This chocolate cake is one of those recipes I truly rely on. I make it when I want a dessert that feels special but is still easy and comforting to prepare. The cake turns out incredibly moist with a soft, fluffy crumb and a deep chocolate flavor that never disappoints. Every time I bake it, I’m reminded why it’s my go-to chocolate cake for birthdays, gatherings, or simply when I crave something rich and homemade.
Why You’ll Love This Recipe
I love this recipe because it’s simple, dependable, and consistently delicious. I only need one bowl to make the cake batter, which keeps things easy and stress-free. The use of oil and buttermilk gives the cake amazing moisture, while the slow baking temperature helps create a tender texture. I also enjoy how well it pairs with the chocolate frosting and ganache, making it feel like a bakery-style dessert made right in my own kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Chocolate cake
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup hot water
Chocolate frosting
2 1/2 cups unsalted butter, room temperature
9 cups powdered sugar
2 teaspoons vanilla extract
1 cup natural unsweetened cocoa powder
4 to 5 tablespoons water or milk
1 pinch salt
Chocolate ganache
6 ounces semi-sweet chocolate chips
1/2 cup heavy whipping cream
sprinkles, optional
Directions
I begin by preparing three 8-inch round cake pans with parchment paper in the bottom and greasing the sides. I preheat the oven to 300°F.
In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, and salt. I add the eggs, buttermilk, and vegetable oil, mixing until everything is well combined. I stir the vanilla into the hot water and slowly add it to the batter, mixing until smooth. The batter is very thin, and that is exactly how it should be.
I divide the batter evenly between the prepared pans and bake for 30 to 33 minutes, until a toothpick inserted comes out with a few moist crumbs. I let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, I make the frosting by beating the butter until smooth. I gradually add the powdered sugar, followed by the vanilla, cocoa powder, salt, and enough liquid to reach a creamy consistency.
Once the cakes are fully cooled, I level them and assemble the layers with frosting between each one. I frost the outside of the cake evenly.
To make the ganache, I heat the cream until just beginning to boil, then pour it over the chocolate chips. I let it sit for a couple of minutes before whisking until smooth. I drizzle the ganache over the cake and let it set slightly before finishing with any remaining frosting and optional sprinkles.
Servings And Timing
This cake yields about 12 to 14 slices.
Prep time is approximately 40 minutes, baking time is about 30 minutes, and the total time comes to roughly 1 hour and 10 minutes.
Variations
I sometimes replace the hot water with hot brewed coffee to enhance the chocolate flavor. When I want cupcakes instead of a layer cake, I divide the batter into lined cupcake tins and bake for 18 to 23 minutes. I also enjoy pairing this cake with different frostings, such as chocolate cream cheese frosting, for a slightly different twist.
Storage/Reheating
I store the cake well covered at room temperature for up to 3 or 4 days. If I refrigerate it, it keeps well for up to 5 days, though I let slices come to room temperature before serving. When I want a warm slice, I reheat it briefly in the microwave until the frosting softens.
FAQs
Can I make this cake ahead of time?
I often bake the cake layers a day in advance and assemble the cake the next day.
Is the batter supposed to be thin?
Yes, I always expect a thin batter with this recipe, and it bakes perfectly every time.
Can I use different pan sizes?
I can use other pan sizes, but I adjust the baking time and check for doneness carefully.
Can I freeze this cake?
I freeze the unfrosted cake layers wrapped tightly and thaw them before decorating.
Can I skip the ganache?
I sometimes skip the ganache and serve the cake with just the chocolate frosting, and it’s still delicious.
Conclusion
This chocolate cake is one of my most trusted and loved recipes. I enjoy how easy it is to make and how impressive it looks and tastes once finished. Every slice is rich, moist, and full of chocolate flavor, making it a dessert I’m always proud to serve.
This chocolate cake is incredibly moist, rich, and full of deep chocolate flavor. Paired with a creamy chocolate frosting and a glossy ganache drizzle, it’s an easy yet impressive dessert perfect for birthdays and special occasions.
Ingredients
Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup hot water
Chocolate Frosting:
2 1/2 cups unsalted butter, room temperature
9 cups powdered sugar
2 teaspoons vanilla extract
1 cup natural unsweetened cocoa powder
4 to 5 tablespoons water or milk
1 pinch salt
Chocolate Ganache:
6 ounces semi-sweet chocolate chips
1/2 cup heavy whipping cream
Sprinkles (optional)
Instructions
Preheat oven to 300°F (150°C). Line and grease three 8-inch round cake pans.
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
Add eggs, buttermilk, and oil; mix until combined. Stir vanilla into hot water, then mix into batter (batter will be thin).
Divide batter between pans and bake for 30–33 minutes, or until a toothpick comes out with moist crumbs.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat butter until smooth. Add powdered sugar gradually, then cocoa powder, vanilla, salt, and enough water/milk for a creamy texture.
Level cooled cakes and assemble with frosting between layers and around the outside.
For ganache, heat cream until just boiling and pour over chocolate chips. Let sit 2 minutes, then whisk until smooth.
Drizzle ganache over frosted cake and let set slightly. Add sprinkles if desired.
Notes
Use hot brewed coffee instead of water for deeper flavor.
Convert to cupcakes by baking in lined tins for 18–23 minutes.
Frost with chocolate cream cheese frosting for variety.
Store at room temperature for 3–4 days or refrigerate for up to 5 days.
Freeze unfrosted cake layers tightly wrapped for up to 2 months.
