I’m so excited to finally do this! Who’s excited?!! This is the first time I’m sharing one of my CAKE recipes. JUST FOR YOU!! My super moist chocolate cake recipe which goes amazingly well with my chocolate buttercream frosting all together in one post! HOOORAAYY!!
6 inch Chocolate Cake Recipe
So for starters, this post will break down how to make a chocolate cake from scratch. This recipe yields 3 six inch round layer cakes. To be honest with you, this is one of my easiest recipes that my clients enjoy so much. It is always chosen as one of the tiers for their dream wedding cake. I use it for my double chocolate cake, cookies & cream cake and many other chocolate cake variations a couple may request for their big day.
Why share my recipe now?
About ten years ago when I discovered I had a passion for baking, it was the hardest thing for me to find quality recipes. It’s almost like no one wanted to share anything that was good. This left me believing that scratch baking was so much more difficult than it really is. Over the years of numerous trial and error, recipe books, blogs, YouTube videos I learned a thing or two along the way and was able to put ingredients together in the perfect quantity to produce my simple chocolate cake recipe and others just like this one that I use in my business today.
…it tastes amazing!!
What makes this an easy to make chocolate cake recipe is the fact that you can use a whisk to combine all your dry ingredients, switch to your paddle attachment, then add in your wet ingredients and lastly pour into greased baking pans and bake for 25-30 minutes. Plus it taste amazing!! If you have a kitchen aid mixer, I recommend combining all your dry ingredients in your mixing bowl. Then use your whisk attachment to mix on low speed while you measure your wet ingredients.
Ensure your wet ingredients are all at room temperature before mixing them together then add to your dry ingredients, mixing on low. This allows your batter to develop a solid base. Your base will only get better once you add the boiling water. Adding boiling water blooms your cocoa powder which is what makes your chocolate cake come alive with the delightful chocolate taste that we all know and love.
No standing mixer?! No problem!
I used my kitchen-aid to make this recipe, so if you have one, this is great! However if you don’t, a great work around is to use a large bowl with a hand mixer for mixing the chocolate cake batter and then the chocolate frosting.
Super Moist Chocolate Cake Recipe
- 1 1/2 cup All Purpose Flour
- 1 1/2 cup Sugar
- 1/2 cup Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 3/4 cup Buttermilk
- 1/3 cup Oil (Canola or Vegetable)
- 2 large Eggs
- 2 tsp Vanilla
- 3/4 cup Boiling Water
- 4 1/2 cup Confectioners Sugar
- 1 1/2 cup Butter (3 sticks)
- 1/2 cup Cocoa Powder
- 1/2 tbsp Vanilla
- 1/4 cup Warm Milk
- 2 tbsp Heavy Whipping Cream
- 1 tsp Salt
- Preheat oven 350 degrees Fahrenheit
- Add water to a small saucepan over medium high heat to boil. Then grease 3 six inch round baking pans and set aside
- Combine all dry ingredients in the bowl of your standing mixing and mix on low speed with whisk attachment to combine. Once combined replace whisk attachment with paddle attachment
- Combine buttermilk, eggs, oil and vanilla in a separate bowl. Add to dry ingredients, mixing on low(stir) speed until combined
- Slowly add boiling water and mix batter on low until fully combined. Scraping the side of your bowl as necessary. Cake batter will be runny
- Sift confectioners sugar then measure 4 1/2 cups
- Add butter to a clean mixing bowl and beat with paddle attachment until light and fluffy
- Gradually add confectioners sugar, cocoa powder and salt until fully combined
- Add vanilla, warm milk and heavy whipping cream and beat for 3-5 minutes on low speed until light and fluffy
- Place one of the layers of cake on a cake board. Then top with 1 1/2 cup of chocolate frosting and spread evenly using an offset spatula. Add second cake layer on top of frosting and repeat the previous step. Place third layer on top and do a thin crumb coat all around the cake
- Chill for 30 minutes in fridge or 15 minutes in freezer
- Place 1 1/2 cup of chocolate frosting on top and spread evenly. Smooth the sides and flatten the top, using an offset spatula
- Decorate the top with flowers and/or edible gold flakes as desired