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Chocolate Cake Recipe

Moist Chocolate Cake

This rich and moist chocolate cake is made from scratch and topped with creamy chocolate buttercream. Perfect for birthdays, holidays, or anytime you crave a fudgy, bakery-style dessert at home.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling and Frosting Time 3 hours 5 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened natural cocoa powder
  • 1¾ cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp espresso powder Optional, for enhanced flavor
  • ½ cup vegetable oil
  • 2 large eggs Room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk Room temperature
  • 1 cup hot coffee or hot water
Chocolate Frosting
  • 1¼ cups unsalted butter Room temperature
  • 3½ cups powdered sugar
  • ¾ cup unsweetened cocoa powder Natural or Dutch-process
  • 3–5 tbsp heavy cream or milk Adjust for consistency
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ½ cup chocolate chips Optional for garnish

Equipment

  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Two 9-inch Cake Pans
  • Whisk
  • Parchment paper
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
  3. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract. Stir in the buttermilk.
  4. 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.
  5. 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.
  6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. To make the frosting, beat the butter until creamy. Add powdered sugar, cocoa powder, cream, vanilla, and salt. Beat until light and fluffy.
  8. Frost the cooled cake layers with the chocolate buttercream. Garnish with chocolate chips if desired.
  9. Chill the cake for at least 30 minutes before slicing for clean cuts.

Notes

Store cake in an airtight container in the fridge for up to 5 days. You can freeze the cake layers or the whole cake for up to 3 months. Let it thaw overnight in the fridge before serving.