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A slice of easy chocolate cake on a white plate, showing the moist crumb and rich chocolate frosting.

Easy Chocolate Cake Recipe (The Only One You'll Ever Need!)

This easy chocolate cake recipe is incredibly moist, rich, and made in just one bowl! This foolproof recipe uses simple pantry staples for the best homemade chocolate cake.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder sifted if lumpy
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup vegetable oil or other neutral oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee or hot water
  • 1 cup unsalted butter softened to room temperature
  • 3 cups powdered sugar sifted
  • 2/3 cup unsweetened cocoa powder
  • 3-4 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • 1 9x13 inch baking pan
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Electric Mixer (for frosting)

Instructions
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until just combined. Do not overmix.
  4. Slowly pour in the hot coffee, whisking constantly until the batter is smooth. The batter will be very thin.
  5. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  6. In a large bowl, beat the softened butter with an electric mixer until creamy. Add the sifted powdered sugar and cocoa powder and mix on low. Add the vanilla, salt, and 3 tablespoons of cream, then beat on medium-high for 2-3 minutes until light and fluffy. Add more cream as needed for desired consistency.
  7. Once the cake is completely cool, spread the buttercream evenly over the top. Slice and enjoy!

Notes

Measuring Flour: Be sure to spoon and level your flour for the most accurate measurement. Scooping directly can pack the flour and result in a dry cake.
Don't Overmix: Mix the batter only until the ingredients are combined to ensure a tender crumb.
Cool Completely: The cake must be 100% cool before frosting, otherwise the buttercream will melt.
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