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

  • Irina Tabunscic
    July 14, 2017

    Hello, can I substitute sour cream with buttermilk? Reply

    • Natasha
      natashaskitchen
      July 14, 2017

      Hi Irina, I haven’t tried that substitution so I can’t say for sure. Since baking is so much a science, it is difficult to make a suggestion without testing that out myself. I’m not sure if the more liquid consistency will adversely affect the batter. It is already a fairly liquid batter using the sour cream. Reply

  • Looks delicious, Natasha. What pretty decorations you created. Reply

    • Natasha
      natashaskitchen
      July 14, 2017

      That is such a nice compliment! Thank you Laura! 🙂 Reply

  • July 12, 2017

    OMG…it looks amazing. Can’t wait to try. Thank you for the recipe. Reply

    • Natasha
      natashaskitchen
      July 12, 2017

      Thank you so much Cookie and I hope you love the recipe 🙂 Reply

  • nina
    July 12, 2017

    Can i substitute butter for canola oil? Reply

    • Natasha
      natashaskitchen
      July 12, 2017

      Hi Nina, I’m not sure I understand your question – do you mean when you grease the pan? Yes that would work fine 🙂 Reply

      • nina
        July 14, 2017

        I meant in the batter, can i use melted butter instead of canola oil? Reply

        • Natasha
          natashaskitchen
          July 15, 2017

          Hi Nina, I haven’t tried that so I’m not 100% sure. I think it is worth an experiment 🙂 Reply

  • I am a chocoholic and as a chocoholic I rejoice that suddenly everybody is posting chocolate cakes. Yum, I will definitely give this beauty a try.
    PS: I love Swiss meringue and my idea would be to add cocoa to the cream as well and maybe drizzle some chocolate ganache on top to get to chocolate heaven… Reply

    • Natasha
      natashaskitchen
      July 12, 2017

      Hi Jenny! I guess it is chocolate cake season! Funny I didn’t notice it until I posted this chocolate cake. Life has been so busy lately with different projects that I haven’t had a chance to peruse other blogs lately. It’s kind of like when someone is pregnant and then they start noticing everyone else that is pregnant. ha ha! Weird comparison there – lol. Reply

      • I don’t complain, I have so many chocolate cakes I want to try soon, so no worries and thanks for this recipe! Reply

        • Natasha
          natashaskitchen
          July 12, 2017

          Ha ha! I’m sure your friends and family won’t complain about all of the chocolate cake either! 😉 Reply

    • Gunjan Kharbanda
      July 16, 2017

      Hi, Could you please suggest the measurement of ingredients for 1 6″ cake?I am a beginner in baking so want to try with a smaller cake. Reply

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