Chocolate Butter Cake

chocolate cake, cherries
Chocolate cherry cake

This cake can be made for occasions such as birthdays, anniversaries and other festive occasions. This recipe produces 1200g of batter and hence it is advised to bake it into two 8 inch pans. You can as well bake the whole batter in a 9 inch pan but it would take longer to bake (at least 40 minutes). Once the cake layers have been baked and completely cooled, the layers can be sandwiched together and frosted with a delicious chocolate butter frosting.


256g (2 cups) all-purpose flour

100g (1 cup) unsweetened cocoa powder

10g (1.5 tsp) baking soda

1/2 tsp salt

170g unsalted butter

200g (1 cup) packed brown sugar

225g (1 cup) granulated sugar

3 large eggs (about 174g)

8g (2 tsp) vanilla extract

360ml (1.5 cup) buttermilk


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.
  2. Place flour, cocoa powder, baking soda and salt into a mixing bowl. Mix well and set aside.
  3. In a bowl of your electric mixer, or a hand mixer, beat the butter until soft (about 1-2 minutes). Then add the brown and granulated sugar and beat until light and fluffy (2-3 minutes). Then add the eggs, one at a time, beating well after adding each egg. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
  4. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  5. Quickly divide the batter evenly into the prepared pans and put in the preheated oven for about 20 to 30 minutes or until a toothpick inserted in the cake comes out clean.
  6. Once they are baked, remove from the oven and let them cool for 10 minutes while in the pan. Then turn the over onto a wire rack to cool completely. Frost with chocolate frosting (click to see the chocolate frosting recipe here).
  7. Note: If you happen to use salted butter in this recipe, then do away with the salt.