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One Bowl Moist Homemade Chocolate Cake with Classic Chocolate Buttercream

A decadent slice of homemade chocolate cake showing three moist layers and rich chocolate frosting.
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This recipe delivers a rich, moist homemade chocolate cake using a simple one-bowl method. It is perfect for busy cooks who want a classic, tender crumb cake for birthdays or any celebration.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon 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 unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (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, cocoa powder, baking soda, baking powder, and salt until combined. This is your one-bowl start.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until just combined. 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. While the cakes cool, prepare the frosting: In a large bowl, beat the softened butter until creamy.
  9. Gradually add the powdered sugar and cocoa powder, alternating with the milk or cream, beating until smooth. Mix in the vanilla extract. Beat on high speed for 2 minutes until light and fluffy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  11. Place the second cake layer on top and frost the top and sides of the entire homemade chocolate cake with the remaining buttercream.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • Buttermilk reacts with the baking soda to give this cake a tender crumb.
  • This cake stays moist for days when stored in an airtight container at room temperature.

Nutrition

Find it online: https://cookingbyfelix.com/homemade-chocolate-cake-one-bowl-moist-recipe/