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The Best Moist Homemade Chocolate Cake from Scratch with Easy Chocolate Buttercream Frosting

A close-up of a rich, dark slice of homemade chocolate cake layered with chocolate frosting.
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This recipe delivers a rich, moist chocolate cake that stays tender for days. It uses simple ingredients and a straightforward method, making it perfect for birthdays, celebrations, or any time you crave a decadent dessert.

Ingredients

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

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, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee (the batter will be thin). This step deepens the chocolate flavor.
  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 milk, beating until smooth.
  10. Mix in the vanilla extract and salt. Beat on high speed for 2 minutes until light and fluffy.
  11. Once the cakes are completely cool, frost the layers and stack them. Cover the top and sides with the remaining frosting.

Notes

  • Using hot coffee instead of hot water intensifies the rich cocoa flavor without making the cake taste like coffee.
  • For an extra fudgy texture, you can substitute the hot coffee with hot water.
  • This cake freezes well once cooled and frosted. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://hearthbite.com/homemade-chocolate-cake-recipe/