Cake with Chocolate and Butter

This homemade chocolate butter cake is delicious and simple to prepare. Since it is a chocolate cake with butter recipe, the cake has a particularly rich taste that is ideal for birthdays or whenever you want a handmade chocolate cake.

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Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

Now, as you may know, vanilla cake is my fave, particularly this one. Most people, with the exception of myself, choose chocolate cake as THEIR favorite, so I decided to set a challenge for myself.

The goal was to make a chocolate cake that tasted as good as my favorite vanilla cake. It was a struggle coming from this vanilla cake aficionado, but I believe I succeeded.

This Chocolate Butter Cake is moist and delicious, but it’s not too chocolatey.

This chocolate cake is my absolute favorite. Indeed, you read it correctly. I honestly said that I like chocolate cake. Make a note of it in your calendar.

This cake has a rich texture that remains light (does that make sense?). It’s made with real butter and a little oil. I like it since it isn’t overpoweringly chocolatey, and I can still taste the butter flavor coming through. It’s also not as spongy as some of the oil chocolate cakes.


Butter: Most chocolate cake recipes I’ve tried ask for all oil and no butter. The oil makes the cake moist, but I prefer the density and flavor of a butter cake. So I set out to make a chocolate butter cake that would remain moist.

You’ll use a little oil in this cake to make it more moist, but the star of the show is the butter.

Brown Sugar: This isn’t often used in chocolate cake, but I believe that it adds a deeper taste and moisture to the cake.

Coffee: I chose coffee as the liquid. Don’t knock anything till you’ve tried it, as my mother would always say. I guarantee you that this cake will not taste like coffee. In fact, you won’t even notice the coffee. It just enhances the other tastes.

Cocoa powder: Use unsweetened cocoa powder rather than Dutch processed cocoa powder. Why? Since dutch processed cocoa is not acidic like conventional unsweetened natural cocoa powder, and because you will be adding baking soda, using dutch processed cocoa may affect the rise and texture of the cake.


This cake’s mixing process is just the standard creaming method, but simplified.

The creaming technique involves whipping the butter and sugar until frothy, then alternating adding the dry and wet components.

When I first published this recipe, the directions included creaming the butter and sugar for a few minutes before adding the boiling water. Although I believe it is critical to thoroughly combine the butter and sugar, I have concluded that it is not required to do so with this one.

Fundamentally, whipping the butter and sugar for many minutes is unnecessary for this cake since the hot coffee (or hot water) will practically melt the butter and sugar.

Tips & FAQs for Making the Chocolate Butter Cake:

Do I have to use coffee in this chocolate cake recipe?

If you can’t bear the thought of adding coffee (remember, it won’t taste like coffee; it merely improves the flavor of the chocolate), you may just use very hot water instead. The cake will still taste delicious.

Should I use dutch cocoa or regular cocoa powder?

Use unsweetened natural cocoa powder instead. Dutch cocoa powder is produced differently, and you will need to modify the baking soda and baking powder if you use it.

When you say brown sugar, does it matter if it’s dark or light brown sugar?

That makes no difference. Just make do with what you have. I chose light brown, but dark brown would also work. Additionally, fill your measuring cup halfway with brown sugar.

This is now my go-to chocolate cake recipe. It’s easy to create (no hard stages), and it’s perfect for birthdays or any other occasion when you want chocolate cake.

This cake was filled and decorated with my double chocolate buttercream.


Let’s get to the cake recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Chocolate Butter Cake

This chocolate butter cake has a wonderfully rich buttery chocolate flavor. It has a tighter crumb, but remains moist. Pair it with chocolate buttercream or ganache for a super chocolaty treat everyone will love.

***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.

***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Course: Dessert
Cuisine: American
Keyword: chocolate butter cake
Prep Time: 39minutes
Cook Time: 40minutes
Total Time: 1hour19minutes
Servings: 12servings
Calories: 365kcal


  • 2 cups of all-purpose flour
  • cupcocoa(I used Hersheys cocoa not dutch processed) (I used Hersheys cocoa not dutch processed)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1teaspoonsalt
  • 1 cup of brown sugar (packed)
  • 1 cup sugar, granulated
  • cupbutter(1 stick) (1 stick)
  • cupoil
  • 2 tablespoons vanilla bean paste (or vanilla extract)
  • 1 quart whole milk
  • 3largeeggs
  • 1 cup of steaming coffee


  • Preheat the oven to 350°F. Grease and flour two 8-inch round baking dishes.
  • Combine the room temperature butter, brown and granulated sugars in a mixing basin. Mix on medium until thoroughly combined.
  • In a separate basin, combine the flour, cocoa, baking powder, baking soda, and salt. Set aside.
  • Separately, combine the oil, vanilla, milk, and eggs. (The coffee will be added later.) Set aside.
  • just till mixed on medium.

