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.com

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

Chocolate Cake with Swiss Meringue Buttercream

5 from 12 votes
Prep Time: 50 minutes
Cook Time: 23 minutes
Total Time: 1 hour 13 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Servings: 9 " two layer chocolate cake

Ingredients

  • 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

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, 1/2 cup oil and 2 tsp vanilla and beat with an electric mixeruntil 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. Whisk to combine. Add dry ingredients to wet ingredients and whisk until smooth without lumps, then gradually add 3/4 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.

Recipe 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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lucrecia Birch
    November 29, 2018

    Hi Natasha. I have used this recipe to make cupcakes and they have turned out great. Do you think this batter will support a ferrero rocher chocolate baked in the center? Reply

    • Natashas Kitchen
      November 29, 2018

      Great question! I believe it should, however, I have not experiemented with that so I can’t advise. I’d love to know how you like it if you experiment. Reply

  • Sue Scibilia
    November 20, 2018

    Hi, My husband has celiac disease and so I only bake things that are gluten free. Will this cake turn out just as nice using gluten free flour? I usually use Bob’s Red Mill 1 for 1 flour. Reply

    • Natashas Kitchen
      November 20, 2018

      Hi Sue, I haven’t tried making this one specifically gluten free so I can’t say how it will turn out. If you experiment I would love to know how you like it! Reply

  • BZbody
    October 28, 2018

    Hi Natasha.. should the measurements for the Baking Soda and Baking Powder be in teaspoon instead of tablespoon? Seems like an awful lot of rising agents here if it is really 1/2 TBS each. Reply

    • Natashas Kitchen
      October 28, 2018

      Those measurements are correct. it is a fairly large cake. Reply

  • Karen
    August 17, 2018

    Hi Natasha,

    I make this cake yesterday for my boy’s birthday. I follow exactly your recipe except reduce the sugar, the cake turn out light, moost and fluffy but it somehow taste a bit bitter. Could you tell me whats went wrong? Thanks in advance Reply

    • Natasha
      August 19, 2018

      Hi Karen, It is likely due to reducing the sugar. There is a good amount of cocoa in this recipe so cutting down the sugar would make the cocoa flavor more pronounced and bitter tasting as cocoa is bitter without sweetness. I hope that helps to troubleshoot. Happy birthday to your boy! 🙂 Reply

      • Karen
        August 19, 2018

        Thank you so much for the advice 😃 Reply

        • Natashas Kitchen
          August 19, 2018

          My pleasure! Reply

  • Mila
    August 15, 2018

    I feel totally out of place but for the sake of time, in case of an emergency, if I was able to make the frosting but had to use chocolate cake mix (from a box) to make the chocolate cake, what would you recommend adding to a generic boxed chocolate cake mix to make it better? Reply

    • Natashas Kitchen
      August 16, 2018

      Hi Mila! I feel the possibilities are endless when it comes to a boxed cake mix. Sometimes it may be easier to start fresh. I don’t have the exact measurements but I’ve read before that using milk instead of water will make the cake richer. Using more eggs should elevate it more but you’d have to add flour and sugar to offset the liquid ingredients. You can add vanilla flavoring or any extract honestly. Some even use sour cream. I hope this helps you a bit. We do have this very simple sponge cake recipe you can try. It only requires 4 ingredients! Reply

  • Yelena Lepekhin
    July 10, 2018

    I made this for a top wedding cake and it was absolutely amazing! I had 4 cakes and 3 of the recipes came from Natasha’s kitchen and were just perfect 👌 Reply

    • Natashas Kitchen
      July 10, 2018

      That’s just awesome!! Reply

  • Kayli
    May 18, 2018

    And I forgot to mention that I made it with half of the sugar, and we could hardly tell the difference 🙂 Reply

    • Natasha's Kitchen
      May 18, 2018

      Good to know, thanks for sharing! Reply

  • Kayli
    May 18, 2018

    Thank you so much for this amazing recipe! The cake is super moist and the chocolate flavor is perfect. I made this cake for my mom on Mother’s Day and she said she didn’t want me to make any other cake but this one from now on. I just made it again last night, and we only have 1/3 of the cake left! Thank you so much again. 🙂 Reply

    • Natasha's Kitchen
      May 18, 2018

      You’re welcome Kayli! I’m glad to hear how much you and your Mom love the recipe. Thanks for sharing your fantastic review! Reply

  • Silvia
    May 12, 2018

    Hi Natasha, so I made the cream but it does not look as thick as yours does :/ it’s more on the thinner side. Not sure what I did different. When I mixed the egg whites (after being on the stove) after about 15 min it was quite of a sticky cream, was yours on the sticky side? Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Silvia, (assuming everything was done per the recipe) – if the whites are not 100% at room temperature before adding butter, it will take longer to beat together. If the bowl feels at all warm, refrigerate for 10 -15 min increments and rewhip for a few minutes to thicken it up. Reply

  • Lena
    April 12, 2018

    Hi Natasha! Do you know if I can use this on медовик? To put it between the layers. Just want to check first and dont want to ruin the cake.
    Thanks in advance. Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Lena, are you thinking about the medovik with the thin dry cookie layers? A buttercream is not idea for those cakes since the layers will not readily absorb the moisture from a buttercream like they would the frostings I have listed. I haven’t tested it with this specific Swiss Meringue though so I can’t say for sure. If you experiment, please let me know how it goes 🙂 Reply

      • Lena
        April 13, 2018

        Yes, that is the type of medovik I was thinking. Thank you for your advice.
        Blessings. Reply

  • Yuliya
    April 6, 2018

    Can I make this cake with your cream cheese/heavy whip frosting you use for the strawberry cake? Thanks! Love your recipes! Reply

