The BEST Moist Chocolate Cake Recipe!

I’ve finally perfected my Best Moist Chocolate Cake and I’m sharing the one small secret that makes the crumb impossibly tender.

I kept chasing the perfect chocolate cake, trying everything from Hershey’s Chocolate Cake Recipe to that viral Best Moist Chocolate Cake everyone raves about. This one finally stuck, ultra moist with real unsweetened cocoa powder and a splash of hot strong brewed coffee to wake up the chocolate.

It looks simple but there’s a trick in the texture that makes people pause, and yes I still mess up the frosting sometimes. I wont pretend it’s effortless, but once you taste it you might hide a slice or two.

If you like big chocolate flavor this will not disappoint.

Ingredients

• Granulated sugar adds sweetness and moisture mostly simple carbs no real nutrients
• Flour gives structure mainly carbohydrates and a bit of protein from gluten
• Cocoa adds deep chocolate flavor offers some fiber and antioxidants slightly bitter
• Buttermilk adds tang and tender crumb provides protein and acidity for rise
• Vegetable oil keeps cake moist adds calories and fats but no protein or fiber
• Eggs bind ingredients add richness some protein and help with structure
• Hot coffee boosts chocolate taste without tasting like coffee no added sugar or fat

Ingredient Quantities

• 2 cups (400 g) granulated sugar, it seems like alot but you’ll want it
• 1 3/4 cups (220 g) all purpose flour, spooned and leveled
• 3/4 cup (65 g) unsweetened cocoa powder, sifted if it’s lumpy
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 1/2 cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot strong brewed coffee or boiling water, helps bring out the chocolate

How to Make this

1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round pans or one 9×13 pan and line the bottoms with parchment if you want perfect edges.

2. Measure flour by spooning into the cup and leveling it off. Sift the cocoa if it’s lumpy.

3. In a large bowl whisk together 2 cups granulated sugar, 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon salt until evenly blended.

4. In a separate bowl beat 2 large room temperature eggs with 1 cup room temperature buttermilk, 1/2 cup vegetable oil and 2 teaspoons vanilla extract until combined and a little frothy.

5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix, it should be smooth but you don’t need to fuss.

6. Slowly stir in 1 cup hot strong brewed coffee or boiling water. The batter will be thin, that’s normal and helps make the cake super moist.

7. Divide batter evenly between your prepared pans, give them a gentle tap on the counter to release big air bubbles.

8. Bake: about 30 to 35 minutes for two 9 inch rounds, or 35 to 40 minutes for a 9×13, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

9. Let cakes cool in the pans for 10 to 15 minutes, then run a knife around edges and invert onto a wire rack to cool completely before frosting. If you frost while warm the frosting will slide off.

10. Tips: use room temp eggs and buttermilk so the batter emulsifies better, hot coffee really boosts chocolate flavor so don’t skip it, and if you don’t have buttermilk stir 1 tablespoon vinegar into 1 cup milk and let sit 5 minutes.

Equipment Needed

1. Oven preheated to 350°F (175°C)
2. Two 9 inch round cake pans or one 9×13 pan plus parchment and grease for the pans
3. Large mixing bowl and a medium mixing bowl
4. Measuring cups and spoons (and a kitchen scale if you like)
5. Whisk and rubber or silicone spatula
6. Electric hand mixer or stand mixer (optional but handy)
7. Fine mesh sieve or sifter for the cocoa and for leveling flour
8. Wooden spoon or silicone spatula for folding and scraping
9. Wire cooling rack, a knife to run around the pan edges, and a toothpick or cake tester; don’t forget oven mitts

FAQ

The BEST Moist Chocolate Cake Recipe! Substitutions and Variations

• Sugar (2 cups): swap with light brown sugar 1:1 for a moister cake and caramel notes, or coconut sugar 1:1 for a slightly less sweet, more caramel-y flavor — works well if you want a less-refined sugar.
• Buttermilk (1 cup): make your own with 1 cup milk + 1 tbsp vinegar or lemon juice, let sit 5 minutes; or use 3/4 cup plain yogurt + 1/4 cup milk to match the tang and thickness.
• Vegetable oil (1/2 cup): use the same amount melted butter for richer flavor, or replace with applesauce 1:1 to cut fat (cake will be a touch denser and moister).
• Hot strong brewed coffee (1 cup): if you dont have coffee use hot water 1 cup; or use 1 cup strong espresso or dissolve 1-2 tbsp instant coffee in hot water for an even deeper chocolate boost.

Pro Tips

– Bring things to room temp. Cold eggs or cold buttermilk makes the batter curdle and mixes poorly, so take them out 30–60 minutes before you start. If you forget, pop the eggs in a bowl of warm water for 5–10 minutes — it helps a lot.

– Emphasize the chocolate without extra sugar. Use hot brewed coffee like the recipe says, or dissolve a teaspoon of instant espresso powder into the hot liquid for a deeper, richer cocoa note without changing sweetness.

– Don’t fight the batter. It will be thin and that’s okay — overmixing = tough cake. Stir until just combined, scrape the sides and then weigh or eyeball for even pan fills so layers bake evenly. Tap the pans gently on the counter to pop big air bubbles before they go in the oven.

– Chill before frosting and store smart. Let cakes cool completely, then into the fridge for 15–30 minutes before applying frosting so it won’t slide off. After frosting keep the cake airtight at room temp for a day or refrigerate for longer, but bring it back to room temp before serving so the crumb and flavor open up.