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Ultimate Easy and Ultra Moist Chocolate Cake

Close-up of a thick slice showing the rich, dark crumb of a moist chocolate cake topped with glossy frosting.
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A simple, from-scratch recipe that produces a rich, tender, and very moist chocolate cake, perfect for any occasion.

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 water or hot brewed coffee

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, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot water or coffee into the batter and mix on low speed until just combined. The batter will be thin.
  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. Frost as desired once fully cooled.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • Do not overmix the batter once the wet ingredients are added; this keeps the cake tender.
  • Buttermilk is key for moisture; if you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 5 minutes.

Nutrition

Find it online: https://cookerycourier.com/moist-chocolate-cake-recipe-1/