Lemon Chocolate Cake Recipe is a delightful blend of two contrasting yet harmonious flavors—zesty lemon and rich chocolate.
This Lemon Chocolate Cake Recipe unique dessert brings together the bright, tangy notes of lemon and the indulgent depth of cocoa, creating a truly unforgettable taste experience.
Perfect for special occasions, family gatherings, or a simple weekend indulgence, this cake is sure to impress both visually and in flavor.
The vibrant lemon buttercream paired with a luscious chocolate ganache drizzle makes it a feast for the eyes and a treat for the palate.
A fan of citrusy desserts or a die-hard chocolate lover, this Lemon Chocolate Cake Recipe offers the best of both worlds.
Easy to prepare and even easier to devour, this cake is a must-try for anyone looking to elevate their baking repertoire. Let’s dive in and create a dessert that’s as impressive as it is delicious!
Why This Recipe Is A Must-Try?
This Lemon Chocolate Cake Recipe is a must-try because it offers a unique fusion of flavors, blending the bright tanginess of lemon with the deep richness of chocolate.
The vibrant buttercream and luscious ganache make it not only a treat for the taste buds but also a visual delight, perfect for celebrations or indulgent moments. It’s a showstopper that’s as delicious as it is impressive!
How To Prepare Lemon Chocolate Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Fusion
Calories: 380
Yield: 10 servings
Equipment Needed
- 2 round cake pans (9-inch)
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Cooling rack
- Spatula
Ingredients
For the Cake:
- 3 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups granulated sugar
- 1 ¼ cups brown sugar, packed
- 6 large eggs, room temperature
- 1 cup buttermilk
- ⅔ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
For the Lemon Buttercream:
- 2 ¼ cups unsalted butter, softened
- 7 cups powdered sugar, sifted
- 4 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup heavy cream
- Yellow food coloring (optional)
How To Make Lemon Chocolate Cake Recipe
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, whisk together granulated sugar and brown sugar. Add the eggs, one at a time, beating well after each addition.
4. Stir in the buttermilk, lemon juice, lemon zest, melted butter, and vanilla extract. Mix until combined.
5. Gradually add the dry mixture to the wet mixture, stirring just until combined. Do not overmix.
6. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. In a large bowl, beat the softened butter with an electric mixer until smooth. Gradually add the powdered sugar, 1 cup at a time, beating until fluffy. Add the lemon juice, lemon zest, and heavy cream. Mix until smooth and creamy. Add yellow food coloring, if desired.
8. Once the cakes are completely cooled, spread a layer of lemon buttercream on top of the first cake. Place the second cake on top and frost the entire cake with the remaining buttercream.
9. Serve and enjoy your delicious lemon chocolate cake!
Special Notes
❖ Flavor Balance: This Lemon Chocolate Cake Recipe strikes a delightful balance between the zesty freshness of lemon and the rich, indulgent taste of chocolate. Perfect for those who love unique flavor pairings!
❖ Decorative Flexibility: Use lemon slices, zest, or chocolate shavings for a simple yet elegant decoration that highlights the cake’s flavor profile.
❖ Make-Ahead Tip: Both the cake layers and ganache can be prepared a day in advance. Assemble and frost the cake on the day of serving for the best presentation and taste.
Expert Tips
1. Room Temperature Ingredients: Ensure your eggs, milk, and butter are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
2. Measure Flour Correctly: Always spoon flour into your measuring cup and level it off. This prevents using too much flour, which can result in a dense cake.
3. Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix the wet and dry ingredients until just combined for a lighter, fluffier texture.
4. Use Fresh Lemon Zest: Fresh lemon zest adds the best flavor. Avoid using pre-packaged lemon zest, as it loses its freshness and aroma.
5. Check Doneness Early: Ovens vary, so check the cake with a toothpick 5 minutes before the recommended baking time. If it comes out clean, it’s done!
Substitutions
- Buttermilk: Substitute buttermilk with plain yogurt or a dairy-free milk mixed with a tablespoon of lemon juice.
- Vegetable Oil: You can replace vegetable oil with melted butter or coconut oil for a richer flavor.
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free flour blend.
- Granulated Sugar: Swap granulated sugar with coconut sugar or honey for a more natural sweetener.
- Eggs: To make the cake egg-free, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute.
Storage Tips
This Lemon Chocolate Cake Recipe stays fresh for up to 3 days at room temperature when stored in an airtight container. If you want to keep it longer, refrigerate it for up to 5 days.
For optimal taste and texture, bring the cake to room temperature before serving. You can also freeze the cake (without frosting) for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Conclusion
This Lemon Chocolate Cake Recipe is a game-changer for anyone who loves the unique combination of citrus and chocolate.
It’s light, fluffy, and full of flavor, with just the right amount of sweetness and zing. The balance of flavors, along with the rich chocolate frosting, makes this Lemon Chocolate Cake Recipe a true crowd-pleaser.
It’s easy to prepare, and the result is a stunning dessert that looks as good as it tastes. Enjoy baking and sharing this Lemon Chocolate Cake Recipe delightful treat with friends and family!
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Lemon Chocolate Cake Recipe
Equipment
- 2 round cake pans (9-inch)
- Mixing bowls
- Whisk
- electric mixer,
- Measuring cups and spoons
- Cooling rack
- Spatula
Ingredients
For the Cake:
- 3 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups granulated sugar
- 1 ¼ cups brown sugar packed
- 6 large eggs room temperature
- 1 cup buttermilk
- ⅔ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup unsalted butter melted and cooled
- 2 teaspoons vanilla extract
For the Lemon Buttercream:
- 2 ¼ cups unsalted butter softened
- 7 cups powdered sugar sifted
- 4 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup heavy cream
- Yellow food coloring optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together granulated sugar and brown sugar. Add the eggs, one at a time, beating well after each addition.
- Stir in the buttermilk, lemon juice, lemon zest, melted butter, and vanilla extract. Mix until combined.
- Gradually add the dry mixture to the wet mixture, stirring just until combined. Do not overmix.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the softened butter with an electric mixer until smooth. Gradually add the powdered sugar, 1 cup at a time, beating until fluffy. Add the lemon juice, lemon zest, and heavy cream. Mix until smooth and creamy. Add yellow food coloring, if desired.
- Once the cakes are completely cooled, spread a layer of lemon buttercream on top of the first cake. Place the second cake on top and frost the entire cake with the remaining buttercream.
- Serve and enjoy your delicious lemon chocolate cake!