8 Inch Chocolate Cake Recipe

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If you’re a chocolate lover looking for the ultimate showstopper, this 8 Inch Chocolate Cake is the one to bake. Rich, moist layers of deep cocoa flavor come together with a luscious chocolate buttercream that’s smooth and velvety, making every bite pure bliss. It’s the kind of cake that feels like a warm hug, perfect for celebrations or just because you deserve a slice of joy. Trust me, once you try this 8 Inch Chocolate Cake, it will become your new favorite go-to recipe for impressing friends and family.

Ingredients You’ll Need

These ingredients might sound straightforward, but each one plays a vital role in building the texture, flavor, and color that make this cake so extraordinary. From the richness of butter to the tang of sour cream, everything combines for perfection.

• 270 grams all-purpose flour, spooned and leveled: The backbone that gives structure to the cake without weighing it down.
• 60 grams unsweetened cocoa powder, spooned and leveled: I use dutch-processed for a smoother, richer chocolate taste and darker color.
• 1 Tbsp baking powder: Helps your cake rise beautifully, giving those soft, fluffy layers.
• 1 tsp fine sea salt: Enhances the chocolate flavor and balances the sweetness perfectly.
• 113 grams unsalted butter, room temperature: Adds richness and tenderness to the crumb.
• 400 grams granulated sugar: Sweetens the cake while helping to create a tender texture.
• 120 mL canola oil or any neutral oil: Keeps the cake moist for days without overpowering the chocolate.
• 4 large eggs, room temperature: The glue that brings everything together, adding richness and structure.
• 227 grams sour cream, room temperature: Adds a slight tang and extra moisture for a velvety texture.
• 2 tsp vanilla extract: Rounds out the chocolate flavor with warm, sweet notes.
• 240 mL milk, room temperature: Helps thin the batter just enough to create a silky crumb.
• 400 grams granulated sugar (for buttercream): Creates the perfect level of sweetness in the frosting.
• 120 mL water (for buttercream): Used to make a sugar syrup for a light, fluffy buttercream.
• 4 large eggs, room temperature (for buttercream): Whipped to create a dreamy meringue base for the frosting.
• 454 grams unsalted butter, room temperature (for buttercream): Provides the creamy richness you crave in a chocolate buttercream.
• 80 grams unsweetened cocoa powder, spooned and leveled (for buttercream): Gives the frosting an intense chocolate punch.
• 1 Tbsp vanilla extract (for buttercream): Adds depth and warmth to the buttercream flavor.
• 1/8 tsp fine sea salt (for buttercream): Balances the sweetness and enhances the chocolate taste.

How to Make 8 Inch Chocolate Cake

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350°F (177°C) with convection if possible. Grease three 8 inch cake pans thoroughly and line them with parchment paper. This step ensures your cake layers will release easily without sticking, keeping those beautiful edges intact.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until everything is evenly combined. Taking the time here means your cake will have a consistent chocolate flavor and perfect rise.

Step 3: Cream Butter, Sugar, and Oil

In a large bowl or stand mixer, beat the softened butter with sugar at full speed for 1-2 minutes until light and fluffy. Then add the neutral oil and beat for another 1-2 minutes. This combination adds moisture and richness, ensuring your cake stays tender.

Step 4: Add Eggs

Add the eggs one at a time, beating well after each addition for at least 30 seconds. This gradual incorporation builds the cake’s structure and prevents any eggy smell in your batter.

Step 5: Incorporate Sour Cream and Vanilla

Add in the sour cream and vanilla extract, mixing just until combined. The sour cream brings a slight tanginess that brightens the chocolate without overwhelming it.

Step 6: Combine Flour and Milk Mixtures

Add half of the dry ingredients, then turn your mixer to low and slowly stream in the room temperature milk. Add the remaining dry ingredients and increase speed to medium, mixing until just a few streaks of flour remain. This careful folding keeps the batter light.

Step 7: Scrape & Distribute Batter

Use a rubber spatula to scrape down the bowl’s sides and bottom, mixing once more by hand for uniformity. Divide the batter evenly among your prepared pans—about 18 to 19 ounces each—so they bake evenly.

