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Ultimate Moist One-Bowl Homemade Chocolate Cake

A close-up of a rich, dark slice of homemade chocolate cake layered with creamy chocolate frosting.
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Bake a rich, moist chocolate cake from scratch using this simple one-bowl method. This recipe is easy for beginners and results in a decadent dessert perfect for birthdays.

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 powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup milk (for frosting)
  • 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.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour in the hot water or coffee. The batter will be thin. Mix until just combined. Do not overmix.
  5. Divide the batter evenly between the 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. Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk. Beat until smooth. Add vanilla and beat until light and fluffy.
  9. Once the cakes are completely cool, frost and stack the layers.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • Buttermilk helps create a tender, moist crumb. If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
  • This recipe works well as a single 9×13 inch sheet cake; adjust baking time as needed.

Nutrition

Find it online: https://cookifyme.com/homemade-chocolate-cake/