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The Ultimate Moist Homemade Chocolate Cake Recipe

A moist, dark slice of homemade chocolate cake layered with rich chocolate frosting, served on a white plate.
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Make the best homemade chocolate cake from scratch. This one-bowl recipe delivers a rich, moist, and tender crumb perfect for birthdays or any celebration. Top it with rich chocolate buttercream.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee
  • For the Chocolate Buttercream: 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup 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.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This is your one-bowl step.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully pour the hot coffee into the batter and mix on low speed until just combined. The batter will be thin; this is correct for a moist cake.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.
  9. Add the milk and vanilla extract. Beat on high speed until the frosting is light and fluffy. Add a pinch of salt.
  10. Once the cakes are completely cool, frost and assemble your simple chocolate layer cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • This cake stays moist for days when stored in an airtight container at room temperature.
  • For a bakery style chocolate cake, use room temperature buttermilk and eggs.

Nutrition

Find it online: https://chefsily.com/homemade-chocolate-cake/