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The Ultimate Moist, Rich Chocolate Cake with Velvety Chocolate Buttercream Frosting

A close-up of a moist slice of dark chocolate cake recipe topped with smooth and piped chocolate frosting.
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This foolproof recipe delivers an incredibly moist and rich chocolate layer cake, perfect for birthdays and celebrations. Top it with velvety chocolate buttercream for a truly decadent homemade dessert.

Ingredients

Scale
  • 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 strong brewed coffee
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

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, 3/4 cup cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the buttermilk, oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee by hand. 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 until creamy.
  9. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the heavy cream. Beat until smooth.
  10. Mix in the vanilla extract and a pinch of salt. Beat on high speed until the frosting is light and velvety.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer.
  12. Top with the second cake layer and frost the top and sides of the entire cake.

Notes

  • For the deepest chocolate flavor, use hot coffee instead of hot water when mixing the batter.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cake pairs well with a meal planning service if you are looking for structured eating during the week.
  • Store leftover cake in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://kitchenuser.net/chocolate-cake-recipe-moist-rich-easy/