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

  • Colleen Franzese
    October 14, 2017

    Hi Natasha, Was wondering how long the swiss buttercream will keep in fridge. Reply

    • Natasha
      natashaskitchen
      October 14, 2017

      Hi Colleen, you can refrigerate up to a week and I haven’t tried freezing but I have read that you can freeze up to 2 months. Reply

  • K9mom :)
    September 24, 2017

    Hi Natasha! Love this recipe!
    I’m wondering if one could put berries between the layers & if so any tips you suggest?
    Please let me know and thank you! Love your recipes! Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi, you could place them over each frosted layer similar to the way I have done it with my berry tiramisu cake. I hope you love it! This berry layer cake will also give you good ideas 🙂 Reply

      • K9mom
        September 27, 2017

        Thank you so much! I will be sure to try that and let you know 🙂
        Btw, I had a request for chocolate cake with chocolate frosting so I tried making the frosting with 9 oz of cooled melted chocolate mixed in at the end. It was just too sweet!
        I don’t know what else to do. I’m thinking this recipe is simply perfection as it is Reply

        • Natasha's Kitchen
          September 27, 2017

          My pleasure! Please do 🙂 Reply

  • Jay
    September 1, 2017

    Wow, thank you so much for sharing this recipe! I was looking for the perfect chocolate cake recipe and I think I found it! The texture is so soft and moist and the flavor is delicious, everyone loved it! Wish I could share a picture. I didn’t try the frosting this time, as I had a different cake in mind, but the cake recipe itself was so easy.
    Do you happen to have a yellow cake recipe that you love ?
    Thanks again 🙂 Reply

    • Natasha
      natashaskitchen
      September 1, 2017

      Hi Jay, I’m so glad you loved the recipe!! I don’t have a recipe for yellow cake yet but if I come up with something, I will be sure to share it 🙂 If you wish to share it in our new private Facebook group, I would love to see it! 🙂 Reply

  • Lyuda
    August 25, 2017

    Hi Natasha, if I want to omit the cocoa powder, what should I use instead to get the correct consistency of the cake? We don’t like chocolate cakes 😉 Reply

    • Natasha
      natashaskitchen
      August 25, 2017

      Hi Lyuda, I haven’t tried this one without the cocoa and since it is so substantial in this recipe, it’s difficult to guess how it would turn out omitting the cocoa… Reply

  • Katerina
    August 25, 2017

    I made this cake for my sons birthday, it was very delicious! However, several people at the party including my husband thought it was too sweet. My husbands birthday is coming up, he requested this cake but not as sweet. I was wandering if you could saggest a different frosting that would go well on this cake and would not be as sweet? Thank you! Reply

    • Natasha
      natashaskitchen
      August 25, 2017

      Hi Katerina, I wonder if you might like a cream cheese based frosting better to help cut the sweetness. We aren’t super keen on overly sweet dessert either but everyone has a different affinity for sweetness 🙂 I would suggest our vanilla cupcake frosting. Reply

      • Katerina
        August 25, 2017

        Thank’s Natasha! Reply

        • Natasha's Kitchen
          August 25, 2017

          My pleasure Katerina! Reply

  • 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

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