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Ultimate Moist One-Bowl Chocolate Cake with Rich Chocolate Buttercream

A close-up of a moist slice of amazing chocolate cake layered with rich frosting on a white plate.
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Welcome! You need a truly great chocolate cake that is moist, fudgy, and simple to make. This ultimate one-bowl chocolate cake recipe delivers a tender crumb and rich flavor, topped with a luscious chocolate buttercream frosting. It is the best homemade chocolate 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 brewed coffee (or hot water)
  • For the Buttercream: 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 4-6 tablespoons heavy cream

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 a mixer on medium speed for two minutes.
  4. Carefully pour in the hot coffee (or hot water) 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 9-inch layers for 30 to 35 minutes, or a 9×13 pan for 35 to 40 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 chocolate buttercream: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until incorporated.
  9. Add the salt and vanilla extract. Beat on medium speed until smooth.
  10. Add the heavy cream one tablespoon at a time until you reach your desired spreading consistency. Beat on high for one minute until light and fluffy.
  11. Once the cakes are completely cool, frost and stack the layers or frost the sheet cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee. You can substitute hot water if you prefer.
  • This is a true one-bowl chocolate cake; you mix everything right in the bowl you use for the batter.
  • For an extra fudgy texture, chill the frosted cake for 30 minutes before slicing.

Nutrition

Find it online: https://devourdish.com/chocolate-cake-ultimate-moist-one-bowl/