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Rich & Moist Chocolate Cake Recipe

This Homemade Chocolate Cake Recipe Moist is rich, soft, and packed with deep chocolate flavor. Made with simple pantry ingredients, this Classic Chocolate Cake Recipe is perfect for birthdays, celebrations, or just when you need a chocolate fix. The secret? Buttermilk, oil, and hot coffee for extra moisture and richness.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 11 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar, let sit 5 min
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water
  • For the Frosting:
  • 1 cup unsalted butter softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • ½ cup heavy cream adjust as needed

Method
 

  1. Preheat and Prep
  2. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
  3. Mix Dry Ingredients
  4. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  5. Add Wet Ingredients
  6. Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
  7. Pour in Hot Coffee
  8. Slowly add hot coffee while mixing. The batter will be thin—this is normal.
  9. Bake the Cake
  10. Divide the batter evenly between the cake pans. Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs. Let cool for 10 minutes before transferring to a wire rack.
  11. Make the Frosting
  12. Beat butter until creamy, then slowly mix in powdered sugar, cocoa powder, and salt. Add vanilla and heavy cream, mixing until fluffy.
  13. Assemble and Frost
  14. Spread frosting on one cake layer, stack the second layer, and frost the entire cake. Slice and enjoy.

Notes

  • Use high-quality cocoa powder for the best flavor.
  • Do not overbake—the cake stays moist when slightly underbaked.
  • This cake tastes even better the next day as the flavors develop.