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A close-up slice of moist chocolate cake Recipe with glossy chocolate frosting dripping down the sides, served on a white plate with a fork.

Chocolate Cake Recipe

This ultra-moist cChocolate Cake Recipe is rich, simple, and ridiculously easy to make—no mixer required. The secret? Hot coffee in the batter and a family frosting trick that makes it better the next day. A crowd favorite that keeps people coming back for more!
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Prep Time 15 minutes
Cook Time 35 minutes
Cool Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American, Family Favorite
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake:
  • 1¾ cups All-purpose flour - Spoon and level for accuracy
  • 2 cups Granulated sugar
  • ¾ cup Unsweetened cocoa powder - Dutch-process or regular
  • 1½ teaspoon Baking soda
  • 1½ teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 Eggs - Room temperature
  • 1 cup Whole milk - Or buttermilk
  • ½ cup Vegetable oil - Or canola/melted coconut oil
  • 2 teaspoon Vanilla extract
  • 1 cup Hot brewed coffee - Fresh strong preferred
For the Frosting:
  • 1 cup Butter - Softened
  • ½ cup Unsweetened cocoa powder - Sifted if lumpy
  • 3½ cups Powdered sugar - Sifted
  • ¼ cup Whole milk - More if needed for consistency
  • 1½ teaspoon Vanilla extract
  • 1 pinch Salt - Balances the sweetness
  • 2 tablespoon Brewed coffee optional - Max’s frosting trick

Equipment

  • 1 9-inch round cake pans (Greased and lined with parchment)
  • 1 Large mixing bowl (For dry ingredients)
  • 1 Medium bowl (For wet ingredients
  • 1 Whisk (Or use a hand mixer)
  • 1 Rubber spatula (For folding and scraping)
  • 1 Cooling rack (To cool layers evenly)
  • 1 Offset spatula (Optional, for spreading frosting)

Method
 

  1. Preheat oven and prepare two greased, parchment-lined cake pans.
    A freshly baked chocolate cake in a round pan lined with parchment paper, showing a rich, dark, and glossy surface.
  2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt until combined.
    A white mixing bowl filled with cocoa powder and flour, with a metal whisk resting inside, ready for blending dry ingredients.
  3. Combine Wet Whisk eggs, milk, oil, and vanilla, then stir into the dry mixture gently.
    A mixing bowl filled with beaten eggs and milk being whisked together, showing a smooth yellow batter in progress for baking.
  4. Slowly pour hot coffee into batter while stirring to achieve a thin consistency.
    Hot black coffee being poured into a clear glass mug, showing a layer of frothy crema on top.
  5. Divide batter into pans and bake until a toothpick comes out with moist crumbs.
    A freshly baked yellow sponge cake in a round metal pan, cooling on a wire rack. The surface is golden with a slightly domed center.

Nutrition

Serving: 120gCalories: 430kcalCarbohydrates: 60gProtein: 4.5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5.5gTrans Fat: 0.4gCholesterol: 55mgSodium: 320mgPotassium: 220mgFiber: 3.2gSugar: 43gVitamin A: 400IUCalcium: 80mgIron: 2.8mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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