Chocolate Cake Recipe

This Chocolate Cake Recipe is a moist and rich recipe, which uses cola and unsweetened natural cocoa powder. It’s a classic, foolproof recipe, ready in about 3 hours (including cooling).

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Chocolate Cake Ingredients

A classic combination for a deeply flavorful, moist chocolate cake.

For the Chocolate Cola Cake:

Unsalted butter, for greasing pan
3 ounces semisweet or bittersweet chocolate, chopped
1 cup flat cola
2 cups all-purpose flour
1 cup unsweetened natural cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 cups sugar
3 large eggs
1 cup buttermilk
3/4 cup vegetable oil
2 teaspoons pure vanilla extract

For the Swiss Meringue Buttercream:

1 cup sugar
1/2 teaspoon freshly squeezed lemon juice (or 1/4 tsp cream of tartar)
Pinch of fine salt
4 large egg whites
10 ounces (2 1/2 sticks) unsalted butter, room temperature, cut into small pieces

How To Make Chocolate Cake

A step-by-step guide to this wonderfully moist and rich chocolate sheet cake.

Prep the Oven and Pan: Preheat the oven to 350°F. Butter a 9×13-inch cake pan, line the bottom with parchment paper, and butter the parchment.
Melt the Chocolate: Place the chopped chocolate in a bowl. Gently heat the cola in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it stand for 5 minutes, then stir until the chocolate is completely melted and the mixture is smooth.
Mix the Batter: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the sugar and eggs with an electric mixer until slightly thickened and pale. Gradually beat in the buttermilk, oil, vanilla, and the melted chocolate-cola mixture on low speed.
Combine and Bake: Add the flour mixture to the wet ingredients and beat on low until just combined. Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool completely in the pan on a wire rack.
Make the Swiss Meringue Buttercream: Whisk the sugar, lemon juice, salt, and egg whites in a heatproof mixer bowl set over a saucepan of simmering water. Whisk constantly until the sugar dissolves and the mixture is hot to the touch.
Whip the Meringue: Transfer the bowl to the stand mixer and whip with the whisk attachment on high speed until stiff, glossy peaks form and the bowl is cool (about 10 minutes).
Finish the Frosting: On medium speed, beat the softened butter into the cooled meringue, a few pieces at a time. Continue beating until the frosting is silky and smooth. (It may curdle first; just keep beating!).
Decorate: Once the cake is completely cool, invert it onto a rack, remove the parchment, then frost the top and sides.

Recipe Tips

Why use cola in a cake? The cola adds moisture, sugar, and a subtle, complex flavor. Its acidity also reacts with the baking soda to give the cake extra lift, making it very tender.
Why do I have to cool the meringue? The meringue (whipped egg whites and sugar) must be beaten until the outside of the bowl is cool to the touch. If you add the butter while the meringue is still warm, the butter will melt and you will have a soupy, greasy mess.
Why did my buttercream curdle? This is totally normal for Swiss Meringue Buttercream! It happens when the butter and the meringue are at different temperatures. The solution is to just keep whipping. Keep the mixer on high, and it will go from curdled to silky and smooth.
How do I keep the cake from being dry? Do not overbake! Check the cake at the 40-minute mark. As soon as a toothpick inserted in the center comes out clean, it’s done. Letting it cool completely in the pan also helps it retain moisture.

What To Serve With Chocolate Cake

This is a rich, decadent cake that is perfect for any celebration.

A cold glass of milk
A scoop of vanilla bean or coffee ice cream
A handful of fresh raspberries
A hot cup of black coffee

How To Store Chocolate Cake

Refrigerate: Because the frosting is a butter-and-egg-white-based meringue, this cake must be stored in the refrigerator. Keep it in a cake carrier or covered in the pan for up to 5 days.
Serve: This cake tastes much better at room temperature. Let it sit out for 1-2 hours before serving to allow the butter in the cake and frosting to soften.

Chocolate Cake Nutrition Facts

(Per slice, assuming 20 slices)

Calories: ~390 kcal
Total Fat: 25g
Saturated Fat: 13g
Cholesterol: 75mg
Sodium: 280mg
Total Carbohydrate: 40g
Dietary Fiber: 3g
Sugars: 27g
Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between this and a standard buttercream?

This Swiss Meringue Buttercream is much silkier, lighter, and less sweet than a standard American buttercream (which is just butter and powdered sugar). It’s very stable and has a professional, high-end feel.

Can I make this into layer cakes?

Yes, this batter will make two 9-inch round cake layers. Bake for 30-35 minutes.

What does “natural cocoa powder” mean?

mean? It means not Dutch-processed. Natural cocoa (like Hershey’s) is acidic, which is what this recipe needs to react with the baking soda for a proper rise.

Recipe by LuluCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

390

kcal

A deeply moist and tender chocolate sheet cake made with cola and buttermilk, all topped with a light, silky, and stable Swiss Meringue Buttercream.

Ingredients

Cake: 3 oz semisweet chocolate, 1 cup flat cola, 2 cups all-purpose flour, 1 cup natural cocoa powder, 1 1/2 tsp baking soda, 1 tsp salt, 2 cups sugar, 3 large eggs, 1 cup buttermilk, 3/4 cup vegetable oil, 2 tsp vanilla, Butter (for pan)
Frosting: 1 cup sugar, 1/2 tsp lemon juice, Pinch salt, 4 large egg whites, 2 1/2 sticks butter (room temp)

Directions

Preheat oven to 350°F. Prep a 9×13-inch pan (butter, parchment, butter).
Heat cola and 3 oz. chopped chocolate until melted; cool.
Sift flour, 1 cup cocoa, baking soda, and salt.
In a large bowl, beat sugar and eggs until pale. Beat in buttermilk, oil, vanilla, and the chocolate-cola mixture.
On low, add the flour mixture and beat until just combined.
Pour into pan and bake 40 min. Cool completely in the pan.
Frosting: Whisk sugar, lemon juice, salt, and 4 egg whites in a mixer bowl over simmering water until sugar dissolves.
Transfer to a mixer and whip on high until a stiff, glossy, cool meringue forms (10 min).
On medium speed, add the 2.5 sticks of room-temp butter, piece by piece. Keep beating until smooth.
Frost the completely cooled cake.

Notes

All cake ingredients (eggs, buttermilk) should be at room temperature.
The cake must be 100% cool before frosting.
If the buttercream curdles, just keep beating! It will come together.
Store the finished cake in the refrigerator, but serve at room temperature for best flavor.