Moist Chocolate Cake Recipe with Easy Luscious Chocolate Buttercream Frosting
A rich and moist chocolate cake paired with a smooth, luscious chocolate buttercream frosting. Perfect for birthdays, potlucks, or cozy weekend treats, this recipe balances deep chocolate flavor with simple preparation.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1¾ cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk (or dairy-free milk)
- ½ cup (120ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) boiling water
- 1 teaspoon instant espresso powder (optional)
- 1 cup (230g) unsalted butter, softened
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- In a medium bowl, beat eggs with milk, vegetable oil, and vanilla extract until smooth.
- Slowly pour wet ingredients into dry ingredients while mixing on medium speed. Stir in boiling water mixed with espresso powder if using. Batter will be thin.
- Divide batter evenly into prepared pans. Tap pans gently to release air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Start checking at 30 minutes.
- Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
- For the buttercream, beat softened butter on medium speed until creamy (about 3 minutes). Gradually add powdered sugar and cocoa powder, mixing on low speed.
- Add salt and vanilla extract. Slowly add heavy cream or milk until frosting is smooth and spreadable.
- Beat on high for 3 minutes for a fluffy texture. Adjust sweetness or cocoa as desired.
- Place one cake layer on serving plate. Spread frosting generously on top. Add second layer and cover entire cake with remaining frosting, smoothing with an offset spatula.
- Refrigerate cake for 30 minutes to set frosting. Let come to room temperature before serving.
Notes
Use boiling water to enhance cocoa flavor and create a moist crumb. Measure flour carefully by spooning and leveling. Do not overmix batter after adding flour. Use room temperature butter for smooth frosting. Chill cake before slicing for neat cuts. For gluten-free, substitute flour with gluten-free blend. For vegan, use flax eggs and plant-based milk and margarine.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 420
- Fat: 25
- Carbohydrates: 50
- Protein: 4
Keywords: moist chocolate cake, chocolate buttercream frosting, easy chocolate cake, birthday cake, chocolate dessert, homemade cake