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Ultimate Moist, One-Bowl Chocolate Cake with Simple Chocolate Buttercream

Close-up of a moist, three-layer slice of rich chocolate cake recipe with thick chocolate frosting.
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This recipe delivers an intensely chocolatey, incredibly moist, and fudgy chocolate cake made easily in one bowl. It is perfect for birthdays, celebrations, or any time you crave a decadent dessert from scratch.

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 brewed coffee (or hot water)
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

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 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 coffee (or water) into the batter and mix on low speed until just combined. The batter will be thin; this is correct.
  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 frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the heavy cream, beating until smooth.
  10. Stir in the remaining 1 teaspoon of vanilla extract. Beat on high speed for 2 minutes until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and stack them, or frost the sheet cake.

Notes

  • Using hot coffee 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 and let it sit for 5 minutes before using.
  • This recipe makes a perfect layer cake or a simple sheet cake; adjust baking time slightly for cupcakes (about 18-22 minutes).

Nutrition

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