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Ultimate Moist and Rich Homemade Chocolate Layer Cake

Close-up of a rich, three-layer slice of chocolate cake recipe with glossy dark frosting.
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Follow this easy, foolproof recipe for a deeply rich and incredibly moist homemade chocolate layer cake, complete with velvety chocolate fudge frosting. This is the best chocolate cake recipe from scratch for any celebration.

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
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/2 cup milk or 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 1 teaspoon 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 (or water) until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between 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. Prepare the fudge frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the milk/cream, beating until smooth.
  9. Mix in the vanilla extract and a pinch of salt. Beat on high speed for 3 minutes until the frosting is light and fluffy. Add more milk if the frosting is too stiff.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer.
  11. Frost the top and sides of the entire cake with the remaining frosting.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • For the moistest results, do not overbake the layers. Check them starting at 30 minutes.
  • If you skip the buttermilk, you can substitute it by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk and letting it sit for 5 minutes before using.
  • This recipe is excellent for meal planning; the cooled layers freeze well wrapped tightly in plastic wrap.

Nutrition

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