Classic Chocolate Cake (Moist, Rich & Perfect Every Time)

There’s nothing quite like a slice of homemade chocolate cake — soft, rich, and perfectly sweet. It’s a dessert that never goes out of style, whether you’re celebrating a birthday, hosting guests, or simply treating yourself to something special.

This recipe delivers everything you want in a classic cake: a moist crumb, deep chocolate flavor, and a smooth, luscious frosting that melts in your mouth. It’s easy to make, bakes beautifully, and turns any day into a celebration. Satisfy your chocolate craving with classic carrot cake or chocolate fudge. New York-style cheesecake adds a creamy balance to your dessert tray.

Recipe Card

Servings: 10–12 slices Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• ½ teaspoon salt

• 2 cups granulated sugar

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup hot water (or hot coffee for deeper flavor)

For the Frosting:

• ½ cup (1 stick) butter, softened

• ⅔ cup unsweetened cocoa powder

• 3 cups powdered sugar

• ⅓ cup milk (more if needed)

• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans (or line with parchment paper).

2. Mix the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. Add the Wet Ingredients: Stir in sugar, eggs, buttermilk, oil, and vanilla until smooth. Slowly add the hot water (or coffee) and mix until fully combined. Batter will be thin — that’s what makes it moist!

4. Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

5. Make the Frosting: Beat butter and cocoa powder together until creamy. Gradually add powdered sugar and milk, alternating between the two. Mix in vanilla extract and beat until smooth and spreadable.

6. Assemble: Place one cake layer on a plate, spread frosting over the top, then add the second layer. Frost the top and sides, smoothing evenly.

Tips for the Best Chocolate Cake

• Use hot coffee instead of water — it enhances the chocolate flavor.

• Don’t overmix — stop as soon as the ingredients are combined.

• For extra decadence, add a layer of ganache or chocolate chips between the cakes.

• Store at room temperature for up to 3 days or refrigerate for longer freshness.

• This cake freezes beautifully — just wrap tightly in plastic and foil.

Final Thoughts

This Classic Chocolate Cake is pure indulgence — soft, rich, and beautifully balanced. It’s the kind of dessert that brings joy to any table and never fails to impress.

Serve it with a cold glass of milk, a cup of coffee, or a big scoop of vanilla ice cream for the perfect finish.

FAQ

Q: What makes this chocolate cake so moist? Using oil instead of butter, plus ingredients like buttermilk or hot coffee, keeps the cake incredibly soft.

Q: Can I substitute cocoa powder types? Yes — natural or Dutch-processed cocoa powder both work, but Dutch gives a richer, darker flavor.

Q: Why did my cake sink in the middle? It may have been underbaked, overmixed, or the oven door may have been opened too early.

Q: Can I make this cake ahead? Absolutely — chocolate cake layers freeze beautifully for up to 2 months. Wrap tightly and thaw before frosting.

Q: What frosting tastes best with classic chocolate cake? Chocolate buttercream, whipped ganache, or cream cheese frosting are all delicious choices.