The Most Amazing Chocolate Cake

Prep Time: 10 minutes/Ready In: 45 minutes/Yield: 3 9-inch rounds


  • 3 cups all-purpose flour
  • 1½ cups unsweetened cocoa powder
  •  tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • ½ cup vegetable oil
  • 3 cups granulated sugar
  • 2 cups buttermilk/or whole milk
  • 2 teaspoons vanilla extract
  • 4 large eggs

Cooking Instructions:

  1. Preheat oven to 180 degrees.Butter three 9-inch cake rounds.Dust with flour and tap out the excess. (see cooking lesson below)
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Then set aside.
  3. Now, in a big bowl, put in the oil, sugar then stir. Add vanilla,  then keep mixing until become fluffy. Add the eggs,  one at a time to keep it fluffy.  Just a couple of minutes.
  4. Now add the dry ingredients, the flour, sugar, baking powder, baking soda, and the salt.  Keep in medium speed until smooth but do not over mixed.
  5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  6. Bake for 40-45 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
  7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  8. Frost with your favorite frosting and enjoy!
    The better quality cocoa powder you use the better the cake will taste.

Chocolate Cream Cheese Buttercream Frosting
Prep Time: 10 minutes: Yield: enough frosting for a 3 tiered cake


  • 1½ cups butter, softened
  • 8 oz cream cheese, softened
  • 1½ cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7-8 cups powdered sugar
  • about ¼ cup milk (as needed)
  • In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
    Add in cocoa powder and vanilla extract. Beat until combined.
    Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
    Notes: In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.