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One-Bowl Super Moist Chocolate Cake with Rich Chocolate Buttercream Frosting

A generous slice of moist, dark chocolate cake with thick layers of chocolate frosting, sitting on a white plate.
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This recipe delivers a deeply rich, fudgy chocolate cake that stays moist for days. You can mix the batter in one bowl, meaning minimal cleanup. It is perfect for birthdays or any celebration.

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 brewed coffee
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt until fully combined.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with a whisk or electric mixer on medium speed for two minutes.
  4. Carefully pour in the hot coffee and mix on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly between your prepared pans.
  6. Bake round layers for 30-35 minutes, or a 9×13 pan for 35-40 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 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.
  10. Mix in the vanilla extract and a pinch of salt. Beat on high speed for 3 minutes until the chocolate buttercream is light and fluffy.
  11. Once the cakes are completely cool, frost and assemble your homemade chocolate cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • You can easily adapt this batter for cupcakes; bake for 18-20 minutes.
  • For an extra fudgy texture, use this recipe to make a sheet cake and pour a thin layer of warm fudge frosting over the top while the cake is still warm.

Nutrition

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