I always get excited making The Best Chocolate Cake Ever; every bite reveals a delightful balance of flavors and textures with hints of buttermilk and cocoa. I mix all-purpose flour, unsweetened cocoa and boiling water to create a moist treat crowned by silky, indulgent chocolate buttercream frosting that captivates the senses.

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I’ve been perfecting this cake recipe for ages, and trust me, this is seriously the best homemade chocolate cake youll ever taste! I first came across a version that reminded me of that famous Boston Market Chocolate Cake Recipe, but I had to put my own spin on it.

This cake is everything you’ll ever want in a dessert – moist, tender, and decadently rich. I mixed 2 cups all-purpose flour and 3/4 cup unsweetened cocoa powder with salt and leavening agents like 2 teaspoons baking soda, 1 teaspoon baking powder, and a pinch of salt.

Then I added a mix of buttermilk, vegetable oil, eggs, and vanilla extract for that classic flavor, finishing it off with boiling water to bring everything together. For the frosting, a blend involving unsalted butter, powdered sugar, cocoa powder, and a splash of milk makes it extra silky.

I promise you, once you take a bite, you’ll be begging for more of this simple moist, oh-so-delicious chocolate cake recipe!

Why I Like this Recipe

I really love how this recipe gives me a super moist cake every time I make it. I cant help but smile when the cake turns out so tender and decadent, and that rich chocolate buttercream just makes it next level. I also like that its really easy to follow, even if I’m a bit clumsy in the kitchen sometimes. Plus, the simple list of ingredients means I can usually find everything in my pantry without running all over town. Lastly, there’s no mystery here – it just tastes amazing and always gets a ton of compliments from friends and family.

Ingredients

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All-purpose flour helps form the cake structure and gives you good carbs.
Sugar adds sweetness, energy, and it makes the texture just right.
Cocoa powder gives the rich chocolate flavor and it adds slight bitter notes.
Buttermilk tenderizes the cake, adds tang and moisture for extra fluffiness.
Eggs bind all ingredients and offer protein, making the texture rich and moist.
Vegetable oil keeps it moist and soft so the cake stays tender.
Baking soda helps the cake rise, giving it a light and airy crumb.
Vanilla extract enhances the overall flavor with warm aroma and subtle sweetness.
Unsalted butter in the frosting adds creaminess and helps combine flavors smooth.

Ingredient Quantities

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk, at room temperature

1/2 cup vegetable oil

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 cup boiling water

1/2 cup unsalted butter, softened (for the frosting)

2/3 cup unsweetened cocoa powder (for the frosting)

3 cups powdered sugar (for the frosting)

1/3 cup milk (preferably whole milk, for the frosting)

1 teaspoon vanilla extract (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch cake pans with a bit of butter or nonstick spray

2. In a large bowl, mix together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt

3. Add 1 cup buttermilk, 1/2 cup vegetable oil, 2 eggs, and 2 teaspoons vanilla extract to the dry mix and stir until it’s just combined

4. Slowly pour in 1 cup boiling water while stirring the mixture; don’t worry if it looks runny because it really makes the cake moist

5. Divide the batter evenly between the two pans and give them a light tap on the counter so any large air bubbles can get out

6. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean

7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely

8. For the frosting, beat 1/2 cup unsalted butter in a bowl until it’s light and fluffy

9. Add 2/3 cup cocoa powder and gradually mix in 3 cups powdered sugar along with 1/3 cup milk and 1 teaspoon vanilla extract, beating until smooth and creamy

10. Spread the frosting generously over the cooled cake layers and enjoy your decadent chocolate cake!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Two 9-inch cake pans (greased with butter or nonstick spray)
3. Large mixing bowl (for combining dry and wet ingredients)
4. Measuring cups and spoons (to accurately measure flour, cocoa, sugar, etc.)
5. Whisk or sturdy stirring utensil (for mixing the batter with boiling water)
6. Electric mixer or hand whisk (for beating the butter and making the frosting smooth)
7. Second mixing bowl (specifically for the frosting)
8. Toothpick (to test if the cakes are baked through)
9. Wire cooling rack (to cool the cakes after baking)

FAQ

Question: Can I substitute buttermilk if I don't have any? Answer: Yes you can, just mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes before using it in the recipe.

Question: Is the boiling water step really necessary? Answer: It sure is, because it helps to bloom the cocoa powder making the cake extra moist and rich so don't skip it.

Question: Can I use a different oil instead of vegetable oil? Answer: Yep, you can swap it for canola or another neutral oil, but using vegetable oil keeps the flavor light and helps the cake stay tender.

Question: Do the eggs and butter really need to be at room temperature? Answer: Yes they do, having them at room temp helps the ingredients mix smoothly and gives a better rise to the cake.

Question: How can I tell when the cake is done? Answer: Just insert a toothpick into the center and if it comes out clean or with a few moist crumbs then its ready to come out of the oven.

The Best Chocolate Cake EVER! Recipe Substitutions and Variations

Buttermilk substitute: Mix 1 cup of whole milk with 1 tbsp lemon juice or white vinegar. Let it sit for about 5 minutes before using.
Vegetable oil alternative: Use equal amounts of canola oil or melted coconut oil if youre out of veggie oil.
Unsalted butter swap for frosting: If you only have salted butter, just reduce the added salt in the recipe a bit.
Granulated sugar option: You can try organic cane sugar or raw sugar in same measure, but it might change the texture a little.
Vanilla extract fix: If you dont have vanilla on hand, a bit of almond extract can work. Just use half the amount since its stronger in flavor.

Pro Tips

1. Make sure all your ingredients like the eggs and buttermilk are at room temp before you start. It helps them mix together way more evenly and stops the batter from getting lumpy.

2. When you mix in the boiling water, stir slowly and carefully cuz the water will thin out the batter a lot. Even though it might look weird, it really makes your cake super moist.

3. Let the cake cool in the pan for about 10 minutes before you take it off to cool completely on a rack. If you rush it, it might break apart or stick to the pan.

4. Sift together any dry ingredients like powdered sugar and cocoa powder for your frosting. This little step helps keep lumps out so your frosting spreads out smooth and creamy.