The Best and Easiest Chocolate Cake Receipe…Seriously

I am a huge Martha Stewart fan.

I spend far too much time browsing her websites and magazines drooling over what looks like is the tastiest of foods. When I came across a chocolate recipe she promised was easy I had to give it a try. Now it is my go-to chocolate cake recipe and I am so thankful I found it! The cake is super moist and decadent without being overly sweet. It is the perfect cake you can enjoy frosting with because it isn’t super sweet.

This chocolate cake recipe is inspired by Martha Stewart. Visit her site to see the original recipe.

What You Need:

  • 1 1/2 cups unsweetened coca powder, plus more for dusting
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 3 large eggs, lightly beaten
  • 1  cups hot water
  • 1/2 cup hot coffee
  • parchment paper
  • 1/4 cup coconut oil, melted

What You Do:

    1. STEP 1

      Preheat oven to 350 degrees. Butter cake pans. Spread a thin layer of coconut oil on the bottom of the pans. Line bottoms with parchment paper, and put another layer of oil on the paper. Be sure to oil the sides as well. Dust the pans with cocoa; tap out extra. Trim the edges of the parchment paper so they are not too high over the edge of the pan.

    2. STEP 2

      Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl.If you are like me and hate sifting, then you can use a fork and go through it several times.  Beat in oil, buttermilk, vanilla, eggs, and hot water and coffee one at a time, using a mixer set at low. Beat until smooth, about 2-3 minutes.

    3. STEP 3

      Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; rotate the pans halfway through and remove cakes from the oven.

    4. STEP 4

      Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up. Trim the tops of cakes and arrange how you wish.

    5. STEP 5

      With a butter knife, frost top of trimmed layer. This buttercream frosting goes so well with the chocolate cake!

A Few Tips:

The batter comes together nicely and quickly. Be sure to use hot water. If you don’t have hot coffee or if you don’t like coffee than use 1/2 cup of hot water. It will work just fine.

You can also add other flavors to the cake such as almond to give it a different flavor.

Be sure to check your cake when baking as different ovens cook at different speeds.

Oh, and the parchment paper is a blessing.


See all the mess is on the paper. The parchment paper keeps the cake moist and makes clean up super easy!

Most of all…enjoy your cake and…

Stay Encouraged & Be BLessed!


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