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The Ultimate Moist, One-Bowl Chocolate Cake with Easy Buttercream

A tall slice of moist, three-layer chocolate cake with thick chocolate frosting, served on a white plate.
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I am so glad you are here. This recipe delivers an incredibly moist, rich chocolate cake that comes together in just one bowl. It is perfect for birthdays or any celebration and is topped with a simple, decadent chocolate buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/2 cup milk or heavy cream
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a very large bowl, whisk together the flour, granulated sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt until well combined. This is your one-bowl start.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully pour the hot water or hot coffee into the batter and mix on low speed until just combined. The batter will be very thin; this is correct and helps create the moist texture.
  5. Divide the batter evenly between your prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the chocolate buttercream frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the milk or cream, beating until smooth.
  10. Add the remaining 1 teaspoon of vanilla extract and beat on high speed for one minute until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and stack them to create your showstopper chocolate layer cake.

Notes

  • Using hot coffee instead of hot water deepens the rich chocolate flavor without making the cake taste like coffee.
  • For an extra fudgy texture, slightly reduce the amount of hot liquid to 3/4 cup.
  • This recipe works well for cupcakes; bake for 18-20 minutes.

Nutrition

Find it online: https://purecookingjoy.com/ultimate-moist-chocolate-cake-recipe/

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