Description
This rich and moist chocolate cake recipe is perfect for any occasion. Featuring a deep chocolate flavor enhanced with espresso powder and topped with a creamy chocolate buttercream frosting, it’s easy to make and deliciously satisfying.
Ingredients
Scale
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder (homemade or store-bought)
- 1 cup milk (or buttermilk, almond, or coconut milk)
- 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream (more if needed)
Instructions
- Prepare the pans: Preheat your oven to 350º F (177º C). Grease two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing with homemade chocolate pan release to prevent sticking.
- Mix dry ingredients: In a large mixing bowl or the bowl of a stand mixer, combine 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon kosher salt, and 1 teaspoon espresso powder. Whisk thoroughly or stir using paddle attachment until evenly mixed.
- Add wet ingredients: Pour in 1 cup milk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract into the dry mixture. Mix on medium speed until the batter is smooth and fully combined.
- Incorporate boiling water: Reduce mixer speed and carefully add 1 cup boiling water to the batter. Mix gently until fully incorporated. The batter will be thin, which ensures a moist cake.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the cake layers: Remove cakes from oven and let cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and allow them to cool completely on wire racks.
- Make frosting: In a large bowl, beat 1 cup softened unsalted butter until creamy. Gradually add 3 1/2 cups powdered sugar, 1/2 cup cocoa powder, and 1/2 teaspoon salt, mixing on low speed. Add 2 teaspoons vanilla extract and 1/4 cup heavy cream, beating on high until fluffy. Add more cream if needed to reach desired consistency.
- Frost the cake: Once the cakes are completely cooled, spread the chocolate buttercream evenly between the layers and over the top and sides of the cake for a smooth, luscious finish.
Notes
- Using espresso powder enhances the chocolate flavor without making the cake taste like coffee.
- You can substitute milk with buttermilk, almond milk, or coconut milk for different flavors or dietary needs.
- The cake batter will be thin due to boiling water; this is normal and ensures moisture.
- Ensure the cake layers are completely cool before frosting to prevent the buttercream from melting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: chocolate cake, chocolate cake recipe, moist chocolate cake, easy chocolate cake, chocolate buttercream frosting
