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The Ultimate Chocolate Cake Recipe – Rich, Moist & Perfectly Decadent

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This is the ultimate homemade chocolate cake recipe—incredibly moist, rich, and deeply chocolatey with a tender crumb that melts in your mouth. Topped with silky chocolate buttercream frosting, this classic American dessert is perfect for birthdays, celebrations, or any time you need a show-stopping sweet treat. Simple enough for beginners yet impressive enough for special occasions.

Ingredients

Scale

For the Chocolate Cake:

  • 1¾ cups (220g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) Dutch-processed cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 cup (240ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) freshly brewed hot coffee (or hot water)

For the Chocolate Buttercream Frosting:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 3½ cups (440g) powdered sugar
  • ½ cup (50g) Dutch-processed cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 3-4 tablespoons heavy cream or whole milk

Instructions

For the Cake:

  1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper circles. Grease the parchment paper as well. This ensures your cakes will release perfectly.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain. Sifting the cocoa powder first helps prevent lumps in your batter.
  3. Combine wet ingredients: In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until smooth and well combined.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or wooden spoon until just combined. Don’t overmix—some small lumps are okay.
  5. Add coffee: Carefully stir in the hot coffee. The batter will be very thin—this is exactly what you want! The thin batter creates an incredibly moist cake.
  6. Bake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The tops should spring back when lightly touched.
  7. Cool: Remove from the oven and let the cakes cool in the pans for 10 minutes. Then carefully turn them out onto a wire cooling rack, remove the parchment paper, and let them cool completely before frosting (at least 1 hour).

For the Frosting:

  1. Beat butter: In a large bowl using an electric mixer, beat the softened butter on medium speed for 2-3 minutes until light and fluffy.
  2. Add dry ingredients: Sift in the powdered sugar and cocoa powder. Add the salt. Start mixing on low speed to avoid a powdered sugar cloud, then increase to medium speed.
  3. Add vanilla and cream: Add the vanilla extract and 3 tablespoons of cream. Beat on medium-high speed for 3-4 minutes until light and fluffy. If the frosting seems too thick, add the remaining tablespoon of cream.
  4. Assemble: Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake. Use an offset spatula for smooth, professional-looking results.

Notes

  • Room temperature ingredients: Make sure your eggs and buttermilk are at room temperature for the smoothest batter and best rise.
  • Don’t skip the coffee: It intensifies the chocolate flavor without making the cake taste like coffee. Hot water works, but coffee is better.
  • Thin batter is normal: The batter will seem very thin and liquid—this is correct and creates the moist texture.
  • Cupcake option: This recipe makes about 24 cupcakes. Bake at 350°F for 18-22 minutes.
  • Sheet cake option: Bake in a greased 9×13-inch pan for 35-40 minutes.
  • Cooling is crucial: Make absolutely sure the cakes are completely cool before frosting, or the frosting will melt.

Nutrition

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