Perfect Chocolate Butter Cake Recipe

Name: Perfect Chocolate Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, lightly beaten; 1 tablespoon pure vanilla extract; ¾ cup sifted Dutch-processed cocoa powder, plus; 2 tablespoons sifted Dutch-processed cocoa powder (84 gms); 1 ⅓ cups boiling water; 2 cups superfine sugar; 3 cups sifted cake flour, plus; 2 tablespoons sifted cake flour (316 grams, note, the weight of the flour and the cocoa powder will equal the sugar); 2 tablespoons baking powder; 1 teaspoon salt; 8 ounces unsalted butter, cut into chunks and softened to a cool room temperature (65 degrees F)

Servings: persons

4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
¾ cup sifted Dutch-processed cocoa powder, plus
2 tablespoons sifted Dutch-processed cocoa powder (84 gms)
1 ⅓ cups boiling water
2 cups superfine sugar
3 cups sifted cake flour, plus
2 tablespoons sifted cake flour (316 grams, note, the weight of the flour and the cocoa powder will equal the sugar)
2 tablespoons baking powder
1 teaspoon salt
8 ounces unsalted butter, cut into chunks and softened to a cool room temperature (65 degrees F)

1
Boil water, measure then add cocoa powder.
2
Whisk until smooth.
3
Allow to cool to room temperature Preheat oven to 350 degrees.
4
Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
5
Prepare your magic cake strips if using.
6
In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
7
Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
8
Add the butter and remaining cocoa mixture.
9
Mix on low speed until the dry ingredients are moistened.
10
Beat for 90 seconds at medium speed to develop cake structure.
11
Stop mixer, scrape down the sides.
12
Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
13
Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
14
Pour the batter in the prepared pans and smooth surface.
15
Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
16
(The cakes should start to shrink from the sides of pans after taking them out of the oven.)
17
Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
18
Reinvert cakes so that tops are right side up.
19
Cool to room temperature and wrap tightly with plastic wrap.

2070

kcal

Calories

140

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large eggs, lightly beaten, 1 tablespoon pure vanilla extract, ¾ cup sifted Dutch-processed cocoa powder, plus, 2 tablespoons sifted Dutch-processed cocoa powder (84 gms), and more.

Yes, Perfect Chocolate Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Perfect Chocolate Butter Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions