Introduction

This Love at First Sight Chocolate Cake is a rich and moist dessert that’s sure to impress. With its deep cocoa flavor and creamy chocolate buttercream, it’s perfect for celebrations or any time you want to indulge your sweet tooth.

A rich three-layer dark chocolate cake sits on a white scalloped marble stand with gold legs, with one large slice removed to reveal the moist, dense interior filled with smooth chocolate frosting between layers. The top is thickly covered with glossy, dark chocolate frosting and decorated with curled chocolate shavings in mixed dark and white colors, adding texture and contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups Flour
1 3/4 cups Sugar
3/4 cup Cocoa (high quality)
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1/2 cup Oil (canola or coconut oil)
2 Eggs
1 cup Buttermilk
1 1/2 teaspoons Vanilla
1 cup Hot Water
1 1/2 cups Butter (softened)
1 cup Cocoa (for frosting)
5 cups Powdered Sugar
1/3 cup Cream (Half and Half or Milk)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. For a finer texture, sift all dry ingredients together if you have a sifter.
Step 3: In a separate mixing bowl, beat oil, eggs, buttermilk, and vanilla for about 1 minute. Slowly add the dry ingredients to the wet mixture and stir until just combined.
Step 4: Gradually pour in the hot water and mix thoroughly. The batter will be quite liquid, which helps create a moist cake.
Step 5: Prepare two 9-inch cake pans by spraying them with non-stick cooking spray. You may use three 8-inch pans if preferred. Evenly pour the batter into the pans.
Step 6: Bake for 22 to 27 minutes. Use a toothpick or cake tester inserted in the center; it should come out clean when the cake is done.
Step 7: Allow the cakes to cool completely before frosting.
Step 8: To make the chocolate buttercream, cream together softened butter, cocoa, powdered sugar, and cream until the mixture is light and fluffy. Add more cream if needed to achieve your desired consistency.
Step 9: Once cooled, frost each cake layer with the buttercream. Decorate with chocolate shavings, chips, sprinkles, M&Ms, or preferred toppings.

Tips & Variations

For an extra moist cake, be sure not to overbake and check with a toothpick around the lower range of baking time.
Substitute coconut oil for canola oil for a subtle tropical flavor.
Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor.
Use cream cheese frosting instead of buttercream for a tangy twist.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

A rich, dark chocolate cake slice with three thick layers of moist chocolate sponge separated by smooth chocolate frosting layers, placed on a white plate. The slice is topped and surrounded at the base by delicate chocolate curls in light and dark shades, adding texture and visual interest. In the background, the rest of the cake, also covered in glossy chocolate frosting and garnished with similar chocolate curls, rests on a white marbled cake stand with gold legs. The setting features a white marbled textured surface and a dark backdrop, which makes the cake's colors pop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with 1 tablespoon of lemon juice or vinegar added per cup to mimic buttermilk. Let it sit for 5 minutes before using.

How do I prevent my cake layers from drying out?

Make sure not to overbake the cake and keep it well wrapped or covered when storing. Using hot water in the batter helps create a moist crumb, so follow the recipe carefully.

Love at First Sight Chocolate Cake Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

This luscious Love at First Sight Chocolate Cake is a moist, rich, and deeply chocolatey dessert perfect for any chocolate lover. Made with high-quality cocoa, buttermilk for extra tenderness, and frosted with a creamy homemade chocolate buttercream, this cake offers an indulgent experience with a soft crumb and decadent flavor. It’s ideal for celebrations, gatherings, or a special treat to satisfy your sweet tooth.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1 3/4 cups Flour
1 3/4 cups Sugar
3/4 cup High-quality Cocoa
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1/2 cup Oil (canola or coconut oil)
2 Eggs
1 cup Buttermilk
1 1/2 teaspoons Vanilla Extract
1 cup Hot Water

Chocolate Buttercream Frosting Ingredients

1 1/2 cups Butter (softened)
1 cup Cocoa Powder
5 cups Powdered Sugar
1/3 cup Cream (Half n Half or Milk)

Optional Decorations

Chocolate shavings
Chocolate chips
Sprinkles
M&M’s or other candies

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking the cake.
Prepare Dry Ingredients: In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. For a finer texture, sift all the dry ingredients if you have a sifter.
Combine Wet Ingredients: In a separate mixing bowl, beat together the oil, eggs, buttermilk, and vanilla extract for about 1 minute until well blended and smooth.
Make Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Then pour in the hot water and mix carefully. The batter will be quite liquid, which is normal and will help produce a moist cake.
Prepare Baking Pans: Spray two 9-inch cake pans (or three 8-inch pans if preferred) with non-stick cooking spray to prevent sticking. Divide the batter evenly between the prepared pans.
Bake the Cake: Place the pans in the preheated oven and bake for 22 to 27 minutes. Test doneness by inserting a toothpick or cake tester into the center; it should come out clean or with few crumbs attached.
Cool the Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for several minutes. Then carefully remove the cakes from the pans and let them cool completely on wire racks before frosting.
Make the Chocolate Buttercream: In a mixing bowl, cream together softened butter, cocoa powder, powdered sugar, and cream (half and half or milk) until the frosting is light and fluffy. Adjust consistency by adding a bit more cream or milk if needed.
Frost the Cake Layers: Once the cakes have fully cooled, spread the chocolate buttercream evenly over each layer. Stack the layers with frosting between them and cover the exterior of the cake.
Add Decorations: Decorate the cake as desired with chocolate shavings, chocolate chips, sprinkles, M&M’s, or your favorite toppings to add color and texture.

Notes

Ensure all ingredients, especially butter, are at room temperature for best mixing results.
The hot water in the batter helps to bloom the cocoa and gives the cake a deep chocolate flavor.
You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar as a DIY buttermilk alternative.
If using three 8-inch pans, reduce baking time slightly and check cakes around 18-22 minutes.
Store the cake covered in the refrigerator for up to 3 days to maintain freshness, bring to room temperature before serving.
For a dairy-free version, use a non-dairy milk and suitable butter substitute.

Keywords: chocolate cake, moist chocolate cake, homemade chocolate buttercream, layered chocolate cake, birthday cake