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Ultimate Moist and Easy Homemade Chocolate Cake with Rich Chocolate Buttercream

A rich, dark slice of homemade chocolate cake with three layers of moist cake and chocolate frosting.
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This is the reliable, classic homemade chocolate cake recipe you need for birthdays and celebrations. It delivers a deep, rich chocolate flavor and a wonderfully moist crumb, paired with a simple, creamy chocolate buttercream frosting.

Ingredients

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  • 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 (or hot water)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 3–4 tablespoons milk or heavy cream (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, cocoa powder, baking soda, baking powder, and salt. This is your one bowl start.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until just combined. The batter will be thin.
  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. Prepare the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk or cream, beating until smooth. Add vanilla extract and beat until light and fluffy. Add more milk if needed to reach a spreadable consistency.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top.
  10. Frost the top and sides of the entire cake with the remaining rich chocolate buttercream.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • This cake stays moist for several days when stored in an airtight container at room temperature.
  • For a simple, glossy frosting, you can use a ganache instead of buttercream.

Nutrition

Find it online: https://cookingbycarla.com/homemade-chocolate-cake-moist-easy-recipe/