Ultra-Moist Chocolate Cake with Perfect Chocolate Buttercream

Key Info:

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 slices
Difficulty: Easy to Moderate
Dietary: Standard (contains eggs, dairy, gluten)
Cost: Moderate

Ingredients for chocolate cake in glass bowls on a white marble countertop in a modern kitchen with green subway tile backsplash, under natural daylight

Equipment Needed:

Large mixing bowl
2 x 9-inch round cake pans
Electric mixer or whisk
Measuring cups and spoons
Cooling rack
Toothpick or cake tester

Alternative tools: Hand whisk (instead of electric mixer), 13×9 inch pan (instead of round pans)

Ingredients:

Cake:

2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup (240ml) whole milk (or buttermilk)
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) hot coffee (or hot water)

Chocolate Buttercream:

1 cup (230g) unsalted butter, softened
4 cups (480g) powdered sugar
¾ cup (75g) cocoa powder
¼ cup (60ml) heavy cream
2 teaspoons vanilla extract
¼ teaspoon salt

Chocolate cake batter being mixed in modern kitchen with green subway tile backsplash, warm earthy color grading, and steam rising from hot coffee.

Method:

Preheat oven to 350°F (175°C). Grease and line cake pans.
Combine dry ingredients in large bowl: flour, sugar, cocoa, baking soda, baking powder, salt.
Add eggs, milk, oil, vanilla to dry ingredients. Mix on medium speed for 2 minutes.
Slowly pour in hot coffee while mixing on low speed until just combined.
Pour batter evenly into prepared pans.

Dark chocolate batter in two round cake pans in a modern kitchen with green subway tile backsplash and warm color grading

Bake for 30-35 minutes until toothpick comes out clean.
Cool in pans for 10 minutes, then remove to wire racks.

Freshly baked cake layers cooling on wire racks in a modern kitchen with green subway tiles, stainless steel appliances, and white marble countertops illuminated by natural daylight

For frosting: Beat butter until creamy (2-3 minutes).
Gradually add powdered sugar, cocoa, cream, vanilla, salt. Beat until smooth.
Once cakes are completely cool, frost and stack layers.

Two-layer chocolate cake on a white ceramic stand in a modern kitchen with green subway tiles and natural daylight

Crucial Tips:

Room temperature ingredients are essential
Don’t overmix after adding flour
Hot coffee intensifies chocolate flavor (won’t taste like coffee)
Test doneness when cake springs back to touch
Cool completely before frosting

Storage & Variations:

Storage:

Room temperature: 3-4 days in airtight container
Refrigerated: Up to 1 week
Frozen: Up to 3 months (unfrosted)

Common Mistakes:

Overmixing the batter
Opening oven door while baking
Not measuring ingredients precisely
Frosting warm cake

Variations:

Gluten-free: Use 1:1 gluten-free flour blend
Dairy-free: Use plant-based milk and butter
Add ins: Chocolate chips, nuts, or raspberry filling
Frosting alternatives: Ganache, cream cheese, or whipped cream

This recipe yields a perfectly moist, rich chocolate cake that’s nearly impossible to mess up. The coffee addition is my secret weapon for incredible chocolate flavor – trust me on this one!