chocolate glazed cake recipe

Written ByJenny Smyth Posted on
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The Best chocolate glazed cake recipe

I’ve been making this chocolate glazed cake recipe for years, and it’s always a hit with my family. The rich, mocha flavor of the cake paired with the sweet, sticky glaze is a perfect combination that never fails to impress. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

It’s a great way to spend quality time together and create memories. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic baking skills. I like to serve it at family gatherings, potlucks, and even on special occasions like birthdays and holidays.

The cake is moist and flavorful, with a tender crumb that’s sure to please even the pickiest eaters. And let’s be honest – who doesn’t love the idea of indulging in a decadent dessert made with high-quality chocolate? The glaze adds an extra layer of flavor and texture that takes this cake from ordinary to extraordinary.

I’ve tried making it with different types of chocolate, but I find that using high-quality dark chocolate gives the best results. The deep, rich flavor of dark chocolate pairs perfectly with the sweetness of the glaze, creating a truly unforgettable taste experience. Whether you’re looking for a special treat or just want to surprise your loved ones with something delicious, this chocolate glazed cake recipe is sure to impress.

I’ve even made it for my kids’ school events and parties, and it’s always been a hit. The best part is that it’s so easy to customize – you can add nuts, sprinkles, or other toppings to make it your own. This cake is perfect for any occasion, whether you’re celebrating a birthday or just need a pick-me-up on a tough day.

And let’s not forget about the leftovers – they make for an amazing breakfast or snack the next day! I like to store them in an airtight container in the fridge for up to three days or freeze them for up to two months.

Chocolate Glazed Cake

4.8 from 1414 votes

A moist and tender chocolate cake topped with a glossy, rich chocolate glaze. Perfect for celebrations or a simple dessert, this cake is easy to make and sure to satisfy any chocolate craving.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup hot water

For the Chocolate Glaze

1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a 9-inch round cake pan and line the bottom with parchment paper.
3In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
4Add vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients.
5Beat with an electric mixer on medium speed for 2 minutes until smooth.
6Reduce speed to low and slowly pour in hot water, mixing just until incorporated; the batter will be thin.
7Pour batter into prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
8Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
9For the glaze, heat heavy cream in a small saucepan over medium heat until it just begins to simmer; do not boil.
10Remove from heat and add chocolate chips; let stand for 1 minute, then stir until smooth.
11Add butter, corn syrup, and vanilla to the chocolate mixture, stirring until butter melts and glaze is glossy.
12Let glaze cool for 5 minutes until slightly thickened but still pourable.
13Place cooled cake on a serving plate and pour glaze over the center.
14Use an offset spatula to spread glaze evenly over the top, allowing it to drip down the sides.
15Let glaze set for 15 minutes before slicing.

🔧Equipment

9-inch round cake pan
Mixing bowls
Whisk
Electric mixer
Saucepan
Wire cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 380mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For a richer glaze, use dark chocolate chips. Buttermilk can be substituted with 1 cup milk plus 1 tablespoon lemon juice, let sit for 5 minutes.

Watch Video Of How Chocolate Glazed Cake Works

This chocolate glazed cake recipe is always a good idea for any occasion – whether you’re celebrating a birthday or just need a pick-me-up on a tough day.

It’s easy to customize with your favorite toppings and makes for an amazing breakfast or snack the next day!

When storing leftovers, be sure to keep them in an airtight container in the fridge for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Chocolate Glazed Cake

Q: What type of chocolate should I use?

A: For the best results, use high-quality dark chocolate with at least 70% cocoa solids. You can also use milk chocolate or white chocolate if you prefer.

Q: Can I make this cake gluten-free?

A: Yes, you can make this cake gluten-free by substituting gluten-free flour in place of traditional flour. Be sure to check the ingredient label for any gluten-containing additives.

Q: How do I store leftover cake?

A: Store leftover cake in an airtight container in the fridge for up to three days or freeze it for up to two months. When thawing frozen cake, let it come to room temperature before serving.

Q: Can I make this cake ahead of time?

A: Yes, you can make this cake ahead of time by baking it one day ahead of serving and then glazing it just before serving. Alternatively, you can prepare the batter one day ahead of baking and store it in the fridge overnight.

Q: What if I don’t have buttermilk?

A: If you don’t have buttermilk, you can substitute plain yogurt or regular milk mixed with 1 tablespoon white vinegar or lemon juice as a substitute.

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