Print

The Ultimate Moist Chocolate Cake Recipe: Bakery-Style at Home

A perfect slice of moist chocolate cake layered with dark chocolate frosting, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this foolproof recipe for the best ultra-moist chocolate cake. This deeply chocolatey dessert uses buttermilk and coffee to guarantee a tender crumb and rich flavor, perfect 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 (natural or Dutch-process)
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee (or hot water)

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. 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 combined.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until just combined. The batter will be very thin; this is correct for a moist cake.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes for layer cakes, or 35 to 40 minutes for a 9×13 pan, 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 before frosting.

Notes

  • For an even richer flavor, use dark cocoa powder or add 1 teaspoon of instant espresso powder to the hot coffee.
  • Buttermilk is key for moisture; if you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it sit for 5 minutes before using.
  • This recipe works well for a double chocolate cake when paired with a rich chocolate buttercream frosting.

Nutrition

Find it online: https://cookincorner.com/moist-chocolate-cake-recipe-best-easy/