Moist Chocolate Cake
A truly perfect chocolate cake that is moist, chocolatey, soft, and rich — ideal for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs Use room temperature for better mixing.
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee or hot water Enhances cocoa flavor.
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup heavy cream Plus more if needed for consistency.
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Slowly stir in the hot brewed coffee until well combined.
Baking
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Making the Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until fully combined.
- Add the heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Adjust consistency as needed with extra cream.
Assembling the Cake
- Place one cake layer on a serving plate and spread an even layer of frosting on top.
- Top with the second layer and frost the top and sides of the cake.
Notes
For extra moist results, brush the cake layers with simple syrup before frosting. This cake tastes better the next day.