Classic Homemade Moist Chocolate Cake
Nothing says "celebration" or "comfort" quite like a slice of deeply dark, Moist Chocolate Cake. This is the kind of cake that stops the room—the crumb is incredibly tender, almost velvety, and it carries an intense cocoa richness that isn't masked by overwhelming sweetness.
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- ¾ cup Dutch-processed cocoa powder
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 1 cup Buttermilk room temperature
- ½ cup Vegetable oil
- 2 large Eggs room temperature
- 2 tsp Vanilla extract
- 1 cup Boiling water or hot coffee
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add the buttermilk, oil, eggs, and vanilla. Beat on medium speed with a hand mixer or whisk until well combined.
- Reduce speed to low and carefully pour in the boiling water/coffee. Stir by hand until the batter is smooth (it will be thin!).
- Pour the batter evenly into the prepared pans.
- Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool in the pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.