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A slice of dark chocolate cake with rich chocolate buttercream frosting on a white dessert plate.

The Best Moist Chocolate Cake (Easy & From Scratch)

Looking for the ultimate moist chocolate cake? This easy, one-bowl recipe is completely foolproof, baked from scratch with oil and hot coffee for the softest crumb ever. No stand mixer needed!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour
  • 2 cups Granulated white sugar
  • 3/4 cup Unsweetened cocoa powder
  • 2 tsp Baking powder
  • 1.5 tsp Baking soda
  • 1 tsp Table salt
  • 1/2 cup Canola oil or vegetable oil
  • 1 cup Buttermilk room temperature
  • 2 large Eggs room temperature
  • 2 tsp Vanilla extract
  • 1 cup Boiling hot black coffee or plain boiling water

Equipment

  • 1 Large Mixing Bowl
  • 1 Wire Whisk
  • 2 8-inch Round Cake Pans

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In your largest bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate jug, whisk the wet ingredients: oil, buttermilk, eggs, and vanilla extract until well combined.
    Raw ingredients including flour, cocoa powder, buttermilk, eggs, and sugar for a chocolate cake recipe
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until the white flour disappears. Stop immediately to avoid tough cake!
  5. Carefully pour the boiling hot coffee into the batter. Whisk gently until the batter becomes completely smooth and very thin (like chocolate milk).
    Pouring thin, dark, glossy chocolate cake batter into a parchment-lined round baking pan.
  6. Divide the batter evenly between the two prepared pans.
  7. Bake on the middle rack for 30 to 35 minutes. Do not open the oven door for the first 25 minutes! Check with a toothpick in the center.
  8. Let the cakes cool in the pans for 15 minutes before turning them out onto wire racks to cool completely before frosting.

Notes

Buttermilk Substitute: If you don't have buttermilk, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, fill to the 1-cup line with regular milk, and let it sit for 5 minutes to curdle.
Storage: Store covered at room temperature for up to 4 days (if unfrosted or using American buttercream). If using cream cheese frosting, store in the refrigerator and bring to room temperature before serving.