Looking for the perfect homemade chocolate cake? This extra moist and rich chocolate cake is made from scratch and packed with real chocolate flavor.
It’s soft, fudgy, and topped with smooth chocolate buttercream and chocolate chips for a triple chocolate treat.
Whether you’re baking for a birthday or just craving a slice of something sweet, this easy chocolate layer cake is always a hit.
Why You’ll Love This Chocolate Cake
This recipe gives you everything you want in a chocolate cake:
- Super moist and soft texture
- Rich chocolate flavor
- Easy to make with basic ingredients
- Works as a layer cake, sheet cake, or cupcakes
- Topped with creamy chocolate buttercream
You’ll be surprised how simple it is to make a bakery-style cake at home.
What Makes This Cake So Good?
This cake is inspired by classic Devil’s Food cake but made completely from scratch. The combination of natural cocoa powder, baking soda, and hot coffee gives the cake its deep chocolate flavor and soft crumb. It’s rich without being too heavy and fluffy without being dry.
Want even more chocolate flavor? Add chocolate chips on top for the ultimate triple chocolate experience.
Ingredients You’ll Need
Here’s a breakdown of the key ingredients and why they matter:
For the Cake:
- All-purpose flour – Provides the structure. Cake flour is too light for this recipe.
- Natural unsweetened cocoa powder – Gives a strong chocolate taste. Avoid dutch-process cocoa.
- Granulated sugar – Sweetens and helps keep the cake moist.
- Baking soda and baking powder – Both are used to help the cake rise.
- Salt – Balances the sweetness.
- Espresso powder (optional) – Deepens the chocolate flavor. It won’t make the cake taste like coffee.
- Vegetable oil – Adds moisture and keeps the cake soft.
- Eggs – Help bind the ingredients together and add structure.
- Vanilla extract – Adds warm flavor.
- Buttermilk – Gives the cake moisture and acidity for a tender crumb.
- Hot coffee or hot water – Helps bring out the cocoa flavor and keeps the batter smooth.
For the Chocolate Frosting:
- Unsalted butter – The creamy base of the frosting.
- Powdered sugar – Sweetens and thickens the frosting.
- Cocoa powder – Use natural or dutch-process for the frosting.
- Heavy cream or milk – Makes the frosting smooth and spreadable.
- Vanilla extract – Adds flavor.
- Salt – Balances the sweetness.
How to Make Chocolate Cake from Scratch
- Prepare the pans. Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper, then grease the paper.
- Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- Mix the wet ingredients. In a separate bowl, whisk the oil, eggs, and vanilla. Add buttermilk and mix well.
- Combine and add hot liquid. Pour the wet mixture into the dry. Add hot coffee or water and stir until smooth. The batter will be thin.
- Bake. Divide the batter evenly between pans. Bake for 23–26 minutes, or until a toothpick in the center comes out clean. Let the cakes cool completely in the pans.
How to Make the Chocolate Buttercream
Use a hand mixer or stand mixer to beat the butter until smooth. Add the powdered sugar, cocoa powder, cream, vanilla, and salt. Start on low speed, then beat on high for about 1 minute until fluffy. Adjust the texture with more sugar or cream if needed.
Optional Sour Cream Version
Want a denser, slightly sturdier cake? Replace half the buttermilk and coffee with ¾ cup full-fat sour cream. This version is just as moist, with a rich and smooth crumb.
Variations
- Cupcakes: This batter makes 24–30 cupcakes. Bake at 350°F for about 18–22 minutes.
- Sheet Cake: Bake in a 9×13 inch pan for 35–40 minutes.
- 3-Layer Cake: Divide into three 8-inch pans and bake for 22–25 minutes.
- Bundt Cake: Try my chocolate cream cheese bundt cake (without filling) instead.
Storage and Make-Ahead Tips
- Store leftover cake covered in the fridge for up to 5 days.
- You can bake the cake layers ahead and freeze for up to 3 months.
- Frosting can be made 2–3 days in advance and kept in the fridge. Let it soften before using.
- The whole frosted cake can also be frozen for up to 3 months.
Moist Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- In another bowl, whisk together the vegetable oil, eggs, and vanilla extract. Stir in the buttermilk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Add the hot coffee or water and mix until smooth. The batter will be thin.
- Divide the batter evenly between the two prepared pans. Bake for 23–26 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the butter until creamy. Add powdered sugar, cocoa powder, cream, vanilla, and salt. Beat until light and fluffy.
- Frost the cooled cake layers with the chocolate buttercream. Garnish with chocolate chips if desired.
- Chill the cake for at least 30 minutes before slicing for clean cuts.