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Ultimate Moist One-Bowl Chocolate Cake with Rich Chocolate Buttercream Frosting

A tall, moist slice of dark chocolate cake layered with rich chocolate frosting, sitting on a marble surface.
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A simple, one-bowl recipe for a deeply rich and moist chocolate layer cake, topped with creamy chocolate buttercream frosting. This recipe is reliable for any celebration.

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 strong brewed coffee
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/2 cup milk or heavy cream
  • 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, 3/4 cup cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into 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. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the milk or cream, beating until smooth.
  10. Add the remaining 1 teaspoon of vanilla extract and beat until the frosting is light and fluffy. Add more milk if the frosting is too stiff.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • Buttermilk reacts with the baking soda to create a very moist crumb. If you do not have buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes.
  • For a fudgier texture, reduce the baking time by 2 minutes.

Nutrition

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