I still remember the first time I baked a Dutch Chocolate Cake on a rainy afternoon. My kids had just come home from school, dragging soggy backpacks and cranky moods. By the time the cake cooled enough to slice, the whole house smelled of deep cocoa. I set a piece on the table, and just like that—quiet fell. Crumbs, giggles, and melted frosting smears were all that was left. For me, this cake isn’t just dessert. It’s proof that simple ingredients, mixed with love, can turn a tired day into something happy and whole.
Why This Dutch Chocolate Cake Works
A Cake Rooted in Real Tradition
Dutch Chocolate Cake gets its richness from cocoa processed with alkali, which creates a smoother, less acidic flavor. This means every bite has that deep, mellow chocolate taste people crave.
Moisture That Lasts for Days
The recipe balances butter, sugar, and buttermilk so the crumb stays tender without drying out. Unlike lighter sponge cakes, this one remains luscious even two days later.
Easy Enough for Busy Cooks
No fancy equipment, no complicated steps—just bowls, a whisk, and an oven. That’s why this Dutch Chocolate Cake works in real kitchens, not just test kitchens.
Comfort You Can Count On
Sometimes you just need a recipe you can trust to comfort and delight the people you love. This cake does that every single time.
Ingredients & Smart Swaps
Core Ingredients
- 2 cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups buttermilk
For the Frosting
- ½ cup unsalted butter
- ½ cup Dutch-process cocoa powder
- 4 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Smart Swaps to Fit Your Pantry
- No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let stand 10 minutes.
- Cutting back on sugar? Replace ½ cup of granulated sugar with coconut sugar for a subtle caramel note.
- Dairy-free option: Use almond milk plus vinegar in place of buttermilk, and swap butter for a plant-based spread.
Cooking Instructions
Step 1. Prep the Pan
Grease and flour two 9-inch round cake pans, then line the bottoms with parchment. This helps the Dutch Chocolate Cake release cleanly.
Step 2. Mix Dry Ingredients
Whisk flour, cocoa, baking powder, baking soda, and salt in a medium bowl. This avoids clumps and ensures an even chocolate flavor.
Step 3. Cream Butter and Sugar
Beat butter and sugar until pale and fluffy, about 3 minutes. This step traps air, giving the cake lift.
Step 4. Add Eggs and Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla. This builds structure while keeping the batter silky.
Step 5. Alternate Wet and Dry
Add dry ingredients in three parts, alternating with buttermilk. Start and finish with dry mix. Don’t overmix—just until smooth.
Step 6. Bake
Divide batter between pans. Bake at 350°F for 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes before removing.
Step 7. Frost the Cake
Make frosting by melting butter, whisking in cocoa, then alternating sugar and milk until fluffy. Spread over cooled cake layers.
Why This Recipe Works in the Kitchen
The Role of Dutch Cocoa
Alkalized cocoa creates a darker color and smoother taste, making this Dutch Chocolate Cake richer than cakes with natural cocoa.
Buttermilk’s Secret Power
The acid in buttermilk reacts with baking soda, giving the cake its lift and tender crumb.
Creaming for Air
Beating butter and sugar isn’t just tradition—it incorporates air, ensuring the cake doesn’t turn dense.
Balance of Moisture
The ratio of fat, sugar, and liquid keeps the crumb soft but never greasy.
Frosting That Completes the Cake
The silky chocolate frosting doubles the cocoa punch without overwhelming sweetness.
Variations & Adaptations
Sheet Pan Style
Bake in a 9×13 pan for a casual version—perfect for potlucks or family dinners.
Cupcake Twist
Scoop batter into muffin tins for 24 cupcakes. Bake 18–20 minutes. Great for birthdays.
Mocha Kick
Add 1 tablespoon instant espresso powder to the dry mix for a bold coffee note.
Holiday Touch
Stir in a pinch of cinnamon or nutmeg for a warm seasonal spin.
Lightened Up
Use Greek yogurt instead of half the butter in the batter for a slightly lighter but still moist cake.
Common Mistakes to Avoid
Overmixing the Batter
Mix until just combined, or the cake will toughen.
Using the Wrong Cocoa
Natural cocoa won’t give the same smooth flavor—stick with Dutch-process cocoa for best results.
Frosting Too Soon
If the layers are warm, the frosting melts and slides. Wait until fully cooled.
Skipping Parchment
Even greased pans can stick—parchment makes clean release easy.
Drying Out in Storage
Cover the cake tightly. Refrigerators dry cake out; room temperature is better for the first 2 days.
FAQ About Dutch Chocolate Cake
Can I freeze Dutch Chocolate Cake?
Yes. Wrap slices or whole layers tightly in plastic and freeze up to 2 months.
What’s the difference between Dutch cocoa and natural cocoa?
Dutch cocoa is treated to reduce acidity, giving a smoother flavor and darker color compared to natural cocoa.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking. The texture will be slightly softer.
How do I know when it’s done?
Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready.
Final Encouragement
Sometimes we just need something certain in an uncertain day. Dutch Chocolate Cake is that kind of recipe. It’s steady, deeply comforting, and always welcomed at the table. Bake it for a birthday, for a rainy afternoon, or just because you want to see smiles bloom. Let it remind you that the simplest things—flour, cocoa, sugar—can bring the biggest joy when shared.
Dutch Chocolate Cake
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Two 9-inch Round Cake Pans
- Cooling Rack
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cups buttermilk
Frosting Ingredients
- 1/2 cup unsalted butter
- 1/2 cup Dutch-process cocoa powder
- 4 cups powdered sugar
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining bottoms with parchment.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- Add dry mixture in three additions, alternating with buttermilk. Mix until just smooth.
- Divide batter into pans. Bake 30–35 minutes, or until a toothpick comes out clean. Cool 10 minutes before removing.
- For frosting: melt butter, whisk in cocoa, then add powdered sugar and milk alternately until fluffy. Stir in vanilla.
- Spread frosting over cooled cake layers and serve.