If you’re looking for the perfect homemade chocolate cake, this Moist Chocolate Cake from Scratch is rich, fudgy, and incredibly soft. Made with simple pantry ingredients, it has the perfect balance of deep chocolate flavor and moist, tender crumb. Whether for birthdays, celebrations, or a sweet weekend treat, this chocolate cake will impress everyone!
Why You’ll Love This Chocolate Cake
✔️ Super Moist & Soft – Buttermilk and oil make this cake ultra-tender.
✔️ Rich Chocolate Flavor – Made with real cocoa powder and hot coffee for an intense chocolate taste.
✔️ Easy to Make – No fancy ingredients, just mix and bake!
✔️ Perfect for Any Occasion – Serve it plain, frosted, or layered with fillings.
Ingredients (Serves 12-14)
For the Chocolate Cake:
- 250g (2 cups) all-purpose flour
- 80g (¾ cup) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 250g (1 ¼ cups) granulated sugar
- 200g (1 cup) brown sugar
- 2 large eggs
- 240ml (1 cup) buttermilk
- 120ml (½ cup) vegetable oil
- 2 tsp vanilla extract
- 240ml (1 cup) hot coffee (or hot water for a milder flavor)
For the Chocolate Frosting:
- 200g (1 cup) unsalted butter, softened
- 300g (2 ½ cups) powdered sugar
- 80g (¾ cup) unsweetened cocoa powder
- 60ml (¼ cup) heavy cream or milk
- 1 tsp vanilla extract
- ¼ tsp salt
How to Make Moist Chocolate Cake
Step 1: Preheat the Oven & Prepare Pans
- Preheat your oven to 175°C (350°F).
- Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: Mix the Wet Ingredients
- In another bowl, whisk together granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla extract until smooth.
Step 4: Combine & Add Coffee
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Slowly pour in the hot coffee, mixing until smooth. (The batter will be thin—this is normal!)
Step 5: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Step 6: Make the Chocolate Frosting
- Beat the butter until creamy.
- Add powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt, and mix until smooth and fluffy.
Step 7: Assemble & Serve
- Place one cake layer on a serving plate and spread chocolate frosting on top.
- Add the second layer and frost the top and sides.
- Slice and enjoy!
Nutritional Information (Per Slice, based on 12 slices)
- Calories: ~380 kcal
- Carbohydrates: 55g
- Fat: 18g
- Protein: 5g
- Sugar: 38g
Tips for the Best Chocolate Cake
✅ Use Buttermilk – Keeps the cake moist and adds a slight tangy flavor.
✅ Hot Coffee Enhances Flavor – Brings out the richness of the cocoa.
✅ Don’t Overmix – Stir just until combined to keep the cake light.
✅ Cool Completely Before Frosting – Prevents the frosting from melting.
Storage & Freezing Instructions
🍰 Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
❄️ Freezing: Wrap the unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw before frosting.
Fun Variations
🍫 Chocolate Ganache Topping – Pour melted chocolate ganache over the cake for extra indulgence.
🥜 Peanut Butter Chocolate Cake – Swirl peanut butter frosting into the chocolate layers.
🍓 Berry Chocolate Cake – Add fresh strawberries or raspberries between the layers.