Dutch Chocolate Cake
This Dutch Chocolate Cake is rich, moist, and deeply comforting. With smooth cocoa flavor and fluffy chocolate frosting, it’s the kind of timeless dessert that turns rainy days or celebrations into moments of joy.
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.
Notes
Variations: Bake as a sheet cake in a 9x13 pan, make cupcakes, or add espresso powder for mocha flavor. For holidays, stir in cinnamon or nutmeg for a warm twist.