Print

The Ultimate Moist and Easy One-Bowl Chocolate Cake with Rich Chocolate Buttercream

A close-up of a moist, dark slice of chocolate cake with thick chocolate frosting, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the best homemade chocolate cake experience: incredibly moist, rich in fudgy flavor, and simple enough to make in one bowl. It is the perfect foolproof dessert for birthdays or any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/2 cup milk or heavy cream
  • 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 or one 9×13 inch pan.
  2. In a very large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully pour the hot water or coffee into the batter and mix on low speed until just combined. The batter will be thin; this is correct for a moist cake.
  5. Divide the batter evenly between your 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 buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the milk/cream, beating until smooth. Add the remaining vanilla extract and beat until light and fluffy.
  9. Once the cakes are completely cool, frost and assemble your classic chocolate layer cake.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • For an incredibly soft cake, do not overmix the batter once the wet ingredients are added.
  • This recipe works well for a birthday chocolate cake or simple sheet cake.

Nutrition

Find it online: https://yummagnet.com/ultimate-moist-easy-chocolate-cake/