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Ultimate Moist One-Bowl Chocolate Cake with Rich Chocolate Buttercream Frosting

A close-up, mouthwatering slice of multi-layered chocolate cake with thick chocolate frosting, sitting on a white plate.
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This recipe delivers a deeply chocolatey, moist cake that comes together easily in one bowl. It is topped with a rich, homemade chocolate buttercream, making it the best chocolate birthday cake for any celebration.

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 Frosting: 1 cup (2 sticks) unsalted butter, softened
  • For Frosting: 3 1/2 cups powdered sugar
  • For Frosting: 1/2 cup unsweetened cocoa powder
  • For Frosting: 1/2 cup heavy cream or milk
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
  2. In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  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.
  5. Divide the batter evenly between your 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.
  10. Mix in the vanilla extract and salt. Beat on high speed for 3 minutes until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and assemble your layer cake or spread over the sheet cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee. This is a secret to a rich chocolate cake.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe works well for cupcakes; bake for 18-22 minutes.

Nutrition

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