    • Natasha
      natashaskitchen
      April 6, 2018

      Hi Yuliya, yes I do think that would work 🙂 Reply

  • Karlina
    March 4, 2018

    Hi natasha, to make this plain white vanilla cake would I leave out the cocoa powder? Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Karlina, I haven’t tested it that way and since baking is so much a science, it is difficult to make that recommendation. That may work well but given how much cocoa is in this cake, it will likely need to be replaced with more flour. If you experiment, let me know how you liked it 🙂 Reply

  • Gergana
    February 25, 2018

    Hi Natasha,
    I make tiered cakes as a hobby, with fondant covering, decorations and all. For these I usually use white cake from a package that is specially for tiered cakes. Last time my daughter wanted a chocolate cake (two tiers) and I just put cocoa in my mix. The cake turned hard, not fluffy and not nice. 2 questions: 1) can I use this recipe for a tiered cake? and 2) Can I put all the batter in one pan and then cut it in layers or not? Thank you! (I have already made your Swiss meringue cream before and it was great). Reply

    • Natasha
      natashaskitchen
      February 25, 2018

      Hi Gergana, I think it would work but without experimenting I can’t share and specific advice on that. Reply

  • Saniya
    February 10, 2018

    Hi Natasha! Our family absolutely loves your chocolate cake, and it is our go to cake. It’s never fails and so easy to make. Thank you! I have a question, can I try to make the batter the same way and just bake it as a cupcakes? Do you think it will work or should I use different recipe for a batter? We just so I’m love with this recipe but I need to make a cupcakes for a band kids. Thank you! Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Saniya, we typically use one of our 2 posted chocolate cupcakes recipes for cupcakes and this one is closest in texture to this cake recipe. I think it would be worth experimenting though to make this into cupcakes, I just haven’t tried to give you specific instructions on it. Reply

  • Iulia Shubrat
    February 7, 2018

    Thank you for the recipe!I want to decorate this cake ombre style.Do you think I can use cocoa powder to color the frosting? Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi, I haven’t tried using cocoa powder. To make this chocolate, I have only come across recipes that add melted and cooled chocolate. I could be wrong though – maybe do some google research on adding cocoa to swiss meringue buttercream. Reply

      • Iulia Shubrat
        February 13, 2018

        Thank you for advise! I used melted chocolate and it worked well! Reply

        • Natasha's Kitchen
          February 14, 2018

          You’re welcome, I’m glad to hear that! Reply

  • Shruti Bandyopadhyay
    January 25, 2018

    Can I not use the sour cream? Or what can I use instead of sour cream Reply

    • Natasha
      natashaskitchen
      January 25, 2018

      Hi Shruti, usually, the next best thing to substitute for sour cream would be Greek Yogurt, but I haven’t tested it in this recipe to be able to recommend it. Reply

      • Nancy
        July 9, 2018

        I have used greek yogurt and it worked out really well. Reply

        • Natashas Kitchen
          July 9, 2018

          That’s so great! Reply

  • Lucrecia Birch
    January 17, 2018

    Hi Natasha,

    Will a ganache work well with this recipe – like the one you have in the poppyseed roll recipe? Reply

    • Natasha
      natashaskitchen
      January 18, 2018

      Hi Lucrecia, I think a ganache would work well here. Reply

      • Lucrecia Birch
        January 18, 2018

        Thanks Natasha! Reply

        • Natasha's Kitchen
          January 18, 2018

          My pleasure! 🙂 Reply

  • Ava V.
    January 6, 2018

    Is it ok if I make this cake the day before? Reply

    • Natasha
      natashaskitchen
      January 6, 2018

      Hi Ava, please see the make ahead tip above for more details and here it is also: “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.” Reply

  • Anna
    January 4, 2018

    Hi Natasha! Love ALL of your recipes! Thank you! I would like to make this cake and layer raspberries in between the cake layers, over frosting. Do you think that would work well with this type of frosting? I like to make my cakes a day before and have it sit in the fridge, so it’s nice and moist. Do you think adding raspberries day before would work and they won’t get watery? Thank you in advance for your reply. Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Anna, I think that would work to add raspberries between the cake layers. If your raspberries aren’t overripe and pretty fresh, they should still taste and look great after a night in the fridge 🙂 Reply

  • Angie
    December 22, 2017

    Hi Natasha,
    Would adding walnuts to the mixture, mess the cake up or it will still turn out fine ? Btw! I love all your recipes !! Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Angie, I do have a walnut cake where I mixed toasted chopped walnuts right into the cake batter and it worked beautifully. It might be helpful to check the proportions 🙂 Reply

  • Iggy J
    December 6, 2017

    Hi Natasha, i was looking for a cake recipe for my son’s birthday and i stumbled upon your page. I don’t have a 9″ round cake pans though. Can I use my 8″ springform instead? Reply

    • Natasha
      natashaskitchen
      December 7, 2017

      Hi Iggy, if you have two 8″ springform pans that should work to divide the batter between the 2 pans. I haven’t tested the full batter in 1 springform pan but I suspect it would overwhelm a single 8″ springform. Reply

      • Ruta Verp
        July 16, 2018

        Hi Natasha,
        How should I adjust the recipe if I want to make 10″ and/or 12″ cake. Thank you! Reply

        • Natasha
          July 16, 2018

          Hi Ruta, I haven’t tested it that way, but a 10″ cake I would probably leave the proportions the same but you will have a slightly shorter cake and it will bake a little faster. With a 12″ cake, I would increase the cake ingredients by 25% and bake slightly longer. Reply

  • 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

  • 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

  • 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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