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Ultimate Moist & Easy Chocolate Layer Cake Recipe

A close-up of a moist, multi-layered slice of chocolate cake recipe with thick chocolate frosting.
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This is our no-fail recipe for the ultimate moist chocolate layer cake with rich chocolate buttercream. It is easy to make from scratch and perfect for birthdays or satisfying intense chocolate cravings.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (dark cocoa recommended)
  • 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 Rich Chocolate Buttercream: 1 cup (2 sticks) unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup milk or heavy cream; 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. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This is the Spoon’s way of making sure the dry ingredients are perfectly combined.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will look thick.
  4. Carefully pour the hot water or hot coffee into the batter and mix on low speed until just combined. The batter will be thin; this is the secret to a moist chocolate cake.
  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, make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk or cream. Mix until smooth. Stir in the vanilla extract and salt. Beat on high speed for 3 minutes until light and fluffy.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer. Frost the top and sides of the entire cake. This simple chocolate frosting sets up beautifully.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee. This is a trick I learned from the Sprout to brighten old flavors.
  • For an extra fudgy chocolate cake texture, you can reduce the liquid slightly, but watch your baking time carefully.
  • This recipe makes a classic chocolate layer cake perfect for a birthday cake.

Nutrition

Find it online: https://spoonsprout.com/chocolate-cake-recipe/