Description
This Moist Chocolate Cake is rich, tender, and easy to make! A timeless recipe featuring cocoa, buttermilk, and coffee for a soft crumb and deep chocolate flavor.
Ingredients
2½ cups (310g) all-purpose flour
1 cup (100g) unsweetened cocoa powder
2½ tsp baking powder
1½ tsp baking soda
½ tsp salt
1½ cups (300g) granulated sugar
½ cup (100g) brown sugar, packed
1 cup (240ml) buttermilk
¾ cup (180ml) vegetable oil
3 large eggs
2 tsp vanilla extract
1 cup (240ml) hot brewed coffee
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
2. Whisk dry ingredients: flour, cocoa, baking powder, baking soda, salt, and sugars.
3. Add wet ingredients: buttermilk, oil, eggs, and vanilla. Mix until smooth.
4. Pour in hot coffee and whisk gently.
5. Divide batter between pans and bake 30–35 minutes.
6. Cool completely before frosting.
Notes
For extra flavor, use espresso instead of coffee.
Add chocolate chips for double-chocolate cake.
Store airtight up to 5 days or freeze slices up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 34
- Sodium: 320
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
- Cholesterol: 65