If you’re searching for a show-stopping dessert that’s as decadent as it is nostalgic, look no further than this Butter-Based Chocolate Cake. Every slice boasts a dreamy crumb, deep cocoa flavor, and rich buttery undertones that satisfy chocolate lovers of all ages. Whether you’re celebrating a birthday, marking a special occasion, or simply craving a slice with your afternoon coffee, this classic cake recipe never fails to bring joy to the table.

Butter-Based Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

For a cake that looks impressive but is secretly so straightforward, you only need a handful of pantry staples and a few classic baking tricks. Each ingredient has a purpose, coming together to deliver the signature moist, chocolatey delight that defines a Butter-Based Chocolate Cake.

All-purpose flour: The base that gives your cake structure, ensuring every layer is soft yet resilient enough to hold up to slicing.
Unsweetened cocoa powder: Go for a good-quality dark cocoa for a deep, intense chocolate flavor and that beautiful rich color.
Baking powder: Lifts the cake to just the right height, helping create a tender crumb.
Baking soda: Works with the cocoa and hot water to keep the crumb light and fluffy.
Salt: Don’t skip it—salt sharpens all the other flavors, balancing sweetness and enhancing chocolate’s depth.
Unsalted butter, softened: The heart and soul of a Butter-Based Chocolate Cake, creating moistness and a melt-in-your-mouth richness.
Granulated sugar: Sweetens the batter and helps aerate the butter when creamed together for a light, billowy batter.
Eggs: Add lift, structure, and a luxurious texture, holding everything together.
Vanilla extract: Just a splash rounds out the chocolate and brings complexity to every bite.
Whole milk: Lends moisture and helps create a fine, velvety crumb.
Hot water (or hot brewed coffee): Makes the batter beautifully smooth and intensifies the chocolate, with coffee providing an extra-bold flavor option.

How to Make Butter-Based Chocolate Cake

Step 1: Prepare Your Cake Pans and Oven

Preheat your oven to 175°C (350°F) so it’s perfectly hot when you’re ready to bake. Take a moment to grease and flour two 8-inch round cake pans, or line them with parchment paper for easy release. A little prep here saves so much stress later!

Step 2: Sift and Combine Dry Ingredients

In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting is key for removing any lumps and aerating the mix, so your Butter-Based Chocolate Cake rises evenly and has a smooth crumb.

Step 3: Cream Butter and Sugar

Using a large mixing bowl and either a stand mixer or handheld mixer, beat the softened unsalted butter with granulated sugar until the mixture looks light, fluffy, and pale. This step is where the magic of the butter truly shines, making the cake both rich and light. Add eggs one at a time, mixing just until incorporated, then stir in the vanilla extract for that irresistible aroma.

Step 4: Alternate Wet and Dry Ingredients

With your mixer on low, alternate adding the sifted dry ingredients and whole milk to the butter mixture, beginning and ending with the dry. This prevents overmixing and ensures a tender Butter-Based Chocolate Cake. Mix only until everything is just incorporated—it’s fine if you see a few flour streaks.

Step 5: Add Hot Water (or Coffee)

Gently pour in the hot water (or brewed coffee, if you want deeper flavor) and stir by hand to loosen the batter. The mixture will be thin, but don’t worry: this is the secret to a fabulously moist crumb.

Step 6: Bake Your Cakes

Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 30–35 minutes—your kitchen will smell amazing! Check with a toothpick; if it comes out clean, your Butter-Based Chocolate Cake is perfect. Let the cakes cool in the pans for ten minutes, then turn them onto a wire rack to cool fully.

How to Serve Butter-Based Chocolate Cake

Garnishes

You can never go wrong with a cloud of freshly whipped cream or a glossy chocolate ganache poured over the top. For a touch of elegance, try shaving dark chocolate curls or scattering edible flowers on the cake. Sometimes, a light dusting of powdered sugar is all it takes to highlight the beauty of your Butter-Based Chocolate Cake.

Side Dishes

This cake pairs beautifully with a side of fresh berries—think raspberries, strawberries, or cherries—to cut through the richness. A scoop of vanilla ice cream never fails, and if you’re going for ultimate indulgence, add a drizzle of raspberry coulis or a spoonful of lightly sweetened crème fraîche.

Creative Ways to Present

For a wow-factor at gatherings, slice your Butter-Based Chocolate Cake into individual portions and layer them into parfait glasses with whipped cream and fruit. Or, make mini cakes by baking in cupcake tins, then stack and frost into impressive little towers. You can even slice thin for chocolate “fingers” and serve with an espresso shot for an elegant dessert course.

Make Ahead and Storage

Storing Leftovers

Keep your Butter-Based Chocolate Cake fresh by wrapping slices well and storing at room temperature for up to two days. If your kitchen is warm, tuck the wrapped cake in the fridge to prevent the butter from melting and the crumb from getting too soft.

Freezing

Both whole cakes and individual slices freeze beautifully. Wrap them tightly in plastic wrap then foil, and they’ll keep for up to three months. Just remember to thaw at room temperature while still wrapped, so they stay moist and delicious.

Reheating

If you love your cake slightly warm (and who can blame you?), pop a slice into the microwave for 10–15 seconds. This brings back that buttery aroma and softens the crumb, making it taste freshly baked all over again. If reheating a whole cake, a gentle warm-up in a low oven works wonders.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter in this Butter-Based Chocolate Cake. Just reduce the added salt in the recipe to avoid over-seasoning. The flavor will still be deliciously rich!

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a good quality 1-to-1 gluten-free baking blend. The texture may be a bit more delicate, but your cake will remain moist and fudgy.

How do I prevent my cake from sticking to the pan?

A generous layer of butter and flour works wonders, or use parchment paper rounds in the bottom of your pans for foolproof release. Don’t rush the cooling process—let the cake cool for ten minutes before turning out.

Can I use this recipe for cupcakes?

Definitely! Simply divide the batter between lined muffin tins, filling each about two-thirds full. Bake for 18–22 minutes, and you’ll have mini Butter-Based Chocolate Cakes perfect for sharing.

Is hot water or coffee better for the cake?

Hot water makes the cake moist and lets the chocolate shine, while coffee amplifies the cocoa flavor for a richer, more intense experience. Both options work—go with your mood or what you have on hand!

Final Thoughts

This Butter-Based Chocolate Cake has earned a forever spot in my baking lineup because it never fails to delight everyone who tries it. Give it a go, and you’ll see just how easy it is to bring bakery-level magic to your own kitchen. Happy baking, and don’t forget to sneak a warm slice for yourself!