Print

The Ultimate Moist, Rich, and Easy One-Bowl Chocolate Layer Cake

A close-up of a generous slice of moist chocolate cake covered in thick chocolate frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a perfectly moist, rich chocolate cake from scratch using a simple one-bowl method. It is ideal for birthdays and celebrations, topped with a classic chocolate buttercream frosting.

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 brewed coffee (or hot water)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  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 in the hot coffee (or water) and mix on low speed until the batter is smooth. The batter will be thin.
  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 sifted powdered sugar and cocoa powder, alternating with the milk, beating until smooth.
  10. Stir in the vanilla extract. Beat on high speed for 3 minutes until light and fluffy.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  12. Frost the top and sides of the entire chocolate layer cake with the remaining frosting.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • For an extra fudgy chocolate cake texture, you can substitute sour cream for the buttermilk.
  • This recipe makes a perfect chocolate birthday cake that holds up well to decorating.

Nutrition

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