Super Moist Chocolate Cake Recipe – Rich, Fudgy & Perfect Every Time
Craving a decadent, rich, and unbelievably moist dessert? This Super Moist Chocolate Cake delivers everything a chocolate lover dreams of—deep cocoa flavor, tender crumb, and melt-in-your-mouth texture.
Whether you’re baking for a birthday, celebration, or just because, this cake is a foolproof classic that rivals any bakery version. Paired with a luscious chocolate ganache or creamy frosting, it’s a guaranteed crowd-pleaser. Plus, it’s simple enough for beginners but impressive enough for special occasions.
Let’s bake the ultimate chocolate cake that’s guaranteed to steal the spotlight! 🍫🍰
Ingredients
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder preferably Dutch-processed
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- Wet Ingredients:
- 2 large eggs room temperature
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or freshly brewed coffee for enhanced flavor
- For the Chocolate Frosting Optional:
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4 –6 tablespoons milk or heavy cream as needed
Instructions
- Step 1: Prepare the Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
- Step 2: Mix Dry Ingredients
- In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Whisk to combine evenly.
- Step 3: Add Wet Ingredients
- Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients.
- Mix on medium speed until well combined.
- Step 4: Add Hot Water/Coffee
- Carefully pour in hot water or coffee and mix on low speed until the batter is smooth.
- The batter will be thin—this is key to making it moist!
- Step 5: Bake the Cake
- Divide the batter evenly between the two prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Chocolate Frosting (Optional)
- In a large bowl, beat the butter on high speed for 2–3 minutes until creamy.
- Sift in powdered sugar and cocoa powder.
- Add salt, vanilla, and 4 tablespoons of milk/cream. Beat until smooth and fluffy.
- Add more milk if needed for desired consistency.
- Assemble the Cake
- Place one cake layer on a serving plate or cake stand.
- Spread a thick layer of frosting on top.
- Add the second cake layer and frost the top and sides.
- Smooth with a spatula or leave it rustic!
- Optional: Top with chocolate shavings, sprinkles, or berries.
Notes
Variations
1. Gluten-Free Chocolate Cake
Substitute all-purpose flour with a 1:1 gluten-free flour blend.
2. Vegan Version
Use non-dairy milk + vinegar as a buttermilk substitute.
Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Use vegan butter or coconut oil in the frosting.
3. Mocha Chocolate Cake
Use brewed espresso instead of hot water for a rich coffee kick.
4. Filled Chocolate Cake
Add a layer of raspberry jam, chocolate ganache, or marshmallow fluff between layers.
5. Sheet Cake Style
Bake in a 9×13-inch pan for a simple sheet cake version.
Storage & Reheating
Storage:
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days (especially if using dairy-based frosting).
Freezing:
Wrap unfrosted cake layers tightly in plastic wrap and foil.
Freeze for up to 2 months. Thaw overnight before frosting.
Reheating (for slices):
Warm individual slices in the microwave for 10–15 seconds for that fresh-baked feel.
10 Frequently Asked Questions
1. Why is my chocolate cake dry?
This cake uses buttermilk, oil, and hot water/coffee to ensure extreme moisture—just be sure not to overbake. 2. Can I use Dutch-processed cocoa?
Yes! It gives a richer, smoother chocolate flavor. 3. Do I have to use coffee?
Nope! Hot water works just fine, but coffee enhances the depth of chocolate flavor without tasting like coffee. 4. Can I make this cake ahead of time?
Yes, you can bake the layers a day ahead and frost before serving. 5. How do I get even cake layers?
Use a kitchen scale to divide the batter evenly and level the tops with a serrated knife if needed. 6. Can I use this recipe for cupcakes?
Yes! It makes about 24 cupcakes, bake at 350°F for 18–20 minutes. 7. What’s the best cocoa powder to use?
Use a high-quality unsweetened cocoa—Dutch-processed for rich flavor, or natural for a lighter taste. 8. Can I use milk instead of buttermilk?
Yes, add 1 tbsp vinegar or lemon juice to 1 cup of milk, let sit for 5 minutes to curdle. 9. Why is my frosting grainy?
Always sift the powdered sugar and cocoa to avoid lumps and ensure smooth texture. 10. What can I use instead of vegetable oil?
Melted coconut oil, canola oil, or avocado oil all work well.
1. Gluten-Free Chocolate Cake
Substitute all-purpose flour with a 1:1 gluten-free flour blend.
2. Vegan Version
Use non-dairy milk + vinegar as a buttermilk substitute.
Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Use vegan butter or coconut oil in the frosting.
3. Mocha Chocolate Cake
Use brewed espresso instead of hot water for a rich coffee kick.
4. Filled Chocolate Cake
Add a layer of raspberry jam, chocolate ganache, or marshmallow fluff between layers.
5. Sheet Cake Style
Bake in a 9×13-inch pan for a simple sheet cake version.
Storage & Reheating
Storage:
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days (especially if using dairy-based frosting).
Freezing:
Wrap unfrosted cake layers tightly in plastic wrap and foil.
Freeze for up to 2 months. Thaw overnight before frosting.
Reheating (for slices):
Warm individual slices in the microwave for 10–15 seconds for that fresh-baked feel.
10 Frequently Asked Questions
1. Why is my chocolate cake dry?
This cake uses buttermilk, oil, and hot water/coffee to ensure extreme moisture—just be sure not to overbake. 2. Can I use Dutch-processed cocoa?
Yes! It gives a richer, smoother chocolate flavor. 3. Do I have to use coffee?
Nope! Hot water works just fine, but coffee enhances the depth of chocolate flavor without tasting like coffee. 4. Can I make this cake ahead of time?
Yes, you can bake the layers a day ahead and frost before serving. 5. How do I get even cake layers?
Use a kitchen scale to divide the batter evenly and level the tops with a serrated knife if needed. 6. Can I use this recipe for cupcakes?
Yes! It makes about 24 cupcakes, bake at 350°F for 18–20 minutes. 7. What’s the best cocoa powder to use?
Use a high-quality unsweetened cocoa—Dutch-processed for rich flavor, or natural for a lighter taste. 8. Can I use milk instead of buttermilk?
Yes, add 1 tbsp vinegar or lemon juice to 1 cup of milk, let sit for 5 minutes to curdle. 9. Why is my frosting grainy?
Always sift the powdered sugar and cocoa to avoid lumps and ensure smooth texture. 10. What can I use instead of vegetable oil?
Melted coconut oil, canola oil, or avocado oil all work well.