Chocolate cake should feel easy. You want a batter that comes together fast, bakes evenly, and tastes rich every single time. This guide gives you a dependable, crowd-pleasing cake with a moist crumb and deep chocolate flavor.

You’ll also get tips to store it, tweak it, and avoid common mistakes. Whether you’re baking for a birthday or a Tuesday, this is the chocolate cake you can trust.

What Makes This Special

This recipe leans on a few smart tricks that guarantee a moist, flavorful cake. It uses oil instead of butter, which keeps the crumb soft even after a day or two.

A mix of cocoa powder and hot coffee (or hot water) blooms the cocoa, deepening the chocolate taste. Buttermilk adds tenderness, and a simple frosting brings everything together without being fussy.

The steps are straightforward, and the batter is forgiving. No creaming butter.

No delicate folding. Just whisk, pour, bake, and frost. It’s the kind of cake you can make in one bowl and still impress everyone at the table.

What You’ll Need

Dry ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-process)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
Wet ingredients:
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes)
- 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive)
- 2 teaspoons vanilla extract
- 3/4 cup (180 ml) hot brewed coffee or hot water
For the frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 2 1/2 cups (300 g) powdered sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/4 cup (60 ml) heavy cream or milk, plus more as needed
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment:
- Two 8-inch round cake pans or one 9×13-inch pan
- Parchment paper
- Whisk and mixing bowls (or a mixer)
- Cooling rack and offset spatula (optional)

How to Make It

Prep your pans. Grease your pans and line the bottoms with parchment.
Grease again and lightly dust with cocoa powder. Preheat the oven to 350°F (175°C).
Mix dry ingredients. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until no streaks remain.
Add wet ingredients (except hot liquid). Add eggs, buttermilk, oil, and vanilla. Whisk until smooth.
It will be thick—this is good.
Bloom with heat. Pour in the hot coffee (or hot water) slowly while whisking. The batter will loosen and become glossy and pourable.
Fill and bake. Divide batter evenly between pans (or pour into the 9×13). Bake 28–32 minutes for 8-inch pans or 30–35 minutes for a 9×13, until 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.
Peel off parchment and cool fully to prevent frosting meltdown.
Make the frosting. Beat butter until creamy. Add powdered sugar, cocoa, vanilla, salt, and half the cream. Beat, adding more cream as needed until smooth and spreadable.
Frost and finish. For layers, place the first cake on a plate, spread frosting, top with the second layer, and coat the top and sides.
For a 9×13, frost the top generously. Add sprinkles or shaved chocolate if you like.

How to Store

Room temperature: Keep frosted cake covered at room temperature for up to 2 days. A cake dome or an upside-down bowl works well.
Refrigerator: Store tightly covered for 4–5 days.
Bring slices to room temperature before serving for the best texture and flavor.
Freezer: Wrap unfrosted layers in plastic and then foil. Freeze up to 2 months. Thaw in the fridge overnight, then frost.
Leftover slices: Wrap individually and freeze.
Rewarm gently or let sit on the counter for 30–45 minutes before eating.

Health Benefits

Chocolate cake is a treat, but you can still find a few bright spots. Cocoa contains antioxidants like flavanols, which may support heart health. Using oil and buttermilk helps you create a moist cake without relying on heavy butter content.

You can also make small, smart swaps. Use less frosting or try a thinner layer of glaze. Choose dark cocoa for a deeper chocolate flavor with slightly less sugar in the frosting. Portion wisely—a smaller slice with fresh berries still feels special and satisfying.

What Not to Do

Don’t skip the parchment. It makes release clean and stress-free; you’ll avoid torn cake layers.
Don’t overbake. Dry cake usually comes from an extra 3–5 minutes in the oven.
Start checking early.
Don’t overmix after adding hot liquid. Stir just until combined. Overmixing can make the crumb tough.
Don’t frost a warm cake. Warm layers melt frosting and slide around. Cool completely first.
Don’t swap baking powder and baking soda 1:1. They behave differently.
Follow the amounts listed.

Recipe Variations

One-Bowl Sheet Cake: Bake in a 9×13 pan, skip layering, and use a quick pour-over chocolate glaze instead of frosting.
Mocha Chocolate Cake: Add 1 teaspoon espresso powder to the dry mix and keep the hot coffee. Finish with a coffee-kissed frosting.
Double Chocolate Chip: Fold 1 cup mini chocolate chips into the batter for extra pockets of melted chocolate.
Chocolate Orange: Add 1 tablespoon orange zest and 1 teaspoon orange extract to the batter. Top with candied orange peel.
Gluten-Free: Use a cup-for-cup gluten-free flour blend with xanthan gum.
Add 2 tablespoons extra buttermilk if the batter seems thick.
Dairy-Free: Use almond milk with 1 tablespoon lemon juice to mimic buttermilk. Swap in a dairy-free butter and plant-based milk for the frosting.
Bundt Cake: Bake in a well-greased 10–12 cup bundt pan for 40–50 minutes. Finish with a glossy chocolate ganache.

Explore more irresistible cake recipes you won’t want to miss:

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FAQ

Can I use Dutch-process cocoa?

Yes.

This recipe works with natural or Dutch-process cocoa. Dutch-process will give you a darker color and a slightly smoother, less tangy flavor. Just keep the baking soda and baking powder amounts the same.

I don’t have buttermilk.
What’s the best substitute?

Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar. Stir and let it sit for 5 minutes. It won’t be as thick as real buttermilk, but it will still tenderize the crumb.

How do I know the cake is done?

Look for the edges pulling slightly from the pan and a toothpick with a few moist crumbs, not wet batter.

The top should spring back lightly when touched.

Can I reduce the sugar?

You can cut the sugar in the cake by about 1/4 cup without affecting texture too much. Keep in mind that reducing sugar can make the cake a bit drier and less tender.

What if I don’t want to use coffee?

Hot water works fine. The coffee doesn’t make the cake taste like coffee; it simply boosts the chocolate flavor.

If you prefer, use hot milk for a slightly richer crumb.

How do I get flat cake layers?

Use cake strips around the pans or reduce the oven temperature to 340°F and bake a few minutes longer. You can also level the tops with a serrated knife once cooled.

What frosting alternatives work well?

Chocolate ganache, whipped cream, or a simple dusting of powdered sugar all pair nicely. For a lighter option, try a barely sweetened yogurt-cream blend.

Can I make cupcakes with this batter?

Yes.

Fill liners two-thirds full and bake at 350°F for 18–22 minutes. You should get about 24 cupcakes.

Why did my cake sink in the middle?

Common causes are underbaking, expired leaveners, opening the oven door too early, or overmixing the batter. Check your baking soda and powder, and avoid peeking for the first 20 minutes.

How far ahead can I make it?

Bake the layers up to two days ahead, wrap well, and store at room temperature or in the fridge.

Frost the day you plan to serve for the freshest look and texture.

Final Thoughts

A great chocolate cake shouldn’t feel complicated. With the right ratios and a few reliable steps, you get a dessert that’s moist, rich, and consistent every time. Keep this base recipe, tweak it with your favorite add-ins, and make it your own.

When you want a guaranteed win, this chocolate cake delivers—no stress, no fuss, just honest, delicious results.