Chocolate Cake Perfection

Chocolate Cake Perfection


Let’s just jump right in to this delightful chocolate cake recipe.  It has such an amazing aroma and a beautiful texture!  This chocolate cake pairs wonderfully with all flavors of buttercreams and even different custard flavors.  I do add a little secret ingredient called espresso powder.  So this powder does not add a strong coffee flavor, it just really enhances the rich chocolate flavor.

I promise!!  Just give it a try, you won’t be disappointed.




Of course I have tried many different cake recipes and I have a had a love-hate relationship with each.  Some are too rich, on the other hand, some not chocolate enough.  So, I have taken parts of different recipes and put them together into my absolute favorite chocolate cake.

This cake is perfect for me because it doesn’t have a large dome on top after baked.  It comes out pretty level and that way I don’t have to torte my cakes when I stack them.  PERFECTION!


The cocoa powder in this recipe is interchangeable.  You do not need to stick with one certain brand, however, I do have two that I love.  Hershey’s Cocoa Powder and Dutch-Process Cocoa powder are my two faves.

Chocolate cake is a classic and what is lovely about this recipe is that it can easily translate into cupcakes.  I love a good cake that is delicious and will hold up well to being stacked and carved.  My specialty is carved, custom cakes, so this recipe is perfect for my skill.  Don’t worry though, it is really good to just ice and serve as well!  Give it a try, you’ll love it!


When I was photographing my espresso powder my sweet boy hopped in the photo, so of course I have to add this adorable picture for all to see!


I just love him!

Finally, you have seen the cake and cupcakes and heard my speech about espresso powder.  Now it is time to take your self to the kitchen and give this recipe a try!  I hope you enjoy it as much as my family does! 🙂

Serves 1 cupcake, 1 slice

Chocolate Cake Perfection

A chocolate cake that is moist, sturdy, chocolate, and level. Great for stacking, carving, or ice and serve.

35 minPrep Time

33 minCook Time

1 hr, 8 Total Time

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 cups sugar
  • 1 1/4 teaspoons baking powder
  • 2 1/2 teaspoons baking soda
  • 2 teaspoons espresso powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 2/3 cups vegetable oil
  • 1 1/4 cup milk
  • 1 tablespoon vanilla bean paste
  • 1 cup hot water


  1. Preheat oven to 350 degrees F.
  2. Grease, flour, and parchment three 8x2" round cake pans or line two, 12-cup muffin tins.
  3. Sift together dry ingredients into a stand mixing bowl. Use the paddle attachment option for the mixer.
  4. Add milk, vanilla, oil, and eggs.
  5. Mix on LOW until combined. Scrape down edges of bowl.
  6. While mixer is running on low, SLOWLY add hot water. Mix until batter is smooth (about 2-3 minutes).
  7. Fill cupcake liners 2/3 of the way full or cake pans 2/3 of the way full.
  9. Bake cupcakes for 19-25 minutes.
  10. Bake cake for 25-33 minutes


Be sure to properly grease, flour and use parchment for the cake. This cake WILL stick to the pan if the cake pan is not prepared properly.


Please comment, share, pin, and like this recipe!!

*all photos and recipes are mine and you can not use them without permission.  If you choose to use this recipe on your blog or online, please link back to this blog correctly.

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