This Moist Chocolate Cake with Easy Whipped Chocolate Frosting is rich, decadent, and everything I crave in a classic chocolate dessert. The cake itself is soft, tender, and packed with deep cocoa flavor, while the frosting is light, fluffy, and incredibly chocolatey without being too heavy. It’s the kind of dessert I can whip up for birthdays, holidays, or just when I need a serious chocolate fix.
Why You’ll Love This Recipe
I love how this chocolate cake turns out perfect every single time—soft, moist, and not overly sweet. The secret is in the combination of oil, buttermilk, and hot water (or coffee), which makes the texture unbelievably rich without being dense. The whipped frosting is my favorite part: it’s creamy, silky, and takes just minutes to make. It spreads beautifully and holds up well, making this cake as easy to decorate as it is to devour.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chocolate cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot water or brewed coffee
For the whipped chocolate frosting:
- Unsalted butter, softened
- Powdered sugar
- Unsweetened cocoa powder
- Heavy cream
- Vanilla extract
- Pinch of salt
directions
To make the cake:
- I preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
- In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- I add the eggs, buttermilk, oil, and vanilla and mix until smooth.
- I slowly stir in the hot water or coffee. The batter will be thin, which is exactly what makes the cake moist.
- I divide the batter evenly into the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- I let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
To make the whipped chocolate frosting:
- I beat the softened butter until light and fluffy.
- I sift in the cocoa powder and powdered sugar, mixing on low until just combined.
- I add the vanilla and a pinch of salt, then slowly pour in the heavy cream while beating on medium-high speed.
- I continue beating for 2–3 minutes until the frosting is fluffy and spreadable.
- I frost the cooled cakes generously and decorate as desired.
Servings and timing
This recipe serves 12–14 slices.
Prep time: 20 minutes
Cook time: 35 minutes
Cool time: 1 hour
Total time: 1 hour 55 minutes
Variations
- Layered with fruit: I spread raspberry or strawberry preserves between the cake layers for a fruity touch.
- Espresso boost: I add instant espresso powder to the batter and frosting for a mocha flavor.
- Cupcake version: I divide the batter into cupcake liners and bake for 18–20 minutes.
- Frosting twist: I mix in melted chocolate to the whipped frosting for a richer texture.
- Gluten-free: I use a 1:1 gluten-free flour blend to make it gluten-free without sacrificing texture.
storage/reheating
I store the frosted cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Before serving, I let it come to room temperature for the softest texture. The cake layers also freeze well—wrapped tightly in plastic and foil for up to 2 months. I thaw them in the fridge and frost once defrosted.
FAQs
Can I make the cake ahead of time?
Yes, I bake the cake layers a day or two in advance and wrap them tightly. I frost on the day I plan to serve for the best freshness.
Do I have to use coffee?
No, I can use hot water instead. But coffee deepens the chocolate flavor without making the cake taste like coffee.
Can I use a stand mixer for the frosting?
Absolutely. I use either a stand mixer or a hand mixer—both make the frosting extra fluffy with minimal effort.
How do I get flat cake layers?
I level the tops with a serrated knife after baking, or I use bake-even strips on the pans for flat layers right out of the oven.
Can I make this in a 9×13-inch pan?
Yes, I pour the batter into a greased 9×13-inch pan and bake for about 35–40 minutes, then frost once cooled.
Conclusion
This Moist Chocolate Cake with Easy Whipped Chocolate Frosting is a chocolate lover’s dream—rich, fluffy, and full of deep cocoa flavor. The frosting is silky and light, the cake stays soft for days, and the recipe is simple enough to make anytime I need a show-stopping dessert. Whether for celebrations or everyday indulgence, this chocolate cake always delivers.
Print
Moist Chocolate Cake with Easy Whipped Chocolate Frosting
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12–14 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Moist Chocolate Cake with Easy Whipped Chocolate Frosting is a rich, fluffy, and deeply chocolatey dessert that’s perfect for birthdays, holidays, or whenever you need a show-stopping treat. The cake is soft and tender thanks to buttermilk, oil, and hot water or coffee, while the whipped chocolate frosting is light, creamy, and perfectly spreadable.
Ingredients
- For the chocolate cake:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee
- For the whipped chocolate frosting:
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream (more as needed)
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
- Make the cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Stir in hot water or coffee until fully incorporated (batter will be thin).
- Divide batter evenly into pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the whipped frosting:
- Beat softened butter until light and fluffy.
- Sift in powdered sugar and cocoa powder. Mix on low until combined.
- Add vanilla, salt, and gradually mix in heavy cream.
- Beat on medium-high for 2–3 minutes until fluffy and smooth.
- Frost cooled cake layers and decorate as desired.
Notes
- For extra richness, add melted chocolate to the frosting.
- Try layering with raspberry preserves for a fruity touch.
- Use brewed coffee instead of water for deeper chocolate flavor.
- Make cupcakes by baking 18–20 minutes in lined muffin tins.
- Cake layers freeze well—wrap tightly and store up to 2 months.
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