. Reserve about 1 cup of frosting to pipe roses or poofs over the top.

How to Assemble Chocolate Cake:

1. Carefully place your first layer onto the cake platter and cover with a generous layer of frosting. Gently transfer the next cake layer over the top and frost the top and sides.

2. Finely grate a bar of chocolate and pat the crumbs halfway up the side of the cake and sprinkle around the top rim of the cake. Pipe roses or puffs around the top rim of the cake.

This chocolate cake recipe is soft, fluffy, moist and so chocolatey. How to make the best chocolate cake (step-by-step photos). Our go-to chocolate cake! | natashaskitchen.com

Make-Ahead Tip: Cake can be covered and stored at room temperature for about 24 hours. If storing longer, cover and refrigerate. Bring to room temperature before serving to soften the buttercream.

This chocolate cake recipe is soft, fluffy, moist and so chocolatey. How to make the best chocolate cake (step-by-step photos). Our go-to chocolate cake! | natashaskitchen.comThis chocolate cake recipe is soft, fluffy, moist and so chocolatey. How to make the best chocolate cake (step-by-step photos). Our go-to chocolate cake! | natashaskitchen.com

Chocolate Cake with Swiss Meringue Buttercream

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
This chocolate cake recipe is soft, fluffy and richly chocolatey. This has become our go-to chocolate cake - a big hit with everyone who tries it.
Author:
Skill Level: Easy
Cost To Make: $5-$7
Serving: 9" two layer chocolate cake

Ingredients

  • 2 large eggs, room temperature
  • 1 cup sour cream
  • ½ cup canola or extra light olive oil
  • 2 tsp vanilla extract
  • 1½ cups (190 grams) all-purpose flour, *measured correctly
  • 1 cup unsweetened cocoa powder
  • 1½ cups granulated sugar
  • ½ Tbsp baking soda
  • ½ Tbsp baking powder
  • 1 tsp salt
  • ¾ cup very warm/hot water
  • 1 Recipe for Swiss Meringue Buttercream Frosting
  • Semi-sweet or milk chocolate bar to grate for decor

Instructions

Prep:

  1. Preheat Oven to 350˚F. Grease two (9" round) cake pans. Grease sides with butter and line the bottom with parchment paper.

How to Make Chocolate Cake Recipe:

  1. In a large mixing bowl, combine: 2 eggs, 1 cup sour cream, ½ cup oil and 2 tsp vanilla and beat with an electric mixeruntil smooth.
  2. In a second mixing bowl, sift in 1½ cups flour and 1 cup cocoa powder. Add 1½ cup sugar, ½ Tbsp baking soda, ½ Tbsp baking powdered and 1 tsp salt. Whisk to combine. Add dry ingredients to wet ingredients and whisk until smooth without lumps, then gradually add ¾ cup hot water while beating until well combined and smooth.
  3. Divide batter between 2 prepared cake pans and bake at 350˚F for 20-25 min (mine was perfect at 23 min) or until tops are set and a toothpick comes out clean when inserted into center. Cool cakes in pan for 15-20 min** then run a thin spatula or knife around the edges to loosen from the pan and gently invert onto cooling rack and let cool completely to room temperature before frosting.
  4. While cakes cool, make your frosting. We used Swiss Meringue Buttercream frosting. Reserve about 1 cup frosting to decorate the top.

How to Assemble Chocolate Cake:

  1. Carefully place first cake layer onto platter and cover the top with a generous layer of frosting. Gently transfer the next cake layer over the top and frost top and sides.
  2. Finely grate a bar of chocolate and pat the crumbs halfway up side of cake and sprinkle around the top rim of the cake. Use reserved frosting to pipe roses or puffs around top rim of cake.

Notes

*To measure flour correctly, spoon it into a dry ingredients measuring cup and scrape off the top for an exact measure.
**Giving the layers time to rest will make cake layers most stable for transfering.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This chocolate cake recipe is soft, fluffy, moist and so chocolatey. How to make the best chocolate cake (step-by-step photos). Our go-to chocolate cake! | natashaskitchen.com

If you are a chocolate lover, this chocolate cake recipe is for you! I hope you have a delicious week, my friends!

