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Double Chocolate Cake

Double Chocolate Cake. Say it again for the folks in the back. Double.Chocolate.Cake. I don’t care what the question is…this cake is the answer. My go-to chocolate cake is fudgy, rich, and moist. The best part is that you only need 1 bowl and 15 minutes. Boom. If that’s not a winner of a recipe right there I don’t know what is. Preheat the oven to 350 degrees and let’s get to work.

Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

One Bowl Chocolate Cake

As I said above, you only need 1 bowl for this cake (cue angelic singing) so grab said bowl and toss in all the dry ingredients. Well, maybe not toss, just sort of a gentle pour. With the whisk attachment give it a gentle whisk on low to combine the ingredients and break up any clumps there might be in the flour or cocoa powder.

Next up are the wet ingredients, all except the white vinegar. Feel free to toss (aka gently pour) these into the bowl of dry ingredients and turn your mixer up to medium and mix until fully combined. Let’s not go too crazy and overmix it though, okay?! Once the mixture is combined it will look like thick lava.

The Magic Ingredient

It’s now ready for the white vinegar. This is where the magic happens folks. Add the vinegar into that already delicious chocolate cake batter and start to mix on low. You are going to see the reaction between the vinegar and the baking soda almost immediately. It will bubble and almost foam up around the edges. Mix the batter until it is fully combined and divide evenly into the three 6-inch prepared cake pans.

Side note: I have always used Costco Kirkland brand non-stick spray with great success. Place the pans into the center rack in the oven and let bake for approximately 25-30 minutes or until a toothpick in the center comes out with a few crumbs. Let cool in pans for 10 minutes and then invert onto a cooling rack to fully cool.

Chocolate Buttercream Dreams

While the cake layers are cooling let’s use this time to whip up some delectable chocolate buttercream. In the bowl of a stand mixer with the paddle attachment beat the butter and shortening until it is light in colour and fluffy. Scrape down the sides every so often with a spatula.

Next goes in the icing sugar, cocoa powder, sea salt, heavy cream, and vanilla extract. Turn the mixer on low until fully combined then crank that baby up to high and let beat for 5 minutes. Ta-da! Look at those gloriously fluffy clouds of chocolate buttercream. Dreams, I tell ya. This chocolate buttercream is what dreams are made of!

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Double Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Katie
  • Total Time: 2 Hrs 30 Mins
  • Yield: 10 Slices


This rich and fudgy double chocolate cake recipe is a winner. Decorated with creamy chocolate buttercream frosting – this recipe does not disappoint. Perfect for birthday parties or just because, do really need a reason for chocolate cake?



  • 3 cups all-purpose flour

  • 2 cups sugar

  • ⅔ cup cocoa powder

  • 1 tsp fine sea salt

  • 2 tsp baking soda

  • 2 cups coffee, hot

  • 1 cup vegetable oil

  • 1 tbsp vanilla extract

  • 3 tbsp white vinegar


  • 1 cup dairy-free salted butter, room temperature

  • 1 cup vegetable shortening

  • 8 cups icing sugar

  • ¼ cup cocoa powder

  • 2 tsp fine sea salt

  • ¼ cup dairy-free milk, room temperature

  • 1 tsp vanilla extract

  • optional: sprinkles for decor




  1. Preheat oven to 350 degrees and prepare three 6-inch round cake pans.

  2. Add all dry ingredients to the stand mixer and give a quick whisk.

  3. Add all wet ingredients except the vinegar and whisk until fully incorporated.

  4. Add the vinegar and whisk until fully incorporated.

  5. Divide the batter between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.

  6. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.


  1. In the bowl of a stand mixer with paddle attachment cream the butter and shortening on high until light and fluffy. This should take approximately 5-10 minutes.

  2. Add the remaining ingredients and mix on low until incorporated.

  3. Turn the mixer up to high and beat for 5 minutes.


  1. Place one leveled layer of chocolate cake on a plate. Top with approximately 1 cup of buttercream.

  2. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 15-20 minutes.

  3. Cover the cake with a final layer of buttercream and decorate as you please. I used a bright blend of jimmie-only sprinkles. Enjoy!

  • Prep Time: 2 Hrs
  • Cook Time: 30 Mins
  • Category: Dessert
  • Cuisine: American

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  1. I’ve made this recipe twice as a cake and once as cupcakes. It’s sooo good. My go to chocolate cake. I got so many compliments with the cake at my sons birthday. Just bake it, it’s that good

    1. Yes, you can definitely use dairy ingredients. The only change will be that the buttercream will need a bit more milk depending on what type you use.

  2. Love this cake I made it for my sisters baby shower and got nothing but compliments. So moist and chocolatey I will definitely make it again, I didn’t even realize I’d made a cake with no eggs or milk until hours after making it

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