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The Ultimate One-Bowl Moist Chocolate Cake with Rich Buttercream

A rich, moist slice of layered chocolate cake with chocolate frosting on a white plate.
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This recipe delivers a deeply rich, fudgy chocolate cake that stays incredibly moist for days. It comes together easily in one bowl, making cleanup simple. Top it with a luscious homemade chocolate buttercream for the best homemade birthday cake experience.

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 strong brewed coffee (or hot water)
  • For the Frosting: 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 3/4 cup unsweetened cocoa powder; 1/2 cup heavy cream; 1 teaspoon vanilla extract; Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
  2. In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined. This is your one-bowl start.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with a mixer on medium speed for two minutes, scraping down the sides of the bowl as needed.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until just combined. The batter will be thin; this is correct for a moist chocolate cake.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 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 cocoa powder, alternating with the heavy cream, beating until smooth. Add the vanilla and salt, beating until the frosting is light and fluffy. Add more cream if the frosting is too stiff.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer.
  11. Frost the top and sides of the entire cake with the remaining rich chocolate frosting. Slice and serve your decadent chocolate dessert.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee. If you avoid caffeine, use hot water instead.
  • For a sheet cake, pour the batter into a greased 9×13 inch pan and bake for 35-40 minutes.
  • You can make this a no mixer chocolate cake by mixing the batter by hand with a whisk, but mix for the full two minutes after adding the wet ingredients.

Nutrition

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