Chocolate Dream Cake

Prep Time: 30 minutes | Cook Time: 25–30 minutes | Total Time: About 1 hour | Servings: 10–12 slices

Why I Love This Recipe

This Chocolate Dream Cake is pure chocolate heaven! It's incredibly moist, rich without being heavy, and topped with the silkiest chocolate buttercream. It's everything you want a classic chocolate cake to be—perfect for birthdays, celebrations, or simply when you need an unforgettable chocolate dessert. Plus, it’s flexible—you can make it as a two- or three-layer cake depending on your occasion!

Ingredients

For the Cake:

• 1 and 3/4 cups (220g) all-purpose flour

• 3/4 cup (65g) unsweetened natural cocoa powder

• 2 cups (400g) granulated sugar

• 1 and 1/2 teaspoons baking powder

• 1 and 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon espresso powder (optional, enhances the chocolate flavor)

• 1/2 cup (120ml) vegetable oil

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) buttermilk, at room temperature

• 1 cup (240ml) hot water or hot coffee

For the Chocolate Buttercream:

• 1 cup (230g) unsalted butter, softened

• 3 and 1/2 cups (420g) confectioners’ sugar

• 1/2 cup (45g) unsweetened cocoa powder

• 1/2 teaspoon salt

• 2 teaspoons pure vanilla extract

• 1/4 cup (60ml) heavy cream (plus a little more if needed)

Instructions

Make the Cake:

1. Preheat oven to 350°F (177°C). Grease and lightly flour three 8-inch round cake pans (or two for a two-layer cake). Line the bottoms with parchment paper rounds.

2. Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and optional espresso powder.

3. Mix the wet ingredients: In another bowl, whisk together the oil, eggs, vanilla, and buttermilk until well combined.

4. Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the hot water, whisking carefully. (The batter will be thin—that’s good!)

5. Bake: Divide the batter evenly among the prepared pans. Bake for 23–27 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool: Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Make the Frosting:

1. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.

2. Add confectioners’ sugar, cocoa powder, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.

3. Add vanilla and cream and beat on high speed until the frosting is fluffy and spreadable, about 1–2 minutes. Add a little more cream if needed.

Assemble:

1. Place one cake layer on your cake stand or plate. Evenly cover the top with frosting.

2. Add the second layer and spread frosting on top. Repeat with the third layer (if using).

3. Frost the sides and top of the cake.

4. Decorate with optional chocolate shavings or mini chocolate chips if desired!

Notes

• Dietary Quick Tip: Need a gluten-free and dairy-free version of this Chocolate Dream Cake? No problem!

  • Flour: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend (look for one with xanthan gum).

  • Buttermilk: Mix 1 tablespoon lemon juice or vinegar with 1 cup unsweetened almond milk and let it sit for 5 minutes.

  • Butter: Use a plant-based butter (like Miyoko’s or Earth Balance) in the frosting.

  • Heavy Cream: Sub with canned coconut milk or barista-style oat milk for a silky-smooth texture.

  The result is still rich, chocolatey, and birthday-worthy—just a little friendlier for sensitive tummies!

• Espresso Powder: Totally optional, but it really deepens the chocolate flavor without making it taste like coffee.

• Make Ahead Tip: You can bake the cake layers up to 1 day in advance. After they cool completely, wrap them tightly and refrigerate overnight. The frosting can also be made 1 day ahead — store it covered in the refrigerator and bring it to room temperature before using. Assemble and frost the cake the day you plan to serve it for the best flavor and texture.

• Storage: Store leftovers covered at room temperature for up to 1 day, or in the refrigerator for up to 5 days.