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The Ultimate Easy Homemade Moist Chocolate Cake with Rich Chocolate Buttercream Frosting

A rich, dark slice cut from a homemade chocolate cake covered in thick chocolate frosting.
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This recipe delivers a deeply flavorful, moist chocolate cake from scratch, paired with a simple, rich chocolate buttercream. It is designed to be easy for the home cook.

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
  • For the Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). 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.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee 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 powdered sugar and cocoa powder, alternating with the heavy cream, beating until smooth.
  10. Mix in the vanilla extract and salt. Beat on high speed for 3 minutes until the frosting is light and fluffy.
  11. 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.
  12. Frost the top and sides of the entire cake with the remaining chocolate buttercream frosting.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • Buttermilk helps create a tender crumb; if you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
  • You can make this cake ahead of time; wrap cooled layers tightly in plastic wrap and freeze for up to one month. Thaw before frosting.

Nutrition

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