Simple Moist Chocolate Cake Recipe
This simple moist chocolate cake recipe bakes into rich, tender layers with deep cocoa flavor and a soft crumb that stays moist for days. Made with buttermilk, cocoa, and a touch of hot coffee, it delivers bakery-quality results that are easy enough for any home baker. Finished with a light whipped chocolate frosting, this family-favorite cake is perfect for birthdays, holidays, and weeknight baking alike.
Author: Kendra Boettner
Equipment
- Parchment paper rounds (8 in) optional
- 2 Large mixing bowls
- 1 Fine mesh strainer or sifter
- 1 whisk
- 1 Heat-safe measuring cup for hot coffee
- 1 Rubber Spatula
- 1 Offset spatula
- 1 Bench scraper
- Wire cooling racks
- 1 Baking thermometer for accurate baking temps
Ingredients
For the Chocolate Cake Layers
- 2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon fine salt
- 2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk shaken
- ½ cup vegetable oil
- 1 tablespoon vanilla bean paste
- 1 cup hot coffee
For the Whipped Chocolate Frosting
- 2 cups salted butter room temperature
- 4 cups powdered sugar
- 20 ounces heavy cream
- 20 ounces semi sweet chocolate chips
Instructions
Preheat and prepare pans.
- Set oven to 350°F. Grease and line three 8 inch round pans with parchment paper. Set aside.
Combine dry ingredients.
- In a large mixing bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar until evenly combined. Sift once for a lighter crumb.2 cups all purpose flour, ½ cup unsweetened cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon fine salt, 2 cups granulated sugar
Combine wet ingredients.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla bean paste until smooth and glossy.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 tablespoon vanilla bean paste
Mix the batter.
- Pour wet ingredients into the dry mixture and stir gently until almost combined. Do not overmix or the cake will become dense.
Add the hot coffee.
- Pour in the hot coffee and whisk slowly until the batter is smooth and pourable. The warmth activates the cocoa for deeper flavor.1 cup hot coffee
Bake the cakes.
- Divide the batter evenly among the prepared pans. Bake for 15 to 20 minutes, or until a toothpick inserted in the center shows moist crumbs.
Cool completely.
- Let cakes cool in their pans for 10 minutes, then remove and transfer to wire racks. Allow to cool completely before frosting.
Prepare the frosting.
- In a large bowl or mixer, beat butter and powdered sugar together on medium speed until pale and fluffy, about 3 to 5 minutes.2 cups salted butter, 4 cups powdered sugar
Melt the chocolate.
- In a separate heat-safe bowl, combine chocolate chips and heavy cream. Microwave or heat over a double boiler until melted and smooth. Let cool until thickened but still pourable.20 ounces heavy cream, 20 ounces semi sweet chocolate chips
Whip together.
- Add the cooled chocolate mixture to the whipped butter and beat until light and glossy. The frosting should hold soft peaks and spread easily.
Assemble the cake.
- Trim cake layers if needed. Place the first layer on a serving plate and spread evenly with frosting. Add the second and third layers, frosting each one evenly.
Chill before serving.
- Refrigerate the assembled cake for 20 minutes before slicing. This helps the frosting set and gives neat, clean edges.
Notes
- Measure precisely. Use a kitchen scale for flour and sugar to keep the crumb soft and consistent.
- Room temperature matters. Bring eggs and buttermilk to room temp for even mixing and rise.
- Mix gently. Stop as soon as the flour disappears; overmixing makes a dense cake.
- Hot coffee = deeper flavor. It blooms the cocoa for richer color and taste without any coffee flavor.
- Check your oven temp. An oven thermometer ensures steady heat and even layers.
- Cool completely. Let layers rest 1 hour before frosting and chill 20 minutes for clean edges.
- Taste and adjust frosting. Different chocolate brands vary in sweetness — balance with a pinch of salt if needed.
- Inspired by Ina Garten. Loosely adapted from her Beatty’s Chocolate Cake, with small tweaks for a softer crumb and light whipped frosting.
Nutrition
Calories: 1182kcalCarbohydrates: 119gProtein: 9gFat: 77gSaturated Fat: 43gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 167mgSodium: 439mgPotassium: 447mgFiber: 6gSugar: 93gVitamin A: 1736IUVitamin C: 0.3mgCalcium: 135mgIron: 5mg
Tried this recipe?Let us know how it was!