Prep Time: 20 minutes | Cook Time: 30 minutes | Cooling time: 1 hour | Total Time: 1 hour 50 minutes
If you love moist chocolate cake, then this is for you! This is the best homemade Chocolate Cake you can make in less than an hour. Impress everyone with this easy moist cake with heavenly chocolate buttercream frosting that’s to die for!
Ingredients
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Chocolate Cake Batter:
2 c. cake flour or all-purpose flour 240grams
2 c. white granulated sugar 400grams
3/4 c. unsweetened cocoa powder 75grams
2 teaspoons baking powder 8grams
1 1/2 teaspoons baking soda 7grams
1 teaspoon salt 5grams
1 c. milk whole, 2%, 1%, Almond, etc. (240ml)
1/2 c. oil canola, vegetable, coconut, etc. (120ml)
2 large eggs
2 teaspoons vanilla extract 10ml
1 c. very hot water 240 ml
Chocolate Butter Cream Frosting:
1 1/2 c. unsalted butter softened (340grams)
1 c. unsweetened cocoa powder 100grams
5 c. powdered sugar confectioner’s, icing sugar (600grams)
1/2 c. milk whole, 2%, 1%, skim, etc. (120ml)
2 teaspoons vanilla extract 10ml
How to make Moist Homemade Chocolate Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F or 176 degrees C.
Step 2: Using a whisk or sifter, combine the dry ingredients until the clumps are gone.
Step 3: To the dry ingredients, add the milk, oil, eggs, and vanilla extract. Mix using a wooden spoon or hand mixer until the batter is just combined and very thick.
Step 4: Gradually stir in the hot water, stirring at low speed until everything is incorporated and the batter is runny. Scrape the sides using a spatula.
Step 5: Coat a few 9-inch cake pans using some butter or shortening. Then, put a tbsp flour in the pan. Move and tap the pan around until it’s fully coated with the flour. Tap out any excess flour. For this recipe, you can also use a 9 x 13-inch pan.
Step 6: Between the pans, evenly divide the cake batter. Place in the preheated oven and bake for about 30 to 35 minutes until a toothpick inserted in the middle of the cake comes out clean.
Step 7: Remove the cakes from the oven when done and allow them to cool for at least 10 minutes. Move a cake spatula around the edges of the cake to release it from the pan. Now, turn the pan over and allow the cake to come out. Transfer the cakes on wire racks to cool for about 20 to 30 minutes more. Using plastic wrap, cover the cooled cake and chill in the fridge for at least 2 hours or overnight.
Step 8: To make the buttercream frosting, cream the softened butter in a large bowl with cocoa powder using a mixer. Add the vanilla extract, then about a cup of powdered sugar at a time. Mix before adding the sugar and the rest of the ingredients. Mix until well combined, scraping the sides of the bowl as you whisk. Next, add around 1/3 of milk or so until you reached your desired consistency. You can leave the frosting as is if you like it thicker. Or add another 1/3 of milk if you want a thinner consistency. Note that if using a 9 x 13-inch pan that you want to just half the frosting.
Step 9: Using a spatula or butter knife, frost the cooled cake. Frost the top of the first cake layer. Top with the second cake layer then frosts the entire cake. Chill the frosted cake or enjoy immediately.
Ingredients
- Chocolate Cake Batter:
- 2 c. cake flour or all-purpose flour 240grams
- 2 c. white granulated sugar 400grams
- 3/4 c. unsweetened cocoa powder 75grams
- 2 teaspoons baking powder 8grams
- 1 1/2 teaspoons baking soda 7grams
- 1 teaspoon salt 5grams
- 1 c. milk whole, 2%, 1%, Almond, etc. (240ml)
- 1/2 c. oil canola, vegetable, coconut, etc. (120ml)
- 2 large eggs
- 2 teaspoons vanilla extract 10ml
- 1 c. very hot water 240 ml
- Chocolate Butter Cream Frosting:
- 1 1/2 c. unsalted butter softened (340grams)
- 1 c. unsweetened cocoa powder 100grams
- 5 c. powdered sugar confectioner's, icing sugar (600grams)
- 1/2 c. milk whole, 2%, 1%, skim, etc. (120ml)
- 2 teaspoons vanilla extract 10ml
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 176 degrees C.
Step 2: Using a whisk or sifter, combine the dry ingredients until the clumps are gone.
Step 3: To the dry ingredients, add the milk, oil, eggs, and vanilla extract. Mix using a wooden spoon or hand mixer until the batter is just combined and very thick.
Step 4: Gradually stir in the hot water, stirring at low speed until everything is incorporated and the batter is runny. Scrape the sides using a spatula.
Step 5: Coat a few 9-inch cake pans using some butter or shortening. Then, put a tbsp flour in the pan. Move and tap the pan around until it’s fully coated with the flour. Tap out any excess flour. For this recipe, you can also use a 9 x 13-inch pan.
Step 6: Between the pans, evenly divide the cake batter. Place in the preheated oven and bake for about 30 to 35 minutes until a toothpick inserted in the middle of the cake comes out clean.
Step 7: Remove the cakes from the oven when done and allow them to cool for at least 10 minutes. Move a cake spatula around the edges of the cake to release it from the pan. Now, turn the pan over and allow the cake to come out. Transfer the cakes on wire racks to cool for about 20 to 30 minutes more. Using plastic wrap, cover the cooled cake and chill in the fridge for at least 2 hours or overnight.
Step 8: To make the buttercream frosting, cream the softened butter in a large bowl with cocoa powder using a mixer. Add the vanilla extract, then about a cup of powdered sugar at a time. Mix before adding the sugar and the rest of the ingredients. Mix until well combined, scraping the sides of the bowl as you whisk. Next, add around 1/3 of milk or so until you reached your desired consistency. You can leave the frosting as is if you like it thicker. Or add another 1/3 of milk if you want a thinner consistency. Note that if using a 9 x 13-inch pan that you want to just half the frosting.
Step 9: Using a spatula or butter knife, frost the cooled cake. Frost the top of the first cake layer. Top with the second cake layer then frosts the entire cake. Chill the frosted cake or enjoy immediately.