Classic Moist Chocolate Cake

Name: Classic Moist Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk, room temperature; 1/2 cup vegetable oil; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup hot coffee; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/2 cup cocoa powder; 1/4 cup heavy cream

A rich and tender chocolate cake topped with velvety frosting that everyone will love.

By Daily Recipes Book· 🌍 American· July 16, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

35 minutes

Total

55 minutes

Serves

There is something truly comforting about a slice of homemade chocolate cake. This recipe has become a staple in my kitchen because it turns out perfectly moist every single time without being too complicated for a busy afternoon.

I recommend using high quality cocoa powder for the best flavor. If you want to make it extra special, a tiny pinch of espresso powder in the batter really helps the chocolate flavor pop.

Ingredients

2 cups all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup hot coffee
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup cocoa powder
1/4 cup heavy cream

Instructions

1
Preheat your oven to 350 degrees Fahrenheit and grease two 9 inch round cake pans.
2
Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
3
Add the buttermilk, oil, eggs, and vanilla. Beat on medium speed until well combined.
4
Carefully stir in the hot coffee by hand until the batter is smooth.
5
Divide the batter evenly between the prepared pans.
6
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7
Cool the cakes in the pans for 10 minutes before moving them to a wire rack to cool completely.
8
To make the frosting, beat the butter, powdered sugar, and cocoa together while slowly adding the cream until fluffy.
9
Frost the cooled cakes and enjoy.

💡 Tips

Store any leftovers in an airtight container at room temperature for up to three days. You can also freeze the unfrosted cake layers for later by wrapping them tightly in plastic wrap.

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