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The Ultimate Moist Homemade Chocolate Cake with Rich Chocolate Frosting

A close-up of a rich, dark slice of chocolate cake topped with thick, glossy chocolate frosting.
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Make this rich, moist, and decadent chocolate cake from scratch. This foolproof recipe delivers deep cocoa flavor and velvety layers perfect for any celebration.

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 strong brewed coffee
  • 1 cup unsalted butter, softened (for frosting)
  • 3 1/2 cups powdered sugar (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/2 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

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, 3/4 cup cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into 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. Prepare the frosting: In a large bowl, beat the softened butter until creamy.
  9. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the milk/cream, beating until smooth.
  10. Stir in the remaining 1 teaspoon vanilla extract. Beat until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost the layers and stack them. Spread frosting over the top and sides of the cake.

Notes

  • For an even richer flavor, substitute instant espresso powder for some of the coffee granules.
  • If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it sit for 5 minutes before using.
  • This recipe works well for cupcakes; bake for 18-20 minutes.

Nutrition

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