Step 8: Bake

Bake for 30 to 35 minutes or until the edges pull away from the pan and a gentle press on the center springs back. Overbaking can dry the cake, so keep an eye on it close to the end of baking.

Step 9: Cool

Remove the cakes from the oven and flip them gently onto tea towels or wire racks to cool completely. Cooling fully before frosting helps ensure your buttercream won’t melt or slide off.

Step 10: Make Chocolate Buttercream

In a saucepan, combine sugar and water, swirling to dissolve the sugar. Heat gently until it reaches 240°F (116°C) on a candy thermometer. While this cooks, whip the eggs at high speed until foamy. Drizzle the hot sugar syrup into the eggs slowly with the mixer on medium speed, then whip on high for 5-10 minutes until cool and fluffy.

Step 11: Add Butter and Cocoa

Reduce the mixer speed to medium and add butter in small chunks, letting each chunk blend fully to create a silky, creamy buttercream. Scrape the bowl and then whip in cocoa powder, vanilla, and a pinch of salt until fluffy and well incorporated.

Step 12: Assemble Your 8 Inch Chocolate Cake

Place the first cake layer on your serving plate and spread a quarter of the buttercream evenly on top. Repeat with layers two and three. Apply a thin crumb coat all around to seal in crumbs, then refrigerate for 30 minutes. Finish frosting the outside with the remaining buttercream, creating swirls and waves with an offset spatula for a stunning look.

How to Serve 8 Inch Chocolate Cake

Garnishes

Top your 8 Inch Chocolate Cake with fresh berries like raspberries or strawberries for a tangy contrast, or sprinkle with chocolate shavings or toasted nuts for texture and elegance. A dusting of powdered sugar or edible gold flakes takes it up a level, perfect for special occasions.

Side Dishes

Serve slices alongside a scoop of vanilla bean ice cream or a dollop of softly whipped cream to balance out the richness. Fresh fruit salad or a bright citrus coulis can also complement the chocolate beautifully without overpowering it.

Creative Ways to Present

For a wow factor, try layering the cake with fresh fruit or even a surprise filling like salted caramel or chocolate ganache between the layers. Wrap a ribbon around the cake for a classic look, or pipe decorative borders for a bakery-worthy finish. It’s your canvas—let it shine!

Make Ahead and Storage

Storing Leftovers

Once frosted, keep the 8 Inch Chocolate Cake covered and stored in the refrigerator to maintain freshness. It will stay moist and delicious for up to 4 days. Bringing slices to room temperature before serving helps the flavors bloom.

Freezing

You can freeze the assembled cake by wrapping it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw it in the refrigerator overnight before enjoying to preserve its tender crumb and creamy icing.

Reheating

If you prefer your cake slightly warm, let a slice sit at room temperature for an hour, or warm gently in the microwave for 10-15 seconds. Avoid overdoing it, so the buttercream stays intact and delectably smooth.

FAQs

Can I use regular cocoa powder instead of dutch-processed?

Absolutely! Regular cocoa powder will work fine but expect a slightly more acidic taste and a lighter color. The texture and moistness of the cake won’t be affected.

Is it okay to use different oils instead of canola?

Yes, neutral oils like vegetable or light olive oil work perfectly here. Avoid strong-flavored oils so you don’t overpower the chocolate.

Can I make this cake gluten-free?

To make the 8 Inch Chocolate Cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure it contains xanthan gum for structure.

Why do I need to use room temperature ingredients?

Room temperature ingredients blend better, helping achieve a smooth batter and uniform crumb. Cold eggs or butter can cause your batter to curdle or not mix evenly.

How do I know when the cake is done baking?

The cake is ready when the edges pull away from the pan and the center springs back gently when pressed. A toothpick inserted in the middle should come out with just a few moist crumbs.

Final Thoughts

There you have it — a showstopping, incredibly moist, and deeply chocolatey 8 Inch Chocolate Cake recipe that’s sure to become a household favorite. Baking this cake is a joyful experience that rewards you with layers of lusciousness and a buttercream frosting that feels like a dream. Whether for a birthday, holiday, or just because, there’s no better way to celebrate life’s sweetest moments. Grab your ingredients, preheat that oven, and treat yourself to this delicious chocolate delight today!

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