Rich and Moist Homemade Chocolate Cake

This Homemade Chocolate Cake is my go-to when I want something rich, moist, and deeply chocolatey. It’s the kind of cake that makes every occasion feel special—whether I’m baking it for a birthday, a holiday, or just because I need a chocolate fix. With a tender crumb, fudgy flavor, and smooth frosting, it’s the ultimate chocolate lover’s dream.

Why I Love This Recipe

I love this chocolate cake because it’s incredibly easy to make and never fails. The batter comes together in one bowl, and the result is a bakery-quality cake that’s soft, rich, and not too sweet. The coffee in the batter deepens the chocolate flavor without making it taste like coffee. Paired with a silky chocolate frosting, it’s a showstopper every single time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Buttermilk

• Vegetable oil

• Vanilla extract

• Hot coffee or hot water

• Chocolate frosting (homemade or store-bought)

Directions

1. I preheat the oven to 350°F and grease two 9-inch round cake pans, then line them with parchment paper.

2. In a large mixing bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. I add the eggs, buttermilk, oil, and vanilla, then beat until smooth.

4. I pour in the hot coffee and mix until fully combined—the batter will be thin, but that’s what makes it moist.

5. I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.

6. I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Once cool, I frost with my favorite chocolate buttercream or ganache.

Servings and timing

This recipe makes one 2-layer 9-inch cake and serves about 12–14 people. It takes 15 minutes to prepare, 30–35 minutes to bake, and another hour or so to cool and frost.

Variations

• I add chocolate chips or chopped chocolate to the batter for extra richness.

• For a hint of spice, I mix in cinnamon or chili powder.

• I’ve made this cake in a 9×13-inch pan for a simple sheet cake.

• Sometimes I fill the layers with raspberry jam or peanut butter frosting for a twist.

• For cupcakes, I bake the batter in liners for 18–20 minutes.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5. I let it come to room temp before serving. I also freeze leftover slices by wrapping them tightly in plastic and foil—they keep for up to 2 months. I microwave slices for 15–20 seconds to bring back that just-baked texture.

FAQs

Can I use water instead of coffee?

Yes, I’ve used hot water when I didn’t have coffee on hand. The cake is still delicious, just slightly less intense in flavor.

What’s the best frosting to pair with this cake?

I love using a classic chocolate buttercream or ganache, but cream cheese frosting or whipped chocolate frosting also work beautifully.

How do I make this cake gluten-free?

I substitute a good 1:1 gluten-free flour blend, and it usually turns out just as soft and rich.

Can I make the cake ahead of time?

Yes, I often bake the cake layers a day in advance, wrap them tightly, and frost the next day. They stay moist and fresh.

Why is my cake dry?

Overbaking is usually the culprit. I start checking a few minutes early and take it out as soon as a toothpick comes out clean or with a few crumbs.

Conclusion

This Homemade Chocolate Cake is the kind of classic dessert that never goes out of style. It’s easy, decadent, and always hits the spot when I’m craving something rich and satisfying. Whether I keep it simple or dress it up, it’s the perfect chocolate cake for any occasion—or no occasion at all.