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One-Bowl Super Moist Chocolate Cake with Chocolate Buttercream

Close-up of a generous slice of rich, dark homemade chocolate cake layered with creamy chocolate frosting on a white plate.
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A simple, one-bowl recipe for a rich, moist chocolate cake topped with homemade chocolate buttercream frosting. This recipe is beginner-friendly and perfect for birthdays.

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 (or milk mixed with 1 tablespoon white vinegar)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot 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 (for frosting)
  • 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 or one 9×13 inch pan.
  2. In a very large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt until combined.
  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 pour in the hot coffee 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. 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. Beat until smooth.
  10. Add the remaining 1 teaspoon of vanilla extract and beat on high speed until the frosting is light and fluffy.
  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.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For a single-layer cake, bake time may increase to 40-45 minutes.

Nutrition

Find it online: https://spoonfulsnap.com/homemade-chocolate-cake-recipe-moist-easy/