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A perfect slice of moist chocolate cake on a white plate, showing the tender, fudgy crumb and layers of chocolate frosting.

Moist Chocolate Cake Recipe (The Last One You'll Ever Need)

This foolproof moist chocolate cake recipe is incredibly rich, fudgy, and easy to make from scratch. It uses oil, buttermilk, and coffee to guarantee a perfectly tender crumb that stays moist for days. It's the only chocolate cake recipe you'll ever need!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder Good quality, natural cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 1/2 cup vegetable oil or other neutral oil
  • 2 teaspoons vanilla extract
  • 1 cup strong hot coffee freshly brewed
For the Rich Chocolate Buttercream
  • 1 cup unsalted butter softened (2 sticks)
  • 3 1/2 cups powdered sugar sifted
  • 3/4 cup unsweetened cocoa powder sifted
  • 1/3 cup heavy cream or milk, plus more if needed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • 2 9-inch round cake pans
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Wire cooling rack

Instructions
 

Make The Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Slowly pour in the hot coffee and whisk until the batter is smooth and thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  6. Let cakes cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
Make the Frosting and Assemble
  1. In a large bowl using a hand mixer or stand mixer, beat the softened butter until creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar and cocoa powder, alternating with the heavy cream, mixing on low speed until combined, then on high speed until light and fluffy.
  3. Beat in the vanilla extract and salt.
  4. Place one cooled cake layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Notes

Do not overmix the batter! Mix only until the ingredients are just combined for the most tender crumb.
Ensure your ingredients are at room temperature. This helps them combine into a smooth, uniform batter.
Cool cakes completely before frosting. A warm cake will melt your beautiful buttercream.
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