Deliciously Moist Chocolate Layer Cake
This rich and moist chocolate cake is the go-to for birthdays, gatherings, or weeknight cravings. Made with cocoa powder, buttermilk, and a secret coffee boost, it's decadently chocolatey with no complicated steps.
Equipment
- 2 9-inch Round Cake Pans
- Mixing Bowls
- Whisk or Electric Mixer
- Measuring Cups
- Parchment Paper (optional)
- Cooling Rack
Ingredients
Chocolate Cake
- 2 cups all-purpose flour leveled
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 cup hot coffee or hot water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment.
- In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, combine eggs, oil, buttermilk, coffee, and vanilla. Mix well.
- Add wet ingredients to dry ingredients and stir until just combined. Don’t overmix.
- Divide batter evenly between pans. Bake for 30–32 minutes, or until a toothpick comes out clean with just a few crumbs.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Notes
Try adding a teaspoon of espresso powder to intensify the chocolate. For frosting, a classic chocolate buttercream or cream cheese frosting pairs beautifully.