Moist Chocolate Cake Recipe with Easy Luscious Chocolate Buttercream Frosting

Let me tell you, the rich aroma of cocoa mingling with sweet vanilla wafting from the oven is enough to make anyone’s mouth water. The first time I baked this moist chocolate cake with luscious chocolate buttercream, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma’s old recipes inspired me, but this one feels like a modern twist on that pure, nostalgic comfort.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy to make and perfect for everything from birthday parties to cozy weekend treats. You know what? Whether you’re brightening up your Pinterest cookie board or whipping up a sweet treat for your kids, this moist chocolate cake recipe with easy luscious chocolate buttercream frosting always brings a smile to the table. I tested this recipe more times than I can count—in the name of research, of course—and now it’s a staple for family gatherings and gifting alike.

Why You’ll Love This Recipe

This moist chocolate cake recipe with luscious chocolate buttercream frosting is a crowd-pleaser that balances rich flavor with simple preparation. Here’s why it stands out:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute celebrations.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Any Occasion: Whether it’s a birthday, potluck, or just because, this cake fits the bill.
• Crowd-Pleaser: Kids and adults alike rave about its moist crumb and rich, buttery frosting.
• Unbelievably Delicious: The combination of tender cake and silky chocolate buttercream is pure comfort food.

What makes this recipe different? I blend the cocoa powder with a touch of espresso powder to deepen the chocolate flavor without a hint of bitterness. The buttercream is whipped to a smooth, spreadable perfection using a mix of high-quality cocoa and just enough powdered sugar to keep it luscious but not overly sweet. This isn’t just another chocolate cake—it’s the best version you’ll come back to time and again.

It’s the kind of recipe that makes you close your eyes after the first bite, savoring every forkful. Perfect for impressing guests without the stress, or turning a simple moment into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, moist texture without the fuss. Most are pantry staples, and substitutions are easy if you’re catering to dietary needs.

• For the cake batter:
• 1¾ cups (220g) all-purpose flour (I recommend King Arthur for best texture)
• 2 cups (400g) granulated sugar
• ¾ cup (65g) unsweetened cocoa powder (use Dutch-processed for a smoother flavor)
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup (240ml) whole milk (use dairy-free milk if needed)
• ½ cup (120ml) vegetable oil (adds richness and moisture)
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) boiling water
• 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
• For the luscious chocolate buttercream frosting:
• 1 cup (230g) unsalted butter, softened (I prefer Plugrá for creaminess)
• 3½ cups (440g) powdered sugar, sifted
• ½ cup (45g) unsweetened cocoa powder
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract
• 4-6 tablespoons (60-90ml) heavy cream or milk (adjust for desired consistency)

Substitution tips: For gluten-free, almond or oat flour works well but expect a slightly different texture. If you avoid dairy, swap butter with vegan margarine and use coconut or almond milk for the frosting.

Equipment Needed

• Two 9-inch (23cm) round cake pans (non-stick or lined with parchment paper)
• Mixing bowls (medium and large)
• Electric mixer or stand mixer (hand mixers work too but take longer)
• Measuring cups and spoons
• Rubber spatula for folding and scraping
• Cooling racks for letting the cakes rest before frosting
• Offset spatula or butter knife for frosting (an offset spatula makes spreading smoother)

If you don’t have cake pans, oven-safe glass dishes can substitute (adjust baking time). I’ve tried silicone pans here, and while they work, the cake releases best from metal pans lined with parchment. Keeping your tools clean and dry helps the batter mix evenly and prevents lumps. For budget-friendly options, thrift stores sometimes have great baking pans that just need a quick wash.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper for easy release. This step prevents sticking and ensures even baking.
2. Mix dry ingredients: In a large bowl, sift together 1¾ cups (220g) flour, 2 cups (400g) sugar, ¾ cup (65g) cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt. Whisk them well to combine.
3. Combine wet ingredients: In a separate medium bowl, beat 2 large eggs with 1 cup (240ml) milk, ½ cup (120ml) vegetable oil, and 2 teaspoons vanilla extract until smooth. The eggs should be at room temperature for better batter texture.
4. Make the batter: Slowly pour the wet mixture into the dry ingredients while mixing on medium speed. Once combined, carefully stir in 1 cup (240ml) boiling water mixed with 1 teaspoon instant espresso powder (if using). The batter will be thin—that’s perfect for a moist crumb!
5. Divide and bake: Pour the batter evenly into the prepared pans. Tap gently to release air bubbles. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Ovens vary, so start checking at 30 minutes to avoid overbaking.
6. Cool completely: Let cakes cool in the pans for 10 minutes, then turn out onto cooling racks. This keeps the bottoms from becoming soggy and helps the layers set before frosting.
7. Prepare the buttercream: While the cakes cool, beat 1 cup (230g) softened unsalted butter on medium speed until creamy (about 3 minutes). Gradually add 3½ cups (440g) powdered sugar and ½ cup (45g) cocoa powder, mixing on low to avoid a sugar cloud. Add ¼ teaspoon salt and 2 teaspoons vanilla extract.
8. Adjust consistency: Add 4-6 tablespoons (60-90ml) heavy cream or milk slowly until the frosting is smooth and spreadable. Beat on high for 3 minutes for a fluffy texture. Taste and adjust sweetness or cocoa as desired.
9. Frost the cake: Place one cake layer on your serving plate. Spread a generous amount of frosting on top. Add the second layer and cover the entire cake with remaining frosting, smoothing with an offset spatula.
10. Chill before serving: Refrigerate for 30 minutes to set the frosting, making slicing neater. Let it come back to room temperature before eating for the best melt-in-your-mouth experience.

