Print

8 Inch Chocolate Cake Recipe

8 Inch Chocolate Cake Recipe
Print Recipe

★★★★★

5.2 from 9 reviews

A rich and moist 8-inch chocolate cake layered with smooth and creamy chocolate buttercream, perfect for chocolate lovers seeking a classic homemade dessert with intense cocoa flavor.

Ingredients

Scale

Chocolate Cake

  • 270 grams all-purpose flour, spooned and leveled
  • 60 grams unsweetened cocoa powder, spooned and leveled (Dutch-processed recommended)
  • 1 Tbsp baking powder
  • 1 tsp fine sea salt
  • 113 grams unsalted butter, room temperature
  • 400 grams granulated sugar
  • 120 mL canola oil or any neutral oil
  • 4 large eggs, room temperature
  • 227 grams sour cream, room temperature
  • 2 tsp vanilla extract
  • 240 mL milk, room temperature

Chocolate Buttercream

  • 400 grams granulated sugar
  • 120 mL water
  • 4 large eggs, room temperature
  • 454 grams unsalted butter, room temperature
  • 80 grams unsweetened cocoa powder, spooned and leveled
  • 1 Tbsp vanilla extract
  • 1/8 tsp fine sea salt

Instructions

  1. Prepare Cake Pans and Oven: Preheat the oven to 350°F (177°C) convection. Grease and line three 8-inch round cake pans with baking spray and parchment paper to ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and fine sea salt until evenly combined.
  3. Cream Butter and Sugars: In a large bowl or stand mixer, beat the unsalted butter and granulated sugar on full speed for 1-2 minutes until light and fluffy. Add the canola oil and continue beating for another 1-2 minutes.
  4. Add Eggs: Add eggs one at a time, beating for at least 30 seconds between each addition to fully incorporate them into the batter.
  5. Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract just until combined to add moisture and flavor.
  6. Add Dry Ingredients and Milk: Add half of the flour mixture to the batter on low speed, then slowly stream in the room temperature milk. Add the remaining flour mixture and beat on medium speed for 30-60 seconds until nearly combined with only a few streaks of flour remaining.
  7. Final Mix: Use a rubber spatula to scrape the sides and bottom of the bowl and fold the batter by hand once more to ensure thorough mixing.
  8. Divide Batter and Bake: Evenly distribute about 18-19 oz of batter into each prepared pan. Bake for 30-35 minutes or until the edges release from the pan and the center springs back upon gentle touch.
  9. Cool Cakes: Flip the cakes onto a tea towel or cooling rack and allow them to cool completely to room temperature before frosting.
  10. Prepare Sugar Syrup for Buttercream: In a medium saucepan, combine granulated sugar and water. Swirl to dissolve sugar and heat over medium until the sugar dissolves and mixture simmers. Reduce heat to low, cover, and simmer for a couple of minutes.
  11. Whip Eggs: While sugar is cooking, place eggs in a stand mixer bowl fitted with a whisk attachment and whip on high speed.
  12. Cook Sugar Syrup to Soft Ball Stage: Using a candy thermometer, cook sugar syrup until it reaches 240°F (116°C). Slowly drizzle the hot syrup into the whipping eggs on medium speed.
  13. Whip Egg Mixture: Increase mixer speed to high and whip for 5-10 minutes, until the mixture is pale, fluffy, and cool to the touch.
  14. Add Butter: Reduce speed to medium and add unsalted butter 2 tablespoons at a time. Mix thoroughly until the buttercream is smooth and creamy.
  15. Add Cocoa and Flavorings: Scrape the bowl sides, then add cocoa powder, vanilla extract, and salt. Whip on high for 1-2 minutes to combine fully.
  16. Assemble the Cake: Place the first cake layer on a flat surface and frost with one quarter of the buttercream. Repeat for the second layer, then place the third layer on top.
  17. Apply Crumb Coat: Apply a thin layer of buttercream around the sides and top of the cake. Refrigerate for 30 minutes to set the crumb coat.
  18. Final Frosting: Use the remaining buttercream to frost the exterior of the cake. Decorate with swirls using an offset spatula or spoon as desired.

Notes

  • Use room temperature ingredients for best results to ensure even mixing and smooth batter.
  • To check doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
  • Buttercream should be smooth and spreadable; if it appears curdled, continue mixing until creamy.
  • Store the frosted cake in the refrigerator for up to 3 days, bring to room temperature before serving.
  • This recipe uses Dutch-processed cocoa powder for a deeper chocolate flavor, but natural cocoa can be substituted with slight adjustments.

Nutrition

Keywords: 8 inch cake, 8 inch chocolate cake, chocolate buttercream, chocolate cake

Find it online: https://ellaeatsdaily.com/8-inch-chocolate-cake-recipe/