If you’ve ever dreamed of sinking your fork into a slice of deep, dark, moist chocolate cake with a tender crumb and an intense cocoa flavor — this is that recipe. No dry crumbs. No complicated steps. Just a fail-proof formula that works for birthdays, holidays, or just because you deserve a slice.
Whether you’re topping it with whipped ganache, silky chocolate buttercream, or leaving it plain for that rustic homemade charm, this cake is a winner. Every. Single. Time.
What Makes This Chocolate Cake So Special?
- Super moist thanks to oil, buttermilk, and hot water
- Deep chocolate flavor with real cocoa and vanilla
- Stays soft for days — even after refrigeration
- **Works beautifully in layers, sheet pans, or cupcakes
- No mixer needed — just a bowl and a whisk!
Ingredients (For 2 round 9-inch cake pans)
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk, room temp
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water (or hot coffee for deeper flavor)