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The Ultimate Easy & Extra Moist Homemade Chocolate Cake with Rich Chocolate Buttercream Frosting

Close-up of a moist, dark slice of homemade chocolate cake layered with rich chocolate frosting.
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This is the keeper recipe for a homemade chocolate cake. You get a deep chocolate flavor, a soft crumb, and moist texture. We pair it with an easy, rich chocolate buttercream frosting. This classic cake works for birthdays or any special occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 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 milk or heavy cream; 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 dry mix.
  3. Add the eggs, buttermilk, oil, 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 water or hot coffee into the batter. Mix on low speed until just combined. The batter will be very thin; this is correct for a moist chocolate cake recipe.
  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 in a large bowl until creamy.
  9. Gradually add the powdered sugar and cocoa powder, alternating with the milk/cream, beating until smooth.
  10. Mix in the vanilla extract and salt. Beat on high speed for 2-3 minutes until the chocolate buttercream frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and stack them to create your decadent chocolate layer cake.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • For the softest crumb, do not overmix the batter once the wet ingredients are added.
  • If you only have one pan, you can bake the layers one at a time, adjusting the cook time as needed.

Nutrition

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