Go Back

Moist Chocolate Cake

A rich, fluffy, and fudgy moist chocolate cake made with oil, buttermilk, and hot coffee for an ultra-tender crumb packed with deep chocolate flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 and 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup strong hot coffee

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined and smooth, without overmixing.
  4. Slowly pour in the hot coffee and stir until the batter is fully incorporated. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake the cakes for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Allow the cakes to cool in their pans for 10 minutes, then remove them from the pans and place on a wire rack to cool completely before frosting.

Notes

Use room temperature eggs and buttermilk for better texture. Sift the cocoa powder to avoid clumps. Do not overmix the batter to maintain a tender crumb. Let the cake cool completely before frosting to ensure the frosting stays in place. Top with your favorite frosting such as chocolate buttercream, whipped ganache, or peanut butter frosting.