If you’re craving a chocolate cake that tastes like it came from a bakery but takes minimal effort, this one’s for you. It’s rich, moist, and deeply chocolatey, with a plush crumb and a simple frosting that ties everything together. You don’t need fancy equipment or special skills—just a bowl, a whisk, and common pantry ingredients.

This cake works for birthdays, weeknights, or anytime you want something truly satisfying. One bite, and it’ll be your go-to chocolate cake.

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What Makes This Recipe So Good

Close-up detail: A just-baked 8-inch chocolate cake layer resting on a cooling rack, surface showing

Incredibly moist texture: A touch of oil and buttermilk keeps the crumb soft and tender without being heavy.
Deep chocolate flavor: Bloomed cocoa and hot coffee amplify the chocolate without making it taste like coffee.
Foolproof method: No complicated steps, no mixers required—just whisk and bake.
Reliable rise: Baking powder and soda work together for a tall, even cake.
Versatile: Works as a layer cake, sheet cake, or cupcakes with minimal adjustments.

Ingredients

Dry Ingredients:

1¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder (natural or Dutch-process)
2 cups (400g) granulated sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon fine sea salt

Wet Ingredients:

2 large eggs, at room temperature
1 cup (240ml) buttermilk, at room temperature
½ cup (120ml) neutral oil (canola, vegetable, or light olive oil)
2 teaspoons vanilla extract
1 cup (240ml) hot brewed coffee or hot water

Chocolate Frosting:

½ cup (115g) unsalted butter, softened
2½ cups (300g) powdered sugar
½ cup (50g) unsweetened cocoa powder
¼ cup (60ml) heavy cream or milk, plus more as needed
1 teaspoon vanilla extract
Pinch of salt

Instructions

Cooking process: Overhead shot of glossy chocolate batter being whisked after hot coffee has been st

Prep the pan and oven: Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment, or one 9×13-inch pan.
Dust lightly with cocoa.
Mix dry ingredients: In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
Combine wet ingredients (except the hot liquid): In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
Bring in the heat: Pour the wet mixture into the dry and whisk until just combined. Slowly stream in the hot coffee (or water), whisking until the batter is smooth and slightly thin. This step helps bloom the cocoa for a richer flavor.
Fill the pans: Divide the batter between prepared pans.
Tap gently to release air bubbles.
Bake: For two 8-inch rounds, bake 28–32 minutes; for a 9×13-inch, bake 32–36 minutes. The cake is done when a toothpick comes out with a few moist crumbs.
Cool completely: Let cakes cool in the pan for 10 minutes, then turn out onto a rack to cool fully. Don’t frost while warm.
Make the frosting: Beat butter until creamy.
Sift in powdered sugar and cocoa. Add vanilla, salt, and half the cream. Beat, adding more cream as needed until smooth, fluffy, and spreadable.
Assemble: For layers, level domes if needed.
Add frosting between layers, then cover the top and sides. For a sheet cake, simply spread frosting over the top.
Set and serve: Let the frosted cake rest 15–20 minutes so the frosting sets slightly. Slice and enjoy.

How to Store

Room temperature: Keep covered for up to 2 days if your kitchen is cool.
A cake dome or inverted bowl works well.
Refrigerator: Store airtight for 4–5 days. Bring slices to room temp before serving for the best texture.
Freezer: Wrap unfrosted layers tightly in plastic, then foil. Freeze up to 2 months.
Thaw in the fridge overnight, then frost.
Freezing frosted cake: Freeze slices on a tray until firm, then wrap. This keeps the frosting intact and prevents smearing.

Final dish, layer cake: Beautifully frosted two-layer rich chocolate cake on a matte white cake stan

Why This is Good for You

This cake is an indulgence, but there are a few bright spots. Cocoa is rich in antioxidants, which support overall wellness.

Using oil instead of only butter keeps the crumb moist with less saturated fat. And making dessert at home gives you control over portion size and ingredients. Enjoying a treat mindfully can fit into a balanced lifestyle.

Pitfalls to Watch Out For

Overmixing: Once the dry and wet ingredients meet, mix just until smooth.
Overworking the batter makes the cake tough.
Skipping the hot liquid: The heat blooms the cocoa for deeper flavor. Warm water works if you don’t want coffee.
Cold ingredients: Room-temperature eggs and buttermilk help the batter emulsify and rise evenly.
Dry cake edges: Don’t overbake. Pull the cake when a toothpick shows moist crumbs, not a completely clean stick.
Frosting too stiff: Add cream a tablespoon at a time until the frosting spreads easily.

Variations You Can Try

Chocolate ganache finish: Warm 1 cup cream and pour over 8 oz chopped dark chocolate.
Stir smooth and pour over cooled cake.
Mocha twist: Add 1 teaspoon espresso powder to the frosting or 2 teaspoons to the batter for a coffee-kissed flavor.
Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Let the batter rest 10 minutes before baking.
Dairy-free: Swap buttermilk for 1 cup plant milk mixed with 1 tablespoon lemon juice or vinegar. Use dairy-free butter and milk for frosting.
Cupcakes: Bake at 350°F (175°C) for 18–22 minutes.
Makes about 24 standard cupcakes.
Sheet cake snack-style: Bake in a 9×13 and finish with a simple dusting of powdered sugar or a thin glaze.
Orange-chocolate: Add 1 tablespoon orange zest to the batter and ½ teaspoon to the frosting for a bright citrus note.

FAQ

Can I use Dutch-process cocoa?

Yes. Dutch-process gives a smoother, darker chocolate flavor. The recipe includes both baking powder and baking soda, so it works well with either natural or Dutch-process cocoa.

Do I have to use coffee?

No.

Hot water works perfectly. Coffee simply enhances the chocolate flavor and doesn’t make the cake taste like coffee.

What if I don’t have buttermilk?

Make a quick substitute: mix 1 cup milk with 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes, then use as directed.

How do I prevent my cake from sticking?

Grease the pans, line the bottoms with parchment, and dust with cocoa instead of flour to avoid a white residue on the edges.

Can I make this ahead?

Yes. Bake the layers a day ahead, wrap tightly, and refrigerate.

Frost the day you plan to serve. The flavors actually deepen by day two.

Why is my cake sinking in the middle?

It’s usually from underbaking, opening the oven door too early, or expired leaveners. Check your baking powder and soda dates and avoid peeking in the first 20 minutes.

How sweet is the frosting?

It’s moderately sweet with a strong cocoa backbone.

For less sweetness, reduce powdered sugar slightly and add a pinch more salt and cocoa.

Can I add chocolate chips?

You can, but the batter is thin and chips may sink. If you want the texture, toss chips with a teaspoon of flour and gently fold into the batter just before baking.

What oil works best?

Use a neutral oil like canola, vegetable, or light olive oil. Avoid strong-flavored oils that could distract from the chocolate.

How do I get clean slices?

Use a long, sharp knife and wipe the blade between cuts.

For extra clean edges, chill the cake for 20–30 minutes before slicing.

Wrapping Up

This easy rich chocolate cake delivers everything you want from a classic: deep flavor, a moist crumb, and a luscious frosting, all with minimal fuss. It’s reliable, adaptable, and tastes even better the next day. Whether you bake it as a layer cake, sheet cake, or cupcakes, you’ll have a dessert people remember.

Keep this recipe handy—you’ll use it often.