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Ultimate Moist One-Bowl Chocolate Cake with Rich Fudge Frosting

Close-up of a moist, two-layer slice of dark chocolate cake recipe covered in thick chocolate frosting.
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This recipe delivers an ultra-moist, deeply chocolatey cake made easily in one bowl. Top it with a rich fudge frosting for a decadent homemade chocolate cake perfect for birthdays or any celebration.

Ingredients

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  • 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 brewed coffee (or hot water)
  • 1 cup semi-sweet chocolate chips (optional, for extra richness)
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt until combined.
  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.
  4. Carefully stir in the hot coffee (or water) until the batter is smooth. The batter will be thin. Stir in chocolate chips if using.
  5. Pour the batter evenly into the prepared pans.
  6. Bake round layers for 30 to 35 minutes, or a 9×13 pan for 35 to 40 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 fudge 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, beating until smooth. Add the remaining vanilla extract. Beat on high speed for 2 minutes until light and fluffy.
  10. Once the cakes are completely cool, frost and assemble your layer cake or frost your sheet cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • For an ultra moist cake, do not overbake. Check for doneness early.
  • This recipe works well for cupcakes; bake for 18 to 20 minutes.

Nutrition

Find it online: https://miameal.com/chocolate-cake-recipe-moist-easy/