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Ultimate Moist, Easy One-Bowl Chocolate Cake with Rich Chocolate Buttercream

Close-up of a rich, moist slice of chocolate cake layered with thick chocolate frosting.
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Make this ultimate moist chocolate cake from scratch. This easy one-bowl recipe delivers rich, fudgy flavor and pairs perfectly with a simple, creamy chocolate buttercream frosting. It is the best chocolate cake for birthdays and celebrations.

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
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • For the Buttercream: 1 cup (2 sticks) unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup milk; 1 teaspoon vanilla extract; pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour in the hot water or coffee and mix on low speed until just combined. The batter will be thin. This is normal for a moist chocolate cake.
  5. Divide the batter evenly between your prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. If using a 9×13 pan, bake for 35 to 40 minutes.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating well after each addition.
  10. Mix in the vanilla extract and salt. Beat on high speed until the chocolate buttercream is light and fluffy.
  11. Once the cakes are completely cool, frost and assemble your homemade chocolate cake.

Notes

  • Using hot coffee instead of hot water deepens the rich chocolate flavor without making the cake taste like coffee.
  • For an extra fudgy texture, slightly underbake the layers by one or two minutes.
  • This recipe works well for a simple chocolate sheet cake if you prefer not to layer.

Nutrition

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