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Simple Chocolate Cake Recipe: Moist, Rich, and Easy to Make

Simple Chocolate Cake

A moist, tender chocolate layer cake made with pantry staples and finished with creamy chocolate buttercream. It is easy enough for beginners and special enough for birthdays, holidays, and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cake
  • 1 3/4 cups All-purpose flour
  • 1 1/2 cups Granulated sugar
  • 3/4 cup Unsweetened cocoa powder
  • 1 1/2 teaspoons Baking powder
  • 1 1/2 teaspoons Baking soda
  • 1 teaspoon Fine salt
  • 2 eggs Large eggs
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 cup Boiling water
Chocolate Buttercream
  • 1 cup Unsalted butter, softened
  • 3 1/2 cups Powdered sugar
  • 1/2 cup Unsweetened cocoa powder
  • 1/3 cup Milk or heavy cream
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Fine salt

Method
 

Step-by-Step
  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly dust the sides with cocoa powder.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Add the eggs, buttermilk, oil, and vanilla. Whisk for about 1 minute, just until the batter is smooth and no dry streaks remain.
  4. Slowly pour in the boiling water while whisking. The batter will be thin, which is exactly what creates a moist, tender cake.
  5. Divide the batter evenly between the prepared pans. Bake for 23 to 27 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the cakes in their pans for 10 minutes, then turn them onto wire racks. Remove the parchment and cool completely before frosting.
  7. For the buttercream, beat the softened butter until creamy. Add the powdered sugar, cocoa powder, milk, vanilla, and salt gradually, then beat for 2 to 3 minutes until fluffy.
  8. Place one cake layer on a serving plate. Spread with frosting, add the second layer, and frost the top and sides. Slice and serve.

Notes

Use room-temperature eggs and buttermilk for a smoother batter. Do not overbake, because the cake is best when the center retains a few moist crumbs. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.