Sandra This Paula Deen Chocolate Cake, hailed as the ultimate chocolate indulgence, is a moist, rich dessert with a tender crumb and deep cocoa flavor, elevated by a luscious chocolate buttercream frosting. Perfect for celebrations or cozy gatherings, this one-bowl wonder is ready in about 45 minutes, making it an effortless yet impressive treat.
Paula Deen Chocolate Cake Recipe Ingredients
Chocolate Cake
- 2 cups (240g) all-purpose flour, spooned and leveled
- 2 cups (396g) granulated sugar
- ¾ cup (63g) unsweetened cocoa powder
- 2 tsp. (8g) baking powder
- 1½ tsp. (9g) baking soda
- 1 tsp. (2.8g) kosher salt (use ½ tsp. if using Morton’s or table salt)
- 1 tsp. (2.3g) espresso powder, homemade or store-bought
- 1 cup (227g) whole milk (or buttermilk, almond, or coconut milk)
- ½ cup (99g) vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs (100g)
- 2 tsp. (9.4g) vanilla extract
- 1 cup (227g) boiling water
Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3½ cups (420g) confectioners’ sugar, sifted
- ½ cup (42g) unsweetened cocoa powder
- ½ tsp. salt
- 2 tsp. vanilla extract
- ¼ cup (60ml) heavy cream
How To Make Paula Deen Chocolate Cake
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C) and position a rack in the middle. Grease two 9-inch round cake pans with butter or nonstick cooking spray, lightly flour, or brush with homemade chocolate pan release. Optionally, line the bottoms with parchment paper for easier removal.
- Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon kosher salt, and 1 teaspoon espresso powder until evenly combined.
- Add Wet Ingredients: Add 1 cup milk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry mixture. Using a handheld mixer or stand mixer with the paddle attachment, mix on medium speed until well combined and smooth, about 1-2 minutes.
- Incorporate Boiling Water: Reduce the mixer speed to low and carefully pour in 1 cup boiling water, mixing until fully incorporated. The batter will be thin, which is normal for this moist cake.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cakes should be set and slightly domed.
- Cool the Cakes: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Carefully transfer to a wire rack to cool completely, about 1 hour.
- Make the Chocolate Buttercream Frosting: In a large bowl, beat 1 cup softened butter until creamy, about 1 minute. Gradually add 3½ cups sifted confectioners’ sugar and ½ cup unsweetened cocoa powder, beating on low until combined. Add ½ teaspoon salt, 2 teaspoons vanilla extract, and ¼ cup heavy cream. Beat on high for 2-3 minutes until light and fluffy.
- Frost and Serve: Place one cake layer on a serving platter and spread a layer of frosting on top. Add the second layer and frost the top and sides evenly. Slice and serve, enjoying the rich, chocolatey decadence.
Recipe Tips
- Why is the batter so thin? The boiling water creates a thin batter, which is key to the cake’s moist, tender texture. Don’t worry if it seems runny; it’s correct.
- How do I prevent sticking? Grease and flour the pans thoroughly, or use parchment paper with a light spray for foolproof removal.
- Can I make it gluten-free? Substitute all-purpose flour with a 1:1 gluten-free baking flour blend to maintain the cake’s structure and texture.
- How do I adjust for high altitude? Reduce baking powder to 1½ teaspoons and sugar by 2 tablespoons, and increase milk by 2 tablespoons to account for faster evaporation at high altitudes.
What To Serve With Chocolate Cake
This decadent cake pairs beautifully with:
- A scoop of vanilla or coffee ice cream for a classic pairing
- Fresh raspberries or strawberries for a tart, vibrant contrast
- A hot espresso or cappuccino to enhance the chocolate and espresso notes
How To Store Chocolate Cake
- Store: Store the frosted cake under a cake dome or in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
- Reheat: If refrigerated, let slices sit at room temperature for 30 minutes or warm in a 300°F oven for 5-7 minutes to soften the frosting.
- Freeze: Wrap unfrosted cake layers tightly in plastic wrap and foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.
Chocolate Cake Nutrition Facts
- Calories: ~124 kcal per serving (cake only, without frosting)
- Protein: 3g
- Fat: 1g
- Carbohydrates: 27g
- Sugar: 18g
- Nutrition information is estimated for the cake only and may vary based on ingredients and cooking methods used.
FAQs
Why use espresso powder?
Espresso powder enhances the chocolate flavor without adding a coffee taste. It can be omitted, but it deepens the cocoa’s richness.
Can I make this dairy-free?
Use almond or coconut milk and replace butter with vegan butter or additional oil in both the cake and frosting for a dairy-free version.
Can I use a different pan size?
Yes, use three 8-inch pans or a 13×9-inch pan, adjusting baking time to 25-30 minutes for 8-inch pans or 35-40 minutes for a rectangular pan, checking for doneness.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with moist crumbs. Avoid overbaking to maintain moisture.
Try More Recipes:
- Paula Deen Apple Cake Recipe
- Paula Deen Red Velvet Cupcakes Recipe
- Paula Deen Strawberry Shortcake Recipe
Paula Deen Chocolate Cake Recipe
Description
A moist, rich chocolate cake with a tender crumb, topped with luscious chocolate buttercream, perfect for any celebration or sweet craving.
Ingredients
Chocolate Cake
Chocolate Buttercream Frosting
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans or line with parchment.
- Whisk flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl.
- Add milk, oil, eggs, and vanilla; mix on medium until smooth.
- Reduce speed, carefully add boiling water, and mix until combined.
- Divide batter between pans. Bake 30-35 minutes until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to a rack to cool completely.
- For frosting, beat butter until creamy. Add confectioners’ sugar, cocoa, salt, vanilla, and cream; beat until fluffy.
- Frost one layer, top with second layer, and frost top and sides. Slice and serve.
Notes
- Thin batter is normal due to boiling water, ensuring a moist cake.
- Use gluten-free flour for a gluten-free version.
- Freeze unfrosted layers for up to 2 months.
- Adjust for high altitude by reducing baking powder and sugar slightly.
