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Ultimate Moist Chocolate Cake with Easy Chocolate Buttercream

A close-up of a rich, dark slice of moist chocolate cake with thick chocolate frosting on a white plate.
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This recipe delivers an incredibly moist and rich chocolate cake, perfect for birthdays or any celebration. The accompanying chocolate buttercream is simple to make and pairs perfectly with the deep cocoa flavor.

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
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/2 cup unsweetened cocoa powder, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup 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, 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 by hand 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. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the sifted powdered sugar and 1/2 cup cocoa powder, alternating with the milk, beating until smooth.
  10. Add the vanilla extract and beat on high speed until the frosting is light and fluffy. Add more milk if needed for spreading consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer.
  12. Top with the second cake layer and frost the top and sides of the entire cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • Buttermilk reacts with the baking soda to create a very moist crumb structure.
  • For a truly decadent dessert, use high-quality cocoa powder.

Nutrition

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