Description

Ultimate Moist Chocolate Cake

Why You’ll Love It

Rich, deeply chocolatey, and incredibly moist—this cake uses cocoa, buttermilk, and a splash of hot coffee to amplify flavor. Perfect for birthdays, potlucks, or “just because.”

Ingredients

Scale

Dry Ingredients:

3 ½ cups all-purpose flour
4 cups granulated sugar (or 2 cups sugar + 2 cups light brown sugar)
1 ½ cups unsweetened cocoa powder
3 tsp baking soda
1 ½ tsp salt
Optional: 1 tsp cinnamon or ½ tsp instant espresso powder

Wet Ingredients:

4 large eggs, room temperature
2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar, sit 5 min)
1 cup melted butter (or neutral oil)
2 tbsp vanilla extract
2 cups hot coffee (or hot water/decaf)

Instructions

1. Prep

Preheat oven to 350°F (175°C).

Grease and flour 2×9-inch round pans or 1x9x13-inch pan. Line with parchment for easy release.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa, baking soda, salt, and optional add-ins.

3. Mix Wet Ingredients

In another bowl, beat eggs lightly. Whisk in buttermilk, melted butter, and vanilla until smooth.

4. Combine

Pour wet into dry ingredients. Fold gently until just combined. Batter will be slightly lumpy—do not overmix.

5. Add Coffee

Stir in hot coffee slowly. Batter will be thin—this is normal and key to a moist cake.

6. Bake

Divide batter into prepared pans. Bake 35-40 minutes (9×13-inch pan may take slightly longer).

Toothpick should come out with a few moist crumbs.

7. Cool

Cool 15-20 minutes in pans, then remove to a wire rack. Let cool completely before frosting.

Notes

Thin batter is normal—key to moistness.
Coffee intensifies chocolate without tasting like coffee.
To avoid sinking centers, ensure fresh baking soda and check doneness in multiple spots.
Cake can be baked ahead: wrap cooled layers, freeze up to a month, thaw before frosting.