The Ultimate Chocolate Cake: Rich, Moist, and Absolutely Irresistible

There’s something universally comforting about a rich, homemade chocolate cake. It’s timeless, decadent, and adored by chocolate lovers everywhere. Whether you’re baking for a birthday, a cozy night in, or just because—it never fails to satisfy. This recipe takes the classic chocolate cake up a notch, giving you a dessert that’s impossibly moist, deeply chocolatey, and layered with smooth, luscious frosting that will have everyone reaching for seconds (and thirds).

A Chocolate Lover’s Dream

What sets this chocolate cake apart? It’s all about the texture and depth of flavor. The cake is incredibly moist thanks to a combination of buttermilk and oil, while the use of high-quality cocoa powder and freshly brewed coffee enhances the chocolate flavor without making it bitter. It’s a cake that tastes like it came from a fancy bakery—but you made it right at home.

Ingredients You’ll Need

For the Cake:

• 1¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee (or hot water for a milder flavor)

For the Chocolate Frosting:

• 1 cup unsalted butter (room temperature)
• 3½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ½ cup heavy cream (plus more if needed)
• 2 teaspoons vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

2. Make the Cake Batter

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the eggs, buttermilk, oil, and vanilla until well combined. Slowly add the wet mixture to the dry ingredients, stirring until just combined. Then, pour in the hot coffee and mix until smooth. The batter will be thin—don’t worry, that’s what makes the cake extra moist.

3. Bake

Divide the batter evenly between your pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

4. Make the Frosting

Using a hand or stand mixer, beat the butter until light and fluffy. Add in the powdered sugar and cocoa powder gradually, mixing on low until incorporated. Pour in the heavy cream, vanilla, and a pinch of salt, and beat on high until the frosting is silky smooth and spreadable.

5. Assemble the Cake

Place one cake layer on your serving plate or cake stand. Spread a thick layer of frosting over the top. Add the second cake layer and frost the top and sides, smoothing it out or creating swirls for a rustic finish. For an extra touch, sprinkle chocolate shavings or curls over the top.

Optional Add-Ons

• Chocolate Ganache Drip: Heat ½ cup heavy cream until steaming, then pour over 1 cup chopped dark chocolate. Let sit for 2 minutes, stir until smooth, then drizzle over the cake.
• Berry Topping: Add a handful of fresh raspberries or strawberries for a pop of color and tart contrast.
• Layered Love: Split each cake layer in half for a four-layer showstopper.

Final Thoughts

This isn’t just any chocolate cake—it’s the kind that turns casual gatherings into celebrations and ordinary days into moments of joy. Moist, rich, and beautifully balanced, it’s the ultimate go-to chocolate cake recipe you’ll want to bake again and again. Pair it with a tall glass of milk, a scoop of vanilla ice cream, or just a fork and your full attention.

Stick around—every visit tastes better than the last at The Buttered Bliss.