Cooking Tips & Techniques

To get that perfect moist chocolate cake every time, here’s what I’ve learned the hard way. First, don’t skip the boiling water step—it’s key to unlocking the cocoa’s deep flavor and creating a tender crumb. The batter looks thin and a bit scary, but that’s how it should be!

Be sure to measure your flour carefully—too much flour can dry out the cake. I spoon the flour into my measuring cup and level it off rather than scooping directly from the bag.

When mixing, don’t overbeat the batter once the flour is added. Overmixing develops gluten and leads to a denser cake. Just mix until combined and no lumps remain.

For the buttercream, room temperature butter is a must. Cold butter won’t whip up nicely and can result in a lumpy frosting. If the frosting feels too thick, add milk a tablespoon at a time—it’s easier to thin than to thicken!

Also, give your cake layers time to cool completely. Frosting warm cake leads to melting and sliding layers—trust me, I’ve had messy disasters that taught me this lesson well.

Multi-task by preparing the buttercream while the cakes bake and cool. It saves time and helps you stay organized in the kitchen.

Variations & Adaptations

This moist chocolate cake recipe with luscious chocolate buttercream is versatile for any occasion or dietary need.

• Gluten-Free: Swap all-purpose flour for a gluten-free blend like Bob’s Red Mill 1-to-1. Texture will be slightly different but still delicious.
• Vegan: Use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and plant-based milk. Replace butter in the frosting with vegan margarine and coconut cream.
• Flavor Twists: Add a teaspoon of cinnamon or chili powder to the batter for a subtle spicy warmth. Or fold in a half cup of mini chocolate chips for extra gooey pockets.
• Frosting Swap: Try cream cheese frosting for tangy contrast or peanut butter frosting for a nutty kick.
• Different Cooking Method: This batter works great in cupcake tins (bake 18-22 minutes) or even as a sheet cake (bake 25-30 minutes). Just keep an eye on timing.

I once made this cake with a swirl of raspberry jam between layers—pure magic and a hit at a summer picnic!

Serving & Storage Suggestions

Serve this moist chocolate cake at room temperature for that melt-in-your-mouth texture. It pairs beautifully with fresh berries, a scoop of vanilla ice cream, or a simple dusting of powdered sugar for extra charm.

Store leftovers covered tightly in the refrigerator for up to 5 days. Bring slices back to room temperature before serving to revive the luscious frosting softness. For longer storage, freeze the cake (wrapped well) for up to 3 months. Thaw overnight in the fridge and let sit at room temperature for a few hours before serving.

Flavors actually deepen after a day or two, so if you can resist, letting the cake rest wrapped in the fridge overnight makes it even better!

Nutritional Information & Benefits

Each slice of this moist chocolate cake with luscious chocolate buttercream contains approximately 420 calories, 25g fat, 50g carbohydrates, and 4g protein. It’s a treat, but the use of oil instead of butter in the batter keeps it tender without heaviness.

Cocoa powder is rich in antioxidants and may boost mood thanks to its natural compounds. Using real vanilla extract adds aroma without added sugar. For a healthier twist, you can reduce sugar slightly or swap half the flour for whole wheat pastry flour.

Note that this recipe contains eggs, dairy, and gluten, so it’s not suitable for those with those allergies unless adapted.

Conclusion

This moist chocolate cake with luscious chocolate buttercream frosting is one of those recipes that feels like a warm hug on a plate. It’s simple enough for weeknights but impressive enough for special occasions. You can tailor it to your taste and dietary needs, making it truly your own.

I love this cake because it brings together rich chocolate flavor and tender crumb in a way that’s pure joy to bake and eat. Whether you’re a beginner or a seasoned baker, this recipe will become a go-to for every chocolate craving.

Give it a try, and don’t forget to share your tweaks or moments with me! I’d love to hear how your moist chocolate cake turns out.

FAQs

How do I make sure my chocolate cake stays moist?

Use boiling water in the batter and don’t overbake. Also, oil instead of butter in the batter helps retain moisture.

Can I make this cake ahead of time?

Absolutely! Bake the layers a day ahead, wrap well, and store at room temperature or in the fridge. Frost just before serving.

What if I don’t have instant espresso powder?

You can skip it—the espresso powder just enhances the chocolate flavor but isn’t necessary.

How long does the buttercream frosting last?

Stored in an airtight container in the fridge, it lasts up to a week. Bring to room temperature and re-whip before using.

Can I freeze this cake?

Yes! Wrap the cooled, frosted cake tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.

Print