    Now alternately add your dry and liquid components. Add one-third of the flour mixture to the butter and sugar mixture. Mix on low

  • Add half of the liquid components (excluding the coffee) and mix on medium until mixed.
  • Mix in the last third of the flour mixture, followed by the second half of the liquid mixture, just until incorporated. Now, add the remaining third of the flour mixture and whisk until barely incorporated.
  • Mix in the hot coffee until completely blended. Don’t over-blend. Stop mixing after everything is mixed. You don’t want to mix for more than a minute; that’s too lengthy.
  • Pour into prepared pans and bake for 35 to 40 minutes at 350 degrees.
  • Place on wire racks to cool for approximately ten minutes before turning out the cake layers and removing the pans to cool fully.


This cake does not need to be kept in the refrigerator, unless you’ve added perishable filling or frosting. This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.My double chocolate buttercream recipe is delicious on this cake.Nutritional information is for the cake only and does not include icing or filling. Nutritional values are an estimate.This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 365kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 400mg | Potassium: 224mg | Fiber: 2g | Sugar: 36g | Vitamin A: 335IU | Calcium: 76mg | Iron: 2.1mg

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Tools Used to Make This Recipe:

  • Bowl for batter
  • Mixing Stand (or hand mixer)
  • Accessory for a Flat Beater
  • Refrigeration Racks
  • Potholders Made from Silicone

I hope you like it as much as I do!

Remember to Pin it for Later!

The webstory may be found at this link: Chocolate Cake from Scratch with Butter


Is chocolate cake with butter better than oil?

Contrary to popular opinion, oil cakes are not inferior than butter cakes. This is why. In general, the texture of cakes produced using oil is better than that of cakes made with butter. Oil cakes bake up loftier with a more equal crumb and keep moist and soft for far longer than butter cakes.

Why is it called butter cake?

A butter cake is a cake in which butter is one of the key components. Butter cake is made using simple components like butter, sugar, eggs, flour, and leaveners like baking powder or baking soda. It is regarded as one of the most iconic cakes in American baking.

Why does butter cake become hard?

Over-mixing cake batter, as described in tip #3, creates too much air. In the oven, the trapped air expands and deflates. A thick cake is a deflated cake! Just blend the wet and dry components until mixed.

What does gooey butter cake taste like?

It’s made with just flour, sugar, butter, eggs, and corn syrup and is instantly pleasant and sumptuous to eat. The end product is chewy, thick, and creamy, almost like vanilla pudding snuggled within a blondie.

What makes a cake moist and fluffy?

How to Maintain a Moist Cake
Make use of cake flour. The cake mix is the first step in making a moist cake.
Avoid over-mixing.
Maintain the proper baking temperature.
Do not overbake the cake.
Let the cake to soak…
Moisture should be added between the cake layers.
Immediately frost the cake.
Keep the cake in a safe place.
Dec 20, 2021

Should I use butter instead of oil in a box cake?

Baking replacement for butter

Most cake mixes ask for oil, but butter adds incredible taste. To use butter instead of oil in baking, just melt the butter, measure it, let it cool, and then add it as you would oil. When compared to oil, butter produces a firmer, cakeier texture.

What state is known for butter cake?

Gooey butter cake is a typical dessert prepared in St. Louis, Missouri. It’s a flat, thick cake cooked from wheat cake flour, butter, sugar, and eggs that’s usually about an inch tall and coated with powdered sugar.

Is butter cake same as pound cake?

Is butter cake the same as pound cake? Although both cakes are beautifully buttery and rich with a delicate, moist texture, there is a distinction between them. Butter cakes (also known as creamed cakes) are lighter in texture and volume than pound cakes.

Why is it called Elvis Presley pound cake?

Not just any pound cake, but a specific one. According to the Sterns, Elvis’ pound cake was cooked by his boyhood friend Janelle McComb. And she delivered the recipe to the Sterns on the tenth anniversary of The King’s death, in 1987.

Should I refrigerate a butter cake?

St. Louis Butter Cakes may be stored at room temperature, refrigerated, or frozen. St. Louis Butter Cakes should be eaten within 2 weeks if stored at room temperature.

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