“The most amazing chocolate cake” review

Review of TheStayAtHomeChef cake


After cutting the cake, my family is surprised to see the walnuts. “We didn’t know she put walnuts in it,” brother Nick Elezovic said. The cake was a hit among my family.

Christina Elezovic, Staff Writer

When it comes to baking, cakes can be hit-or-miss, but this cake was definitely a hit.

“The most amazing chocolate cake” did a great job at being simple but delicious. As a first-time cake baker, I was hesitant to try out a recipe that could end up being mediocre or even bad, though I was pleasantly surprised.

After following the recipe with no changes, the cake was very good. The only thing done differently was walnuts between the layers, as requested by my family, which was a hit. 

The frosting wasn’t overly-sugary and didn’t overpower the cake itself. I substituted normal whole milk for the buttermilk and it still came out with the same consistency and taste. Instead of water, I used coffee and it seemed to have a slight coffee taste in the end. 

There were two setbacks I noticed in making this cake. One setback was the need for a stand mixer; despite the fact that we have one, some don’t and it would make it a challenge to mix up the ingredients without one. The second setback is if one does not know how to frost a cake, there are no instructions, such as: taking off the top of the individual layers of cake to make it a straight surface. 

Instead of tossing the tops that were cut off the layers of cake, I crumbled them up and mixed a little bit of frosting in. The trick is to only add enough frosting for it to stick together in a ball. I then put the balls onto sticks and dipped them in some dipping chocolate, making cake pops. 

All in all, I think this recipe is a great starter recipe for beginners to baking, as long as you stick to the recipe and stay calm even when things go wrong sometimes. 

I rate this recipe 5/5.







The Most Amazing Chocolate Cake

  • butter and flour for coating and dusting the cake pan
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 1/2 cup vegetable oil

Chocolate Cream Cheese Buttercream Frosting

  • 1 1/2 cups butter softened
  • 8 oz cream cheese softened
  • 1 1/2 cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7-8 cups powdered sugar
  • about 1/4 cup milk as needed



The Most Amazing Chocolate Cake

  1. Preheat oven to 350 degrees Fahrenheit. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  5. Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
  6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  7. Frost with your favorite frosting and enjoy!

Chocolate Cream Cheese Buttercream Frosting

  1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  2. Add in cocoa powder and vanilla extract. Beat until combined.
  3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.


For metric measurements, click on the metric tab.  Bake at 176 degrees celsius in three 23 centimeter pans

*Coffee can be used in place of the warm water. 



Calories: 767kcal | Carbohydrates: 119g | Protein: 8g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 668mg | Potassium: 383mg | Fiber: 5g | Sugar: 91g | Vitamin A: 825IU | Calcium: 96mg | Iron: 3.7mg


Recipe courtesy of TheStayAtHomeChef.com