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The Ultimate Moist Homemade Chocolate Cake with Rich Chocolate Buttercream

Close-up of a rich, dark slice of homemade chocolate cake layered with chocolate frosting on a white plate.
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This is the best homemade chocolate cake recipe you will ever need. It delivers a deep chocolate flavor, a wonderfully moist crumb, and pairs perfectly with a simple, rich chocolate buttercream frosting. Make this easy chocolate cake from scratch for your next birthday or special occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon white vinegar, rested 5 minutes)
  • 1 cup strong brewed hot coffee (or hot water)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • For the Frosting: 1 cup (2 sticks) unsalted butter, softened; 3 1/2 cups powdered sugar; 2/3 cup unsweetened cocoa powder; 1/2 cup heavy cream or milk; 1 teaspoon vanilla extract; pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This is your dry mixture.
  3. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix.
  5. Carefully pour the hot coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and thin. The batter will be very liquid; this is correct for a moist cake.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, beating until smooth. Add vanilla extract and salt. Beat on high speed for 2 minutes until light and fluffy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee. If you avoid caffeine, use hot water instead.
  • For an extra rich, fudgy flavor, use Dutch-process cocoa powder.
  • This recipe works well for a single 9×13 inch pan; adjust baking time accordingly (usually 35-40 minutes).

Nutrition

Find it online: https://www.unfoldrecipes.com/homemade-chocolate-cake-ultimate-moist-recipe/