I originally made this ombre chocolate cake for a coworker’s birthday 6 years ago. It seems like a lifetime ago! If you want a good laugh, scroll down the to bottom of this post to see what my cakes looked like when I first started baking.

This recipe definitely needed a facelift, so I’ve revamped the recipe and photos to show this ombre chocolate cake in all its chocolatey glory.

The Star of the Show: Dark Cocoa Powder

What gives this chocolate cake its incredible chocolate flavor is the type of cocoa used in the cake batter and buttercream.

While I’m usually a big fan of using black cocoa, in this cake I prefer using dark cocoa powder. It’s processed slightly differently than black cocoa, which gives it a deep brown color.

Both types of cocoa powder taste great in cakes, but I prefer the way the dark cocoa powder makes this cake look. It also makes it easier to create the ombre colors.

Most large grocery stores carry Hershey’s Special Dark baking cocoa, but you can also order it online if you can’t find it in stores. Any brand of dark baking cocoa will work too!

You can also use regular baking cocoa, but the shades won’t be quite the same.

Substitutions & Swaps: Ombre Chocolate Cake Layers

While I love this ombre chocolate cake just the way it is, I know some of you might not have all of these ingredients on hand.

Below are some swaps and substitutions that can be made in this recipe:

• All Purpose Flour – You can use a gluten free flour blend (be sure to also follow my tips below) or cake flour if that’s all you have on hand.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Egg whites – I use carton egg whites to avoid wasting the yolks, but you can use/separate fresh eggs for this recipe. You can also use 4 whole eggs in their place. If you have an egg allergy you can use flaxseed eggs or 1 cup of unsweetened applesauce.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat).
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
• Dark Cocoa Powder – If you can’t find dark cocoa powder or don’t have any on hand, you can also use regular baking cocoa. Just note that the shades won’t be quite the same.

Substitutions & Swaps: Chocolate Buttercream

Below are some great swaps and substitutions for the ombre chocolate buttercream in this recipe.

• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting.
• Dark Cocoa Powder – If you can’t find dark cocoa powder or don’t have any on hand, you can also use regular baking cocoa. Just note that the shades won’t turn out quite the same.
• Dark and Milk Chocolate – You can use chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add into the frosting. In addition, you can also use all dark chocolate or all milk chocolate if you have a strong preference.

Decorating this Chocolate Cake

I felt like a cake this pretty on the inside needed to be decorated beautifully.

I considered a lot of different decorating techniques, but in the end I settled on the idea of classic buttercream rosettes. There’s something so stunning about the simplicity of a buttercream rosette.

It’s a relatively easy cake design as long as you’re comfortable piping! As an added bonus, this design is made with a Wilton 1M frosting tip which a lot of bakers already have.

I made matching ombre frosting, but went a little rogue as I added the rosettes. I didn’t want to follow the classic look of an ombre rosette cake, so I added the colors randomly.

The end result was uniquely beautiful!! However, you can decorate this cake however you like! Feel free to get creative and let your artistic skills flow.

Tips for Making the Best Ombre Chocolate Cake

• Chill your cake layers in the freezer for about 20 minutes before assembling the cake, to make it easier to stack and frost.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Ingredients at room temp mix together better! Be sure you set out any cold ingredients ahead of time.
• Be sure to properly measure your flour (spoon into the cup measure then level). Or use a kitchen scale to measure your dry ingredients.
• You can make your own buttermilk if you don’t any! Simply add 1 Tbsp of lemon juice or vinegar to 1 cup of whole milk for each cup of buttermilk you need.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
• Bang your cake pans on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.

Making this Cake in Advance and Storage Tips

• Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
• Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
• This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
• A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

Let Me Know What You Think

If you try this ombre chocolate cake recipe, I’d love to hear what you think!

Please leave a rating below and a comment to let me know your thoughts.

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Here’s a trip down memory lane! This is what the original version of this cake looked like in 2014.