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Puerto Rican Chocolate Cake Recipe (Moist, Rich & Easy!)

Prep: 20 minutes
Servings 12 people
Puerto Rican chocolate cake recipe

Ingredients

Cake

  • 2 cups all purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cups cocoa powder, I used dark cocoa powder
  • 2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup buttermilk
  • 1 cup fresh brewed coffee, **See notes**
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp pure vanilla extract

Chocolate Frosting

  • 1 cup unsalted butter, room temperature
  • 1 cup vegetable shortening, Crisco
  • 3/4 cup unsweetened cocoa powder, sifted
  • 2 tsp almond emolsion or extract
  • 1/4 tsp ssalt
  • 3-5 tbsp heavy cream or whole milk, more as needed

Instructions

For the Cake

  • Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan, or line it with parchment paper.
  • In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
  • In a separate bowl, whisk together the buttermilk, brewed coffee, vegetable oil, eggs, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  • Pour the batter into the prepared 9×13-inch pan and spread it evenly.
  • Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • Let the cake cool completely in the pan before frosting with your favorite chocolate frosting.

Chocolate Buttercream

  • Beat the butter on medium speed for 2–3 minutes until light and creamy.
  • Add the cocoa powder and beat until smooth.
  • Gradually add the powdered sugar, alternating with the heavy cream.
  • Mix in the almond extract and salt.
  • Increase the mixer to medium-high speed and beat for 3–5 minutes until fluffy.
    • You can replace the almond extract with vanilla extract.

Notes

Tip text
For the richest chocolate flavor, use Dutch-process or high-quality natural unsweetened cocoa powder and freshly brewed espresso. The coffee deepens the chocolate flavor without making the cake taste like coffee, while the cinnamon adds a subtle Puerto Rican-inspired warmth.
If you would like to replace the coffee, simply use hot water. 

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