Description

This classic homemade chocolate cake is rich, moist, and perfect for any occasion. Made with cocoa powder, coffee to enhance the chocolate flavor, and simple pantry ingredients, it delivers a deep chocolate taste without overwhelming bitterness. Ideal for pairing with chocolate buttercream, ganache, or cream cheese frosting, this cake is a crowd-pleaser that is easy to prepare and bake.

Ingredients

Scale

Dry Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup buttermilk (room temperature)
1/2 cup vegetable oil
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup hot coffee or boiling water

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Instructions

Preheat and prepare pans: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking and ensure easy removal.
Mix dry ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt to combine evenly and remove lumps.
Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until fully blended and smooth.
Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
Add hot coffee: Carefully stir in the hot coffee or boiling water. The batter will be thin, which is normal and contributes to a moist texture.
Pour and bake: Evenly divide the batter between the prepared cake pans. Place them in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Remove from the oven and let the cakes cool in their pans for 10 minutes. Then, transfer them onto wire racks to cool completely before frosting or serving.

Notes

This cake works beautifully with chocolate buttercream, ganache, or cream cheese frosting for a luscious finish.
You can substitute hot water for coffee if desired; coffee enhances the chocolate flavor but won’t impart a coffee taste.
To make cupcakes using this batter, bake for 18–22 minutes at the same temperature.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 30 g
Sodium: 320 mg
Fat: 16 g
Saturated Fat: 3.5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 40 mg