DTI Cake

Lina

Indulge in the rich, moist, and decadent DTI Cake with this easy recipe. Perfect for any occasion, this chocolate delight is a must-try dessert!

Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine American

Servings 12 Slices

Calories 420 kcal

2 cups cake flour – Creates a soft delicate crumb. If using all-purpose flour, mix with cornstarch for a similar effect.
1 ¾ cups granulated sugar – Balances the rich cocoa flavor and enhances moisture.
¾ cup unsweetened cocoa powder – Use high-quality cocoa for deep chocolate flavor.
1 ½ teaspoons baking soda – Helps the cake rise evenly ensuring a fluffy texture.
1 teaspoon baking powder – Adds extra lift for a light airy crumb.
½ teaspoon salt – Enhances the sweetness and balances flavors.
2 large eggs room temperature – Binds ingredients together and adds richness.
1 cup buttermilk – Creates a tender moist texture with a slight tangy flavor.
½ cup vegetable oil – Ensures the cake stays soft and moist without drying out.
2 teaspoons vanilla extract – Adds a warm aromatic depth to the chocolate.
1 cup hot coffee – Intensifies the chocolate flavor without making the cake taste like coffee.

1 cup unsalted butter softened – The base for a creamy, smooth frosting.
3 ½ cups powdered sugar – Creates a fluffy light sweetness without being too heavy.
½ cup unsweetened cocoa powder – Enhances the rich chocolatey flavor.
½ teaspoon salt – Balances the sweetness.
2 teaspoons vanilla extract – Adds depth and warmth to the frosting.
5 tablespoons heavy cream – Controls consistency making the frosting easy to spread.

Preheat your oven to 350°F (175°C) to ensure even baking.
Grease and line two 9-inch cake pans with parchment paper for easy removal.
Gather all ingredients before starting—this makes the process smooth and stress-free.

In a large mixing bowl, whisk together:
2 cups cake flour – Creates a soft, delicate texture.
1 ¾ cups granulated sugar – Adds sweetness and moisture.
¾ cup unsweetened cocoa powder – Provides a deep, rich chocolate flavor.
1 ½ teaspoons baking soda & 1 teaspoon baking powder – Work together to create the perfect rise.
½ teaspoon salt – Enhances all the flavors for a well-balanced taste.

Slowly mix the wet ingredients into the dry ingredients, stirring gently until just combined. Overmixing can make the cake dense, so go easy!
Gradually pour in 1 cup of hot coffee while stirring. The coffee intensifies the chocolate flavor without overpowering it. The batter will be thin—this is completely normal!

Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack. Make sure they are completely cool before frosting, or the frosting will melt!

In a large bowl, beat 1 cup of softened butter until creamy and smooth.
Gradually add:
3 ½ cups powdered sugar (for structure and sweetness)
½ cup unsweetened cocoa powder (for a rich, chocolatey depth)
½ teaspoon salt (to balance the flavors)
Mix in 2 teaspoons vanilla extract and slowly add 5 tablespoons of heavy cream one at a time, until the frosting reaches a light, fluffy consistency.

Place the first cake layer on a serving plate and spread an even layer of frosting on top.
Add the second cake layer and frost the top and sides evenly, using a spatula or cake scraper for a smooth, bakery-style finish.
For a gourmet touch, drizzle with chocolate ganache or sprinkle with shaved chocolate.

Let the frosted cake rest for 15-20 minutes before slicing—this helps the flavors meld together.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
For cleaner slices, wipe your knife with a warm cloth between cuts.

Keyword bakery-style cake, Chocolate cake, homemade cake, Moist Chocolate Cake, rich chocolate dessert