This chocolate cake recipe is soft, fluffy, moist and so chocolatey. How to make the best chocolate cake (step-by-step photos). Our go-to chocolate cake! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Lena
    August 9, 2017

    Hi Natasha! This cake looks amazing! I wanted to ask you if there are any other cakes that i can use this icing on? Its just that I am not a chocolate cake person. However, icing looks delish. Let me know if you have any thoughts.
    Thank you😊 Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Lena, this frosting is pretty versatile – it works on vanilla or chocolate cakes, or poppyseed cake and all kinds of cupcakes! 🙂 Reply

  • Maria
    August 7, 2017

    This cake was very delicious! However, for my taste, it was a little too sweet. I was wondering, if I decrease the amount of sugar in the cream, will it affect the consistency of the cream? However, the cake was perfect with a plain cup of strong black coffee!! Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      Hi Maria, making the cream less sweet would work and I have tested it that way but for this cake, I find that the taste of the frosting disappears when using less sugar since the cake base is quite rich and chocolatey 🙂 Reply

  • Katerina
    August 4, 2017

    Natasha, thank you for this amazing recipe! I substituted esspresso with hot water for the water. Turned out perfect. So moist and the Swiss merengue buttercream is just divine! Reply

    • Natasha's Kitchen
      August 5, 2017

      You’re welcome! That sounds heavenly, I’m glad you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Ina
    July 24, 2017

    Hi Natasha,
    I found that coffee brings oomph to chocolate cake recipes. Do you think I can use coffee instead of 3/4 cup of water? Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Ina, I haven’t tested it in this recipe but I imagine it would still work. I agree, coffee does amplify the flavor of chocolate. If you test it, let me know how you like it! 🙂 Reply

  • Luda
    July 21, 2017

    l made this cake and it turned out so delicious. very good recipe. thank you! Reply

    • Natasha's Kitchen
      July 21, 2017

      You’re welcome Luda! I’m glad you love it! 🙂 Reply

  • Saniya Ellis
    July 19, 2017

    Hi Natasha! I made this cake yesterday, and boy I am glad I did. This cake is everything I have ever wanted and more. I followed your recipie exactly, making sure I have not skipped any steps and it turned out simply divine! The cake it’s self is light, airy with just enough of chocolate and supper moist. Thos cake was easy to make and was done backing in 18 min. Let me tell you my house smelled absolutely amazing I had a hard time keeping my 2 kids, our dog and even my “I don’t like chocolate husband” out of my kitchen and when they were done baking they wanted to eat it right there in the spot without any icing in it. You could definitely eat this without any icing on it, it just that GOOD! Icing was however was much trickier to make but was well worth the effort! It’s a perfect icing for this lovely cake. Thank you Natasha for this truly amazing, supper yummy cake! Now I can make this cake when I feel chocolate craving and don’t feel guilty at all because my soooo”I do not like chocolate” husband absolutely love it and gobble big slice of it without any problems😊Btw half of the cake was gone at once and it’s only 4 of us I think it will be gone today completely for sure. You, Natasha, is amazing and such an inspiration! May Good bless you and your family and your talent of cooking! Thank you from the bottom of my heart!!! I want to give this cake 10 stars!!! Reply

    • Natasha's Kitchen
      July 19, 2017

      You’re welcome Saniya! I’m happy to hear how much your family loves this recipe! Thank you for following and sharing your excellent review! God Bless 🙂 Reply

  • Jackie
    July 18, 2017

    Hi Natasha
    Did you use natrual cocoa or dutch process cocoa in this recipe. Reply

    • Natasha
      natashaskitchen
      July 18, 2017

      Hi Jackie, this was regular unsweetened Hersheys brand cocoa powder. Reply

  • canadian_girlfriend
    July 16, 2017

    Which cocoa powder do you use? I have found that the brand used significantly affects the taste of the cake. Reply

    • Natasha
      natashaskitchen
      July 17, 2017

      Hi, you can use your favorite cocoa powder. I used the Hersheys brand cocoa powder here. I buy that in bulk because I go through alot of it in my kitchen for the amount of testing that I do for each recipe, so It’s not super wise for me to buy the most expensive one 🙂 Reply

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