Oh my goodness, let me tell you about my absolute favorite chocolate butter cake recipe! This isn’t just any cake – it’s the kind that makes people close their eyes and sigh after the first bite. I’ve been baking this beauty for years, ever since my aunt scribbled the recipe on a stained index card during one of our chaotic family gatherings. The secret? Real butter (lots of it!) and good cocoa powder come together to create this rich, velvety texture that stays moist for days. Trust me, once you try this chocolate butter cake, you’ll understand why it’s become my go-to dessert for birthdays, potlucks, and those “I just need chocolate” moments.

Why You’ll Love This Chocolate Butter Cake Recipe

This isn’t just another chocolate cake – it’s the one you’ll keep coming back to, and here’s why:

Indulgent richness: The perfect balance of butter and cocoa creates a deep, luxurious chocolate flavor that’s not too sweet
Moist crumb: The combination of whole milk and careful mixing gives this cake its signature velvety texture that stays fresh for days
Foolproof method: No fancy techniques required – just straightforward steps that anyone can master (my 12-year-old niece makes it perfectly!)
Versatile base: Dress it up with frostings or enjoy it plain – it’s delicious either way

Seriously, this recipe has never failed me, and I’m betting it’ll become your new favorite too.

Ingredients for Chocolate Butter Cake Recipe

Gathering the right ingredients makes all the difference in this chocolate butter cake. Here’s what you’ll need:

1 1/2 cups all-purpose flour (spooned and leveled)
1/2 cup sifted cocoa powder (I use Dutch-process for extra richness)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup softened unsalted butter (that’s 2 sticks – leave them out for 30 minutes)
1 1/2 cups granulated sugar
3 large room-temperature eggs
2 tsp pure vanilla extract
1 cup whole milk (2% works in a pinch)

See? Nothing fancy – just good, simple ingredients that create magic together!

Equipment You’ll Need

You probably have most of this in your kitchen already! Here’s what I grab when making this chocolate butter cake:

2 mixing bowls (one big, one medium)
9-inch round cake pan
Hand mixer or stand mixer (though a strong arm and whisk work too!)
Sifter or fine mesh strainer for the cocoa
Rubber spatula (for scraping every last bit of batter)
Wire rack for cooling

That’s it – no fancy gadgets required for this perfect cake!

How to Make Chocolate Butter Cake Recipe

Okay, let’s get baking! This chocolate butter cake comes together in just a few simple steps, but I’ll walk you through each one so you get perfect results every time. The key is taking it slow and not rushing the process – good things come to those who wait (especially when chocolate’s involved)!

Preparing the Batter

First, grab that softened butter and sugar – this is where the magic starts! Beat them together for a good 2-3 minutes until they’re light and fluffy. Seriously, don’t skimp on this step – it creates those tiny air pockets that make the cake tender. Add eggs one at a time, mixing well after each. Then, alternate adding your sifted dry ingredients and milk, starting and ending with the dry stuff. Mix just until combined – overmixing is the enemy of fluffy cake! The batter should be thick but pourable.

Baking the Cake

Pour that gorgeous batter into your prepared pan and pop it in a 350°F oven. Set your timer for 30 minutes, but don’t wander off! Ovens vary, so start checking at 25 minutes. The cake is done when a toothpick comes out with just a few moist crumbs. Let it cool in the pan for 10 minutes (patience!), then transfer to a wire rack. Resist cutting into it while warm – I know it’s hard, but the texture sets as it cools!

Tips for the Perfect Chocolate Butter Cake Recipe

After making this chocolate butter cake more times than I can count, here are my foolproof secrets:

Room temp is key – Cold butter won’t cream properly, and chilly eggs can make your batter separate. Plan ahead!
Sift that cocoa – Lumps in your dry ingredients lead to dense spots in the cake. A quick sift makes all the difference.
Scrape the bowl – That sneaky unmixed batter at the bottom? Get it all incorporated for even baking.
Don’t peek – Opening the oven door too early can cause your cake to fall. Trust the process!

Follow these simple tricks, and you’ll have bakery-quality results every time.

Variations for Your Chocolate Butter Cake

Oh, the fun you can have with this base recipe! My favorite tweak? Adding 1 tsp espresso powder to intensify the chocolate flavor (don’t worry, it won’t taste like coffee). For special occasions, I’ll swirl in chocolate chips or top it with a simple ganache. Feeling fancy? Layer it with raspberry jam between the slices. The possibilities are endless!

Serving and Storing Your Chocolate Butter Cake

Oh, the joy of slicing into this chocolate butter cake! I love serving it slightly warm with a dusting of powdered sugar – simple but heavenly. For special occasions, top it with fresh berries and whipped cream. Leftovers (if you have any!) keep perfectly at room temp for 3 days wrapped in foil, or refrigerate for up to a week. Just zap a cold slice in the microwave for 10 seconds to bring back that fresh-baked magic!

Nutritional Information

Just a heads up – these nutritional estimates can vary based on your specific ingredients and brands. Like my grandma always said, “Good cake isn’t meant to be counted!”

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this chocolate butter cake recipe – here are the ones that pop up most often!

Can I use oil instead of butter?

Technically yes, but you’ll lose that rich, velvety texture that makes this cake special. Butter adds flavor and structure that oil just can’t match. If you must substitute, use 3/4 cup oil for every 1 cup butter, but trust me – it’s worth using the real deal!

How do I prevent a dense cake?

Two words: don’t overmix! Once you add the dry ingredients, stir just until combined. Also, make sure your baking powder and soda are fresh – they’re the little lifters that keep your cake light and airy.

Can I make this cake ahead of time?

Absolutely! This chocolate butter cake actually tastes better the next day as the flavors develop. Just wrap it tightly at room temperature. For longer storage, freeze individual slices – they thaw perfectly in about 30 minutes.

Why did my cake sink in the middle?

This usually means it needed a few more minutes in the oven or the oven temperature was off. Invest in an oven thermometer – they’re cheap and prevent so many baking disasters!

Share Your Chocolate Butter Cake Experience

I’d love to hear how your cake turns out! Snap a photo or leave a note – your baking stories make my day.