Moist Chocolate Cake Recipe

This chocolate cake is incredibly moist, rich, and soft with a deep chocolate flavor and a silky chocolate frosting. Perfect for birthdays, celebrations, or whenever you crave a truly decadent dessert.

⭐ Ingredients

Cake Ingredients

• 2 cups (250 g) all-purpose flour

• 2 cups (400 g) granulated sugar

• ¾ cup (75 g) unsweetened cocoa powder

• 2 tsp (10 g) baking powder

• 1½ tsp (7 g) baking soda

• 1 tsp (5 g) salt

• 1 cup (240 ml) buttermilk

  • OR 1 cup (240 ml) milk + 1 tbsp (15 ml) vinegar or lemon juice (mixed and rested 5 minutes)

• ½ cup (120 ml) vegetable oil

• 2 large eggs (≈100 g total)

• 2 tsp (10 ml) vanilla extract

• 1 cup (240 ml) hot coffee

  • Optional: substitute with hot water if you prefer a milder chocolate flavor.

Chocolate Frosting Ingredients

• 1 cup (230 g) unsalted butter, softened to room temp

• 3½ cups (440 g) powdered sugar

• 1 cup (100 g) unsweetened cocoa powder

• ½ cup (120 ml) heavy cream or milk

• 2 tsp (10 ml) vanilla extract

• Pinch of salt (balances sweetness)

🥄 Instructions

1. Prepare the pans

1. Preheat the oven to 350°F (175°C).

2. Grease two 9-inch (23 cm) round cake pans.

3. Line bottoms with parchment paper for easy release.

2. Make the cake batter

1. In a large mixing bowl, whisk together:

   • flour

   • sugar

   • cocoa powder

   • baking powder

   • baking soda

   • salt

2. Add:

   • buttermilk

   • oil

   • eggs

   • vanilla
     Mix until smooth (use a hand mixer or whisk).

3. Slowly pour in the hot coffee.

   • The batter will become thin — this is correct; it makes the cake extra moist.

4. Mix briefly until fully combined (do not overmix).

3. Bake the cake

1. Divide the batter evenly between the two pans.

2. Bake for 30–35 minutes, or until:

   • A toothpick inserted in the center comes out clean or with a few moist crumbs.

3. Let cakes cool in pans for 10 minutes.

4. Turn out onto wire racks and cool completely (very important for layering).

4. Prepare the frosting

1. Beat softened butter (2–3 minutes) until pale and fluffy.

2. Add:

   • cocoa powder

   • powdered sugar

   • vanilla

   • salt

3. Add cream gradually until the frosting becomes smooth, fluffy, and spreadable.

4. If too thick: add 1–2 tsp cream.
   If too thin: add 2–3 tbsp powdered sugar.

5. Assemble the cake

1. Once cooled, slice each cake horizontally to create 4 layers total.

2. Place the first layer on a serving plate and spread an even layer of frosting.

3. Repeat with all remaining layers.

4. Cover the top and sides with frosting.

5. Decorate with:

   • sprinkles

   • chocolate curls

   • mini chocolate chips

   • ganache drizzle

   • berries

   • or keep it beautifully smooth

🍰 Tips for Best Results

• Use room-temperature eggs for a more even batter.

• Hot coffee intensifies chocolate flavor; you won’t taste the coffee.

• Do not overbake — remove when toothpick has moist crumbs.

• Cake is even better the next day after the layers soak up moisture.

🔄 Variations

1. Cupcake Version

• Fills about 24 cupcakes

• Bake 18–20 minutes

2. Sheet Cake

• Use a 9×13-inch pan

• Bake 35–40 minutes

3. Gluten-Free

• Replace flour with a 1:1 gluten-free baking blend

• Add 1 extra tbsp oil for moisture

4. Dairy-Free

Replace:

• buttermilk → plant milk + 1 tbsp vinegar

• butter → vegan butter

• heavy cream → coconut milk or plant cream

❄️ Storage & Make-Ahead

Room Temperature

• 1–2 days (covered)

Refrigerator

• 4–5 days (airtight container)

Freezer

• Freeze layers up to 3 months

• Frosting also freezes well for 2 months

Thaw completely before assembling.