Description

This rich and moist chocolate cake recipe is perfect for any occasion, featuring a deep cocoa flavor enhanced with espresso powder and topped with a luscious chocolate buttercream frosting. It’s easy to make using staple ingredients and yields a tender, flavorful cake that everyone will love.

Ingredients

Scale

Chocolate Cake

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon espresso powder (homemade or store-bought)
1 cup milk (or buttermilk, almond, or coconut milk)
1/2 cup vegetable oil (or canola oil, or melted coconut oil)
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Buttercream Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup heavy cream (adjust for consistency)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350ºF. Prepare two 9-inch cake pans by spraying them with baking spray, buttering and lightly flouring, or brushing with homemade chocolate pan release to ensure the cake layers don’t stick.
Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until evenly combined.
Add Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until well incorporated.
Add Boiling Water: Reduce the mixer speed to low and carefully stir in the boiling water, blending until the batter is smooth. The batter will be thin, which is normal.
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, remove from pans and transfer to a wire rack to cool completely.
Prepare Frosting: While cakes cool, prepare the chocolate buttercream frosting by beating softened butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in salt and vanilla. Add heavy cream a little at a time until you reach your desired frosting consistency.
Frost the Cake: Once cakes are completely cooled, spread a layer of frosting between the layers and cover the top and sides evenly with the remaining frosting.

Notes

You can substitute the milk with buttermilk, almond milk, or coconut milk as preferred.
Use espresso powder to intensify the chocolate flavor without adding coffee taste.
The boiling water helps to develop the cake’s moist and tender crumb.
Make sure cakes are completely cool before frosting to prevent melting.
For a dairy-free version, use plant-based milk and a suitable vegan butter and frosting alternative.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 38 g
Sodium: 280 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 40 mg

Keywords: chocolate cake, easy chocolate cake, moist chocolate cake, chocolate buttercream frosting, homemade chocolate cake