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The Best Chocolate Cake Recipe [for our Skylanders Cake]

Inspired by Ina Garten
Author: Roseanne Carrara, Summer of Funner


  • c all-purpose flour
  • c sugar
  • .75 c unsweetened cocoa powder preferably dutch processed
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk or sour milk
  • .5 c vegetable oil
  • 2 large eggs
  • 1 tbs  vanilla extract
  • 1 cup freshly brewed hot coffee


  • Preheat the oven to 350° F.
  • Spray one 6-inch and one 9-inch round baking pan (non-stick is preferable) with baking spray.
  • Line the bottoms of each pan with circles of parchment paper cut to size.
  • Spray the tops of the parchment with a bit of baking spray.
  • Sift the flour, cocoa powder, baking soda and baking powder into the bowl of an electric mixer using a sifter or a wire-mesh strainer.
  • Add salt and sugar to the bowl, and with the mixer set to low speed, beat for 30 seconds or so until combined.
  • In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
  • With the mixer set to low, add the wet mixture to the dry mixture and blend until just combined.
  • Beat in the coffee until fully incorporated.
  • Pour the batter into the prepared baking pans (in about a  3:1.3 ratio) and set the cakes in the oven.
  • Bake cakes for a total of about 30 minutes, until a butter knife inserted into the centres of the cakes comes out clean.
  • Cool the cakes in their pans on top of wire racks for at least 30 minutes.
  • Then, invert the cakes on the wire racks, remove the  parchment circles, and cool completely.