Moist Homemade Chocolate Cake
A rich, fudgy chocolate cake that's moist and full of deep cocoa flavor. Simple ingredients, easy instructions, and bakery-quality results every time. Perfect for birthdays or any celebration!
Equipment
- Two 9-inch round cake pans or one 9x13-inch pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- rubber spatula
- Electric mixer or hand whisk
- Cooling rack
- Sifter
- Offset spatula
- Parchment paper
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder natural or Dutch-process
- 2 cups granulated sugar
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk or whole milk
- 0.5 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee add 1 tsp espresso powder if desired
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
- Whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl.
- In another bowl, beat eggs, buttermilk, melted butter, and vanilla until smooth.
- Combine wet and dry ingredients and mix until just blended.
- Add hot water or coffee slowly, stirring until the batter is thin and smooth.
- Pour batter into prepared pans. Bake 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then move to wire rack. Frost once completely cool.
Notes
Natural cocoa powder gives a lighter flavor, Dutch-process a darker, richer one. Store covered at room temp up to three days or in fridge for a week. Wrap cake layers tightly before frosting if making ahead.
Nutrition
Calories: 340kcal | Protein: 5g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 360mg